Ingredients

• 3 eggs
• 1 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1/2 cup unsweetened applesauce
• 1/2 cup cane sugar
• 1 tablespoon vanilla extract
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground Ceylon cinnamon
• 1 teaspoon Himalayan salt
• 1 1/2 cups gluten-free all-purpose baking flour
• 1 1/2 cups chickpea flour (besan)
• 3 cups grated, drained zucchini
• 1 cup pecans
• 1 cup fresh raspberries

Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.
2. Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.
3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.