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Zucchini Bread


Bennett was craving a slice of bread so I decided to make a loaf out of zucchini and almond flour. While looking for sweetener ingredients I decided to tackle my fear of bananas. Since childhood I have disliked the scent, taste and texture of bananas. I must truly love my husband to have started using bananas in my baking.

From our kitchen to yours, Dana


Coconut oil (oil or spray)
1 cup shredded zucchini (shred the zucchini with a food processor)
1 ½ cups almond flour
2 teaspoons cinnamon
¾ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon nutmeg
3 eggs, beaten
¼ cup honey
1 ripe banana


Preheat oven to 350 degrees
Lightly grease a loaf pan and place a piece of parchment paper on the bottom
Press the zucchini between 2 paper towels, squeezing lightly to release excess moisture
Place the dry ingredients into a bowl and whisk together
Whisk the eggs in a small bowl. Place the eggs, honey and banana in a bowl of a stand mixer and beat on medium until all ingredients are combined
Add the zucchini and beat again to incorporate
With the mixer running on low, slowly add the dry ingredients until all mixed in together
Spoon the batter into the prepared pan
Bake the loaf for 40 minutes, until he middle is set and a toothpick inserted into the center comes out clean
Slice and if you would like serve with a thin piece of grass-fed butter


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