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Close up of a slice of bread.

Paleo Zucchini Banana Bread (No Sugar Added)

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  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x

Description

Healthy paleo banana bread made with zucchini, ripe bananas and almond flour.


Ingredients

Scale
  • 2 1/2 cups blanched almond flour (240g)
  • 1/2 cup tapioca starch (62g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon (optional)
  • 1/4 tsp ground nutmeg (optional)
  • 1 cup mashed banana (245g) 2-3 large bananas
  • 1 cup lightly packed shredded zucchini (110g)*
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup miniature dark chocolate chips (optional)


Instructions

  1. Preheat your oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the dry ingredients.  This includes the almond flour, tapioca starch, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a separate bowl, whisk together the wet ingredients.  This includes the mashed banana, shredded zucchini, eggs and vanilla.
  4. Pour the dry mixture into the wet mixture and mix until combined.
  5. Fold in the mini chocolate chips.
  6. Pour the batter into your lined loaf pan.  Optional: add extra chocolate chips on top.
  7. Place the loaf in your oven and bake at 350 degrees F for 55-60 minutes.
  8. After baking, remove the bread from the oven and let it cool for 10 minutes in the loaf pan.  Then remove it from the pan and transfer it to a wire cooling rack.
  9. Cool to room temperature and slice to desired size.
  10. Best stored in an airtight container in the fridge, and eaten within 10 days.

Notes

*110 grams = the zucchini weight after removing the excess water.  You can squeeze out the water from the zucchini by shredding it and placing it in a nut milk bag and squeezing out the water.  A cheese cloth or paper towels works too.