Grain Free Zucchini Sandwich Bread

Giving up bread was one of the hardest things I had to do. It’s been about 10 years since I’ve had any and it’s thanks to grain free and yeast free breads like this that have kept me going, kept my belly happy and free of flares.

This is a no knead and no yeast bread that is made with grain free flours and zucchini and is the perfect little sandwich bread.

Ingredients:

(Makes 8-10 slices)

• 2 eggs

• 145g ripe banana (1 large)

• 2 tbsp avocado oil

• 1 tsp baking powder or soda

• 1 cup plantain flour

• 1/2 cup tapioca starch

• 1/4 cup cassava flour

• 1/2 cup full fat coconut milk

• 1 large zucchini

• 1 dropper chlorophyll (optional)

• Pinch of salt

• Dash of cinnamon

Preparations:

• Grate the zucchini into a bowl and squeeze out as much juice from the pulp as possible. You want to have about two or more cups of juice leftover. Set aside.

• Mash a ripe banana into a bowl. Then crack in two eggs, the oil and coconut milk. Stir together with a fork until the oil and milk are well incorporated.

• Then add in the flours and baking powder or soda and mix again. Once the mixture is smooth, stir in the zucchini. Add a pinch of salt and the cinnamon.

• Then transfer to an oil coated baking dish of your choosing.

• Bake at 350F for 25-30 minutes until a toothpick comes out clean.

• Remove from oven, wait to cool and then slice. Refrigerate for up to five days.