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!

5 from 11 votes

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Course: Desserts and Sweets, Healthy Baking, Snacks and Bites

Cuisine: dairy free, freezer friendly, gluten free, grain free, paleo, vegetarian

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings: slices (approximately)

Ingredients

150-170 grams zucchini approximately - I use 1 medium zucchini
150 grams almond flour - 1 and 1/2 cups
35 grams coconut flour - 5 tablespoons
1 tsp bicarb soda
1/2 tsp salt
1 tsp ground cinnamon
2 large bananas approximately 180 grams of banana flesh - and as overripe as possible
3 eggs
3 tbsp maple syrup or honey
2 tbsp coconut oil
2 tsp vanilla extract
2 tsp apple cider vinegar or lemon juice

Optional

1/2 extra banana for decorating the top of the loaf

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.
Scoop the mixture into your lined baking tin and smooth out evenly. If you're decorating it, thinly slice the extra half banana lengthways and gently press the slices across the top of the bread.
Bake the loaf for approximately 50 minutes to one hour, depending on your oven. The top should be dark brown and the loaf will feel just firm in the middle. Keep an eye on the bread; if it's darkening too much cover with foil and continue to bake until it feels firm enough in the centre.
Allow the cake to cool to room temperature before slicing. Store in the fridge for up to a week or freeze slices for a longer life.

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.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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