healthy zucchini banana bread {grain free}

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As most of you know, I eat very little wheat or other grains. I enjoy a slice of Ezekiel bread from time to time, I love oatmeal, and I make up a batch of brown rice about once a week. Other than that I’m mostly grain free. I feel SO much better when I kick the gluten, grains and refined sugar to the curb. This bread is so delicious I doubt you’ll miss the traditional flour you find in most quick breads. It’s a great way to use up the ripe bananas that may be sitting on your counter… and the zucchini that’s growing like crazy in your garden.

~ preheat oven to 350 degrees F. ~

1 cup grated zucchini, squeezed dry

1/3 cup organic coconut oil, melted

1/2 cup chopped pecans

1/3 cup golden raisins

3 large eggs, lightly beaten

1 large banana, mashed

1/3 cup raw honey

1 teaspoon pure vanilla extract

1 and 1/2 cups almond flour

3/4 cup coconut flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon pink Himalayan sea salt, ground fine

In a large mixing bowl, combine: zucchini, coconut oil, pecans, raisins, eggs, banana, honey and vanilla. Mix until just combined.

In a medium mixing bowl, combine: almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice and salt. Stir using a wire whisk until evenly combined.

Add dry ingredients to wet ingredients and mix until just combined and moist.

Oil an 8×4 loaf pan. Pour bread batter into pan and smooth the top.

Bake for 40 to 45 minutes or until golden brown and a toothpick comes clean when inserted into the center of the loaf. Cool in pan for 15 minutes. Gently loosen edges of loaf with a knife. Turn out onto a cooling rack and cool completely before slicing.



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