Wednesday, May 22, 2013

Grain-Free Banana Zucchini Bread (2 Ways)

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Those of you who loathe baked goods recipes will be horrified. I have not one, but TWO recipes for you today.

I've actually been baking less lately, but there's a good story behind these recipes. In the past week, two friends and fellow IIN (Institute for Integrative Nutrition) grads emailed me, asking if I could possibly replicate a paleo breakfast bread a local health food store bakes in-house.

I love a good challenge, and it really made an impression on me that both of them loved the bread so much, not to mention their kids adored it.

This is the ingredient listing I had to go by: almond flour, zucchini, banana, coconut nectar, eggs, salt, cinnamon and baking soda.

The reason I have two recipes to offer up today is that my one friend wondered if the bread could made with coconut flour, so her kids could bring it to our nut-free school. Since I'm more fond of baking with coconut anyway, I figured it was worth a go.

So far neither friend has had a chance to sample (hopefully that will change tomorrow!) but both loaves were a hit around here. My son and I preferred the coconut flour version, which was a little sturdier and slightly sweeter. The caveman liked the almond flour one, and my daughter pleaded the 5th as she's not a banana fan.

I'd love feedback on these, especially if you try both recipes as to which you prefer and way!
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Grain-Free Banana Zucchini Bread

1.5 cups almond meal or blanched almond flour
1.5 tsp. baking soda
1/4 tsp. salt
1.5 tsp. cinnamon
1 cup grated zucchini (excess water squeezed out)
3 eggs
1 tbs. raw honey or agave nectar
1 ripe mashed banana
1 tbs. melted coconut oil

 Preheat oven to 350. Grease a loaf pan and set aside.

Mix all dry ingredients in a medium bowl. In a separate larger bowl whisk the eggs through coconut oil.

Add dry ingredients to wet, combining well. Pour batter into loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Grain-Free Banana-Zucchini Bread (nut-free)

1/2 cup coconut flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tbs. cinnamon
4 eggs
2-3 tbs. raw honey or agave nectar
1 cup shredded zucchini, excess water squeezed out
1 ripe banana, mashed

Preheat oven to 350 degrees. Grease a loaf pan or line with parchment paper; set aside.

Mix the wet ingredients in a large bowl. Add the remaining ingredients and stir until there are no lumps.
Pour into greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

28 comments:

  1. I just made the coconut version and they're delicious! Only thing I did different was to make them into muffins, baking for 25 minutes@350.

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    1. thanks for sharing! My kids would love these as muffins.

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  2. I'm going to try this but use half coconut and half almond flour! Stay tuned...

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    1. Please do report back! Combining the two can be a tricky proposition but I think it would yield super tasty results :)

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  3. I made both of these side by side. I'll let you know how they turned out.

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  4. It was unanimous that we liked the almond meal version better - mostly because it was more moist.

    Yummy breads though. I served them to some dinner guests who are not eating paleo so they ate it with ice cream and all loved it. I lathered it with grass fed butter. Yum. Thanks for the recipes.

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    1. Great feedback! And always nice to hear when non-paleo eaters enjoy grain-free goodies!

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  5. going to have to try this. i have lots of zucchini to use this summer and was interested in trying paleo zucchini bread but adding raisins and shredded carrot too!

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  6. I tried the almond flour recipe, doubled it, and made it into muffins. One thing that I found was that they have a VERY strong baking soda taste to them. I was careful to follow the recipe exactly. Should I not have quite doubled to baking soda?

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    1. Emily, I'm glad that Singlemom1974 shared her experience without doubling the soda, as I was going to guess you didn't need to up it by that much. One thing to consider as well is the size and ripeness/sweetness of the banana you're using, but it looks like you can get good results doubling all but the baking soda.

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  7. I did the latter and did not add banana and should have for sweeter bread! but all in all it was good. I doubled the coconut flour and 6 eggs, and 2 cups of zucchini and 6 tbs of raw honey. i did not double the baking soda.

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    1. glad to hear it worked for you without doubling the soda! I do think the banana adds a needed sweet element here. Was the bread dry at all?

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  8. I tried the coconut flour version and cooked it over an hour. It was still, shall we say, very moist. Any solutions? Thanks!

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    1. the only thing I can think of is that you had very large bananas? I would say in future if the batter seems too moist I would add 1-2 tbs. more coconut flour.

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  9. Still baking but the batter is outrageous!
    I used your coconut version with spice ideas from 101 Cookbooks: lemon zest, poppyseeds, crystallized ginger, nuts, and curry powder.

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    1. oooh, I love Heidi's blog and those flavors sound delicious! Makes me think of the holidays... will have to try and hope yours turns out well :)

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  10. Just made a double batch of the coconut version. Its soo good! I served it to my roommate. All of them really liked it. It was a little moist, but awesomely delicious. I made it as both muffins (took around 35min) and as bread (took around an hour). Just fantastic with butter. Great recipe!!!!

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  12. I just made the almond flour version! It was very good, but I checked it at about 34 minutes and it was almost burnt! Not sure why, maybe my pan is slightly bigger? My bread seems fairly...short, haha.

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    1. hi Joy! It might be your pan, your oven running a little hotter, size of your bananas... so hard to say! As for the vertically-challenged state of your bread, that's pretty standard for grain-free baked goods. They definitely don't get as fluffy and rise up as much as breads and such baked with traditional flours. The lack of gluten will yield a denser product. I hope your short bread was still tasty, though! thanks!

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    2. It is great, thank you! :)

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  13. I made the second recipe with 2 tbs maple syrup instead of agave or honey (I am fructose intolerant but can handle maple syrup as it has an equal glucose to fructose ratio). Delicious. Ate this for a week.

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  14. I have made the almond meal version many times now and I love it! I have been adding some shredded coconut and even a few mini-chocolate chips for added appeal :-)
    Wondering about substituting the eggs seamlessly? I have tried it with substituting one of the eggs with chia "eggs" but I haven't done all 3. Any feedback would be helpful - I would love to make this for some vegan friends.

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    1. I am curious how an egg-free version would work. 3 is a pretty large number to replace, but the texture of the zucchini also helps keep the loaf together. How about this... since we're both wondering, I will try to make a batch with a chia/flax egg replacement next week and report back on the results! :)

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  15. I'd like to try this recipe, however there seem to be reports of less than ideal results that seem to be attributed to the size of the banana. At the price of the almond meal and coconut flour, I can't afford to have it not turn out. It would be really helpful if you could state how much banana in terms of volume, i.e., 1/2 cup of mashed banana or whatever.... I live in the Middle East and our bananas are smaller than from other countries. Also, bread pan sizes vary. What size pan, please?
    Thanks so much! :)

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    1. so sorry for my tardy reply! I used a pan that was about 3x8 inches. I tend to use medium sized bananas... I would estimate the size winds up being about 1/2 cup?

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  16. I made the almond recipe into muffins and they were delicious! I sadly ended up with massive headaches each time after I ate them, I think it was the honey. Next time I will make them honey free!

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