Sabrina's Healing Kitchen - Gluten Free Recipe, Paleo Recipe

Recipe of the month

zucchini banana bread

Ingredients:

1 large overripe banana-mashed
3 large eggs at room temperature
1/3 c. maple or coconut sugar
2 T. ghee
2 t. vanilla extract
2 1/4 c. blanched almond flour
1/2 c. tapioca starch
2 t. ground cinnamon
1 t. baking powder
1/2 t. baking soda
1/2 t. finely ground Himalayan Salt
1 c. shredded zucchini
2/3 c. chopped walnuts
1/3 c. dried unsweetened coconut flakes

Directions:

Preheat your oven to 350° F and line an 8.5” x 4.5” loaf pan with parchment paper, leaving some overhang on each side so you can lift it out easily.
Shred and drain your zucchini before proceeding. You should have 1 c. after draining and squeezing it in a kitchen towel to remove most of the moisture.
In a large bowl, whisk together the banana with the eggs, maple sugar, ghee, and vanilla.
In a separate bowl, combine the almond flour, tapioca flour, cinnamon, baking powder and salt. Combine the dry and wet mixtures. Fold in the drained zucchini, then nuts, then coconut.
Transfer the mixture to the prepared loaf pan. Top with additional nuts if desired.
Bake in the preheated oven on the middle rack for 55 minutes, or until deep golden brown and a toothpick inserted near the center of the loaf comes out clean.
Cool the bread in the pan on a wire rack for about a half hour. Use the parchment paper to remove the loaf from the pan and continue to cool to room temp on a wire rack. Wrap well to keep moist.
This freezes well!

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