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
- Preheat your oven to 350 degrees F. Line a loaf pan with parchment paper and set aside.
- 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.
- In a separate bowl, whisk together the wet ingredients. This includes the mashed banana, shredded zucchini, eggs and vanilla.
- Pour the dry mixture into the wet mixture and mix until combined.
- Fold in the mini chocolate chips.
- Pour the batter into your lined loaf pan. Optional: add extra chocolate chips on top.
- Place the loaf in your oven and bake at 350 degrees F for 55-60 minutes.
- 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.
- Cool to room temperature and slice to desired size.
- 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.