There’s nothing I like better than a freshly baked zucchini bread on a Sunday morning. Well maybe pancakes…but zucchini bread comes pretty close!
I don’t know if it’s the 3 tsps of cinnamon or the banana that I like best in this recipe (or the combination of the two) either way, it is still delicious despite the low amount of sugar I added.
Since most zucchini breads call for over 2 cups of sugar, I’ve had a recent request to make a “healthier” version of Zucchini bread. So here it is!
This one is sweetened with just bananas and 1/4 cup of coconut sugar. If you like yours sweeter, you can add more coconut sugar.
Zucchini Banana Bread - (Low in Sugar)
Prep time
Cook time
Total time
A healthier alternative to traditional zucchini bread recipes. It's both dairy and gluten free!
Author: Marisa Richard
Recipe type: Breakfast
Ingredients
- 4 eggs
- 1 cup of oat flour (you can use old fashioned oats and blend to make flour)
- ¼ cup of coconut flour (or use another ½ cup of oat flour)
- 2 very ripe bananas
- 1 medium zucchini
- ¼ cup of coconut oil, softened (but not hot)
- 3 teaspoons of cinnamon
- 1 teaspoon of baking soda
- ¼ cup of coconut sugar
Instructions
- Preheat oven at 350 F
- Finely shred zucchini and then using a paper towel, squeeze out any excess juice
- In a large bowl, mash banana with a folk then beat in eggs and coconut oil together and stir in zucchini last
- Mix remaining dry ingredients together in a separate bowl.
- Fold in dry ingredients with wet and mix.
- Add batter to a greased bread pan and cook in the oven for 45-50 minutes until bread is clear in the center when sticking in a toothpick
- Let cool completely before serving
