Grain Free Zucchini Banana Bread
Grain free Zucchini Banana Bread is a low sugar loaf naturally sweetened with bananas and maple syrup. Dairy free, gluten free, paleo. An easy healthy snack!
Ingredients
Instructions
Preheat oven to 180 C and line a small loaf tin (or you can use a cake tin) with baking paper. (For the loaf pictured I used a deep loaf tin which is approximately 17.5cm x 8.5cm measured at the base).
Place the almond flour, coconut flour, bicarb, salt and cinnamon in a mixing bowl and combine so there are no lumps.
Grate the zucchini onto a tea towel or a few sheets of paper towel. Once it's all grated, wrap it up in the towel and squeeze out the excess moisture. Then add the zucchini to the flour mix.
In a separate bowl, mash the bananas to a purée. Add in the eggs, maple syrup, coconut oil, lemon juice/vinegar and vanilla and whisk it all together.
Add the wet ingredients to the flour mix and combine to form a thick batter. It should be quite thick, almost like a wet mousse in texture.
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Continue Reading at Nourisheveryday →Chef's Notes
*You can add a generous handful of chocolate chips or chocolate chunks to this loaf if you like! Stir them through the batter before you pop it into the tin. It's also lovely with extra spices in there - try 1 tsp of ground cardamom and a pinch of nutmeg.
*If you make this recipe in a different shaped cake tin e.g. a round cake tin or a wider, larger loaf tin, you may need to adjust the baking time a little. It is likely to cook more quickly as the mixture will be more spread out.
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Reviews from the Original Source
Absolutely delicious! Really moist. My partner reckons this is cafe quality! I do too. Don’t think it’ll last long in our household.
Made this bread tonight and it was awesome! I used 2 tbsp raw sugar in place of the maple syrup and it was just the right amount of sweetness. We will be making this again!
I roasted my bananas for about 20mins then allowed them to cool before using them. I also used the "juice" that leaked from them instead of the maple syrup or honey. Great result with intensified banana flavour and not oversweet.
I have made this twice now, both times were delicious. This was my first time to bake with almond/coconut flour and I was nervous about it. This in now a staple recipe for my household. Thank you so much!
Yum..I made this without maole syrup and substituted pureed dates (3) to accommodate my little baby as I'm trying to avoid added sweeteners and it was wonderful sweet and moist. Even my non gluten free husband enjoyed it.
This will become a staple. Thanks - I look forward to making more of your recipes.
I LOVE zucchini bread! This looks delicious and extra pretty with that beautiful jam slathered on it!
This sounds so delicious, especially with that raspberry sauce on top! Great way to use up some zucchini.
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