Well, this Cinnamon Zucchini Apple Bread certainly has got it goin’ on. There is so much yumminess happening here, I am so excited to share this healthy deliciousness with you today! Using a combination of banana flour and tapioca starch this Cinnamon Zucchini Apple Bread is not only gluten-free but also grain-free.

Now, you may not have heard of banana flour before, but it’s gaining popularity quickly- and I for one love it! Banana flour is made by peeling, chopping, drying and grinding green bananas into a fine flour. Banana flour has a fairly mild banana flavor, so it’s not overpowering in recipes. You can find it in certain stores or online. I find it allows gluten-free, vegan baked goods to remain light and airy.

We’re replacing the eggs in this recipe with fax eggs to up the fiber content (you all know we can use more fiber in our diets!) and smashed bananas for added potassium and moistness. And we’re keeping this delicious bread naturally sweetened from the bananas, maple syrup, and of course our favorite Stemilt Pink Lady Apples!

With the addition of your favorite nut/seed butter, this stays moist and has the perfect texture! And cinnamon, lots of cinnamon! Don’t forget about the sneaky zucchini in this bread too! I told ya this bread has got it goin’ on 😉

All in all, this recipe is simple. I like to grate the zucchini using my cheese grater, then peel and dice the apples into smaller chunks before adding it to the bread batter. Then you’ll simply combine the dry ingredients together in one bowl, the wet ingredients in another bowl, and then combine them together and pour into a loaf pan. This recipe will make two loaves, and if you don’t inhale both of them right away, slice the second loaf and store each slice in individual zip lock baggies for the perfect quick weekday breakfast!

I really hope you enjoy this healthy bread that can be enjoyed any time of the day and don’t forget to tag us on Instagram or Facebook if you make it!

Apple Zucchini Cinnamon Bread

Ingredients

  • 4 tablespoons flaxseed meal
  • 2/3 cup water
  • 2 cups banana flour
  • 1 cup tapioca starch
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 large bananas, ripe and smashed with a fork
  • 1 cup (240 ml) plant milk
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) maple syrup
  • ½ cup peanut butter or sunflower seed butter, or other preferred nut butter
  • 1 cup zucchini
  • 2 cups Pink Lady® apples from Stemilt

Well, this Cinnamon Zucchini Apple Bread certainly has got it goin’ on. Using a combination of banana flour and tapioca starch this Cinnamon Zucchini Apple Bread is not only gluten-free but also grain-free and very delicious.

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  • Yield
    2 loaves servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Dessert, Breakfast

Instructions

  1. Preheat the oven to 350°F (175°C). To create flax eggs, combine the flaxseed meal and water in a small bowl and set aside for about 5 minutes to “gel up.” In a large bowl, whisk together the banana flour, tapioca starch, baking soda, baking powder, cinnamon and salt.
  2. Grate the zucchini by hand using a cheese grater. Peel and dice the apples into small pieces and set aside.
  3. In a separate bowl, combine the bananas, milk, vanilla, maple syrup, nut or seed butter and prepared flax eggs. Pour the wet ingredients into the dry, add the zucchini and apples and stir to combine. Don’t overmix. Pour the batter into a greased loaf pan. Bake the bread for 40-45 minutes, until a toothpick comes out clean and the top of the bread is nice and golden.
  4. Allow the bread to cool before slicing. Store covered on your counter for up to 3 days, alternatively, you can slice and freeze it for later!