Zucchini Banana Bread
Featured on The Milton Moms Blog!
The perfect way to sneak in those greens your toddler refuses to eat!
You’ll need …
1 c shredded squeezed zucchini (about 1 large zucchini)
1 ripe banana
1/4 c honey
2 c super fine almond flour
1 Tbsp cinnamon
1 tsp baking soda
1/4 tsp sea salt
What to do …
Heat your oven to 350* and line two small loaf plans with parchment paper and grease with coconut oil or a nonstick spray. I used (2) 8x4” loaf pans purchased from Home Sense :)
In a medium size bowl, finely shred the zucchini. With a cheese cloth, nut bag, or super thin dish cloth (you could even try paper towels), squeeze the zucchini shreds and wring the excess water into the sink or bowl. You should fill about 1 cup of shredded and squeezed zucchini.
In a small bowl, mash the banana and then add the remaining wet ingredients.
In a third separate bowl, sift all the dry ingredients together.
Add the dry ingredients into the wet. *Note: If the mixture looks a bit clumpy from the almond flour, I suggest putting it in a high speed blender to really smooth out the batter. I had to do this as the almond flour on hand wasn’t super fine.
Fold in the zucchini.
Pour the batter evenly into the two pans. *Optional: Top with allergy free chocolate chips. That’s what I did! But of course, you can top with nuts or more banana.
Be sure to share your tasty treats with all of us mommas and tag @thelittle_bigspoon !