Lemon Zucchini Bread with Lemon-Coconut Glaze

Lemon Poppyseed Zucchini Bread:

10 Large Eggs

1 C softened butter or coconut oil

1 C raw honey + 1 t vanilla OR 100 drops Nunaturals liquid vanilla stevia

Zest and juice of 1 large lemon (or 2 teaspoons lemon extract)

1 C Coconut Flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ceylon cinnamon

1/4 teaspoon ground nutmeg

2 C shredded zucchini, water thoroughly pressed out with paper towels

Lemon-Coconut Glaze:

1/2 C coconut butter

1 Tablespoon lemon juice

1 T raw honey

water to desired consistency

Directions:

Preheat oven to 350 degrees. Place all dry ingredients into a large mixing bowl and stir thoroughly. Place eggs, honey and vanilla OR stevia, and butter into a medium bowl and mix thoroughly. Stir wet ingredients into dry ingredients, and add the shredded zucchini. Line a loaf pan with parchement paper and grease any unlined sides with butter. Pour the batter into the pan and bake until a knife comes out clean, 45-60 minutes. For the glaze, blend all ingredients, adding water until you get the desired consistency that will drizzle on top of the cooled zucchini bread.