Here are the ingredients that you need to compile to make this recipe:
- 1 cup or 140 grams all purpose gluten free flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
- 3/4 cup or 150 grams fresh zucchini shredded and drained (this will be 75 grams once drained)
- 1 large or 125 grams ripe banana
- ½ cup or 100 grams almond butter
- 2 tbsp flax meal
- 5 tbsp water
- ⅔ cup or 180 grams maple syrup
Here are the directions that you need to follow in order to complete this recipe:
First of all, you need to find a small bowl, and use it to whisk together the dry ingredients and then set them aside. Then preheat the oven to 350F.
In a different small bowl, you need to fully whisk together all of the flax meal and water to make a flax egg. Let this flax egg sit for at least five minutes or until it’s gel-like. This is when it will hav the best consistency to replace the egg.
Wash and dry your zucchini in preparation for grating. Using a grater or microplane, grate all of the zucchini until it’s very fine. You can take your time with this step. Squeeze all the excess water out with a towel until the zucchini is relatively dry. If you can, weigh your zucchini after it is drained! It should be about 75 grams. If it’s not, grate more zucchini.
On a cutting board, mash the banana and zucchini together until smooth and combined.
In a large bowl, combine the flax egg, zucchini-banana mix, almond butter and maple syrup. Whisk to combine.
Gradually add in the dry ingredients to the wet and fold until the batter is combined and no dry flour remains.
In a parchment lined 8×4′ baking tin, pour in the batter.
Bake at 350F for 45-50 minutes or until a toothpick comes out clean.
Let the loaf cool for 20-30 minutes before slicing and serving.