Zucchini Banana Bread
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.
Author: Kenneth Dorr
Recipe type: Bread
- Mix by hand all the ingredients below.
- 1 large very ripe banana mashed
- ¼ cup unsweetened applesauce
- ¼ cup coconut oil melted
- ¾ cups monk fruit
- 2 teaspoons vanilla extract (no Alcohol, organic)
- 1 cup finely grated zucchini
- 1½ 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
- ¼ teaspoon organic allspice
- ¾ teaspoon aluminum free baking soda
- ¾ teaspoon salt
- ½ cup chopped walnuts
- ½ 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 ½ 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!
Serving size: Makes one 8 x 4 loaf (10 slices)