This grain free and nut free zucchini bread is the perfect light yet hearty spring or summer snack with a cup of coffee!
In a large bowl, whisk together eggs, maple syrup, and sugar until well combined. Stir in oil, vanilla, and coconut milk. In a separate bowl sift together cassava, tapioca starch, coconut flour, baking soda, cream of tartar and salt. Pour the dry ingredients into the wet and stir well to combine.
Let cool for 10 minutes and then remove from pan and cool on a wire rack.