Sugar-Free Baking Tip: 

Did you know that you can replace 1 cup of sugar with mashed, ripe bananas. Ensure that bananas are at room temperature and add then to any of your favourite recipes instead of refined white sugar. You may have to adjust the recipe recipe looks like there is too much liquid.

You can also create a puree from fruit like dates or figs for the same effect.

Makes 2 loaves

Ingredients 

2 cup shredded zucchini

1 cup virgin coconut oil

4 organic free range eggs

2 small ripe bananas (about 2/3 cups)

2 tsp vanilla extract

2 tsp cinnamon

1 cup dried cranberries

3 cups light spelt flour

1 tsp baking powder

1 tsp baking soda

1 tsp sea salt

2 tbsp pumpkin seeds

Directions

Shred zucchini by hand or with a food processor. Set a side in a strainer and bowl and allow excess water to drain while you prepare remaining ingredients.

 

Preheat oven to 350°F. Prepare 2 loaf (5×9) pans with parchment paper.

Whisk together coconut oil and eggs. In a separate bowl, use a fork to mash bananas to a puree consistency. Add to egg and coconut oil along with vanilla, cinnamon and cranberries. Stir until combined.

In a large bowl, whisk together flour, baking soda, baking powder and salt.

Use your hands to squeeze any remaining moisture out of zucchini and fold into wet ingredients.  Add dry ingredients to wet and mix until just combined.

Divide the batter equally between the loaf pans. Top each loaf with 1 tbsp of pumpkin seeds. Bake for 50 minutes at 350°F or until centre is well cooked (or a toothpick comes out clean!). Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Enjoy on its own, with almond butter or ghee.