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Zucchini Banana Bread with Spelt Flour - Dairy Free

Zucchini Banana Bread is like a warm, whole foods hug from your oven. And who doesn't love veggies baked into things? Using spelt flour and subbing in coconut oil and coconut sugar instead of butter and the bleached out, refined sugar makes this loaf wholesome, dairy free AND delicious.

Course Dessert, Snack
Cuisine American
Keyword spelt flour banana bread, zucchini banana bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 16
Calories 125 kcal
Author Sharon

Ingredients

Instructions

  1. Preheat your oven to 350 and grease a 9x5 loaf pan (I use a coconut oil spray)
  2. In a medium bowl, whisk together the spelt flour, baking powder, baking soda, salt and cinnamon and set aside
  3. In a large bowl mash the bananas until it's pretty lump free, then stir in the coconut sugar, maple syrup, egg, coconut oil and vanilla. Mix well.
  4. Bit by bit, add the flour mixture, stirring well each time incorporate it. Set aside.
  5. Squeeze the moisture out of the grated zucchini by placing it in the middle of a double layer of paper towels and squeezing out the water over the sink. Fold the zucchini into the batter
  6. Pour the batter into your prepared loaf pan and bake for 45-55 minutes, checking that a toothpick in the centre of the loaf comes out clean
  7. Cool in the pan for 15 minutes, then cool completely, on a window sill if you can. ;)
Nutrition Facts
Zucchini Banana Bread with Spelt Flour - Dairy Free
Amount Per Serving (16 g)
Calories 125 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 142mg6%
Potassium 106mg3%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 35IU1%
Vitamin C 2.3mg3%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.