No Reviews
You must be logged in to post a review.
Quinoa Flour Zucchini Banana Bread
x
Print Options
Description
Full of protein, fiber and vitamins! This zucchini bread is sweetened with bananas and incorporates quinoa flour in place of wheat or all-purpose flour.
Ingredients
- 2 whole Ripe Bananas
- 2 whole Eggs
- ¼ cups Coconut Milk
- 2 teaspoons Vanilla Extract
- 1 whole Zucchini Squash
- 1-½ cup Quinoa Flour (I Use Bob's Red Mill)
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 1 Tablespoon Cinnamon
- ¾ cups Chopped Walnuts
- ½ cups Honey (optional)
Preparation
Preheat your oven to 350ºF and lightly oil a bread loaf pan.
Peel the bananas and place them in a mixing bowl. Mash the bananas using a fork. Add eggs, coconut milk, vanilla and mix thoroughly.
Grate the whole zucchini. Add the grated zucchini and mix with the wet ingredients.
Add the quinoa flour, baking powder, salt and cinnamon and mix well. Mix in chopped nuts. If you are adding honey or a different sweetener, do so now.
Pour the batter into the loaf pan and bake for 45 minutes or until the bread tests clean. Serve bread with Greek yogurt, sliced fruit and lots and lots of coffee!
More Recipes from Julia {The Roasted Root}
Related Recipes
Easiest No-Knead Bread in a Dutch Oven
by Lindsay @ My Therapist Cooks in
Breads
by Lindsay @ My Therapist Cooks in
Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Sourdough Banana Muffins
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Use up your excess sourdough discard/starter in these yummy banana muffins!
From...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Sourdough Naan
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet!
From Erica...
Prep: Cook:
Serves: 12 Level: Intermediate
One Comment
Leave a Comment
You must be logged in to post a comment.
Susan Martin on 1.15.2022
Hi Julia,
Tried this recipe for the first time just yesterday and it makes a beautiful, substantial and delicious loaf. Considering all the ingredients, I was surprised at how much of the zucchini taste came through. I’d like to try modifying the recipe and exchanging the zucchini (and therefore the bread name ) with baked sweet potato? Do you think this would work for Sweet Potato Bread? Thanks for any consideration. – Susan