Zucchini is one of those veggies I’m not to crazy about but they make tasty, moist and satisfying bread, muffins, brownies and many other delicious bake goods.
This time of the year zucchini is all over and my appetite for some bread starts kicking. This bread is my healthier version of zucchini bread, I used bananas not only because they’re delicious but to avoid unnecessary sweeteners, one of the things with breads, cakes and other bake goods is that they are loaded with sugar (sorry but sugar it’s not my thing). Bananas add not only the necessary sweetness but they are rich on potassium and fiber. Zucchinis are also rich in fiber making this bread a very satisfying one, it’ll keep you full for a while helping you with cravings or over eating.
This delicious bread is free of grains, dairy and processed sugar.
Vegan option: you can substitute the eggs for flax eggs. 1 Tbsp ground flax seeds + 3 Tbsp water = 1 egg
If you make it let me know how you like it.
- 1 medium zucchini grated
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup arrowroot
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large bananas overripe will be better
- 2 eggs or flax eggs
- 3 tbsp maple syrup (optional)
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- Preheat oven to 350 F. and grease a medium loaf bread pan (or you can use a cake tin) with coconut oil. (I used a silicon pan).
- Place the almond flour, coconut flour, arrowroot, baking soda, and salt in a mixing bowl and combine so there are no lumps.
- Place the zucchini onto a tea towel or a few sheets of paper towel, wrap it up in the towel and squeeze out the excess moisture. Then add the zucchini to the flour mix.
- In a food processor, process the bananas to a puree. Add in the eggs, maple syrup, coconut oil, vinegar and vanilla and process all together.
- Add the dry ingredients to the wet mix and combine to form a thick batter. It should be quite thick.
- Scoop the mixture into your baking pan and smooth out evenly.
- Bake the loaf for approximately one hour, it can be more or less depending on your oven. The top should be light brown and will feel just firm in the middle.
- Keep an eye on the it, if you see it's burning on the top cover it with parchment paper.
- Allow the cake to cool to room temperature before slicing.
- Store in the fridge for up to a week or freeze slices for a longer life.