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Preheat the oven to 350 degrees. Lightly grease a loaf pan with coconut oil and then line the pan with parchment paper.
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In a medium bowl, mix all of the dry ingredients together (coconut flour, baking soda, salt, and collagen).
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In a small bowl, mix the maple syrup or honey, vanilla, coconut milk, coconut oil, lemon juice, and mashed banana together.
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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.
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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.
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Stir the gelatin egg into the batter. Do this part quickly. Do not over mix.
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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.
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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.
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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.