Walnut Zucchini Banana Bread {refined sugar free, df}
Updated: Mar 15, 2021
Oh Banana bread, such a classic! I can't go a day without a banana, and probably can't go a week without a slice of banana bread, if I'm being completely honest. This recipe uses whole wheat flour, and although I think gluten free flours are easier for me to digest, I can nail a recipe much easier with whole wheat! This recipe is refined sugar free and dairy free, but does use two eggs that can be substituted for vegan alternatives. I may even adapt a vegan version in the future, stay tuned! Anyway. I love the mix of banana and zucchini in this, and the walnuts add such a nice crunch factor. As always, maple syrup is my choice of sweetener.
RECIPE
Prep time: 7 minutes
Bake time: 50-55 minutes
Serving size: 10
INGREDIENTS
3 overripe bananas 1c shredded zucchini {1 small or 1/2 large zucchini} 2 1/2 cups whole wheat flour 2 eggs 1tsp baking powder 1tsp baking soda 1/2tsp vanilla 1/4c flaxseed meal 1/4c unrefined coconut oil {melted} 1/3c maple syrup 1/2tsp cinnamon Pinch of pink salt 1 cup chopped walnuts
METHOD
1. Preheat oven to 350 and line a baking loaf with parchment paper.
2. Shred the zucchini and ring with a paper towel to get the extra moisture out.
3. Mash bananas in a large bowl and add in wet ingredients to whisk: {eggs, zucchini, vanilla, maple syrup, coconut oil}.
4. In a separate bowl, add the dry ingredients: {flour, baking soda + powder, flaxseed meal, cinnamon}
5. Fold the dry ingredients into the wet, and mix well.
6. Gently fold in the walnuts.
7. Transfer mix to prepped baking loaf and finish with additional walnuts and a sprinkle of pink salt.
8. Transfer to oven and bake for 50-55 minutes.
9. Remove from oven and allow to cool for at least 15 minutes before serving.
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