You realize that you’re pretty deep in the food world when you find yourself typing zucchini quotes to your search bar. I probably had an idea to say something funny about zucchinis and this was the best I could find:
”Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” -Jim Davis
One of my favorite things in cooking is to use vegetables in baked goods and in surprising ways. Like using carrot in breads, nettle in omelettes, sweet potato in cake batters, avocado in desserts, and so on (okay these are not probably surprising ways to us foodies but to my dear grandmother who’s reading this these might sound pretty extreme). So lately I’ve been loving zucchini (it’s one of my absolute favorite veggies) and ended up making this banana zucchini bread last week. As soon as the first loaf was finished I had to make another just because my family, and especially my dad who is now trying to give up white sugar and is a total cake and desserts lover, loved it so much. And the best thing? This one is super easy.
This recipe is actually a replication of two of my previous recipes: the banana bread here on the blog and the zucchini muffins on my free e-book. So I kind of just turned that muffin recipe into a bread by adding some zucchini to the batter and reduced the amount of bananas a bit, which made the bread even more moist than just the regular banana bread, a.k.a. just the way I like it. It’s really nice fresh from the oven, but as a lover of some over-the-top treats, I like to have my piece (or let’s be honest, two or three..) with some coconut yogurt, banana, fresh berries, and a drizzle of maple syrup. Yum. What a wonderful thing this life is. Sending you guys lots of love and feel-good vibes! xo
Gluten-free Banana Zucchini Bread
notes: I’ve tried this bread with different mixtures of gluten-free flour and I always recommend baking with a mixture of two or three flours for the best result. I personally love the combination of oat, almond, and rice flour but buckwheat and millet flour are great in this too!
makes a 24×10 cm loaf
2 big ripe bananas
3 organic eggs
1/4 cup extra virgin coconut oil (or mild olive oil)
3 tbsp organic honey (or maple syrup)
1/2 cup oat milk
1/2 cup grated zucchini (about a 10 cm piece)
2 cups gluten-free flour* (for example oat, almond and rice flour)
2 tsp baking powder
a pinch of sea salt
2 tsp ceylon cinnamon
walnuts, rolled oats, and coconut flakes for decoration
1. Preheat the oven to 175C / 350F degrees. Cut the bananas to a blender. Add eggs, coconut oil, honey, and oat milk to the blender and blend until smooth. Grate the zucchini and place into a large bowl. Pour the banana mixture into the bowl and stir well.
2. Measure the flour, baking powder, salt, and cinnamon to the bowl and mix thoroughly. The batter should resemble a muffin batter and not a typical bread dough. If it feels too runny though, add a bit of flour.
3. Grease a loaf pan lightly with coconut oil and pour the batter to the pan. Top with some walnuts (I like to crush them by hand), rolled oats, and coconut flakes. Bake for 45-50 minutes until the bread is golden brown. Let cool before serving.
4. If you end up having some leftovers, I recommend storing the bread in the fridge. You could also freeze some slices of the bread and then just pop them to the toaster when a craving hits!