Super Low GI Banana Zucchini Bread


Something magical happened in my kitchen this weekend!!!

So if you follow me on Instagram you’ll know that my sweet tooth is getting the better of me lately! Well, I’m not the only one, my hubby is struggling too… The problem here is that, I’m kinda ok with my mom bod… My husband on the other hand, is not a fan of the dad bod and abs must be defined at all times. So I decided that I needed to experiment with some refined sugar free, low fibre flour baking, baking, where every bite is loaded with nutrition and no empty calories, because well… dad bod…


So I did some googling to see if I could find a raw vegan banana bread recipe, and all the recipes involved a dehydrator, which I do not own, and probably never will, but we’ll see. Then I remember hubs and I chatting about super low GI foods, and I remember him mentioning that barley is like one of the lowest GI grains available. So I was like, I’m pretty sure I can make flour from barley, you can make flour from anything I guess… So I took one of my banana bread recipes that I pulled out a magazine a million years ago, vegan-i-fied it and subbed the regular ‘nutty bran’ flour, for barley flour. I also threw in some oat flour, because I was scared, I didnt actually do any research on barley flour before making this bread. I also know barley flour is not something novel (although I thought at the time it was hahaha) I sat down, after putting the bread in my oven, I sat down at my mac and actually googled… Luckily, its a thing… phew!


So, the oven timer dinged, and I was ready for the big ‘reveal’… I was terrified, because healthy baking is not cheap. I was taking it out of the oven just as my husband arrived home and I promptly told him we had to wait for it to cool… 20 minutes passed and he was basically drooling… So we cut the bread while it was still a bit warm… It crumbled, i almost cried… it only crumbled slightly and actually it was as crumbly as any fresh out of the oven uncooled baked good would crumble… (it sliced perfectly when it fully cooled down, phew)

Guys! It was so good… it wasnt a hard brick, which I was worried about because barley has a pretty low gluten content. It all just worked… I was so surprised, I honestly thought it would be a dud…

One loaf is 10 servings, and each serving (slice) is +/-190 calories… So thats is a perfect snack, that also doubles as a guilt free, nutrition dense sweet treat! Can I get a woop woop!



  • 180 g barley flour (gooi pearled barley in a grinder, and grind until fine)
  • 90 g oat flour (gooi oats into a grinder, and grind until fine)
  • 1/2 cup raisins (or cranberries)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp salt
  • 200g mashed bananas
  • 100g grated zucchini
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened soy milk
  • 1/2 cup maple syrup (the real stuff, not maple flavoured syrup)
  • 2 tbs vinegar (i used cheap white vinegar)


  • Pre heat your oven to 180 C, I go to 200, but my oven is a gas oven and 200 seems to be my 180 in all the recipes I’ve ever tried.
  • I basically just threw everything in the bowl, except the raisins and mixed like crazy (ok not really, I mixed until it all looked combined)
  • Then gently mix in your raisins.
  • Line a bread tin with baking paper, or spray and cook the hell out of your bread tin.
  • Pop your tin into the oven low rack, in the middle. And bake for 50 minutes. (check with a skewer just in case it needs a few more minutes.
  • When the timer dings, switch off your oven and let your loaf rest for a bit, 10-20 minutes.
  • Remove bread from oven and let cool completely.
  • Serve with maple syrup and thick spread of nut butter. Mmmmm!

I cannot wait to bake more. I have so many ideas in my head, Corey’s birthday is coming up and I really want to give him something healthier, but also tasty, because I’m already ‘that mom’… I still want him to enjoy some guilty pleasures every now and then.


I hope you all have the best day!




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