Buttery Zucchini Banana Bread (without butter!) (paleo, GF)
A grain-free zucchini bread made with almond flour.
Servings: 10
Ingredients
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup almond flour
- 1/2 cup coconut flour ( I like Nutiva)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- a scant 1/2 cup of honey
- 1 tsp vanilla
- 1 banana , mashed
- 1/4 cup mashed avocado (this was one small avocado for me)
- 1 Tbs coconut oil , melted
- 1 1/2 cups of shredded zucchini ( this was 1 medium-large zucchini for me)
Instructions
- Preheat the oven to 325 degrees.
- Line a metal loaf tin with parchment paper. ( My loaf tin was 10 x 5 x 3-Inch)
- In a medium bowl, mix the cinnamon, nutmeg, almond flour, coconut flour, baking soda, baking powder, and salt with a fork until everything is well mixed. Set the bowl aside.
- In a large bowl, mix the eggs, honey, vanilla, mashed banana, mashed avocado, and melted coconut oil together with a hand-held electric mixer until the mixture thickens and everything is well mixed.
- Pour the dry ingredients into the wet ones and mix with a hand-held electric mixer until well mixed.
- Fold in the shredded zucchini.
- Pour the mixture into the loaf pan, and bake for 60 minutes.
- Let the bread cool for a bit, then lift it out of the loaf tin by lifting up the wax paper on either side of the bread. Peel the wax paper off of the bread, and enjoy!
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 221mg | Potassium: 167mg | Fiber: 4g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg