It is important to let all ingredients come to room temperature before mixing. When melting the coconut oil, make sure it is not too warm when adding or it will cook the eggs. Let shredded zucchini sit for at least 10 minutes then using paper towels or a mesh bag, squeeze out excess moisture to prevent bread from becoming soggy.
8 mini loaves
3/4 cup coconut flour (I like Bob's Red Mill)
1 tablespoon Tapioca Flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup maple syrup or raw honey
1 teaspoon vanilla
1/4 cup melted coconut oil
1 1/2 cups shredded zucchini
1/2 cup chocolate chips
Preheat oven to 350 degrees.
Grease an 8 loaf mini pan
Combine dry ingredients and set aside.
Beat eggs then blend in remaining wet ingredients, including zucchini and chocolate chips.
Add dry ingredients to wet ingredients.
Let sit for a couple of minutes for the coconut flour to absorb the wet ingredients. Batter will be very thick.
Scoop out approximately 1/2 cup of batter into each mini loaf.
Bake for approximately 30 minutes. Insert knife to check for done. If knife comes out clean it's ready.
Cool for a few minutes in pan before transferring to a cooling rack.
Bread will brown easy due to using maple syrup or honey. This bread stays so moist using the coconut flour. The bread can be made eliminating the chocolate chips as well. Zucchini can also be substituted with 3 medium size mashed bananas to make banana bread. If making in a loaf pan, bake for approximately 55 to 60 minutes depending on oven.