Ingredients

The following ingredients have 10 Servings
  • 1 ½ cups spelt flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 bananas (*the browner the better)
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • 1 egg (*beaten)
  • ⅓ cup coconut oil (*melted but not hot)
  • 1 tsp vanilla
  • ¾ cup grated zucchini

Instruction

  • Preheat your oven to 350 and grease a 9x5 loaf pan (I use a coconut oil spray).
  • In a medium bowl, whisk together the spelt flour, baking powder, baking soda, salt, and cinnamon and set aside.
  • In a large bowl mash the bananas until they are close to lump-free, then stir in the coconut sugar, maple syrup, egg, coconut oil, and vanilla. Mix well.
  • Bit by bit, add the flour mixture, stirring well each time incorporate it. Set aside.
  • Squeeze the moisture out of the grated zucchini by placing it in the middle of a double layer of paper towels (or cheesecloth) and squeezing out the water over the sink. Fold the zucchini into the batter.
  • Pour the batter into your prepared loaf pan and bake for 45-55 minutes, checking that a toothpick in the center of the loaf comes out clean.
  • Cool in the pan for 15 minutes, then cool completely, on a wire rack.