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Gluten-Free Zucchini Banana Bread Recipe

I LOVE zucchini bread. It’s super moist and just plain delicious! …And oh so good with a cup of coffee or tea, for a quick afternoon snack, when a sweet craving hits at night and just about any time of day. :)

So that’s why I set out to make Paleo-Friendly, Gluten-Free Zucchini Bread that wasn’t just edible, but just as delicious as the typical zucchini bread I’m use to devouring AND bread that my kiddos would actually enjoy munching on. After some tweaking, here it is…
Zucchini Banana Bread

Ingredients:
1 cup shredded zucchini
2 smashed nice and ripe bananas
4 eggs (whisked)
1/4 cup melted coconut oil
1/3 cup Agave Nectar or honey (possibly more depending on how sweet you like it)
1 teaspoon vanilla extract
1/4 cup almond butter
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Directions:
In a medium bowl, mix wet ingredients together (zucchini through almond butter). In a separate bowl, mix dry ingredient together (coconut flour through cinnamon). Now combine wet ingredients with dry ingredients. Mix together until well combined and then pour into a greased loaf pan. Bake at 350 degrees for about 30 to 35 minutes.

Let cool and enjoy! :)