Zucchini Banana Bread
Jump to recipe
Gluten Free Zucchini Banana Bread
Zucchini Banana Bread
September 11, 2017
Ingredients
- 2 cups gluten free flour blend
- ½ cup lightly packed brown sugar
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 eggs beaten
- 1 tsp vanilla
- 1 TBS milk (or almond milk)
- ½ cup melted butter (or coconut oil)
- 2 ripe bananas
- 1 ½ cups grated zucchini
- ½ cup walnuts (optional)
Instructions
- Preheat your oven to 350 and spray a 9 x 5 loaf pan with nonstick cooking spray.
- Grate your zucchini and then use a couple paper towels to soak up the moisture and set it aside.
- In a medium bowl mix together all the dry ingredients and set it aside.
- Using a small mixing bowl, mash up your bananas and stir in the milk. Now add your beaten eggs, vanilla and butter. Mix that all together and slowly add it to your dry ingredients. Fold in your zucchini and nuts. Pour it into your greased pan and bake for 45 – 55 minutes or until a tooth pick inserted in the middle comes out clean. Allow the bread to cool for 10 minutes and then transfer to a wire rack to cool completely.
