Have some bananas and/or zucchini to use up? Debra of Gluten-Recipes recently shared with us a great recipe for a gluten free zucchini banana bread, which I figured I would promote here.
Gluten Free Zucchini Banana Bread Recipe
Bread Ingredients:
- 2 c. grated zucchini
- 1 c. mashed bananas
- 3 eggs
- 1/3 c. sour cream
- 1 tsp. salt
- 2 c. sugar
- ½ c. vegetable oil
- 3 c. gluten free flour
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- 3/4 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp allspice
- 1½ tsp. vanilla
- 1½ c. raisins, optional (I’ve also used blueberries — very good)
Bread Directions:
- Shred zucchini and set aside. (I rinse it, then try to press out all the liquid)
- Mash bananas and set aside.
- In large mixing bowl, combine eggs, sour cream, salt, sugar and oil.
- In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and allspice.
- Stir into egg mixture.
- Add vanilla and raisins.
- Add zucchini and bananas and continue to mix until blended.
- Pour into 2 greased and floured loaf pans.
- Bake in 350 degree oven for 45-55 minutes.
- Cool on wire rack for 10 minutes, then remove from pan to completely cool on wire rack.
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