Recipe: Zucchini-banana bread, courtesy of Alexandra Fox of Gluten-Free Ohio.
Ingredients Coconut oil, for greasing pan 1 cup shredded zucchini, strained several times over 1-2 hours to remove all excess water 1.5 cups chestnut flour 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon sea salt 3 large cage-free brown eggs, beaten 1 tablespoon yacón syrup 1 banana, sliced Method
Preheat oven to 350 degrees and grease a loaf pan with coconut oil.
Place a piece of parchment paper on the bottom of the pan. In a medium bowl, mix the flour, baking soda and seasonings.
With an electric mixer, mix the eggs, syrup and banana.
Add the zucchini and mix again until well combined, then add the dry mix and keep mixing until smooth.
Pour batter into the pan and bake for 42-45 minutes.
Let cool in pan for 15 minutes, then invert onto a cutting board and then a cooling rack to cool completely.
Store in an airtight container.