Ingredients
- 2 1/4 cups almond flour (225 grams)
- 1/2 cup + 2 tablespoons coconut sugar packed
- 1/2 cup + 1 tablespoon tapioca starch (68 grams)
- 1/4 cup ground chia seed
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons Chinese five-spice
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 1/2 cups grated zucchini lightly packed
- 1 1/3 cups crushed pineapple drained
- 3 tablespoons coconut oil melted
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons pure vanilla extract
- 5 tablespoons water
Instructions
- Preheat your oven to 350°F and line the bottom of a loaf pan with parchment paper, rubbing the sides with coconut oil.
- In a large bowl, whisk together the almond flour, coconut sugar, tapioca starch, chia seed, baking soda, five-spice, cardamom, salt, and ginger until well mixed.
- Place the grated zucchini in a kitchen towel and wring out all of the moisture. Really put some muscle into this! Place the zucchini into the bowl with the flour, but don’t mix it in.
- Repeat the process with the pineapple, wringing out all the moisture. Add it to the bowl with the zucchini, not mixing it in.
- Make 3 wells in the flour mixture. In one well, pour the coconut oil, in the other pour the apple cider vinegar and, finally, pour the vanilla into the third, not letting them all mix.
- Pour the water over top of the bowl and use a fork to stir everything together until well mixed.
- Transfer to the prepared pan and spread out evenly. Bake until very golden brown and crisp on top, and a toothpick inserted in the center comes out clean, about 55-60 minutes.
- Let cool in the pan completely before eating.