Zucchini Bread

3 eggs
1 Cup olive oil (or 1/2 c coconut oil & 1/2 c olive oil)
1 cup erythritol
1/2 cup raw honey
1 tsp. salt
1/2 tsp vanilla
1 tsp. xanthan gum
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 Tbsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
Beat with mixer
1 cup tapioca flour
2 cups sorghum flour
1/2 cup coconut flour
1/2 cup almond flour
Beat with mixer
stir in 2 cups fresh grated zucchini
grease bundt pan with coconut oil and use oat flour over the oil.
bake at 350, 40-45 minutes (toothpick test works)
Glaze with coconut oil/raw honey mixture ( about 1/2 cup of each)

Dr. Stone has served on the Utah Chiropractic Physicians Association Board since 2002 in a variety of capacities including Vice President, President, and Treasurer. Not only is he dedicated to helping maintain the scope of practice of the chiropractors in the state, but he is also dedicated to helping his patients achieve overall health and wellness. He does this through continuing education and personal research, always seeking for the best supplements and tools to help achieve the greatest results for his patients.
Dr. Stone has a wealth of knowledge about health, wellness, nutrition, and healing. Dr. Stone has also earned certifications in Class IV Laser therapy, spinal decompression therapy, acupuncture, and biopuncture.