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Banana Zucchini Quickbread

End of summer scenario: You’ve got a zucchini in your garden that’s as big as a baseball bat. What to do with it?

Suggestion: Make it into a healthy treat for your family and you to enjoy!

Grate that puppy and you’ll have a head start on some yummy banana zucchini loaves. Enjoy one now and put the other in the freezer for a taste of summer in the dead of winter … when fresh zucchini from the garden is just a fond memory.

Makes 2 loaves.

3 cups almond meal / flour
1 cup coconut flour
1 cup chia seeds (or ground flaxseeds)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
6 eggs
½ cup honey
4 Tbsp raw, unrefined coconut oil
4 very ripe bananas
2 cups zucchini, shredded
2 cups golden raisins
1 cup pecans, toasted and chopped

Preheat oven to 350o.

Prepare two loaf pans by spraying with coconut oil cooking spray and set aside.

In bowl of food processor, shred the zucchini. Remove and set onto layers of paper towels to absorb as much liquid as possible. Set aside.

In large mixing bowl, combine all dry ingredients. In bowl of food processor, combine eggs, honey, coconut oil and bananas. Process until well combined. Pour wet ingredients over dry ingredients. Add drained zucchini, raisins and pecans, stirring just until all ingredients have been incorporated. Don’t over mix.

Divide batter equally between the prepared loaf pans and bake for 45-50 minutes or until toothpick comes out clean. Place on cooling rack for 15 minutes and enjoy!

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