Sneaking veggies never felt so awesome. This paleo morning glory banana zucchini bread is a nutritious and simple recipe loaded with shredded carrots, zucchini, and avocado. Naturally sweetened and so easy to make – you’ll love this grain free version of a classic.
It’s a mouthful – paleo morning glory banana zucchini bread.
But there were so many other things I wanted to pack into this recipe title. Like ‘naturally sweetened paleo morning glory banana zucchini bread’. Or even ‘paleo morning glory banana zucchini bread with other hidden veggies’. Heck, I was close to throwing down something like ‘the best paleo bread of your life with lots of healthy veggies and texture and the perfect sweetness all bundled up into a loaf’ but that was waaaaaay too long.
So I kept it simple…sort of.
Just like this sweet treat of a breakfast or dessert delight. It’s super simple, but packed with lots of good stuff.
- When you love banana bread but want to take it to the next level…
- When you’re trying to sneak in a few more veggies…
- When you just want something that tastes great and isn’t super bad for ya…
This paleo morning glory banana zucchini bread is it.
Paleo Morning Glory Banana Zucchini Bread
I can confidently say nothing else has a perfectly balanced blend of ripe bananas, shredded zucchini, shredded carrots, avocado, and walnuts. Nothing. Nada, zip, zilch. This is da best.
A healthy loaf of goodness that’s so delightful, it’s hard to believe it’s grain free, dairy free, and sweetened only with naturally ripe banana and a splash of pure maple syrup. That’s it.
Plus did I mention all the veggies?
Traditional morning glory bread calls for shredded coconut, but I left it out of this one (mainly because I wanted my hubby to eat it). But if coconut is your jam (like it is mine…yes, please feel sorry for my that it makes my husband gag), you can absolutely add unsweetened coconut shreds into the batter for an even BETTER bread, if I do say so myself.
This paleo morning glory banana zucchini bread will knock your socks off and have the kiddos begging for more. If you’re going to bake a dessert bread of greatness, why not pack it with some healthy stuff while you’re at it?!
And be sure to try these other nutritious baked treats! Paleo apple bread, paleo glazed banana bread donut holes, paleo strawberry banana cereal bars, and these almond butter strawberry zucchini muffins.Print
Paleo Morning Glory Banana Zucchini Bread
This grain free, paleo morning glory banana zucchini bread is naturally sweetened and packed with hidden veggies!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- 1/4 cup coconut flour
- 1/4 cup arrowroot powder
- 1 cup almond flour
- 2 teaspoons baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 eggs
- 2 tablespoons melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup (*optional for sweeter bread)
- 1 small avocado (roughly 2 heaping tablespoons mashed)
- 2 ripe bananas
- 1/2 cup shredded carrots
- 1/2 cup shredded zucchini
- 1/2 cup raisins
- 1/2 cup walnut pieces
- Preheat oven to 350 degrees
- Shred carrots and set aside. Shred 1/2 cup of zucchini and place in a fine mesh strainer. Sprinkle very lightly with salt and let sit for 5 minutes, then wring out as much liquid as you can from the zucchini. Set aside
- Mix all the dry ingredients together in a large bowl
- In a separate bowl, add the eggs, melted coconut oil, apple cider vinegar, vanilla extract, maple syrup, avocado, and bananas. Beat for roughly one minute, until avocado and bananas are creamy and incorporated
- Pour the wet ingredients into the dry ingredient bowl and beat another minute, or just until well-combined
- Fold in the shredded carrots, shredded zucchini, raisins, and walnuts. Mix well then pour the batter into a lightly greased or parchment-lined loaf pan
- Bake for 50 minutes then check the center with a toothpick. If center has not yet set, bake an additional 5-10 minutes. If the top of the loaf is getting too brown, lightly secure a piece of tinfoil over the top
- Let cool then slice and serve. Any leftovers should be stored in the refrigerator