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!
My husband is a big fan of snack-y type foods.
But I’ll admit that lately things have gotten a little chaotic and I haven’t been the best recipe tester.
During my pregnancy, I was so exhausted that I found it difficult to find the energy to do any type of elaborate meal prep, especially since I was on my feet prepping food all day at work for cooking demonstrations.
Building a baby is hard enough on its own and then you add in working 40 hours a week, taking care of the household, going to the gym almost everyday, and then recipe testing too? It was just a little too much.
We still tried to eat as healthy as possible, but my creativity and level of motivation to cook was seriously lacking.
And then after we had our baby Leo, of course, there was the whole adjustment phase, getting used to the sleepless nights and taking care of a newborn. Even though I was on maternity leave, taking care of the baby still felt like a full-time job!
Now fast forward four months later and Leo is starting to become a little more independent. And by independent I mean he can entertain himself for a little more than 2 seconds at a time.
So I’ve been taking advantage of his new found independence to take a few minutes here and there to experiment with some new recipes.
My latest experiment was this delicious flourless banana zucchini loaf.
Don’t let the fact that it’s flourless discourage you from trying it. When I first took a bite of it, all I could say was YUM.
And yes, I totally said “yum” out loud. It was THAT good!
I was pleasantly surprised that the loaf was dense but still incredibly moist. It had just the right amount of sweetness mostly coming from the banana and the touch of maple syrup. And the combination of the almond and coconut flour gave it a delicious nutty flavor.
I also love how it incorporates the banana and zucchini because it’s a great way to sneak some extra servings of fruit and vegetables into the day.
I experiemented with this recipe several times. First I distributed the batter into some silicone baking cups and baked it for about 45 minutes. The result was moist and flavour-packed muffins.
The second time around, I had some really ripe bananas to use up so I made it into a loaf, baking it slightly longer for about 55-60minutes. Both times, it turned out equally delicious and moist.
I think my husband is happy to have his recipe-testing wife back again because the snacks have been flying off the counter and from the fridge (like last week’s Mango Lime Chia pudding)!
Looking for more healthy snack ideas? Get my FREE Download for 50 Healthy Snack Ideas here, along with all my other free printables and resources!
- Preheat oven to 350 degrees F.
- Spray a loaf pan with non-stick cooking spray.
- 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.
- In a separate bowl, mix together the almond flour, coconut flour, cinnamon, salt and baking soda until all lumps are gone.
- Pour dry ingredients into wet and mix until combined. Bake for 55-60 min or until a toothpick inserted comes out clean.
**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.
Adapted from A Saucy Kitchen
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