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Zucchini banana loaf

Zucchini banana loaf
4.4 127 ratings
Prep. 15 min
Total 1 h 45 min
10 portions
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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

Nutrition per 1 portion

Calories 441.9 kcal / 1855.9 kJ
Protein 10.2 g
Fat 25.6 g
Carbohydrates 41.6 g
Fibre 5.8 g
Saturated Fat 14 g
Sodium 158.7 mg

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Sweet Nourish 80 Recipes
Australia and New Zealand

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