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Paleo Banana Zucchini Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Not only is this recipe for paleo banana zucchini bread flour, grain, and dairy-free, but it's sweetened only with bananas! Also, there's a whole zucchini in there; anyway to sneak more veggies in. *wink* Original recipe adapted from The Civilized Caveman's paleo banana bread recipe with some substitutions and additions.

Course: Breakfast, Dessert
Cuisine: Healthfood
Servings: 1 loaf
Author: Natasha Sheehan
Ingredients
  • 3 bananas
  • 3 eggs
  • 1/2 cup Bob's Red Mill paleo baking flour almond flour, arrowroot starch, organic coconut flour, & tapioca flour
  • 1/4 cup Jem Organics cinnamon maca sprouted almond butter
  • 2 1/2 tablespoons coconut oil
  • 1 grated zucchini
  • cinnamon
  • nutmeg
  • cardamom
  • 1 tsp ashwaganda
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Organic Gemini's tigernut prebiotic smoothie mix tigernuts & pea protein
  • 1/2 lemon zest
  • pinch of sea salt
Instructions
  1. Preheat oven to 350℉
  2. Combine your bananas, eggs, nut butter, shredded zucchini and coconut oil in a mixing bowl and mix well.
  3. Then add in your paleo flour, spices/adaptogens, baking soda, baking powder, vanilla, lemon zest, sea salt, and the rest of the ingredients and mix well.
  4. In loaf pan lined with parchment paper, pour in your batter and spread evenly.
  5. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove from oven and flip your bread out onto a cooling rack.
  7. Slice, serve, and go BANANAS!