Gluten Free Banana Zucchini Bread

Gluten Free Banana Zucchini Bread

I love making this healthy banana zucchini bread on a cold rainy day and serving it with a steaming hot cup of tea. I love that it is sweetened mostly from ripe bananas and has the added nutrition from zucchini (summer squash), which you cannot taste whatsoever. I often leave out the maple syrup as I find sweet enough without – but that’s up to you depending on how sweet you like it – but make sure to use very ripe bananas. If you’re a newbie to healthy baking, this recipe is perfect proof that healthy can be absolutely delicious – even while dairy free, grain free and refined sugar free. The kids love this bread too and its been one of our favourite weekend breakfasts this winter – especially topped with almond butter and sliced banana.

Gluten Free Banana Zucchini Bread
5.0 from 1 reviews
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Recipe type: Bread
Author:
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • 3 very ripe bananas (about 300 gm peeled)
  • 4 tbsp maple syrup, honey or other natural sweetener (optional)
  • 3 organic eggs
  • 3 tsp lemon juice
  • zest from ½ lemon (optional)
  • 2 tbsp coconut oil
  • 3 tbsp chia seeds (whole)
  • 40 gm (6 tbsp) coconut flour
  • 60 gm (6 tbsp) buckwheat flour (or spelt flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 zucchini (about 170 gm) peeled and finely grated and lightly pressed for liquid (I use my hands to get rid of excess liquid)
  • pinch salt
  • A small handful chopped nuts to top
Instructions
  1. Preheat oven to 160 C (320 F)
  2. In a large bowl, smash bananas with a fork. Add eggs, coconut oil, maple syrup, chia seeds, lemon juice and lemon zest and whisk until smooth.
  3. Peel and grate the zucchini (I use the medium fine side on a grater) and press with your hands to get rid of excess liquid. Add zucchini to the batter and stir with a spoon.
  4. In a separate bowl, mix together the dry ingredients; coconut flour, buckwheat flour, salt, baking soda and baking powder.
  5. Add the dry ingredients to the wet mixture little by little to avoid lumps and mix well using a spoon. Once well combined, pour the batter into a bread tin before placing in the preheated oven.
  6. Bake 160C (320F) for 45-55 mins (I used fan force) until golden brown and firm. Remove from oven and leave to cool on a cooling rack for a few minutes before cutting.
  7. Serve warm or cold.

 

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5 Responses to Gluten Free Banana Zucchini Bread

  1. Vanessa says:

    Recipe sounds delicious but there seems to be only a very small amount of flour…is this correct? Also what sized loaf tin did you use? My loaf pans are 22×14 cm,22×11 cm or a little one 19x10cm Many thanks

    • Regina says:

      Yes the amount of flour is correct. Coconut flour is high in fibre and very absorbent, so it doesn’t need much. My pan size was 24×12 cm, so your 22×11 sounds perfect! Hope you love it x

  2. Vanessa says:

    Many thanks…as soon as bananas are ripe enough I’ll make it…my daughter in LA sent me the link …she loved it!!

  3. Vanessa says:

    Regina your banana and zucchini loaf is fantastic…amazing…we love it!!! In fact I forgot to put coconut oil in and it’s STILL brilliant!!

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