Gluten-Free Zucchini Noodle Banana Bread

gluten freepaleovegetarian
Gluten-Free Zucchini Noodle Banana Bread

 

Today is Inspiralized’s four year anniversary/blogiversary!! And we’re celebrating with zoodle bread!

Four years ago today, I started Inspiralized. The morning of this day, I walked with Lu as he went to work and I stopped off at a coffee shop on the way, opened up my laptop, and started from scratch.

It’s surreal to think of what all has happened since that day four years ago, but everyday I wake up feeling blessed, grateful, and excited about what the future holds! I couldn’t be happier bringing you spiralized inspiration every day, and I can’t wait to bring you on this journey for as long as you’ll join me!

You can read more about the Inspiralized story here, but since then, so much has happened. Here are the biggest highlights:

Aside from that, I got engaged, married, and pregnant! Talk about a fabulous four years. I don’t know how I’m going to top them!

Gluten-Free Zucchini Noodle Banana Bread

I literally pinch myself every day, and I never take a day for granted. Building my dream career and life has given me so much perspective and really taught me that we should be thankful for the life and opportunities we are given – and make the most of them!

NOW, to celebrate this four-year blogiversary (is that even a word?!), I’m sharing a recipe for this gluten-free Zucchini Noodle Banana Bread, using Bob’s Red Mill coconut flour! It’s the perfect healthy weeknight treat – or amazing for a morning breakfast, with a little drizzle of nut butter!

Gluten-Free Zucchini Noodle Banana Bread

And what better way to celebrate my blogiversary than by using Bob’s Red Mill products, a brand that has supported Inspiralized from day one?! Bob’s is all about “Fuel Your Awesome” – enjoying your summer and keeping happy and healthy by fueling yourself with quick and easy meals!

This banana bread fits the “Fuel Your Awesome” theme – it’s easy to make and saves well, so you can fuel yourself all week long. I love to have it as breakfast, with a little drizzle of almond, peanut or sunflower butter. It’s great as a quick breakfast grab – or even after a workout, to refuel with potassium from the bananas and protein from the nuts, egg and coconut flour! This flour is high in fiber, perfect for feeling satisfied longer – and aiding in digestion!

Note: This post was sponsored by Bob’s Red Mill. All opinions are my own, always. Thank you to Bob’s Red Mill for supporting Inspiralized! 

Blogiversary giveaway

Also in celebration, I’m doing a big giveaway! THREE winners will each win the following:

Inspiralized Giveaway

To enter to win, all you need to do is comment on this blog post with your FAVORITE thing about Inspiralized! Perhaps it’s a recipe, a social media channel, something you love about spiralizing in general, or perhaps it’s the Inspiralized Facebook Community. You can also get extra points for following Inspiralized on social, just use the widget below to enter- giveaway open to US residents only, ends at 5pm EST on Friday, June 30:

a Rafflecopter giveaway
Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points (with walnuts) 9 points (without walnuts)

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Gluten-Free Zucchini Noodle Banana Bread + 4 Year Blogiversary

Prep Time15 mins
Cook Time40 mins
Total Time55 mins

Ingredients

  • 1.5 cups coconut flour I use Bob's Red Mill
  • 1 teaspoon baking soda
  • 3/4 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
  • 3/4 cup walnuts chopped
  • 1 banana halved lengthwise

Instructions

  • Preheat the oven to 350 degrees. Grease a loaf pan with cooking spray (preferably coconut oil spray) and set aside.
  • In a medium bowl, add in the coconut flour, baking soda, cinnamon, and salt.
  • In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  • Add the dry ingredients to the wet and stir well until smooth. Add the zucchini and stir to combine. Fold in the walnuts and stir again.
  • Pour the batter into the loaf pan and place down the banana halves, pressing into the batter slightly. Bake for 40 minutes or until a toothpick comes out clean when you pierce the center of the loaf.
  • Remove the loaf from the oven and let cool for 5 minutes before slicing and service.

Notes

Per serving without walnuts (1 out of 8) - Calories: 207, Fat: 8g, Saturated Fat: 7g, Carbs: 26g, Fiber: 9g, Sugars: 12g, Protein: 6g, Sodium: 381mg
Per serving with walnuts (1 out of 8) - Calories: 282, Fat: 16g, Saturated Fat: 7g, Carbs: 28g, Fiber: 9g, Sugars: 12g, Protein: 8g, Sodium: 381mg

Gluten-Free Zucchini Noodle Banana Bread

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545 comments

Lynne Farrar says:
Limiting us to one thing we like about Spiralizing? Not fair! Your blog has really been helpful in finding really tasty recipes that are as creative as I like to be! The fact that you go to the trouble to investigate and post the WW points, is a bonus. A friend bought me someone else's cookbook and I couldn't even begin to understand her directions and I'm a seasoned cook, so your walking us through your blog, You Tube and your FB community has really made spiralizing fun! I know you're grateful for the adventure these last for years have been, but we are grateful you decided to go on it, head on! Thank you!
Emily says:
I love how quick & easy spiralizing makes my meal prep! Having a diet full of fruits and veggies is a breeze! Plus...it's fun to get my whole family and my friends #inspiralized too!
Scott Winchester says:
I love zucchini bread...and would Really would like to try the zucchini noodles!
Kimmy Ripley says:
I am a ZOODLE ADDICT and I wish I could eat them every day. SO versatile!
Stephv says:
I love the healthy foods
Elizabeth Brooks says:
These noodles sounds good
Azeem says:
I like the unique and lovely ideas! They are also very simple.
Jane Kumar says:
I am obsessed with your blog on instagram Ali!! Love your live feeds. First thing I look at in the morning. You and Lu are so cute! Your recipes and pictures are great to follow. Love the links you add to it if you are not an experienced cook like myself. Like what coconut flour you use etc. Also, the youtube videos has helped me quite a bit. The Chicken sausage and potato recipe is great. I live in Saint Petersburg, Florida and wanted to show up at Fresh Kitchen to meet you (i promise not in a stalker way). You look so great being pregnant. You have soooo much energy!!! Thanks for being so inspiring!
Patricia says:
I'm perplexed, just made the zucchini banana bread, only thing changed in recipe is doubled the almond milk but was more like cookie dough thick and dry. Baked it came out dry and crumbly, horrible. How do we thin it out a bit to be more like bread batter and to bake up properly?
Patricia says:
I'm inexperienced with coconut flour so don't know how to adjust. Thank you
Anonymous says:
Mine was exactly the same! weird
Stephanie says:
I had the same issue! Would love to know if anyone has tips to improve this.
Anna E says:
I had the same thing! Any updates on how to fix this? It’s horrible :(
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Shelley J says:
I'm getting more fresh veggies into my son and he loves spiraling the veggies. It's win-win
Very creative. Congrats on your fourth year of blogiversary.
I would like to show my love for your generosity giving support to men and women who absolutely need help with this subject. Your special dedication to getting the message around ended up being wonderfully helpful and has really enabled women just like me to realize their targets. The invaluable recommendations indicates a lot to me and substantially more to my office colleagues. Best wishes; from everyone of us.
Anna E says:
Not sure why, but this recipe didn’t turn out at all for me. So crumbly and didn’t stay together. Sounded great but it was a total fail.
Awgirl says:
I just love how pretty food is when it’s inspiralized!!
Carly Glazer says:
Yes! Agreed!
Anonymous says:
Hello, this turned out great! how long will these stay fresh in fridge or freezer?
Carly Glazer says:
We usually only like to keep things like this in the freezer for about a week!

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