Coconut Flour Banana Zucchini Bread (Paleo)

I think this recipe is going to be very popular in my kitchen with various tweaks and modifications. Next time I’m going to add another couple of bananas, peel the zucchini (so you don’t get green flecks) and pass it off as plain ol’ banana bread. Patrick will never know he’s eating zucchini. I plan to also try adding pumpkin and reducing a couple of eggs to make a banana pumpkin bread.

For this version I added a walnut and coconut flour streusel type topping, but I don’t think it added a lot of value so I will just leave it out next time. The bread itself is delicious enough without trying to add bells and whistles. It’s incredibly moist and tasty without being very sweet.
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Coconut Flour Banana Zucchini Bread

2 ripe bananas, mashed
1 medium zucchini, grated
8 eggs
1/3 cup honey
1 tsp. vanilla
3/4 cup coconut flour
1 tsp. salt
1 tsp. baking soda
2 Tbsp. cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Mix the bananas, eggs, honey, vanilla. Squeeze the excess water out of the zucchini in a dry dish towel then add to the mix. Add the remaining ingredients and stir until there are no lumps. Spray a loaf pan with coconut oil spray or grease with coconut oil. Pour in the mix and bake for 55 minutes.

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2 Responses to “Coconut Flour Banana Zucchini Bread (Paleo)”


  1. 1 Jeigh September 16, 2013 at 2:57 pm

    Is it necessary to use 8 eggs? That seems like quite a few. What can be substituted for them? I really want to try this recipe soon…please help!

  2. 2 Liessi from BC October 24, 2013 at 4:53 pm

    Five stars for this recipe (which appears all over the internet). My tweaks:
    — 5 eggs, 3 egg white equivalents (for each egg, substitute 3 tbsp + 2 tsp egg white)
    — 1/2 tbsp cinnamon, 1/2 tbsp Hershey’s special dark cocoa powder
    — add one or two tbsp milled flax seed for extra fibre

    Also, just to be clear on measurements, I used 3/4 cup grated zucchini (didn’t bother squeezing out the water) and 3/4 cup mashed bananas.

    A great trick with the bananas: as soon as they start looking too ripe to eat, throw them in the freezer. (They will turn black.) Eventually, you’ll end up with a small pile, indicating it’s time to make banana bread! Move them to the fridge overnight and the next day, just cut the stem off and squeeze out the banana goo like toothpaste. Awesome.


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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