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!