Grain-Free Zucchini Breakfast Bread

Instructions:

1. Step 1:

   Preheat oven to 350°F (176°C). Lightly grease a loaf pan and set aside.

2. Step 2:

   In a large mixing bowl, combine almond flour, coconut flour, salt, cinnamon, baking soda, and baking powder. Stir well to combine. In a small bowl, whisk together flax meal and 1/2 cup water. Set aside.

3. Step 3:

   Trim ends off zucchini. Using the large holes of a box grater, grate zucchini (about 1 cup grated) and transfer to a colander. Press down firmly to squeeze excess water out. Let drain 5 minutes.

4. Step 4:

   In another bowl, combine flax meal mixture, coconut oil (melted), honey, applesauce, zucchini, and vanilla. Mix well.

5. Step 5:

   Add wet ingredients to dry ingredients and mix just until combined. Chop walnuts and gently stir into batter.

6. Step 6:

   Transfer mixture to the prepared pan and bake 30 minutes, until golden brown. The bread should spring back when touched.

7. Step 7:

   Allow to cool before removing from the pan and slicing. Leftovers can be stored in an airtight container in the fridge for up to 1 week.