Oat Flour Zucchini Bread in 65 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
2. Grate zucchini using the medium hole of a box grater and measure 2 cups exactly without squeezing out moisture.
3. In a large bowl, whisk together the oat flour, baking soda, cinnamon, and salt until no clumps remain.
4. In a separate bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla until the mixture is smooth and pale.
5. Fold the wet ingredients into the dry ingredients using a spatula, stirring until just combined.
6. Gently fold in the shredded zucchini and walnuts until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50–60 minutes until the crust is mahogany-colored and a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan before slicing.