Ingredients:
2 medium zucchinis (grated)
3 eggs
100g almond flour
50g tapioca flour
1 tsp baking powder (gluten-free)
1/2 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
100ml coconut milk
Preparation:
Preheat oven to 180°C (356°F).
Grate the zucchinis, sprinkle with salt, and let them rest for 10 minutes. Squeeze out excess moisture.
In a bowl, whisk eggs, olive oil, and coconut milk.
Add almond flour, tapioca flour, baking powder, salt, and pepper. Mix well.
Fold in the grated zucchinis.
Pour into a greased loaf pan and bake for 30–35 minutes until golden.
Let cool before slicing.
