Zucchini banana bread

Zucchini banana bread
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Zucchini banana bread calories by ingredient
Submitted by:

Introduction

Gluten and dairy free zucchini bread. Calculation is with almond flour but original recipe was calling for coconut flour Gluten and dairy free zucchini bread. Calculation is with almond flour but original recipe was calling for coconut flour
Number of Servings: 8

Ingredients

    1 cup, grated Zucchini
    1 medium Banana, fresh , mashed
    4 large Eggs
    2 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

Directions

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.

Rate This Recipe