Banana Zucchini Bread (gluten-free and paleo)
If you would prefer not to spend all this energy procuring all the alternative flours to make this recipe, you can use my Simply Paleo Muffin & Cupcake Baking Mix instead– it comprises all the dry ingredients in this recipe!
  • 3/4cup cassava flour
  • 1/2cup ground flax
  • 1/3cup arrowroot
  • 1/3cup tapioca starch
  • 2tsp baking powder
  • 1tsp baking soda
  • 1/4tsp sea salt
  • 1 grated small zucchini
  • 2 eggs
  • 1/2cup olive oil
  • 1/2cup unsweetened hemp milk or other milk substitute
  • 1/2cup maple syrup
  • 1 1/2tsp vanilla extract
  • 2 mashed small bananas
  1. Preheat oven to 350 degrees F. Line bread tin with parchment paper.
  2. Pour Simply Paleo Muffin & Cupcake Baking Mix or all dry ingredients from recipe into large bowl or bowl of electric mixer and mix well.
  3. Add grated zucchini to bowl and mix again until zucchini is all coated with dry mixture.
  4. In separate bowl, add all liquid ingredients including mashed banana. Mix well with whisk.
  5. Add liquid mixture to dry mix and mix well until fully incorporated.
  6. Pour batter into parchment lined bread tin and bake in middle of oven at 350 degrees F for 45 minutes or longer until golden brown on top and toothpick test comes out clean.
  7. Let cool in tin and then on cooling rack. Enjoy!
Recipe Notes

This recipe can be changed by replacing the zucchini for carrots or by simply adding grated carrots to the mixture. You can also forgo the veggies (!!!) and add chocolate chunks or other fun flavors!