Banana Zucchini Bread with Walnut Flour
This healthy banana zucchini bread recipe is made with walnut flour! It is such a healthy zucchini bread recipe with way less sugar than your average classic zucchini bread recipe. This delicious loaf is 100% sweetened from overripe bananas with tons of fresh zucchini in it, plus ground walnuts and a little coconut flour making this moist zucchini bread gluten free and grain free. This will become one of your new favorite quick breads!
Ingredients
- 1 cup walnuts
- 3 ripe bananas, mashed
- 4 eggs
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 1.5 tsp cinnamon
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp nutmeg
- 1.5 cups shredded zucchini
Instructions
- Preheat the oven to 350 degrees. Coat a 9 x 5 loaf pan with avocado oil, or line it with parchment paper.
- To a food processor or blender, add the walnuts and blend until the nuts turn into fine flour. Watch that it doesn't blend too much and turns into walnut butter.
- In a large bowl add the bananas and mash with a fork until you have fully mashed bananas. Add the eggs, melted coconut oil, and vanilla. Beat with a fork to combine the wet ingredients.
- Add the ground walnut flour, coconut flour, cinnamon, baking powder, baking soda, sea salt, and nutmeg. Stir the dry ingredients in until just combined. Stir in the grated zucchini and pour into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the center. Allow it to cool on a wire rack for 10 minutes before slicing into.
Nutrition
Calories: 133kcal, Carbohydrates: 10g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 173mg, Potassium: 171mg, Fiber: 2g, Sugar: 4g, Vitamin A: 101IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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