Coconut oil for greasing the pan
1 cup pf shredded zucchini
1 1/2 cups of blanched almond flour
2 teaspoons of cinnamon
¾ teaspoon of baking soda
½ teaspoon sea salt
½ teaspoon nutmeg
3 eggs beaten or 3 TBS flaxseed meal + 6 TBS water, mix and refrigerate for 30 min to thicken (egg replacement)
¼ cup grade B maple syrup or 4 full droppers of stevia for diabetics
1 ripe banana
Preheat oven to 350F. Lightly grease an 8 ½ by 4 ½ inch loaf pan and place a piece of parchment paper on the bottom.
Press the zucchini between 2 paper towels, squeezing lightly to release excess moisture.
Place the dry ingredients in a small bowl.
Place the eggs, honey and banana in the bowl of a stand mixer and beat on medium for 1 minute, until frothy and fully combined. Add the zucchini and beat again to incorporate, about 15 seconds.
With the mixer running, slowly add the dry ingredients until they have all been incorporated.
Spoon the batter into the prepared pan or a 12 cup muffin pan lined with paper cups, filling each cup 2/3 full.
Bake the loaf for 40 minutes, until the middle is set and a toothpick inserted into the center comes out clean. Bake muffins for 30 to 35 minutes.