If youve had zucchini bread before, you might be able to recall the first time you tried it and realized how little it tasted like the vegetable (or fruit as it is scientifically categorized). I remember my very first time having zucchini bread. It was a chocolate walnut zucchini bread from a farmers market in New Hampshire. I remember when my mom and sister brought it back to our lake house and I devoured it. I could not believe it was made with zucchini.
Zucchini is such an amazing veg. It is full of amazing beautifying benefits and it extremely hydrating. It is one of those veggies that you can sneak in to get more vitamins and nutrients. You can sneak them into smoothies, breads, pasta dishes, etc. I am sure I will come up with lots of different ways to sneak it all sorts of desserts eventually (maybe even a cookie recipe!)
This bread is gluten free and grain free. Enjoy!
3 bananas mashed
3/4-1 cup shredded and drained zucchini (shred zucchini on a cheese grater, then place in a dry cloth and squeeze out excess moisture, you should have about 3/4 c to 1 cup after draining)
1 tsp vanilla extract
1/2 cup coconut sugar
1/2 cup melted coconut oil
1 tsp baking soda
1 tsp baking powder
pinch of salt
2 cups almond flour
1/2 cup cassava flour
optional for chocolate chips
Directions: Preheat your oven to 375. Line a bread loaf pan with oil or parchment paper for easier clean up. In a medium bowl, mix together the banana, zucchini, eggs, and vanilla extract. Then add in the coconut sugar and coconut oil, mix well. In a separate bowl mix together the baking soda, baking powder, salt, almond flour and cassava flour. Once well combined, add to the wet ingredients. Mix well. Then transfer to the bread loaf pan. Optional to sprinkle chocolate chips on top. Bake for 50 minutes, remove from heat, let cool and enjoy!