Ingredients
- 1 medium banana, mashed.
- 6 eggs, at room temperature.
- 1 teaspoon vanilla extract.
- 1/2 cup coconut oil, melted.
- 2 tablespoons rice malt syrup.
- 1 teaspoon apple cider vinegar.
- 1 large zucchini, grated with extra moisture squeezed out (about 1 cup tightly packed).
- 3/4 cups coconut flour.
- 1 tablespoon cinnamon, ground.
- 1 teaspoon baking powder.
- 1/2 teaspoon bicarbonate soda.
- 1/2 teaspoon sea salt.
- 1/3 cup shredded coconut, for topping.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a standard loaf tin with baking paper.
2. Add banana to a large mixing bowl and mash with a fork. Add in eggs, vanilla, coconut oil, rice malt syrup, apple cider vinegar and zucchini and whisk to combine. Sift in coconut flour, cinnamon, baking soda, baking powder and sea salt and fold through until you have a thick, dense batter. Scoop batter into the prepared loaf tin and smooth over top. Sprinkle over shredded coconut and lightly press into the batter.
3. Place loaf onto the middle shelf in the oven and bake for 50 minutes. If the coconut on top is browning too quickly, cover with foil. Once cooked, remove from the oven and place onto a wire rack to cool slightly before cutting into 12 slices.
* Store this bread in the fridge for up to 5 days or in the freezer with baking paper between slices for up to 1 month.
This Zucchini + Coconut Lunchbox Bread is gluten, nut and dairy free, perfect for the kids’ lunchboxes. The coconut flour and banana give a natural sweetness, while the zucchini adds a good dose of nutrition. Enjoy a slice of this bread toasted until lightly golden with a generous slather of butter or Raspberry Chia Jam.
Ingredients
- 1 medium banana, mashed.
- 6 eggs, at room temperature.
- 1 teaspoon vanilla extract.
- 1/2 cup coconut oil, melted.
- 2 tablespoons rice malt syrup.
- 1 teaspoon apple cider vinegar.
- 1 large zucchini, grated with extra moisture squeezed out (about 1 cup tightly packed).
- 3/4 cups coconut flour.
- 1 tablespoon cinnamon, ground.
- 1 teaspoon baking powder.
- 1/2 teaspoon bicarbonate soda.
- 1/2 teaspoon sea salt.
- 1/3 cup shredded coconut, for topping.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and line a standard loaf tin with baking paper.
2. Add banana to a large mixing bowl and mash with a fork. Add in eggs, vanilla, coconut oil, rice malt syrup, apple cider vinegar and zucchini and whisk to combine. Sift in coconut flour, cinnamon, baking soda, baking powder and sea salt and fold through until you have a thick, dense batter. Scoop batter into the prepared loaf tin and smooth over top. Sprinkle over shredded coconut and lightly press into the batter.
3. Place loaf onto the middle shelf in the oven and bake for 50 minutes. If the coconut on top is browning too quickly, cover with foil. Once cooked, remove from the oven and place onto a wire rack to cool slightly before cutting into 12 slices.
* Store this bread in the fridge for up to 5 days or in the freezer with baking paper between slices for up to 1 month.