Banana Zucchini Bread Recipe with Walnuts
Banana Zucchini Bread is easy to make, and a healthy alternative to traditional bread. The combination of bananas and zucchini creates a perfect mix of flavors that delivers the taste and texture of moist, and delicious banana bread with an added veggie that you can not even taste.
Ingredients
- 2 Medium Zucchini 2 cups shredded zucchini
- 2 Bananas ripe
- 3 Eggs large
- 2 cups Almond Flour
- 1 tsp Vanilla extract
- 1 tsp Baking Powder
- 1 tsp Baking soda
- 1 TBS Oil Olive oil, Avocao oil or Coconut oil
- 1 tsp Cinnamon powder
- 2 Tablespoon Sugar or sweetener I used Monk Fruit Natural Sweetener
- 1/2 cup dried cranberries unsweetened (or raisins)
- 1/2 cup Walnuts, crushed or Pecan chips
- 1/2 tsp Salt or to taste
Instructions
- Place the shredded zucchini in between two paper towels, a kitchen towel, or inside the cheesecloth bag and press on them firmly. Altering your tissues regularly, continue pressing out all of the moisture from the shreds.You may be surprised that two medium zucchini contains about 1 cup of water. I gave the zucchini water to my dog to drink. My pooch was obsessed.
- Mix Wet Ingredients Once you have all of your ingredients ready, mix the wet ingredients together. Mix the bananas and zucchini together in a bowl, and then add the eggs, coconut oil, vanilla extract, and sugar. Mix until the ingredients are well combined.Add Dry Ingredients Once the wet ingredients are mixed, you can add the dry ingredients. Add the baking soda, baking powder, cinnamon, salt, walnuts, cranberries and flour to the mixture and mix well. You will want to mix the ingredients until they are fully combined to ensure that the bread is cooked evenly.
- Bake The Bread: Preheat your oven to 350°F. Once preheated, pour the batter into a greased baking dish and place it in the oven. (I used a 9" loaf pan). Cook the bread for 45-50 minutes, or until a toothpick comes out clean when inserted in the center of the bread.Note: The middle may still look wobbly, however, the bread still cooks while it cools. It should have the set middle after the bread cools for 10-15 minutes.
Notes
Variations
You can use regular flour, whole wheat flour, or gluten-free flour instead of Almond meal. To sweeten the Banana Zucchini bread you can use the choices of honey, brown sugar, or Monk fruit sugar substitute. Swap zucchini for shredded carrots for a colorful twist, or even sneak in some sneaky spinach for a healthy kick. Or use some grated sweet potato for festive fall-flavored bread. May I also recommend trying these Sweet Potato Fritters? Instead of bananas, you can swap for 2 cups of unsweetened applesauce. My other favorite recipe with applesauce is Flourless Oatmeal Blueberry Muffins.Leftovers
Store your bread in an airtight container at room temperature for up to 3 days. Store it in the refrigerator. It will stay fresh for up to a week. Freeze for later: Banana zucchini bread freezes well. Wrap individual slices in plastic wrap or line a parchment paper in between each slice. Place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave or air fryer for 2-3 minutes.Nutrition
Serving: 1SliceCalories: 243kcalCarbohydrates: 11.5gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 49mgSodium: 181mgPotassium: 235mgFiber: 4gSugar: 9gVitamin A: 167IUVitamin C: 9mgCalcium: 94mgIron: 2mg
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.
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