Paleo Zucchini Banana Bread

Healthy zucchini banana bread sliced on cutting board. Next to it is some shredded zucchini, sliced banana, and a bowl of honey.

4 from 9 votes

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!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword healthy zucchini banana bread, Paleo Zucchini Banana Bread, zucchini banana bread recipe

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings slices

Calories 197kcal

Author Kelly

Ingredients

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)

Instructions

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!

Notes

*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

Nutrition