Healthy Zucchini Banana Bread {Gluten-Free}
Servings 8 servings
This healthy zucchini banana bread makes a great snack, dessert or breakfast on the run. It's also packed full of nutrients, moisture and flavour! Easy to make, this heathy loaf checks off so many boxes! {Gluten-fee, dairy-free and paleo}
Ingredients
- 2/3 cup mashed banana (about 1 1/2 large very ripe bananas)
- 4 eggs
- 1 1/2 cups grated zucchini (about 1 small zucchini) squeezed of excess moisture**
- 5 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray.
- In a large 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, maple syrup and vanilla.
- In a separate bowl, mix together the almond flour, coconut flour, cinnamon, baking soda and salt until all lumps are gone.
- Add the wet ingredients into the dry ingredients and mix until combined.
- Pour the loaf mixture into the greased loaf pan and spread with a spatula until the surface is even. Top with walnuts, if desired.
- Bake for 55-60 min or until an inserted toothpick comes out clean. Allow the loaf to cool for at least 15-20 minutes before removing it from the pan.
Video
Notes
- To ensure that the loaf isn't too moist, I recommend shredding the zucchini and then using your hands or cheese cloth to wring out the excess moisture from the zucchini. To get even more moisture out, you can sprinkle the shredded zucchini with a bit of salt and allow it to sit for 10 minutes in a colander. And then give it a good squeeze.
- Be sure to use overripe bananas as they will provide more sweetness and better flavor to the loaf.
- Grease the pan well or line it with parchment paper to prevent the loaf from sticking to the pan.
- 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.
Nutrition
Calories: 202kcalCarbohydrates: 22gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 261mgPotassium: 243mgFiber: 5gSugar: 12gVitamin A: 220IUVitamin C: 10mgCalcium: 66mgIron: 1mg
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