Gluten-Free Banana Zucchini Bread: A Heavenly Delight
Are you ready to indulge in a mouthwatering treat that combines the goodness of ripe bananas and freshly grated zucchini? Look no further than gluten-free banana zucchini bread! This delectable vegan delight has the perfect balance of flavors and is sure to satisfy your cravings. From its moist texture to its delightful fragrance, this bread is a delightful treat that will leave you craving for more.
Gluten-Free Banana Zucchini Bread Overview
Gluten-free banana zucchini bread is a delightful combination of ripe bananas, grated zucchini, and a variety of gluten-free flours. This recipe incorporates ingredients such as almond flour, oat flour, and tapioca starch to create a moist and tender bread. Other key ingredients include maple syrup, coconut oil, and a blend of warm spices like cinnamon and nutmeg. The result is a heavenly bread that is bursting with flavor, while still being gluten-free and vegan-friendly.
Not only is this bread a treat for your taste buds, but it also offers numerous health benefits. Ripe bananas are rich in essential nutrients like potassium and vitamin C, while zucchini adds a dose of vitamins and minerals to your diet. The gluten-free flours used in this recipe make it suitable for individuals with gluten sensitivities or those who choose to follow a gluten-free diet. It’s a win-win situation for your taste buds and your health!
This versatile recipe allows for various substitutions and variations to accommodate different dietary preferences or restrictions. If you prefer a sweeter bread, you can add a handful of dairy-free chocolate chips or chopped walnuts. For a tropical twist, you could incorporate shredded coconut into the batter. The possibilities are endless, and you can get creative with your own unique spin on this delightful bread.
Now, let’s dive into the details of this delightful recipe, including the cooking time, number of servings, and the ingredients you’ll need.
- 2 ripe bananas, mashed
- 1 cup grated zucchini, excess moisture squeezed out
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup oat flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the mashed bananas, grated zucchini, maple syrup, melted coconut oil, and vanilla extract.
- In a separate bowl, whisk together the almond flour, oat flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
- Serving Size: 1 slice
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 7g
- Protein: 4g
Cooking Time & Servings:
This gluten-free banana zucchini bread takes approximately 15 minutes to prepare and 50-60 minutes to bake. The recipe yields 1 loaf, which is approximately 10-12 slices depending on the thickness of each slice.
To make this delicious bread, you’ll need the following equipment:
- Loaf pan
- Mixing bowls
- Whisk or spatula
- Wire rack
This gluten-free banana zucchini bread is perfect on its own, but you can enhance its flavors and presentation by serving it with a dollop of dairy-free yogurt or a sprinkle of powdered sugar. You can also serve it alongside a cup of hot coffee or tea for a delightful afternoon treat. For added flair, garnish each slice with a few fresh banana slices or a dusting of cinnamon.