What is cassava flour?

Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour. Cassava flour is naturally gluten free and grain free - perfect for paleo baking. It can be substituted at 1:1 ratio (by weight) for all purpose flour and some gluten free flour blends.

Is cassava flour paleo friendly?

Yes, cassava flour is paleo friendly. It is naturally gluten and grain free, perfect for paleo baking!

What can I sub for the mashed banana?

Pumpkin puree, applesauce or pureed squash should work in place of the mashed banana. You can also take a look at my recipe for applesauce zucchini bread, which uses applesauce and almond flour.

Do I have to add chocolate chips?

No, the chocolate chips are completely optional! Feel free to add in chopped nuts or dried fruit instead.

Cassava Flour Zucchini Bread (Paleo)

Description

This cassava flour zucchini bread is gluten free and paleo friendly. It's made with cassava flour, shredded zucchini and ripe bananas.

Ingredients

Scale

1 cup shredded zucchini (118g)*
1 cup mashed banana (225g)
3 large eggs
1 tsp vanilla extract
2/3 cup cassava flour (90g)
1/3 cup tapioca starch (40g)
2 tsp paleo baking powder
1/4 tsp salt
1/3 cup miniature dark chocolate chips (optional)

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Instructions

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.

Notes

*118 grams with water. Be sure to squeeze out excess water before making the batter.