PALEO Almond Zucchini Bread

1 3/4 c. almond flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 c. grated zucchini, water squeezed out
3 eggs
3 Tbs. pure maple syrup
1 banana, mashed with a fork
1 Tbs. unrefined coconut oil, melted and slightly cooled

Preheat the oven to 350 degrees. Grease two mini loaf pans and set aside. Combine the wet ingredients (minus the zucchini) in an electric mixer on medium until the ingredients are well blended. On low add the zucchini. Add the remaining ingredients until just combined. Divide in half into each loaf pan (this recipe does not rise very much so do not worry about filling it close to the top). Bake for 33-36 minutes in the oven and let cool fully before transferring the bread from the pans to a wire rack.