This cassava flour zucchini bread is gluten free and paleo friendly. It's made with cassava flour, shredded zucchini and ripe bananas.
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
Squeeze out any excess water from your shredded zucchini using a nut milk bag, cheesecloth or paper towels.
Add the shredded zucchini to a large mixing bowl, along with the mashed banana, eggs and vanilla. Whisk until smooth.
Add in the cassava flour, tapioca starch, baking powder and salt. Whisk until well combined.
Fold the chocolate chips into the batter using a spatula or wooden spoon.
Pour the batter into your lined loaf pan.
Place the pan in the oven and bake at 350 degrees F for 45 minutes.
After baking, let the loaf cool for 10 minutes in the baking pan, then transfer it to a wire cooling rack. Cool to room temperature before cutting.
- Loaf best stored in a sealed container in the fridge, up to two weeks.
*118 grams with water. Be sure to squeeze out excess water before making the batter.
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