1 1/4cupspureed bananas(approximately 3 medium bananas or 4 small)
1cupshredded zucchini(see image above)
1/2cupraisins, chocolate chips, chopped walnuts, or chopped pecans(optional)
Preheat oven to 325°F (165°C)
Grease a 5" x 9" (1.5 quart) loaf pan.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together.
In a small bowl, mix the flax mixture, melted coconut oil, coconut sugar, vanilla, pureed bananas, and shredded zucchini, together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fold in the raisins, walnuts, chocolate chips, or pecans, if using.
Pour batter into greased loaf pan.
Bake for 50 minutes to 1 hour or until a tester comes out clean. See note below.
Allow the banana zucchini bread to fully cool before cutting into it.
Shred zucchini using the smaller of the two shredders on your box grater (see image above). After shredding DO NOT squeeze the liquid out of the zucchini.
Baking times will vary slightly, depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour with the red label, not the blue label!), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
Nutrition info listed below is for 1 of 12 slices (without any of the optional add-ins) and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.