Instructions

1. Preheat oven to 350 degrees
2. Prepare a loaf pan, I used organic coconut spray to grease pan and inserted a strip of parchment paper for easy removal
3. Wash and peel zucchini and shred into a bowl. Squeeze excess moisture out and set aside
4. Put walnuts in a small saute pan on medium heat. Stir often for 5 minutes until lightly toasted and then place on a cutting board to cool
5. Add almond flour, baking soda, cinnamon, nutmeg and sea salt to a large mixing bowl and whisk until blended
6. In a separate bowl add eggs and whisk briskly
7. Warm honey in microwave for 10-15 seconds and add to eggs and mix (honey mixes better when warmed)
8. Add wet ingredients to dry ingredients and mix well
9. Mash banana and fold into mixture
10. Fold in shredded zucchini and mix well
11. Chop walnuts and set aside 1/4 cup
12. Fold 1/2 cup walnuts into mixture
13. Transfer mixture to loaf pan and add the rest of the walnuts to the top of the loaf
14. Bake for 40-44 minutes or until tester is almost clean
15. Remove from oven and cool in pan for 10 minutes and then transfer to a cooling rack for 30 minutes to 40 minutes
16. Slice and serve!
17. Wrap tightly in plastic wrap and store on counter for a day and then transfer to fridge for 5-6 days.

• Servings : 8-10
• Ready in : 50 Minutes
• Recipe Type : BreadsDessertsPaleoSCD RecipesSnacks
• Ingredient : Almond Flour