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
Ingredients
Scale
- 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
Instructions
- 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