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Banana Zucchini Loaf


150g sorghum, wholewheat or spelt flour

2 very ripe bananas

3 organic eggs

1 zucchini, grated (squeeze as much liquid out as you can)

75ml of maple syrup (*optional)

1 teaspoon baking soda

Pinch of salt


  1. Preheat oven to 180 degrees Celsius.

  2. Puree the banana and eggs together in a food processor until smooth.

  3. Add flour, baking sodas and maple syrup and blitz again for a few seconds.

  4. Fold in the grated zucchini.

  5. Pour into a lined loaf tin or into individual muffin moulds lined with baking paper, muffin papers or greased well.

  6. If using a loaf tin, cook for about 35 minutes and for muffins cook for about 15 minutes or until golden brown on top and a skewer comes out clean.

Makes 12 muffins or 1 loaf.

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