20140119_165019Delicious (and healthy) banana zucchini coconut bread recipe that’s perfect for brunch, a quick snack or a treat when you want one.

I’ve reduced the sugar, removed the oil, upped the protein and mixed flours to make this a healthy version of an old favorite. Give it a try!

Makes 5 to 6 small loaves or 2 large loaves

 

Ingredients

Dry ingredients:

  • 3 cups whole grain wheat flour (I substitute 1 cup all-purpose gluten-free flour and 1 cup coconut flour, but can mix flours as you choose…just leave at least 1 cup of whole grain wheat flour or 1 cup all purpose gluten-free flour as your base so your bread rises and has a good consistency)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 tsp fine sea salt
  • 1 tsp baking soda
  • ½ tsp baking powder

Wet ingredients

  • 3 cups finely grated zucchini
  • 4 small or 3 medium bananas, mashed
  • 3 large eggs (organic, cage-free taste the best)
  • 3/4 to 1 cup coconut palm sugar (blond)
  • 2 tbsp brown sugar
  • 1 cup non-fat plain Greek yogurt
  • 3 tsp vanilla extract

Optional:

  • 1 cup chopped almonds or pecans

Directions

  1. Adjust oven racks so that one is in the middle. Preheat oven to 300 degrees
  2. Grease loaf pans with butter, oil or baking spray
  3. Combine the dry ingredients in one bowl. Beat the wet ingredients together in another bowl.
  4. Gently combine the dry ingredients with the wet ingredients. Add the chopped nuts if you decide to use them last.
  5. Pour the batter into the loaf pans.
  6. Bake 60 – 70 minutes. Keep checking bread using a toothpick until it comes out smooth. It may take a little longer to cook depending on how much batter is in each pan (I fill it about ¾ to the top). Be careful not to cook too long though, otherwise the bread may be dry.

Keep the bread you plan to eat in the refrigerator to cut down on spoilage. You can freeze the rest!

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2 Responses to Banana Zucchini & Coconut Bread

  1. […] if you want a recipe I’ve already road-tested, try this Banana Zucchini Coconut Bread I posted on the blog this week. Not only is it moist and delicious, but you’d never realize […]

  2. […] This traditional Caribbean sweetener offers a fairly low glycemic index (around 35) in a granulated base that can easily replace traditional cane sugar in recipes. Coconut sugar also has a caramel flavor that enhances most baked goods. While most sources suggest replacing white sugar one-for-one with coconut sugar, keep in mind that coconut sugar is slightly less sweet, so you may want to add just a little more if you like things sweet. I actually don’t, so I end up using a bit less coconut sugar than the recipe calls for in white or brown sugar. Coconut sugar doesn’t dissolve as fully as cane sugar does, so be sure to mix with wet ingredients to allow it to dissolve before missing it into your recipe. You could also grind it first in a coffee grinder. This is my “go to” sweetener whenever I’m baking anything, like this banana zucchini coconut bread. […]

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