This is the perfect bread to make ahead of time and serve Thanksgiving and Christmas morning for breakfast.  It is hearty enough to keep you full until turkey time and will keep your kitchen free of clutter and dirty dishes while you are whipping up your feast.  This paleo gluten free bread definitely has a warm seasonal taste to it with the blend of nutmeg, cinnamon, and hint of clove.  And as an added bonus, your house will smell Ah-mazing while this is baking!  Enjoy!

Ingredients:

Wet:

1 ripe banana
1 cup grated zucchini (this is about 1 small zucchini)
4 eggs
1/4 cup almond butter
1/4 cup avocado oil (or an oil of your choosing that is ok for temperatures above 350 degrees)
1 tsp vanilla

Dry:

1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/2 cup coconut palm sugar
2 cups almond flour
1/4 cup coconut flour
1/2 tsp sea salt
1 tsp baking soda
1/2 cup chopped walnuts

Instructions:

Preheat your oven to 350 degrees.  Grease a bread pan (9 x 5 is plenty big) with shortening or coconut oil and line the bottom with parchment paper.  Grate your zucchini and squeeze out some of the water with a paper towel.  In a large bowl use a handheld mixer or your stand mixer and whisk the eggs.  Once whisked add in the remaining wet ingredients.  Next, add in the palm sugar and mix together.  In a separate bowl mix together your remaining dry ingredients (minus the walnuts).   Once you have blended the dry ingredients together, slowly add it into the wet ingredients while the mixing tool is turned on.  Once everything is thoroughly mixed together stir in the chopped walnuts.  Pour batter into the bread pan.  Bake for 65- 75 minutes.  Serve warm with butter and your favorite tea.  Yum!