Truth be told, I NEVER would have baked this recipe if not for a friend who cut out gluten and refined sugar. She and I had been walking through her neighborhood each week and she kept hinting that she wouldn’t mind a sample of my kitchen creations. I decided to bake up a batch of banana bread that I found through Danielle Walker’s Against All Grain website, a reliable resource on one of my (failed) Whole 30 attempts. I delivered the bread to my friend, wary that it was going to be awful, but proud for at least attempting it. When my friend decided to taste it and offered me a slice, I was hesitant. But lo and behold, this banana bread was delicious. I was shocked!
Surprisingly, all of Danielle’s quick bread recipes (including this zucchini bread) are quite delicious – they rely on almond flour, which has a slightly sweet and nutty flavor, and is possibly the only gluten-free flour that tastes good. If you don’t believe me, taste test some garbanzo bean flour and get back to me.
With the inclusion of mashed banana and egg, this bread has an almost sponge-y texture (in a good way) and is one of those creations you keep nibbling at as long as it remains in your kitchen. I’ve made this recipe at least two or three times since delivering a loaf to my friend and I’ll probably keep this recipe in my baking rotation for years to come. My husband, who tends to be even more averse to healthy food than me, even loves it.
Preheat your oven to 350 degrees. Place a sheet of parchment paper in a standard-sized loaf pan and make sure there is a 1 inch overhang on each side. Spray the parchment with cooking spray.
Using the small holes of a box grater, grate the zucchini (you should have just a bit less than 1 cup). Place the grated zucchini in paper towels and squeeze out the excess moisture.
In a food processor, puree the banana until smooth. Add the eggs, maple syrup, and vanilla extract and blitz until completely combined.
In a large bowl, whisk together the almond flour, cinnamon, baking soda, and salt. Add the contents of the food processor to the bowl and mix together with a spoon until the wet and dry ingredients are well combined. Fold in the zucchini and mix vigorously so that the zucchini strands are broken up and incorporated into the batter.
Pour the batter into the prepared pan and bake for 40 minutes. Let the bread cool in the pan for 5-10 minutes, then lift it out of the pan by the parchment overhang and let cool completely on a wire rack.
Adapted from this recipe by Danielle Walker.