Description
A moist and flavorful gluten free banana zucchini cake, perfect for a healthy dessert or snack. Made with ripe bananas, shredded zucchini, and gluten free flour, this cake is naturally sweet and packed with moisture.
Ingredients
1 1/2 cups gluten free all-purpose flour blend
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large ripe bananas, mashed
1 cup shredded zucchini, squeezed dry
2 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten free flour.
In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
In a large bowl, beat the eggs with the granulated sugar and brown sugar until smooth and creamy.
Add the mashed bananas, shredded zucchini, vegetable oil, and vanilla extract to the egg mixture. Stir until fully combined.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack and cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes