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!
- 1 egg
- 1/2 tsp vanilla extract
- 2 bananas, mashed
- 1 tbsp cashew milk
- 2 tbsp maple syrup
- 1/2 cup zucchini, grated
- 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)
- 2 tsp coconut oil
- 1/2 tbsp mini chocolate chips (I used Enjoy Life Foods)
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.
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 over the bread.
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)