Paleo Zucchini Banana Bread
Rated 5.0 stars by 1 users
Category
Family-Friendly, Breakfast, Dessert, Snacks
Servings
12
Cook Time
70 minutes
Ingredients
1 cup mashed ripe banana
2 large eggs
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
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.
Recipe Note
* Not paleo? substitute the flour blend with 1¾ cups all-purpose flour, 1:1 by volume. The texture will be slightly softer and more tender since all-purpose flour has gluten, whereas Paleo flour blends (like almond, coconut, or cassava) are typically denser or more crumbly. You likely won’t need to change the baking time, but still check it with a toothpick around the 50-minute mark.
Dietary Preferences: Dairy-Free, Gluten-Free, Soy-Free, Vegetarian, Paleo, Family-Friendly
Seasonality: All, Summer
Molly
May 27, 2022
Excellent recipe – would love if u include calories. . . .