Coconut Flour Zucchini Banana Bread
The story ends with a perfectly baked, delicious coconut flour zucchini banana bread.
The pages in between tell the tale of a recipe throwdown fueled by 1) a craving for zucchini bread 2) curiosity about replacing all purpose (AP) flour with coconut flour and 3) mastering the baking of said bread with either/both flours. I won.
It begins with a craving for zucchini bread which then became an obsession to create a lighter version using coconut flour and eliminating the huge amount of oil the recipes in my archive had. I don’t like the aftertaste and it’s not necessary – I’m familiar with other recipes replacing most if not all of the oil with either applesauce or yogurt. Oh, and did I mention that despite being a more than ok baker that I’ve never made a quick bread that was baked all the way through? Scratch obsession; make it a vendetta. Pretty dramatic for zucchini bread, don’t you think?
After 3 rounds … I did it! The bread is the perfect quick bread consistency, has the right amount of sweetness (thank you bananas!) and was baked all the way through. *yay* It’s worth noting about coconut flour that while it seems expensive, only 3/4 cup is used in this recipe and because it draws moisture, the bread stayed really super moist, even after squeezing the excess water from the zucchini, for a number of days. The all purpose flour version dried out pretty quickly. Like, the next day.
- Coconut flour is a gluten-free/grain-free flour and has lots of fiber, protein and iron (coconut flour has 60% fiber; 56% of that is insoluble fiber; 40% protein).
- Coconut flour attracts a lot of water and fat which will keep your gluten-free baked goods moist for a lot longer (gluten-free baked goods have a tendency to dry out very quickly). Coconut flour recipes typically call for a lot of eggs – you’re looking to replace the structure that eggs provide. For fewer calories and less fat, leave out some of the egg yolks and use the egg whites – they will provide the structure.
- Recipes that work best with coconut flour include pancakes and tender pastries
- When storing coconut flour, it’s best to keep it airtight and freeze it since coconut flour absorbs moisture.
Have some fun playing with the ingredients! Try substituting applesauce for the bananas or adding chopped dates, nuts or maybe…chocolate or carob chips! I’m off to make my next bread – Chocolate Banana Nut!
**PS: This is a great recipe for those of you who are Paleo ,gluten/grain free or vegetarian!
Coconut Flour Zucchini Banana Bread
Makes 1, 9″ loaf
- 3/4 Cup coconut flour, sifted
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 Tablespoon cinnamon
- 8 eggs
- 1/3 Cup honey
- 3/4 Cup zucchini, grated
- 1 1/2 ripe bananas, mashed (or 3/4 Cup unsweetened applesauce)
- 1 teaspoon vanilla
Preheat the oven to 350 degrees. Spray a 9″ loaf pan with cooking spray. Place a mesh strainer over a bowl and add all the dry ingredients starting with coconut flour and ending with the cinnamon. Shake and tap the strainer so that all the dry ingredients go through into the bowl and the flour has no lumps. Push remaining lumps through the strainer with a spoon or your fingers! Lay a cloth dishtowel on your work surface and grate the zucchini onto the towel with a box grater. If you prefer using the grating disk of your food processor, just dump it onto the towel from there. Over the sink, twist the towel (with the grated zucchini inside) to squeeze out the excess liquid. In a separate large bowl, add the banana and mash with a fork or potato masher. Add the zucchini and the rest of the wet ingredients. Blend well using a hand mixer. Add the dry ingredients to the wet and mix until just blended. Scrape down the sides of the bowl and pour the batter into the prepared loaf pan. Bake for 40-50 minutes or until dark golden brown, firm to the touch and/or a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, remove from pan and let cool completely. **If the bread doesn’t release easily from the pan, just run a sharp knife between the bread and the pan all around the inside.
Store the cooled, wrapped bread in the refrigerator.