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Zucchini Bread with Coconut Flour and Almond Flour


Preheat the oven to 350°F . Beat the eggs in a bowl, add the vanilla, maple syrup and coconut oil and mix thoroughly. Place the grated zucchini in a kitchen towel and squeeze well so that they lose most of their liquid, now add to the bowl and mix under.

Mix all the dry ingredients in another bowl until all lumps have disappeared. Add the dry ingredients to the wet and mix until smooth. This works best with an electric mixer. Grease the baking form with some coconut oil and place the dough in the baking pan and distribute well. Bake in oven about 50-60 minutes. Test the bread with a toothpick. Serve warm with some ghee or butter!

Rapunzel Products

201730 Almond flour
314385 Coconut flour
1006055 Coconut oil virgin, HAND IN HAND
1400025 Maple syrup grade A
1460370 Bourbon vanilla powder, HAND IN HAND
1200135 Atlantic sea salt fine
201460 Almonds roasted, ground

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