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Free From Zucchini Banana Bread

Vegan, gluten-free, low-sugar zucchini banana bread
Lately, I've been experimenting with implementing savoury ingredients into my baking and they turned out pretty well! If you struggle to introduce new, healthy ingredients into your diet or just simply want to make them more exciting here is a way to test it out!
I hope you will enjoy it as much as I do!

Nutritional facts / serving

Calories: 153

Carbs: 13g

Sugar: 2.9g

Protein: 7.1g

Fat: 8.5g

Makes 1 Loaf / 7-8 slices

  • 2 tbsp chia seeds
  • 120ml unsweetened almond milk
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • ½ tsp ground ginger
  • 180g grated zucchini
  • 150g oat flour
  • 2 scoops pea protein
  • 75g chopped walnuts
  • 20g stevia
  • 1 large banana

 

1, Preheat the oven to 180 degrees. Grab a loaf tin and  line it with parchment paper so that two opposite sides of the paper overhang the edges pan like handles.

2, Place the chia seeds in a cup or glass and add 4 tbsp of water and mix them well together. Set aside.

3, Place the banana and almond milk in the food processor and blend them together for a minute.

4, Combine all the other dry ingredients in a bowl. Add the chia seeds from your glass or mug, then the banana smoothie and finally  all other wet ingredients to the dry ingredients. Whisk them together until well combined but don’t over mix it.

5, Pour the banana bread mixture in the loaf tin and bake it for 20-25 minutes. 

6, Enjoy it as it is or serve it with peanut butter or healthy chocolate spread. 

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