Coconut Zucchini Banana Bread
Banana bread, but with a healthy twist. Just like the banana bread that dreams are made of, this one has a soft, pillowy bite kept moist from the bananas. Its cinnamon-y scent is lightly traced with a hint of coconut. Green flecks are the only indication that this seemingly indulgent home baked bread has any trace of vegetable in it. Bake a few batches - you'll need them!
Servings: 1 loaf
Ingredients
- 1/2 cup flour
- 1 cup white whole wheat flour
- 1/2 cup shredded coconut,
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp nutmeg
- 1 egg
- 1/2 cup real maple syrup
- 1/3 cup Coconut Oil
- 1 cup shredded zucchini
- 1 medium overripe banana, mashed
Instructions
- Preheat oven to 350 degrees. Grease a 9x5 loaf pan with coconut oil, and line with parchment paper.
- In a medium sized bowl, combine flour, white whole wheat flour, shredded coconut, cinnamon, baking soda, salt, baking powder, and nutmeg.
- Add egg, maple syrup, and coconut oil in a small bowl.
- Shred zucchini over cheese cloth (a clean flour sack dish towel works great, too!). Wrap cloth or towel around shredded zucchini, squeezing to release liquid. Add shredded zucchini, along with banana to bowl with liquids. Stir and mash to combine.
- Add liquid ingredients to dry ingredients, stirring until just combined.
- Pour batter into prepared loaf pan, spreading batter to fit in pan.
- Bake for 45 minutes, checking doneness with a toothpick or skewer.