Zucchini banana loaf

Zucchini banana loaf

4.4 129 ratings

Prep. 15 min

Total 1 h 45 min

10 portions

Ingredients

extra virgin coconut oil plus extra for greasing
120 g
zucchini trimmed and cut into pieces
180 g
pecans
60 g
hazelnuts skins on
80 g
fresh rosemary leaves only (approx. 1 tsp) (optional)
1 sprig
ripe bananas broken into pieces
200 g
pitted Medjool dates
130 g
eggs
3
honey
40 g
brown sugar (see Tips)
60 g
almond milk (see Tips)
40 g
spelt flour
290 g
ground cinnamon
1 tsp
baking powder
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 158.7 mg

Protein 10.2 g

Calories 1855.9 kJ / 441.9 kcal

Fat 25.6 g

Fibre 5.8 g

Saturated Fat 14 g

Carbohydrates 41.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sweet Nourish 80 Recipes
Australia and New Zealand

You might also like...

Show all

Santiago cake

1 h 20 min

Gluten free vanilla bundt with lemon glaze

1 h 5 min

Mini carrot and almond cakes

1 h 25 min

Walnut and coffee cream muffin

55 min

Mini chocolate bundts

45 min

Banana bread with chai crème fraîche

1 h 35 min

Ginger fluff

50 min

Far Breton with prunes

2 h

Pfeffernüsse (German spice biscuits)

2 h 40 min

Coconut and pistachio delight

1 h 10 min

Gluten free almond sweet shortcrust pastry

35 min

Crumble muffins

35 min

Show all