Zucchini Banana Bread
Gluten-Free and Grain-Free, this zucchini banana bread recipe is also incredibly moist. Perfect for breakfast or dessert. Not to mention, naturally sweetened with ripe bananas!
Servings: 12
Calories: 151kcal
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 113mg | Fiber: 2g | Sugar: 8g