Paleo Banana Zucchini Bread


  • 1 cup mashed ripe banana

  • 1 cup shredded zucchini (squeeze out excess moisture)

  • 3 pasture-raised eggs

  • 2 cups tigernut flour (or almond flour)

  • 1/2 cup ground flaxseed

  • 1 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • ½ cup collagen

  • ⅓ cup cacao nibs (optional)

  • Coconut oil for greasing


  1. Preheat oven to 350 degrees and grease a muffin tin with coconut oil

  2. In a large bowl whisk together banana, zucchini and eggs until smooth

  3. Mix in tigernut flour, flaxseed, baking powder, cinnamon and cacao nibs until creamy

  4. Add batter to muffin tins and bake for 25-30 minutes (or until toothpick comes out clean)

  5. Allow the muffins to cool for a few minutes then spread on grass fed ghee and enjoy!

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