CSA Week 7: Banana Zucchini Bread

zucchini bread

Week 7 Bounty:

  • 4 new onions
  • bag of snap peas
  •  bunch kale
  • 1 bunch chard
  • 2 zucchini
  • 1 head bok choy

Banana Zucchini Bread:


  • 8 eggs
  • 3/4 cup mashed banana
  • 1/3 cup honey
  • 3/4 cup grated zucchini
  • 1 tsp. vanilla
  • 3/4 cup sifted coconut flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 1/2 Tbsp. cinnamon


1. Preheat oven to 350 degrees.
2. Mix topping ingredients together in a bowl with a fork until crumbly. Set aside.
3. In a large mixing bowl, beat eggs, banana and honey with electric mixer (or whisk well).
4. Mix in zucchini and vanilla.
5. In a separate bowl, mix coconut flour, salt, baking powder, baking soda and cinnamon together.
6. Combine dry ingredients with wet ingredients and mix until there are no lumps.
7. Pour into greased loaf pan.
8. Bake at 350 for 55-60 minutes or until toothpick inserted comes out clean.

*Store in fridge.

*UPDATE: I have made this a few different ways now due to ingredient availability, so I wanted to report. One time I ran out of coconut flour while making a double batch, so I was forced to sub about 1/4 cup of almond flour or so, and I really enjoyed the texture of those loaves. That same time, I only had maple syrup on hand and no honey. I also subbed all the banana with pumpkin. The second time I made this, I used all coconut flour, subbed all banana for pumpkin, and used maple syrup; I did not like the texture quite as much but tasted pretty much the same. Third time I made it, I used all coconut flour but ran outta pumpkin (because I made pumpkin ice cream ;) ), so I subbed 1/4 cup of pumpkin with grassfed butter. I also finally had more honey on hand, so used that as my sweetener. I think this may have been my favorite loaf. However, I don’t think it was because of the taste…they were all pretty similar. It was because I used parchment paper in my bread pans! I was able to just lift the loaves out with the edges of the paper that were sticking up and put them on a cooling rack before they went into the fridge. This was wonderful for the texture, and ALL of the edges stayed in tact. When I simply greased the bread pan, it always stuck and I am convinced that weird things happened the parts that sat in the pan too long. So, If I was going to make one recommendation, USE PARCHMENT PAPER IN THE PAN! Other than that, use what you have in the pantry. You can use almost anything with that consistency to replace it. Try using pumpkin, sweet potato, banana (it will taste like banana), butter, coconut oil, etc. Hope this helps!

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