This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This is truly the Best Almond Flour Banana Bread! Super moist without oil, instead I swapped zucchini for added nutrients throwing in a few chocolate chips for a balanced life and voila, yummy goodness!
If you’re looking for a way to use your garden zucchini and get more veggies in your kiddos this, is it! I love that this recipe swaps the oil for the zucchini. It really does the trick and makes it so moist and delicious. Blending everything in the blender make this recipe so quick and easy.
Almond Flour Banana Bread is the favorite in our house lately. I’ve been making it every Sunday for the last couple weeks and its the perfect tea time treat!
What you will need to make this banana bread:
- Bananas
- Zucchini
- Eggs
- Maple Syrup
- Vanilla
- Almond Flour
- Tapioca Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Chocolate chips (technically optional)
- Raw walnuts (optional)
Yes, simply add 1 banana and a “flax egg” (1 Tablespoon of flax seeds and 3 tablespoons of water)
I would not swap the flour in this recipe as the amounts will vary based on different absorption rates of each type of flour.
Almond Flour Banana Bread
- Total Time: 60
- Yield: 8–10 servings 1x
- Diet: Gluten Free
Description
Ingredients
Instructions
- Preheat Oven to 350 degrees F.
- Peel and cube zucchini.
- Add bananas, zucchini, eggs, maple syrup, and vanilla in a blender and blend until smooth. Transfer to a bowl.
- Add all the dry ingredients to the bowl and mix well with a spatula until well incorporated.
- Stir in chocolate chips and nuts.
- Transfer to a parchment lined loaf pan and bake for 45-50 minutes or until a knife comes out clean.
- Prep Time: 10
- Cook Time: 50
- Category: breakfast
- Method: baked
- Cuisine: paleo, GF, DF
Keywords: zucchini, banana bread, chocolate chip banana bread, zucchini banana bread
Leave a Reply