This paleo zucchini banana bread is everything you want and more. It is super moist, slightly sweet and loaded with hidden veggies. This healthy zucchini banana bread is easy to make but what puts it over the top is the addition of the cinnamon streusel topping.
- 3 eggs
- 1 flax egg (1 tbsp ground flax with 3 tbsp water)
- 1 tsp vanilla extract
- 1/3 cup banana, mashed
- 1 1/2 cup shredded zucchini, water squeezed out
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp himalayan salt
- 1/4 cup coconut sugar
- 1/4 cup almond flour
- 2 tbsp coconut oil, melted
- 1/2 tsp cinnamon
- 1/4 cup pecans
Preheat oven to 350F.
Combine zucchini, banana, vanilla, egg and flax egg.
Whisk until smooth.
Add in almond flour, coconut flour, baking soda, cinnamon, and Himalayan salt.
Fold until just combined.
Combine ingredients for the cinnamon streusel topping, except the pecans, and mix well.
Add in pecans and stir to combine.
Pour batter into greased loaf pan and top with cinnamon streusel mixture.
Bake for 50-60 minutes or until toothpick comes out clean.
Allow to cool before removing from pan.
If you make this healthy zucchini banana bread be sure to tag me on Instagram @keepupwithliv!