Instructions

Heat oven to 350°F. Coconut oil two 9-by-5-inch loaf pans or use a muffin pan lined with paper cups.

Grate zucchini and set aside. In a large bowl, with an electric mixer on medium-high beat eggs until foamy. Add the oil, apple sauce and sugar, beat for two minutes. Add the salt, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice and vanilla, beat until blended. Add the zucchini and almonds, mix until well blended. Reduce mixer speed to low and slowly add the flour, mix until sticky batter forms.

Transfer the batter to the prepared pans or muffin cups, then bake for 60 to 70 minutes (pans), 40-50 minutes (cups) or until a fork inserted into the center of the bread come out clean. Transfer pan to a wire rack and cool for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto the rack, allow to cool and enjoy!