- 2 medium Zucchinis, shredded
- 1 medium ripe Banana, mashed
- 3 cups Almond Flour
- 1 1/2 teaspoons Baking Soda
- 3 tablespoons Madhava Coconut Sugar
- 1 tablespoons Coconut Oil, melted
- 1 teaspoon Cinnamon
- 2 Eggs
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1 cup Walnuts
Ingredients:
Overview
Start your day with a delicious slice of our low-carb Banana Zucchini Bread! Each bite is loaded with flavor and the perfect walnut crunch. Sweetened with Madhava Coconut Sugar, you can’t go wrong with this recipe. Leave the bread out in your kitchen and you’ll be surprised how quickly it goes.
Directions
- Preheat oven to 350 F
- Grease standard size loaf pan or muffin pan.
- In a medium-large sized mixing bowl, whisk eggs. Slowly add oil, vanilla and cinnamon until evenly dispersed.
- In the same mixing bowl, add zucchini, mashed banana and walnuts.
- Add almond flour, salt and baking soda. Thoroughly mix together and transfer to loaf pan.
- If using a loaf pan, bake for 25-30 minutes (or 12-17 minutes in muffin pan) until toothpick inserted in center comes out clean.
- Let cool for 10 minutes before removing from pan.
