Paleo Zucchini Bread with Roasted Walnut

Instructions

1. Preheat oven to 350°F.
2. Spray a loaf pan (7.5” x 5.5”) with cooking spray. Line the loaf pan with parchment paper.
3. In a medium mixing bowl, combine all the dry ingredients together. Stir and set aside.
4. In another bowl, whisk the eggs well. Add maple syrup, melted coconut oil, and vanilla extract; whisk well to combine.
5. Pour wet ingredients into the bowl of dry ingredients, and whisk well until all everything is well combined. Add in shredded zucchini and mix.
6. Pour batter into loaf pan and top with roasted chopped walnut.
7. Bake for 40-42 minutes, or until a toothpick inserted in the center comes out clean.
8. Let it cool at room temperature for 30 minutes before removing it from the loaf pan.