Looking for a creative way to enjoy that zucchini you just harvested?
This is an easy, nutritious recipe, that I like to call "low-drama," meaning, it's pretty healthy considering it tastes like you are indulging just a bit. And I'll admit, it is tasty with a little grass-fed butter smeared on top, but it's equally yummy on its own or slathered with your favorite nut butter. There may be affiliate links in the ingredient list to make it easier to find if you happen to be in a more rural area.
Best Gluten-Free Banana Zucchini Bread
Here's the Recipe:
2 ripe organic bananas
2 tablespoons melted butter (organic, grass-fed) or coconut oil
1/2 cup coconut sugar
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
3 eggs (room temperature)
2 cups gluten-free oat flour or Pamela's Artisan Gluten-free flour blend
3/4 cup blanched almond meal flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup shredded zucchini (squeeze/drain liquid using nut milk bag or clean kitchen towel
Preheat oven to 350° F. Line a bread loaf pan with parchment paper.
Get out your handheld mixer because it helps create a smooth batter.
First mash bananas in a large bowl. Blend in the butter, sugar, maple syrup, and vanilla extract.
Blend in the eggs one at a time.
Next blend in all of the flour, baking soda, baking powder, and salt.
Grab a flexible baking spatula and fold in the zucchini and gently stir until well combined.
Use the spatula to guide the batter into the prepared loaf pan.
Bake on the middle rack of the oven for about 50 minutes, depending on the altitude of where you live. Check for doneness by inserting a toothpick in the middle. It should come out clean.
Cool on a wire rack for a few minutes in the loaf pan, then remove and allow to cool another twenty minutes or so before slicing. Enjoy!