Zucchini Banana Bread

By Christa E.

(I doubled this recipe and it fit perfect in a 9" x 13" pan, although at first I didn't think it would all fit in there).

  • 1 cup shredded whole zucchini

  • 1 ripe banana

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • (I also added a dash of each cardamom and coriander)

  • 3 large eggs divided

  • 1/4 cup honey

  • 1 1/4 cup almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking soda

  • 1/8 cup coconut milk, if needed.

  • tsp of lemon juice

Diretions

  1. Preheat oven to 350 degrees

  2. Divide the eggs. Put egg whites and lemon juice in clean, dry bowl to whip later.

  3. Measure honey into small pan, place aside.

  4. Beat together "wet ingredients" and egg yolks (I generally mash it all together with a potato masher) .

  5. Add dry ingredients until incorporated.

  6. If mixture seems a little dry, add 1/8 cup coconut milk (I had to add it to my batch).

  7. Whip egg whites and lemon juice until soft peaks form.

  8. Heat honey until boiling.

  9. Whip egg whites again and add honey in slow steady stream.

  10. Beat until still peaks form.

  11. Fold egg whites into batter (this is going to seem like a lot of volume) until incorporated and spread into pan.

  12. The original recipe called for 2 mini loaf pans. The recipe doubled fit nicely into a 9" x 13" pan for me.

  13. Bake until knife inserted into center comes out clean.

  14. This is not an uber sweet recipe, if you like yours sweet, increase the honey or dribble it on top :) .

Based this off this recipe

against all grain almond-flour-zucchini-bread