banana zucchini bread

Ingredients:

• ¾ c almond flour

• ¼ c coconut flour

• ¼ c tapioca flour

• 1 ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• 3 eggs (room temperature)

• 2 small bananas (overripe and mashed)

• ¼ c coconut sugar

• 1 tbsp coconut oil (melted and slightly cooled)

• 1 tsp vanilla extract

• 1 c shredded zucchini about 1 small zucchini (after measuring, use a paper towel to remove as much moisture as you can)

optional:

• walnuts

• dark chocolate chips

Instructions:

• Preheat oven to 350 degrees. Spray a 9 X 5 loaf pan (or two mini loaf pans) with baking spray.

• In a medium mixing bowl, combine dry ingredients (flours, baking soda, salt and cinnamon).

• In the bowl of your stand mixer or another large mixing bowl, combine eggs, mashed banana, sugar, coconut oil, and vanilla. Mix on medium-low speed for 1-2 minutes.

• Add shredded zucchini and mix.

• Slowly add your dry ingredients to the wet mixture and stir until well incorporated.

• Fold in ¼ c walnuts or dark chocolate chips.

• Pour batter into prepared loaf pan and bake for 35-40 minutes.

• Remove from oven and cool on wire rack for 30 minutes.

• Cut and enjoy!

Tips:

• If you think your bread is done, insert a toothpick in the center of the loaf, if the toothpick comes out clean, your bread is done!

• Too excited to let your bread cool completely? Use a disposal plastic knife to slice your bread for a cleaner cut (even if it is still a little warm).

• Store your left-over bread in the fridge, and use slices to make banana-zucchini bread French toast.