Zucchini banana bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup, grated Zucchini 1 medium Banana, fresh , mashed4 large Eggs2 tbsp Maple Syrup 0.75 tsp Baking Soda 1 tsp Cinnamon, ground 1/4 Cup Coconut Flour 1 tsp Nutmeg, ground 1 dash Salt 1 tsp Bragg Apple Cider Vinegar 1 tbsp Olive Oil
Preheat oven to 350 degrees.
Grease a loaf pan with coconut oil or line with parchment paper; set aside.
Shred your zucchini finely, and then use a nut milk bag or cheesecloth to squeeze all the moisture out of it.
Mix the egg, honey or syrup, oil, and banana together in a large bowl.
Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.
Stir in the nuts, if using.
Baked for 45-50 minutes
Serving Size: 1/8 of a loaf
Number of Servings: 8
Recipe submitted by SparkPeople user JULIA_RUN2SMILE.
Number of Servings: 8
Recipe submitted by SparkPeople user JULIA_RUN2SMILE.
Nutritional Info Amount Per Serving
- Calories: 102.9
- Total Fat: 6.0 g
- Cholesterol: 93.0 mg
- Sodium: 174.3 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.3 g
- Protein: 4.2 g
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