Paleo Zucchini Banana Bread
A combo of 2 favorite loaves of bread, this Paleo Zucchini Banana Bread is grain and gluten-free, packed with zucchini and banana, and only sweetened with 2 tablespoons of honey. Perfect for a healthy treat, snack, breakfast, or even meal prep!
Servings 8 slices
- 2 medium-large ripe bananas (should have some brown spots) (200 grams/about 3/4 cups mashed)
- 2 large eggs, room temperature
- 2 tablespoons honey
- 1 1/2 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- 2 cups paleo baking flour
- 1/2 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup shredded zucchini, excess liquid squeezed out* (about 1 medium/150 grams)
Preheat the oven to 350 degrees and line a 9x5 bread pan with parchment paper.
In a medium sized mixing bowl, add banana and mash with a fork/whisk until smooth. Add eggs, honey, coconut oil, and vanilla extract and whisk until combined.
In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the shredded zucchini.
Pour into the lined bread pan and bake for 50-55 minutes until a toothpick comes out clean. Remove from the pan and let cool. Store in an airtight container in the fridge for up to a week. Enjoy!
*I grated the zucchini on the large grater and then roughly chopped it and then measured it. After measuring, squeeze out the excess liquid in a kitchen towel or nut milk bag
Serving: 1slice | Calories: 197kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Potassium: 322mg | Fiber: 4g | Sugar: 9g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 1.5mg