Wednesday, May 22, 2013
Grain-Free Banana Zucchini Bread (2 Ways)
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!
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)
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.
Grain-Free Banana-Zucchini Bread (nut-free)
1/2 cup coconut flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tbs. cinnamon
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.