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Makes one 8 x 4 loaf (10 slices)
Total time: 90 minutes || Active time: 20 minutes
~Obviously, you can play around with the add-ins in the recipe. Choose pecans or hazelnuts instead of walnuts, dried currants or chopped dates instead of raisins. Have a blast with the ingredients you have on hand!
I use an 8×4 metal bread pan for all of my recipes. Many people have a 9×5. You can use that, but yes, it will be wider and flatter than mine is, and it will bake a bit faster.
~If you don’t have the correct sized pan, I would just suggest making muffins. Bake for only 22 minutes or so.
Mix by hand all the ingredients below.
1 large very ripe banana mashed
1/4 cup unsweetened applesauce
1/4 cup coconut oil melted
3/4 cups monk fruit
2 teaspoons vanilla extract (no Alcohol, organic)
1 cup finely grated zucchini
1 1/2 cups gluten free flours (my favorite is a mix of ¼ cup quinoa, ¼ cup coconut, ¼ cup of psyllium husks, ¾ cup of garbanzo flour or your own favorite GF flours)
1 teaspoon organic cinnamon
1/4 teaspoon organic allspice
3/4 teaspoon aluminum free baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 F. Lightly grease an 8×4 metal bread pan.
In a mixing bowl, mash the banana well, until no large chunks are left. I use an avocado masher for this. Add the applesauce, coconut oil, monk fruit, and vanilla and use a strong fork to mix well. Mix in the grated zucchini.
Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.
Transfer batter to the prepared pan and bake for 50 to 55 minutes. Test for doneness with a toothpick or knife. If it needs more time, turn heat down to 325 F and bake an additional 10 to 15 minutes.
Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve!