Zucchini banana walnut flour bread is a fun way to mix of your typically zucchini or banana bread.  Here you get the best of both worlds, and it 100% naturally sweetened from bananas!  Grain free to boot!  You’re going to love this addition to your breakfast plate.

zucchini banana walnut flour bread

Quick breads, like banana, zucchini or pumpkin never last very long in our house.  They are such a treat and so dang delicious the whole family loves to devour them as quickly as possible.  This zucchini banana walnut flour bread is no different.  We love that it’s filled with zucchini for some veggies and moisture, banana for sweetness, and walnut flour (which you just grind from walnuts) for staying power.  No added sugar whatsoever! I always feel better eating treat like foods for breakfast knowing they don’t have added sugar in them.  I like starting my day in balance, and personally adding loads of sugar first thing doesn’t bring balance to me, or my kiddos.

zucchini banana walnut flour bread

That’s what makes this zucchini banana walnut flour bread perfect for breakfast.  Add a hard boiled egg along the side, a slather of your favorite nut butter and a piece of fruit and your breakfast will keep you energized and going for a loooooooong time.  Plus your taste buds will rejoice!

zucchini banana walnut flour bread

Zucchini Banana Walnut Flour Bread


Makes 1 loaf

  • 3 ripe bananas, mashed
  • 4 eggs
  • 1 tbsp melted coconut oil (or butter or avocado oil)
  • 1 tsp vanilla extract
  • 1 cup walnuts (measure pre-grind), ground until it turns into a fine flour but not a nut butter
  • ¼ cup coconut flour
  • 1.5 tsp cinnamon
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • ¼ tsp nutmeg
  • 1.5 cups shredded zucchini


  1. Pre-heat oven to 350 degrees. Coat a loaf pan with neutral oil (like avocado oil).
  2. In a bowl add bananas and mash with a fork.  Add the eggs, melted coconut oil and vanilla. Beat with a fork to combine.
  3. Add the ground walnuts, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.  Stir until just combined. Stir in the zucchini and pour into prepared loaf pan.
  4. Bake for 50-60 minutes, or until a toothpick comes out clean when inserted to the center.

breakfast monthFind more breakfast month recipes right HERE!

How do you incorporate quick breads like this into your day?  Do you save them for treats, or happily add them onto your breakfast plate? This is a great one to add in!


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