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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.



Prep time: 7 minutes

Bake time: 50-55 minutes

Serving size: 10


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


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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