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Paleo Banana Zucchini Bread (gluten-free, Grain-free)

Preheat oven to 350 degrees F. Squeeze out excess moisture from grated zucchini using paper towels, or other method. In a medium-sized bowl, whisk together eggs, mashed banana, maple syrup. applesauce, coconut oil, and vanilla. Stir in zucchini. In another medium-sized bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Add wet ingredients to dry ingredients, and mix until in. . .

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Servings: 12

Prep Time: 00:10

Cook Time: 00:50

Main Ingredients

1 small zucchini, ends removed, grated

2 eggs 1 medium-sized, extra-ripe banana, mashed

1/3 cup pure maple syrup

1/4 cup unsweetened applesauce

1 tbsp coconut oil, melted

1 tsp vanilla extract

1 .5 cups bob's red mill paleo baking flour mix

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

1/2 cup chopped pecans

cooking spray

Preparation

1Preheat oven to 350 degrees F.

2Squeeze out excess moisture from grated zucchini using paper towels, or other method.

3In a medium-sized bowl, whisk together eggs, mashed banana, maple syrup. applesauce, coconut oil, and vanilla. Stir in zucchini.

4In another medium-sized bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Add wet ingredients to dry ingredients, and mix until ingredients are incorporated and batter is smooth. Fold in pecans.

5Pour batter into a well-greased 9x5 bread loaf pan. Bake for 45 to 55 minutes, until toothpick inserted into center comes out clean.

6*Note, this bread is very moist, so don't worry if there's a little residue on the toothpick. It will dry out more after cooking.

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