Lemon Poppyseed Zucchini Bread

Ingredients

• 1 ½ cups almond flour

• ½ cup arrowroot flour

• ¼ cup coconut flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ¼ cup raw honey

• ¼ cup coconut oil

• ⅓ cup lemon juice

• 1 tablespoon lemon zest

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 ½ cups shredded zucchini, squeezed of excess moisture

• 1 tablespoon poppy seeds

Directions

1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper OR oil the pan.

2. Combine almond flour, arrowroot flour, coconut flour, baking soda, and salt in a large mixing bowl. Add the honey, coconut oil, lemon juice, lemon zest, eggs, and vanilla extract. Stir until well-mixed. Finally, add the shredded zucchini and poppy seeds, stirring until completely incorporated.

3. Pour the batter into the loaf pan. Bake for 55 to 65 minutes, until a toothpick inserted in the middle of the loaf comes out without batter. Cool completely before slicing.

From chelseajoyeats.com