Healthy, gluten-free, egg-free, and refined sugar-free banana bread with zucchini. 

This vegan banana bread with zucchini is a wonderful breakfast or afternoon snack. It’s great for those not eating gluten, eggs, and wanting to lose weight.  

Baked zucchini is particularly high in vitamin A, so adding it to your diet may improve vision, digestion and reduce the risk of heart disease. Bananas in combination with zucchini, almond flour, and coconut oil can help to regulate blood sugar levels and reduce appetite by slowing stomach emptying.

Ingredients:

• 2 ripe bananas, mashed

• 1 cup of zucchini, grated & squeezed

• ¼ cup of coconut oil, melted

• ¼ cup of almond milk

• ½ cup of dates, soaked & drained 

• 1 tsp of vanilla extract

• 2 cups of almond flour

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tsp of baking soda

Preparation:

• Preheat the oven to 180°C and line a loaf tin with parchment paper.

• Combine well-mashed bananas, zucchini, melted coconut oil, Vanilla extract, almond milk, and drained dates. Mix it well.

• Add almond flour, cinnamon, nutmeg, and baking soda to the wet ingredients and mix until all ingredients are well combined, do not overmix.

• Transfer the batter into the prepared loaf pan and bake in the oven for about 60 minutes or until golden brown (a toothpick should come out clean).

• Let the bread cool down completely before removing from the baking tin. Enjoy!