Banana Zucchini Bread

Our take on traditional banana bread. With this recipe, you will still enjoy all of the delicious flavours you are used to with added nutrients! Perfect served toasted as an afternoon treat!

Banana Zucchini Bread

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Yield: 12

Author: Rachel Aust

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• ½ cup melted coconut oil, plus more to grease the loaf pan
• ¾ cup almond flour
• ½ cup powdered monkfruit sweetener with erythritol or confectioners’ erythritol
• ¼ cup flax meal
• ¾ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon sea salt
• 1 medium overripe banana
• 2 large eggs
• 2 egg yolks
• 1 teaspoon pure vanilla extract
• ½ cup shredded, unpeeled zucchini

Instructions

1. Preheat oven to 177 degrees Celsius. Lightly grease, then line a loaf pan with parchment paper. Trim off any excess parchment paper and discard.
2. Whisk the almond flour, sweetener, flax meal, baking powder, spices, and salt together in a bowl.
3. Mash the banana in a separate bowl. Add the eggs, the additional egg yolks, coconut oil, and vanilla extract—stir to combine.
4. Stir the dry ingredients into the wet ingredients until well combined. Fold in the zucchini.
5. Pour the batter into the prepared pan.
6. Bake for 30 minutes or until a tester comes out clean when inserted in the center.
7. Cool for 30-45 minutes. Lift the bread out of the pan using the parchment paper and transfer to a cooling rack after about 15 minutes.
8. Slice and serve.

Nutrition Facts

Calories

166

Fat (grams)

15 g

Sat. Fat (grams)

8 g

Carbs (grams)

13 g

Fiber (grams)

2 g

Net carbs

11 g

Sugar (grams)

2 g

Protein (grams)

4 g

Sodium (milligrams)

69 mg

Cholesterol (grams)

62 mg

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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Hey there, I’m Rachel!

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