In a lemon zest icing…
Loaf Recipe
2 cups flour of your choice – I used whole wheat this time around
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tbsp of Baby Brain Organics for some extra healthy fats
1 cup grated zucchini
1/2 cup mashed ripe banana
zest of lemon
1/2 cup coconut oil
2 eggs or egg alternative
3/4 cup natural honey
1/2 cup buttermilk
Preheat oven to 350
Mix dry ingredients & set aside
Warm the coconut oil & honey in a sauce pan
Beat eggs in a separate bowl and add oil, lemon juice + zest and honey, blend well
Add buttermilk {I make my own using milk & vinegar}
Add in your zucchini & mashed banana
Mix every thing together and mix it well
Rub a loaf pan with coconut oil
Pour batter into loaf pan and bake for 40-45 minutes uncovered {for muffins 30 minutes}
Glaze Recipe
1 cup powdered sugar
1 tbsp almond milk
1 tbsp lemon juice + lemon zest
—————————–
You may have noticed how we have been adding some extra special goodness in our shakes and
meals since the new year, I am so happy we stumbled upon this amazing product developed by
Amy, a mum aiming to aid us by providing a simple way to boost the nutrition in our
childrens meals. By incorporating Baby Brain Organics into almost anything we can give our
kids the essential building blocks for a healthy brain and body. Not only do I use this product
when feeding Ella, we also enjoy it – especially when I was pregnant!
A 15% discount for our readers by using code ILOVEBBO when you shop here or find a
retailer near you. Bon Appetit xo
){kind=link}
One thought on “Zucchini Banana Loaf”