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Gluten-Free Zucchini Noodle Banana Bread + 4 Year Blogiversary
Ingredients
  • 1.5 cups coconut flour (I use Bob's Red Mill)
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 eggs
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil, melted and cooled to room temperature
  • 2 very ripe bananas, mashed
  • 1 medium zucchini, Blade D, noodles chopped
  • 2 tablespoons almond milk + more if needed
  • ¾ cup walnuts, chopped
  • 1 banana, halved lengthwise
Steps
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