Zucchini Banana Bread
This Zucchini Banana Bread is deliciously moist and combines two favorite quick bread recipes in one. It's easy to make with almond flour and the perfect healthy breakfast or snack to use up your summer zucchini and ripe bananas. Paleo-friendly, gluten-free, dairy-free and refined sugar-free with low carb and keto sweetener options.
Ingredients
- 1 small banana , mashed, about 1/3 cup. Can sub with 1/3 cup applesauce or 1/3 cup pumpkin puree for keto.
- 3 large eggs , room temperature
- 1/4 cup pure maple syrup , for Keto, sub with 3 tbsp Lakanto Sugar-free maple syrup
- 2 tbsp creamy unsalted almond butter , or cashew butter
- 2 tbsp melted coconut oil OR another neutral tasting oil
- 1 tsp vanilla extract
- 1 3/4 cups superfine blanched almond flour
- 2 tbsp coconut flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 cup grated zucchini , be sure to squeeze out as much water as possible after measuring
- 2/3 cup dairy-free chocolate chunks or chocolate chips , plus more for topping - we like Hu's Kitchen Gems or Lily's Sweets
Instructions
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Lightly grease an 8.5"x4.5" loaf pan and preheat oven to 350ºF.
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In a large mixing bowl, mash the banana and whisk in the eggs, maple syrup, almond butter, melted coconut oil and vanilla, until combined.
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Place a large sieve over the bowl and sift in the baking soda, baking powder, almond flour, coconut flour, cinnamon and salt and mix until the batter is uniform.
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Grate zucchini using a box grater. Wrap the shredded zucchini in a kitchen towel, paper towels or a nut milk bag and squeeze well to remove the excess water. Drain and add to the batter and stir to combine.
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Fold in the chocolate chunks or chips. Pour batter into prepared pan and spread it evenly. Top with more chocolate.
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Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from oven and cool on a wire rack for 35 minutes. Flip out onto a cooling rack to finish cooling.
