Can’t decide between zucchini and banana bread? This is the quick bread for you! Stir in chocolate chips or pecans to jazz it up even more. This recipe is paleo, gluten free, low carb, and vegetarian.
- Preheat oven to 350 degrees F. Line a loaf pan with a strip of parchment paper, leaving 2 inches of overhang on each side. Alternatively, oil the loaf pan with olive oil or ghee.
- In a large bowl, mix together almond flour, tapioca flour, coconut flour, baking soda, salt, and cinnamon.
- In a separate medium bowl, add the peeled bananas and mash them. Stir in eggs, apple cider vinegar, vanilla extract, and honey, mixing until smooth. Pour the wet mixture into the dry mixture and stir to combine. Add the shredded zucchini and any other optional mix-ins and stir just to combine. Pour the batter into the prepared loaf pan and bake for 45-55 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let cool completely before slicing and eating. Store in a sealed container in the fridge for up to a week.
Keywords: zucchini banana bread, quick bread, paleo, low carb, gluten free