Gluten Free, No sugar
This zucchini and banana bread is a a big hit in our home, instead of eating processed snacks we eat banana and zucchini bread with peanut butter.
What is your go-to snack at home?
The go-to bread when you are out of ideas, super easy to make and healthy.
Preheat your oven to 350° F and line an 8.5” x 4.5” (or similar sizloaf pan with parchment paper, leaving some overhang on each side for easy removal.
Make sure your zucchini is shredded and drained before beginning. In a large bowl, whisk together the mashed banana with the eggs, and coconut oil.
In a separate bowl, combine the almond flour, tapioca flour, cinnamon, baking powder and salt. Stir the dry mixture into the wet until fully combined. Fold in the drained zucchini to evenly distribute.
Transfer the mixture to the prepared loaf pan and bake in the preheated oven on the middle rack for 50 minutes, or until deep golden brown and a toothpick inserted near the center of the loaf comes out clean or with a few crumbs.
Cool the bread in the pan on a wire rack for 20 minutes, then use the parchment paper to remove the loaf from the pan and continue to cool to room temp on a wire rack. Store loosely covered for the first day, then cover and refrigerate to keep longer. Enjoy!
1 cup mashed bananas 2 large or 3 small
3 large eggs at room temperature (use Flaxseed eggs for Vegan option)
2 Tbsp coconut oil refined, melted
2 1/4 cups blanched almond flour
1/2 cup tapioca flour
2 tsp ground cinnamon
1 tsp baking powder see note to make homemade paleo baking powder, if desired
1/2 tsp baking soda
1/2 tsp fine grain sea salt
1 cup shredded zucchini squeezed between two paper towels to remove excess water (drain before measuring)
Original recipe: https://www.paleorunningmomma.com/zucchini-banana-bread-paleo/