Serves: 1 loaf (12-14 slices) | Prep Time: 00:20 | Cooking Time: 01:00
Ingredients
- 2 lge ripe banana(s), broken in half
- 3 lge egg(s)
- 1/3 cup honey (unprocessed)
- 3 Tbsp coconut oil, softened
- 2 tsp vanilla extract (organic)
- 1 3/4 cups almond meal/flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot flour, or tapioca
- 3 tsp baking powder (gluten free)
- 2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/3 tsp fine sea salt
- 1 cup grated zucchini, with excess liquid removed
Directions
Preheat oven to 170c (fan-forced) and line a 21 x 11cm loaf tin with baking paper.
Add the banana, eggs, honey, coconut oil and vanilla to a food processor. Blend for 10 – 15 seconds or until the banana is combined into the liquid.
Add the almond meal, coconut flour, arrowroot, baking powder, cinnamon, ginger and salt to the food processor. Blend for 15 seconds to combine all the ingredients together well.
Use paper towels to squeeze out the liquid from the grated zucchini. Remove the blade from the food processor and use a spatula to stir through the zucchini.
Spoon the mixture into the prepared tin and spread out evenly. Use a spatula to smooth the surface.
Bake for 60 – 65 minutes until golden and crisp on top and a skewer inserted comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack to completely cool before slicing.
Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. Suitable to freeze.
Article supplied with thanks to The JOYful Table. Susan Joy is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Photo by Susan Joy.
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