Coconut Banana Zucchini Bread #BreadBakers

I'm still working on using up all of the zucchini on my counter.  Today I am sharing a gluten-free recipe using coconut flour, coconut flakes, and zucchini sweetened only with a bit of honey and an over-ripe banana.  It is a great Day on the Farm when I can use up both zucchini and over-ripe bananas!!

And as a bonus, this loaf is also Gluten Free as are the others being shared with our Bread Bakers group this month. 

Sneha of Sneha's Recipe is hosting this month and invited us to join her in sharing Gluten Free Breads.  Let's see what everyone baked up......

• Coconut Banana Zucchini Bread from A Day in the Life on the Farm 
• Gluten Free Oat Crackers  from Ambrosia
• Gluten Free Sourdough Bread from A Messy Kitchen
• Keto Coconut Flour Bread from Sneha’s Recipe 
• Oatmeal Raisin Gluten-free Quick Bread from Food Lust People Love
• Rice and Almond Thin Crackers with Sea Salt from Karen’s Kitchen Stories   

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

I have a cupboard filled with different kinds of flour so I wanted to make bread using flour that was naturally gluten-free instead of buying a bag of gluten-free flour from the store.  

I found a recipe for zucchini bread using coconut flour over at Small Footprint Family and adapted it to fit my needs.  It turned out scrumptious!!

Breads, Quick Bread, Gluten Free, Zucchini, Banana, Coconut

Breads

American

Yield: 12 servings

Author: Wendy Klik

Coconut Banana Zucchini Bread

I'm still working on using up all of the zucchini on my counter. Today I am sharing a gluten-free recipe using coconut flour, coconut flakes, and zucchini sweetened only with a bit of honey and an over-ripe banana. It is a great Day on the Farm when I can use up both zucchini and over-ripe bananas!!

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 1 c. shredded zucchini, squeezed dry
• 1/2 c. shredded, sweetened coconut
• 4 eggs
• 2 T. honey
• 1 over-ripe banana
• 1 T. coconut oil, melted and cooled + more for pan
• 1/2 c. coconut flour
• 1 t. baking soda
• pinch of salt
• 1 T. cinnamon
• 1/2 t.nutmeg
• 1 t. lemon juice

Instructions

1. Whisk together the eggs, honey, and oil with the banana in a large bowl.
2. Add the flour, baking soda, salt, cinnamon and nutmeg, mixing until just incorporated. Fold in the zucchini, coconut and lemon juice.
3. Spread into a loaf pan that has been greased with coconut oil and bake in a preheated 350* oven for 45-50 minutes, until a skewer inserted in the bread removes cleanly.

Notes

Adapted from a recipe found at Small Footprint Family

Nutrition Facts

Calories

93.64

Fat (grams)

4.65 g

Sat. Fat (grams)

3.31 g

Carbs (grams)

10.76 g

Fiber (grams)

2.66 g

Net carbs

8.12 g

Sugar (grams)

6.39 g

Protein (grams)

2.96 g

Sodium (milligrams)

150.46 mg

Cholesterol (grams)

54.56 mg

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