Sunday, August 10, 2014

Grain & Nut-Free Zucchini Banana Bread


I shared this recipe once before, but I worry it got a little buried because I included it in a post featuring an almond flour-based bread recipe as well. I actually have always preferred this nut-free version, and I have to say it tasted extra delicious today made with zucchini from my own garden!

How much additional sweetener you'll have to add really depends on the size and sweetness of your banana. At my kids' request I added some Enjoy Life mini chocolate chips today, so used less honey.

The most important step is to make sure you really wring out your zucchini so the bread doesn't wind up too soggy.

Grain & Nut-Free Zucchini Banana Bread

1 cup grated or shredded zucchini, excess water wrung out
1 ripe mashed banana
4 eggs
2 tbs. raw honey
1/2 cup coconut flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tbs. cinnamon
small handful of dairy-free Enjoy Life chocolate chips (optional)

Preheat oven to 350.

Combine all wet ingredients in a large bowl, stirring with a whisk. Add dry ingredients and mix until smooth. Allow to sit for 15 minutes.

Pour batter into a greased loaf pan and baked for 45-50 minutes or until a toothpick inserted into the middle comes out clean.

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