Source in .scx format of Banana Zucchini Bread
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<RecipeTitle>Banana Zucchini Bread</RecipeTitle>
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<IngredientText>It’s no secret, zucchini season is in a full bloom. And bananas in summer tend to ripe a bit too fast on your counter, right?! Then, I told you about my recent love for vegan baking and flax seed egg replacer here, right?! So, I went to the store to stock up with whole wheat flour and saw a spelt flour. Quickly nutritional info scan, same info just higher fiber – no brainer, spelt it is. Same price!
This bread gets an unbelievable texture, taste and golden crust that only coconut flour can give it. By the way, I saw a huge bag of organic coconut flour in Costco for like $10. On my list it goes. Um, that’s really it. See, no crazy ingredients. By the way, you can still use whole wheat flour instead of spelt.
Coconut flour worked like a charm for this bread. You know why? Because it is super absorbent and zucchini are super watery. As the bread was baking, two of them kept working in sync yielding moist and yet fluffy bread.
All I used as a sweetener is just a tablespoon of maple syrup, that can be skipped easily. It really depends on how ripe the bananas are. One time I had to add a bit more maple syrup because my bananas were yellow. Today they were very well over ripen. Like garbage ready in my mom’s world.:)
This bread is not a delicate dessert. The batter is very thick and you will have to press it gently into the pan and smooth the top with a spatula. That way it all sticks together into a loaf. Don’t worry, it will. Coconut flour will act like a sponge and absorb zucchini juices as the bread bakes. And please let the bread cool down before removing from the pan and slicing!!! I have included detailed instructions in the recipe. Enjoy!
Banana Zucchini Bread
Ingredients</IngredientText>
<Ingredient id="-1" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="cup">1/4 cup</IngredientQuantity>
<IngredientItem>flax seed</IngredientItem>
<IngredientComment>ground</IngredientComment>
</Ingredient>
<Ingredient id="181" quantity="0.6875" unit="cup" comment="" defaultState="true" weightGram="237.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.6875" unit="cup">1/2 cup + 3 tbsp</IngredientQuantity>
<IngredientItem>warm water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1+1/2 cups zucchini, shredded (don't squeeze)</IngredientText>
<Ingredient id="-1" quantity="2.0" unit="large" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="large">2 large</IngredientQuantity>
<IngredientItem>overripe bananas</IngredientItem>
<IngredientComment>mashed (1 cup measured after mashing)</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.25" unit="cup">1/4 cup</IngredientQuantity>
<IngredientItem>coconut oil</IngredientItem>
<IngredientComment>melted</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tbsp">1 tbsp</IngredientQuantity>
<IngredientItem>maple syrup or honey</IngredientItem>
<IngredientComment>(optional & depends on how ripe are bananas)</IngredientComment>
</Ingredient>
<Ingredient id="767" quantity="2.0" unit="tsp" comment="" defaultState="true" weightGram="4.3333335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tsp">2 tsp</IngredientQuantity>
<IngredientItem>pure vanilla extract</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1 + 1/2 cup coconut flour</IngredientText>
<Ingredient id="-1" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>sorghum</IngredientItem>
<IngredientComment>spelt or whole wheat flour</IngredientComment>
</Ingredient>
<Ingredient id="821" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="13.799999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tbsp">1 tbsp</IngredientQuantity>
<IngredientItem>baking powder</IngredientItem>
<IngredientComment>aluminum free</IngredientComment>
</Ingredient>
<Ingredient id="743" quantity="1.0" unit="tsp" comment="" defaultState="true" weightGram="2.2666667" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tsp">1 tsp</IngredientQuantity>
<IngredientItem>cinnamon</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.5" unit="tsp" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="tsp">1/2 tsp</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
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<IngredientItem>Cooking spray</IngredientItem>
<IngredientComment>(I use Misto)</IngredientComment>
</Ingredient>
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<RecipeText>Directions
Preheat oven to 350 degrees F and spray non-stick loaf pan with cooking spray. I used longer 12" x 4.5" dish but regular 9" x 5" would work as well. Set aside.
In a small bowl, whisk together flax seed and water. Let sit for 5 minutes while you are getting other ingredients ready.
In a medium bowl, add zucchini, bananas, coconut oil, maple syrup (if using), vanilla extract and stir to combine.
In another medium bowl, whisk to combine coconut flour, sorghum/spelt/whole wheat flour, baking powder, cinnamon and salt. Add to a bowl with wet ingredients and mix until well combined. Batter will be very dry and that's OK.
Transfer to a prepared loaf pan and pat with spatula into a loaf and until the top is smooth. This bread doesn't rise, so it doesn't require delicate handling.
Bake for 50 minutes. Remove from the oven and let cool in the pan for 15 minutes. Carefully transfer to a cooling rack and let cool another 30 minutes. Cut into 14 slices with a serrated knife and enjoy warm or cold.
Storage Instructions: Keep covered in a cool place for 3 days, in a fridge for up to 1 week or freeze in an airtight container for up to 3 months.
http://ifoodreal.com/healthy-moist-zucchini-banana-bread/
The recipe and images are property and copyright of iFOODreal.com
Nutritional Info
Servings Per Recipe: 14
Amount Per Serving = 1 slice:
Calories: 154.2
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 118.2 mg
Total Carbs: 21.2 g
Sugars: 4.4 g
Dietary Fiber: 6.7 g
Protein: 3.6 g
WW Points+: 4
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