Blueberry zucchini banana bread
If you love moist, flavorful, and nutrient-packed baked goods, this Blueberry Zucchini Banana Bread is a must-try! Made with wholesome ingredients and naturally sweetened, this gluten-free bread is perfect for breakfast, a snack, or even a healthy dessert.
This banana bread is a delicious way to sneak in extra fiber and antioxidants while keeping things gluten-free and refined sugar-free. The zucchini adds moisture, the bananas provide natural sweetness, and the blueberries bring bursts of juicy flavor. Plus, it’s packed with healthy fats and protein, making it a satisfying option for any time of day.
Recipe
Ingredients
two medium bananas
3 medium eggs
1/2 cup crunchy almond butter
one medium zucchini, shredded and drained
1/4 cup maple syrup
1 cup almond flour
4 Tbsp coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp pumpkin spice
a handful of blueberries
Instructions
Shred the zucchini and wrap it in a paper towel, draining the moisture out;
Heat the oven to 350°F and line a 9/5-inch bread loaf pan with parchment paper;
Mash the bananas in a bowl, add the eggs, almond butter, and maple syrup, and whisk well until homogeneous;
Add the almond flour, coconut flour, baking soda, baking powder, and pumpkin spice into a separate bowl and mix well;
Add the dry ingredients to the wet ones, mix well, add the shredded zucchini, and gently incorporate;
Scoop the mixture into the baking pan, add the blueberries on top in your desired pattern, and bake;
Bake at 350°F for 40 minutes;
Allow it to cool before slicing.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana