Grain-Free Banana Zucchini Bread
Incredibly moist grain-free banana zucchini bread made with almond flour, overripe bananas, and chocolate chips. No oil needed, naturally sweetened with honey, and packed with protein. Perfect for breakfast or healthy snacking!
Ingredients
- 2 extra ripe bananas ~225g, heavily spotted peels
- 1 cup shredded zucchini squeeze out excess moisture
- 1 large egg room temperature
- 1/4 cup honey can substitute maple syrup
- 2 tsp vanilla extract pure extract recommended
- 1 1/2 cups almond meal also called almond flour
- 1/2 cup powdered peanut butter PB2 or similar brand
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg freshly ground if possible
- 1/4 tsp salt
- 1/3 cup chocolate chips use dairy-free if needed
- 3 tbsp crushed pecans optional, for topping
- 2 tbsp extra chocolate chips optional, for topping
Instructions
- Prepare the pan: Preheat oven to 350°F (175°C). Line an 8x4-inch loaf pan with parchment paper, leaving overhang on the sides. Spray lightly with cooking spray.
- Squeeze the zucchini: After shredding the zucchini, place it in a clean kitchen towel or cheesecloth. Squeeze hard to remove as much liquid as possible (you should get 2-3 tablespoons of liquid). This step is crucial to prevent soggy bread.
- Blend wet ingredients: Add bananas, squeezed zucchini, egg, honey, and vanilla extract to a food processor or electric mixer. Blend on high for 30-45 seconds until completely smooth, pale, and fluffy with no banana chunks.
- Mix dry ingredients: In a large bowl, whisk together almond meal, powdered peanut butter, baking soda, cinnamon, nutmeg, and salt. Break up any clumps to ensure even distribution.
- Combine wet and dry: Pour wet ingredients into the dry ingredients bowl. Gently stir with a spatula until just combined. Don't overmix—small lumps are fine. Fold in 1/3 cup chocolate chips.
- Fill the pan: Transfer batter to the prepared loaf pan and smooth the top. Sprinkle crushed pecans and extra chocolate chips over the surface, pressing lightly to stick.
- Bake: Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and spring back when pressed gently.
- Cool: Let the bread cool in the pan for 30 minutes on a wire rack. Use the parchment paper to lift it out, then cool completely on the rack before slicing.
Notes
Banana Tips: Use the ripest bananas possible with heavily spotted or almost black peels. They're sweeter and provide more moisture.
Zucchini Moisture: Squeezing out excess moisture from the zucchini is essential. Skip this step and you'll end up with dense, soggy bread.
Storage: Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze individually wrapped slices for up to 3 months.
Substitutions: Regular peanut butter can replace powdered peanut butter (use only 1/4 cup and reduce honey to 2 tablespoons), but the texture will be denser.
Maple syrup can replace honey in equal amounts. Muffin Version: Pour batter into lined muffin tins and bake at 350°F for 20-25 minutes. Makes about 12 standard muffins.
Double Chocolate Version: Replace 1/4 cup almond meal with unsweetened cocoa powder and add 1 extra tablespoon of honey.
Nut-Free Option: Replace powdered peanut butter with additional almond meal or sunflower seed butter powder. Skip the pecan topping.
Nutrition (per slice): 195 calories, 7g protein, 24g carbohydrates, 3g fiber, 13g sugar, 9g fatClaude is AI and can make mistakes. Please double-check responses.
Zucchini Moisture: Squeezing out excess moisture from the zucchini is essential. Skip this step and you'll end up with dense, soggy bread.
Storage: Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 1 week, or freeze individually wrapped slices for up to 3 months.
Substitutions: Regular peanut butter can replace powdered peanut butter (use only 1/4 cup and reduce honey to 2 tablespoons), but the texture will be denser.
Maple syrup can replace honey in equal amounts. Muffin Version: Pour batter into lined muffin tins and bake at 350°F for 20-25 minutes. Makes about 12 standard muffins.
Double Chocolate Version: Replace 1/4 cup almond meal with unsweetened cocoa powder and add 1 extra tablespoon of honey.
Nut-Free Option: Replace powdered peanut butter with additional almond meal or sunflower seed butter powder. Skip the pecan topping.
Nutrition (per slice): 195 calories, 7g protein, 24g carbohydrates, 3g fiber, 13g sugar, 9g fatClaude is AI and can make mistakes. Please double-check responses.