gluten-free zucchini bread with banana
When I started making this, it was actually supposed to be a normal banana bread, but I wanted to challenge myself by making something new and it turned out as a gluten free zucchini bread, because when I opened the fridge the first thing I saw was zucchini! I definitely wanted to include banana, so it ended up being the topping.
- 3/4 cup buckwheat flour
- 3/4 cup gluten-free quick oats
- 1/2 cup corn flour
- 3/4 cup grated zucchini (1 small zucchini)
- 1/3 cup aquafaba
- 1/3 cup maple syrup
- 1 banana
- 2 tbsp olive oil
- 1 tsp vanilla powder
- 1 tsp cardamom powder
- 1/2 tsp allspice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 - 2 tbsp apple cider vinegar
- some cacao nibs for topping
Preheat the oven to 350 F. In a large mixing bowl combine all the dry ingredients except for the cacao nibs and mix well. With an electric whisk or beater, whip the aquafaba and cream of tartar until it looks peaky (usually about 2 to 3 minutes). When I make it, 1/3 cup aquafaba ends up being 2 cups after I whisk it. Prepare a 9" x 5" bread tin by oiling it and lightly dusting it with cornmeal or plain flour.
Now add the grated zucchini to the dry mixture and mix well again. Lastly add all the wet ingredients and mix well using a spatula. If the batter seems too dry (if there are dry uncombined bits of flour) add 4 or 5 tbsp of water to the mixture. Pour the batter into the bread tin and decorate with sliced banana and cacao nibs. Bake for 40 minutes at 375 F on the middle rack. Turn the oven heat down to 300 F and bake for an additional 15 minutes or until an inserted skewer comes out clean.