Paleo Zucchini Banana Bread
Total 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.
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
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