Ingredients

• 1 pound (2 small-medium) zucchini, grated (3 to 4 cups)
• 1/4 cup coconut palm sugar
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup arrowroot flour
• 1/2 cup white rice flour
• 1/2 cup oatmeal
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 t pumpkin pie spice
• 4 large egg
• 1 tbls. vanilla
• 1/2 cup vegetable oil
• 1/4 cup butter
• 1 cup coconut
• 1 cup chocolate chips
• 1 cup chopped walnuts or pecans, optional

Directions

1. Preheat oven to 350 degrees F. Grease two 9x5-inch baking pans with nonstick cooking spray.
2. Place grated zucchini on a clean dishtowel. Fold towel around zucchini and twist to remove excess liquid. Set zucchini aside.
3. Whisk together sugar, white rice flour, arrowroot, cinnamon, baking soda, salt, xanthan gum, ginger, and cloves in a large mixing bowl. Add eggs, oil, and apple juice. Blend until smooth with a handheld mixer or whisk. Batter will be thick. Add zucchini. Fold in with a spatula. Add raisins and nuts, if using. Stir just to combine.
4. Divide evenly between prepared pans.
5. Bake until golden brown, about 50 minutes. A cake tester inserted into the center of the loaf should come out clean.
6. Remove pans from the oven and place on a wire rack. After five minutes, remove bread from pans and place directly on the wire rack to cool.