Zucchini Banana Bread (grain-free, df & gf)
What else would you use ripe bananas for? This grain-free zucchini banana bread (also dairy free and gluten free) only requires 11 ingredients and the base is all almond flour. Baking with grated zucchini is a perfect way to sneak in extra veggies too! The chocolate drizzle may be optional for you, but it certainly was not for me!
- 1 egg
- 1/2 tsp vanilla extract
- 2 bananas, mashed
- 1/2 cup zucchini, grated
- 1 tbsp cashew milk
- 2 tbsp maple syrup
- 2 cups almond flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp Himalayan pink salt
- 1/2 tsp cinnamon
Chocolate Drizzle (optional)
- 1 tbsp mini chocolate chips (I used Enjoy Life Foods)
- 1 1/4 coconut oil
Preheat the oven to 350 degrees F. Generously grease a loaf pan with oil (I used avocado oil spray)
In a large mixing bowl, mash the bananas. Stir in the egg, maple syrup, vanilla extract and cashew milk until combined.
In a separate small bowl, grate the zucchini then using your hands, squeeze out all of the excess moisture. Add the zucchini into the wet ingredients and stir until incorporated.
In another bowl, combine the almond flour, baking soda, baking powder, Himalayan pink salt and cinnamon. Add the dry to the wet and gently incorporate until combined. Do NOT over mix.
Let the batter sit for 5 minutes then transfer into the loaf pan. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool COMPLETELY before cutting.
To make the chocolate drizzle, warm the coconut oil and the chocolate chips in a very small sauce pan over low heat. Stir until combined then remove from heat and drizzle away!
Store in an airtight container in the fridge for up to one week or freeze for up to three months.
-I haven't tried making this with anything but almond flour, but let me know what else works!
-Add in other mix-ins of your choice (chocolate chips, nuts, raisins, etc).