Get Ready to Indulge in the Deliciousness of Gluten-Free Zucchini Banana Bread! Don't forget to try this recipe at home, see full recipe below!
Gluten-Free Zucchini Banana Bread Recipe
Ingredients:
* 1 1/2 cups almond flour
* 1/2 cup coconut sugar
* 1/4 cup granulated sugar
* 1/2 cup mashed ripe bananas
* 1/2 cup grated zucchini
* 3 large eggs
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 cup unsalted butter, melted
* 1 teaspoon vanilla extract
* 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with non-stick cooking spray.
2. In a large mixing bowl, combine the almond flour, coconut sugar, and granulated sugar.
3. In a separate bowl, whisk together the mashed bananas, grated zucchini, eggs, salt, baking soda, cinnamon, and nutmeg.
4. Add the melted butter and vanilla extract to the banana mixture and whisk until smooth.
5. Add the wet ingredients to the dry ingredients and stir until well combined.
6. Fold in the chopped walnuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cook Time: 55-60 minutes
Prep Time: 20 minutes
Total Time: 75-80 minutes
Variations:
* To make a chocolate version, add 1/2 cup cocoa powder and 1/4 cup chocolate chips.
* To make a pumpkin version, add 1/2 cup canned pumpkin puree, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
* To make a blueberry version, add 1 cup fresh or frozen blueberries.
* To make a nut-free version, omit the walnuts and add 1/2 cup chopped pecans or hazelnuts instead.
Tips:
* Make sure to use ripe bananas for the best flavor and texture.
* Don't overmix the batter, as it can lead to a dense loaf.
* If using walnuts, be sure to chop them finely to distribute evenly throughout the bread.
* Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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