Banana Zucchini Bread

This Banana Zucchini Bread is the perfect treat to hide those vegetables.  With the help of a blender, this recipe makes cleanup a breeze.  It's tender and perfect with a dollop of cream cheese!


1 3/4 cup Lorraine's GF All Purpose Flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

3/4 cup granulated sugar

1/4 cup brown sugar 

2 eggs

2/3 cup avocado or canola oil

2 teaspoons vanilla extract

2 large bananas (about 1 cup)

1 cup shredded zucchini packed (about 1 medium)

Oven Temperature:

Loaf:  350ºF

Muffins:  335ºF

Bake Time:

Loaf:  60 - 70 minutes or a wooden stick inserted in the center comes out clean

Muffins:  15 - 20 minutes

Spray a 9X5 loaf pan with oil and set aside. Whisk the gluten-free flour, baking soda, salt and cinnamon  together in a large bowl until thoroughly combined. Set aside. Using a blender, add brown and granulated sugar, eggs, oil, vanilla and bananas in the blender container and blend until smooth. Add the blended banana mixture into the dry ingredients and mix until well combined.  Fold in shredded zucchini until well distributed. Transfer batter into the loaf pan and smooth top.  Bake. 

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