Flourless Banana Zucchini Loaf
Prep time
Cook time
Total time
This flourless banana zucchini loaf makes a great healthy snack, dessert or breakfast on the run! It's also packed full of nutrients, moisture and flavour! Gluten-fee, dairy-free and paleo!
Serves: Makes 12 servings
  • 1½ large very ripe bananas, mashed
  • 4 eggs
  • 1½ cups grated zucchini, squeezed of excess moisture**
  • 1 tsp pure vanilla extract
  • 5 tbsp maple syrup
  • ½ cup almond flour
  • ½ cup coconut flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 tsp baking soda
  1. Preheat oven to 350 degrees F.
  2. Spray a loaf pan with non-stick cooking spray.
  3. In a medium bowl, mash bananas until smooth (some lumps can still be present). Add eggs and beat together with banana using a whisk or fork. Mix in grated zucchini, vanilla and maple syrup.
  4. In a separate bowl, mix together the almond flour, coconut flour, cinnamon, salt and baking soda until all lumps are gone.
  5. Add dry ingredients into wet and mix until combined.
  6. Pour the loaf mixture into a loaf pan and spread with a spatula until the surface is even.
  7. Bake for 55-60 min or until a toothpick inserted comes out clean.
*You can also make this recipe into muffins, Simply pour the batter into a greased muffin tin or 12 silicone baking cups. Bake for 40-45 min at 350 degrees F.

**It's highly recommended that you use your hands or cheese cloth to wring out the excess moisture from the shredded zucchini. This will prevent the loaf from being too moist.
Nutrition Information
Calories: 116 Fat: 6g Carbohydrates: 14g Sugar: 8g Sodium: 82mg Fiber: 2g Protein: 4g Cholesterol: 62mg
Recipe by Haute & Healthy Living at https://www.hauteandhealthyliving.com/recipe-box/flourless-banana-zucchini-loaf/