1/2 cupgrass-fed butter, ghee or coconut oil, melted
3-4Tbspraw honey or maple syrup
2tsppure vanilla extract
2tspapple cider vinegar
Pinchof sea salt
Preheat oven to 350 degrees F. Line a standard 9x5 loaf pan with parchment paper and set aside.
To the blender container, add the diced zucchini, eggs, melted butter or coconut oil, raw honey or maple syrup, vanilla and apple cider vinegar. Blend until smooth. Then, add the coconut flour, cinnamon, cardamom, baking soda and sea salt. Blend again until thick and smooth.
Pour batter into prepared loaf pan and bake in preheated oven for 45-55 minutes or until toothpick inserted in the center comes out clean.
Let cool about 10-15 minutes in the loaf pan and then carefully lift out of the pan using the parchment paper. I recommend cooling completely before slicing, as the texture is better, but do what you need to do!
Store leftovers in an airtight container for a few days or in the refrigerator for up to five.