Zucchini Nut Banana Bread

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July 7, 2016

Recipe by From the Athlete's Kitchen

  • Cook: 1 hr 15 mins


1/2 Cup Pecans or Walnuts, Finely Chopped

3/4 Cup All Purpose Flour

3/4 Cup Whole Wheat Flour

3/4 Tsp Baking Powder

3/4 Tsp Baking Soda

1/2 Tsp Salt

1 Tsp Cinnamon

2 Ripe Bananas

1 Medium Zucchini, shredded via microplane

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1 Egg

1 Tsp Vanilla Extract

1/3 Cup Coconut Oil, melted and cooled


1Preheat oven to 350 Degrees F.

2Add ingredients chopped nuts – cinnamon to a mixing bowl and mix gently with a whisk to thoroughly incorporate.

3Add bananas to a separate mixing bowl and mash with the back of a fork.

4Add zucchini, and stir gently to throughly incorporate.

5Gently fold in sugars, egg, vanilla and coconut oi.

6Stir wet ingredients with conviction until oil is fully emulsified.

7Pour wet ingredients into dry and mix gently until throughly mixed but no longer (to avoid tough texture).

8Pour/spoon batter into a baking mold prepared with non-stick spray. I love sprayable coconut oil!

9If using a full-sized loaf pan, bake for 55 – 60 minutes. For mini-loaves, 40 minutes.


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