Ingredients

• 1/2 cup extra-virgin olive oil, plus more for oiling the pan
• 1 1/2 cup grated zucchini
• 1/2 cup almond milk
• 1/2 cup pure maple syrup
• 3 tablespoons chia seeds
• 1/4 cup coconut flour
• 1/4 cup millet flour
• 1/4 cup gluten-free oat flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 1/2 cups almond meal
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt
• 1/4 cup raw almonds, roughly chopped

Instructions

1. Preheat the oven to 350 degrees F. Line a 9-inch loaf pan with parchment paper, and lightly oil the exposed ends of the pan. Spread the zucchini over a few layers of paper towels, cover with a few more layers, and use your palms to press out excess moisture. Set aside while you prepare the batter.
2. Whisk the almond milk, maple syrup and chia seeds in a medium bowl to combine; set aside for 10 minutes or until liquid has thickened.
3. Sift the coconut flour, millet flour, oat flour, baking powder, cinnamon and baking soda into another medium bowl. Add the almond meal and whisk to combine; set aside.
4. Add the eggs, oil, vanilla, vinegar and salt to the chia mixture, and whisk until evenly combined. Set aside about 1/4 cup of the zucchini, and stir the remainder into the chia mixture. Add the flour mixture, and stir with a spatula until evenly combined. Pour the batter into the prepared loaf pan. Spread the remaining zucchini over the top, and sprinkle with chopped almonds.
5. Bake until a toothpick comes out clean, 1 hour. Let cool for 20 minutes in the pan before turning out.