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Zucchini Banana Bread

February 10, 2017

When  my family went skiing, my daughter discovered all kinds of goodies at the breakfast buffet. She tried every bread and pastry the buffet offered, but her favorite by far was a simple zucchini loaf. I didn't try it but I'm guessing it was light and sweet without being too dessert-y. When we came home, I recreated this loaf ASAP.  This recipe is inspired by the Two Raspberries Healthy Vegan Chocolate Chip Muffins. 

 

 

 

Zucchini Banana Bread

 

1c shredded zucchini (to keep it small, I chopped it after shredding) 

2 bananas (3/4 cup when mashed/ blended)

1/4c maple syrup

1 tsp vanilla

1/4c almond milk

1 tsp apple cider vinegar

1/3c tapioca flour

3/4c buckwheat flour (I blended my buckwheat until it resembled flour)

1 tsp baking soda

1/2 tsp baking powder

 

Preheat oven to 350. Blend up bananas (or mash well) and measure out 3/4cup. Add all dry ingredients to a bowl. Mix up wet ingredients. Mix together and pour into loaf pan lined with parchment paper. Bake about 30-35 minutes until center is set.  

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