Serves 10
52 min
Maple Zucchini Bread
Recipe GLPRe5a841dc6e63ab
A naturally sweet and moist quick bread featuring shredded zucchini, ripe banana, and pure maple syrup. Made with coconut flour and arrowroot for a gluten-free crumb, this cake-like loaf is studded with warming cinnamon and vanilla. Perfect for breakfast or a delightful afternoon treat.
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Ingredients
4 eggs
¼ cup pure maple syrup
1 banana, mashed
2 tbsp grass-fed butter, melted
1 tsp vanilla extract
1 cup zucchini, finely shredded
½ cup coconut flour
2 tbsp arrowroot flour
2 tbsp coconut sugar
1 tsp baking soda
½ tbsp ground cinnamon
⅛ tsp sea salt
Directions
Preheat your oven to 350°F and line a standard loaf pan with parchment paper. Spread the shredded zucchini between two sheets of paper towels and press firmly to remove excess moisture—this prevents the bread from becoming soggy.
In a large mixing bowl, crack the eggs and whisk them together. Add the mashed banana, melted butter, maple syrup, and vanilla extract. Stir until the wet ingredients are well combined.
Add the pressed zucchini to the wet mixture and fold it in gently until evenly distributed throughout.
In a separate bowl, combine the coconut flour, arrowroot flour, coconut sugar, baking soda, cinnamon, and sea salt. Whisk these dry ingredients together to ensure the baking soda and spices are evenly distributed.
Pour the dry ingredient mixture into the wet ingredients and stir with a spatula until the batter comes together with no visible streaks of dry ingredients. The batter should be thick and well combined.
Transfer the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs clinging to it.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Turn out onto a wire rack to cool completely before slicing.
