Paleo Zuccnana Bread

I had zucchini coming out of my ears and two rotting bananas.

I decided I wanted to make them into bread. 

Generally, I don't follow recipes (rules) and use them only as loose guidelines. This usually works out great except with baking and Paleo cooking. Too much chemistry involved, I guess. I find it a little humorous because I could look at cookbooks and recipes for hours but I'm really just getting ideas. I checked my usual resources, including Pinterest but couldn't find a recipe that fit my needs. What's a girl to do... Well, I winged it, a very risky move when you consider the fact that I was combining baking and Paleo. But it worked! Boom. And it was so delicious I figured I should share my findings with you on the off chance you also had some veggies and rotting fruit on your hands. 

Paleo Zuccnana Bread

Preheat your oven to 350 degrees.

 Food stylists beware. 

Food stylists beware. 

  • 2 cups Almond Flour
  • 1 cup Coconut Flour
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 4 Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Honey
  • 1/2 cup melted Coconut Oil
  • 2 ripe mashed Bananas
  • 2 cups grated Zucchini
  • 1/2 cup chopped Walnuts

Spray two loaf pans with Coconut Oil cooking spray. Mix dry ingredients together in a bowl. In a separate bowl, combine the wet ingredients. In several batches add the dry to the wet and mix until well combined. Add the walnuts and mix. Evenly distribute the batter to the loaf pans and bake for approximately 50 minutes or until a toothpick comes out clean. Cool and enjoy! 

This would also be a great muffin recipe except you'll have to be careful with cooking time, since I haven't Guinea pig-ed that for you yet. This recipe makes two loaves and if you feel that's too much freeze one and save it for later.

I hope this recipe comes in handy for y'all. If you brave it, let me know how it goes. Leave your thoughts in the comments.