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!
Banana zucchini bread recipe
Classic quick breads, like easy banana bread, healthy zucchini, or pumpkin bread never last very long in our house.
They are such a treat and something the whole family loves to eat.
This zucchini banana walnut flour bread is no different.
We love that it’s filled with grated zucchini for some extra vegetables and it helps to keep it a moist bread, banana to add the right amount of sweetness, and walnut flour (great idea – just grind walnuts!) for staying power.
There is 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.
That’s what makes this delicious quick bread recipe perfect for breakfast. Add a hard-boiled egg along the side, slather individual slices with your favorite nut butter, add a piece of fruit, and your breakfast will keep you energized and going for a long time.
Whether it’s added to breakfast or an afternoon snack, your taste buds will love the flavor!
Can this recipe be turned into muffins or mini loaves?
Yes, you can bake this bread in regular loaf pans, mini loaf pans, or muffins.
You can make 3 mini loaves from a standard 9 x 5 loaf pan. The bake time will reduce to around 25-35 minutes. For best results, check for doneness early on to ensure that the loaf doesn’t overbake.
A standard muffin pan that makes 12 muffins will convert well for this delicious quick bread recipe. Bake time will reduce to around 18-24 minutes. Make the muffins fun by adding some chocolate chips for chocolate zucchini muffins – yum!
What you need for zucchini banana walnut flour bread
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- ripe bananas
- eggs
- coconut oil
- vanilla extract
- walnuts
- coconut flour
- cinnamon
- baking powder
- baking soda
- sea salt
- nutmeg
- zucchini
How to make this easy zucchini banana bread
- 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.
How to store
To store leftover bread, allow it to cool to room temperature first. Once fully cool, you can add it to an airtight container or wrapped in plastic wrap to store on the counter or in the fridge.
Stored on the counter, it will keep fresh for 3-4 days. Stored in the fridge, it will stay extra fresh for 5-7 days.
How to freeze
This is a great recipe to prep for the freezer!
You’ll want to keep the loaf fully and then add slices or the whole loaf into freezer bags. Label and date the bags, and keep them frozen for up to 6 months.
Defrost on the counter or in the fridge and then enjoy!
Substitutions
Below is a list of substitutions that will work well in this healthy zucchini banana bread recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Avocado oil – To prepare the loaf pan, any neutral oil, like olive oil, vegetable oil, or coconut oil will work.
Coconut oil – Melted butter, melted ghee, or olive oil are all good alternatives to use in place of the coconut oil in the recipe.
Walnuts – Ground walnuts are the flour used in this recipe. Pecans, almonds, and peanuts would all be delicious alternatives to try. You can also swap out grinding nuts and replace them using super fine almond flour in the flour mixture.
More quick bread recipes you’ll love
Banana Zucchini Bread with Walnut Flour
Ingredients
- 1 cup walnuts
- 3 ripe bananas mashed
- 4 eggs
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- 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
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
If you try this easy zucchini banana bread recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published June 2018. Updated February 2023.
3 comments
Any zucchini sub ideas? I’m all out cuz it’s still winter here;-)
Maybe try grated carrot? If you do, let me know how it turns out please!
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