Name: Paleo Zucchini Banana Bread
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 cup mashed ripe banana; 2 large eggs; ⅓ cup Soom Premium Tahini; ¼ cup maple syrup; 1 tsp vanilla extract; 1 cup grated zucchini, strung in a kitchen towel to ring out excess moisture; 1¾ cup Paleo flour blend (such as Bob’s Red Mill brand); 1 tsp ground cinnamon; 1 tsp baking soda; ½ tsp kosher salt; 1 Tbsp toasted sesame seeds

Paleo Zucchini Banana Bread

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Servings

Cook Time

70 minutes

This gluten-free and dairy-free quick bread is nutritious enough for breakfast, and satiating enough for a midday snack. Perfectly tender and moist, this bread is finished with a toasted sesame seed topping for richness and crunch.

Author:

Soom

Ingredients

1 cup mashed ripe banana
2 large eggs
⅓ cup Soom Premium Tahini
¼ cup maple syrup
1 tsp vanilla extract
1 cup grated zucchini, strung in a kitchen towel to ring out excess moisture
1¾ cup Paleo flour blend (such as Bob’s Red Mill brand)
1 tsp ground cinnamon
1 tsp baking soda
½ tsp kosher salt
1 Tbsp toasted sesame seeds

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Directions

Preheat oven to 350F. Grease a 9×5 (or 8×4) inch loaf pan.
In a large bowl, combine mashed banana, eggs, tahini, maple syrup, and vanilla; stir with a whisk. Add grated zucchini and mix to combine.
In a separate bowl, combine flour, cinnamon, baking soda, and salt; stir with a whisk to combine. Pour flour mixture into banana mixture and stir until just-combined.
Pour batter into the prepared loaf pan and sprinkle sesame seeds over top. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before slicing.

Dietary Preferences: Dairy-Free, Gluten-Free, Soy-Free, Vegetarian, Paleo, Family-Friendly

Seasonality:All, Summer

Paleo Zucchini Banana Bread

Paleo Zucchini Banana Bread

Category

Servings

Cook Time

Ingredients

Directions

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