Sweet Zucchini Banana Flatbread [Gluten Free, Paleo, Vegan]

Sweet Zucchini Banana Flatbread [Gluten Free, Paleo, Vegan]

Has anyone tried baking with coconut flour? It’s definitely a tricky flour, as you need about twice as much liquid compared to normal flour since it’s so absorbent! However, I LOVE coconut flour for it’s delicious sweet flavor and high fiber content. It is a great flour for those on a paleo diet since it is made from coconut, not a grain! This bread is so moist and delicious, studded with sweet date chunks and spiced with cinnamon – I had trouble not eating the whole pan! It has only a handful of simple ingredients, contains no oil, no added sugars, and it’s gluten free and vegan!

Gluten free, Paleo, No Added Sugars, No Oil, Dairy Free, Vegan

Recipe adapted from here

Makes 1, 9″ round flatbread

Sweet Zucchini Banana Flatbread [Gluten Free, Paleo, Vegan] 2


  • 3/4 cup coconut flour
  • 1 small zucchini, shredded
  • 1 ripe banana, mashed
  • 10 soaked, pitted dates
  • 3 flax eggs (or 3 regular eggs)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt


  • Preheat your oven to 350F (180C). 
  • For a flatbread, line a medium sized baking pan (9″x9″) with parchment. Feel free to bake this as an actual bread loaf in a standard bread pan.
  • Pit and soak your dates in hot water for about 30 minutes until soft.
  • Form your flax eggs by combining 3 tbsp ground flax with 9 tbsp water for about 10 minutes until gelled.
  • In a large bowl, combine the flour, baking powder, cinnamon and salt and whisk until combined.
  • Shred your zucchini and mash your banana and place these in a separate bowl with the flax eggs.
  • Place the soaked dates in a small food processor and process until a slightly chunky paste forms. You may need to add a bit of water to help them smooth out.
  • Add the date paste to your wet ingredients and whisk to combine.
  • Pour the dry ingredients into the wet, and mix until combined and the flour is absorbed. The dough will be very thick.
  • Place the dough in the pan and flatten it out with your hands, about 1/2 inch thick.
  • Bake in your oven for about 40-45 minutes, or until the top is browned.
  • Remove from the oven and let cool for about 15 minutes in the pan, then transfer to a rack to cool completely.
  • Slice it up and spread on your favorite topping (peanut butter, in my case) or just eat it plain – it’s delicious both ways!

Enjoy! 🙂

Sweet Zucchini Banana Flatbread [Gluten Free, Paleo, Vegan] 3

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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