Lemon Zucchini Bread (AIP, Paleo)

Preheat the oven to 350 degrees. Lightly grease a loaf pan with coconut oil and then line the pan with parchment paper. In a medium bowl, mix all of the dry ingredients together (coconut flour, baking soda, salt, and collagen). In a small bowl, mix the maple syrup or honey, vanilla, coconut milk, coconut oil, lemon juice, and mashed banana together. Add the wet ingredients into the dry ingredients and then add in the shredded zucchini and lemon peel. Stir until the zucchini and lemon peel is fully incorporated. Prepare the gelatin egg- In a small pan add the 1/4 cup of water and sprinkle the gelatin over the water and let sit for 2 minutes. Then turn the heat on to medium to melt the gelatin fully (about 1 minute) and then remove from the heat and whisk until frothy. Stir the gelatin egg into the batter. Do this part quickly. Do not over mix. Spoon the batter into the lined loaf pan and smooth the top evenly. Bake for 45-50 minutes or until a toothpick comes out clean from the center of the loaf. Remove from the oven and let cool in pan for 5-10 minutes. Then carefully move to a cooling rack by lifting up the parchment paper. Allow to cool completely before slicing. Store in the fridge for up 4 days in a glass dish or in the freezer for up to 3 months. You may slice into individual portions before freezing.