Paleo Zucchini Banana Bread
This easy and healthy zucchini banana bread is so soft, fluffy, moist. It is Paleo and gluten-free, perfect for breakfast, dessert, or a snack!
You can enjoy this zucchini banana bread fresh or toasted and top it with nuts, jam, almond butter, chocolate chips…
The possibilities are endless.
This is a healthy banana bread recipe that will have everyone going back for more.
A few other recipes to prove how much I am obsessed with these healthy dessert bread:
- Paleo Banana Bread with Summer Peaches
- Healthy Banana Bread (Paleo, Grain-Free)
- Paleo Sweet Potato Bread
Banana bread has always been one of the ultimate comfort foods for me.
I know there are a ton of banana bread recipes floating around the internet these days with quarantine and all, but how can you go wrong with a grain-free zucchini banana bread?
You get the sweet notes of banana with the added health kick from the zucchini and a perfect canvas for any of your desired toppings.
Why I Love This Zucchini Banana Bread
Healthy, Easy and Feel-Good Dessert or Breakfast
This recipe is so easy there’s no reason not to make it.
It’s filled with clean, whole ingredients and they are easily found in your local grocery store; no specialty items needed here!
It’s packed with nutrients and you can easily add extra ingredients to dress it up for anyone’s tastebuds.
What Makes this Zucchini Banana Bread Healthy
High in healthy fats
using almond butter, almond flour and coconut flour adds a source of healthy fats and fiber to this recipe, along with some protein too!
Low in sugar
this recipe is naturally sweetened with ripe bananas and just a touch of coconut sugar so there is no refined sugar included in this recipe either.
it is zucchini banana bread after all, we can’t forget about the veggies that this bread contains!
Ingredients Used for this Healthy Zucchini Banana Bread
The more ripe your bananas are the sweeter and moister your bread will be, so keep that in mind when choosing your bananas for this recipe.
Spotty, and ripe bananas are always my first choice and my favorite way to sweeten baked goods because it’s a natural sugar.
Fresh Zucchini Shredded
Shredded zucchini will also help add moisture to this recipe, so for best results, drain zucchini out with a towel to remove excess water.
I used almond flour in this recipe, which is my favorite kind of flour to use in paleo baking and it’s keto-friendly too!
Almond flour is packed with protein and healthy fats and helps keep the carb content lower as well.
Coconut flour is another type of flour I like to use in paleo baking, but a little goes a long way with this so be very careful to measure precisely.
I only used a tablespoon, but it is very important to achieving the right texture!
Almond butter is a great alternative to butter or oil in baking.
It has a high (healthy) fat content, along with protein and fiber.
You can use either smooth or crunchy almond butter in this recipe, it’s really up to you. Just make sure you use unsalted and unsweetened.
Eggs (Room Temperature)
You will also need some other basic ingredients including vanilla extract, coconut sugar, baking powder, baking soda and room temperature eggs.
The “room temperature” part is very important; it affects the baking time of your banana bread and can also affect the texture as well.
Removing them from the fridge about 2 hours before making your recipe is plenty of time to make sure they come down to the right temp.
How to Make Zucchini Banana Bread
This zucchini banana bread is incredibly easy to make, just follow the steps below:
First, wash and dry 2 medium zucchinis. Use a cheese grater (either side is fine) to shred the zucchini.
Wrap the zucchinis in a paper towel or nut milk bag to drain out the water. The remaining zucchini should measure out to 1 cup.
Second, in a large mixing bowl, combine egg, vanilla extract, almond butter, and coconut sugar.
Then, in a separate bowl, whisk together the dry ingredients: almond flour, coconut flour, baking powder, and baking soda.
Stir the dry ingredients into the wet ingredients. Then evenly distribute and fold the shredded zucchini into the batter.
Lastly, Pour the batter into a lined and greased 9 x 5 loaf pan, and ready to bake!
After removing from the oven, let it cool for 5-10 minutes, then move onto a cooling rack.
Not rocket science, we agree?
How to Serve Paleo Zucchini Banana Bread
For breakfast, I like to add toppings list
Ghee, fruit jam
Some nuts and seeds to give it a little crunch
If you would like to have some for dessert, here are some of my favorites:
- Drizzling some raw honey on top
- Shredded coconut
- Your favorite ice cream
- Some whipped cream
- Or even some melted chocolate
How to Store Healthy Zucchini Banana Bread
This zucchini banana bread stores best in an airtight container in the fridge for 5-7 days.
The best way to freeze the bread is to slice it into individual slices and wrap them separately. When you are ready to enjoy, the individual slices will thaw much quicker.
What is your favorite way to eat banana bread? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also like these other paleo dessert recipes:
Get the recipe:Zucchini Banana Bread
- 1 cup Banana, mashed ~ 2 medium bananas
- 3 eggs
- 1/2 cup almond butter
- 1 cup zucchini, shredded, drained
- 1/4 cup coconut sugar **
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 heaping tsp vanilla extract
- 1 pinch of sea salt
- Preheat the oven to 350 F degrees.
- Shred the zucchinis with a cheese grater, and drain it through a few paper towels or a nut milk bag. Measure for 1 cup after draining.
- In a medium mixing bowl, whisk together eggs, almond butter, ripe bananas, vanilla extract, and coconut sugar.
- In a separate bowl, combine almond flour, coconut flour, sea salt, baking powder, and baking soda.
- Add dry ingredients to wet ingredients and mix until completely combined. Then fold in the zucchini shreds.
- Pour batter into lined and greased 9x5 baking pan.
- Bake for 40-45 minutes, until a toothpick inserted in the center, comes out clean.
- Let cool in the pan for 5 - 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
- Slice it and Enjoy it!
- Use up to 1/2 cup of coconut sugar you want to make it a dessert Zucchini bread.
- When measuring the flours, make sure to pack it in the measuring cups/spoons to get sufficient amount.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.