I made this recipe as part of our 30 day gut reset program. Some of the protocols of this program is remove all wheat from your diet to allow a more diverse gut micro biome to flourish.

One enjoyable part of this challenge  is to see how more fruits and veggies can be incorporate into your daly intake. Certainly removing grains, wheat and even rice has left me, at times, wondering how I was going to stay full off veggies alone.

This high protein, high fibre loaf is really satisfying. The coconut flour gives it a lovely density and best of  all you can choose your own adventure by adding a spread of butter or nut butter of choice when served.

I found this recipe on Small Footprint Family , an awesome eco-living blog that contains lots of great info on  how to grow, cook and create your own food and lifestyle products.

Ingredients:

• 1 cup zucchini shredded finely and squeezed out
• 4 free range eggs
• 2-3 Tbsp. raw honey 
• 1 ripe banana mashed
• 1 Tbsp. virgin coconut oil plus extra if greasing the pan
• 1/2 cup coconut flour
• 3/4 tsp. baking soda
• 1/2 tsp. sea salt
• 1 Tbsp. ground cinnamon
• ½ tsp. nutmeg
• 1 tsp. raw apple cider vinegar
• 1/2 cup walnuts (OPTIONAL)

Method:

1. Preheat oven to 180 degrees.
2. Grease a small loaf pan with coconut oil or line with parchment paper; set aside.
3. Shred your zucchini finely, and then use a cloths or your hands to ring out excess moisture.
4. Mix the egg, honey or syrup, oil, and banana together in a large bowl.
5. Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.
6. Stir in the nuts, if using.
7. Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Want some more recipe inspiration? Check out 3 ways to reinvent our Healthy Banana Bread recipe here.