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Walnut, Zucchini And Banana Breakfast Loaf

Yields10 ServingsTotal Time50 mins

A soft, sweet loaf of banana, zucchini and walnuts. A great way to use up excess zucchini and overripe banana.

recipe image

 1 large zucchini, grated
 ½ cup coconut oil
 1 large, overripe banana, mashed
 1 tsp pure vanilla extract
  2 cups ground almonds
 ½ cup chopped walnuts
 1 ½ tsp baking powder
 Pinch of salt
1

Preheat the oven to 350 degress Fahrenheit and line a loaf pan with baking paper

2

Place the grated zucchini into a tea towel and squeeze out the moisture over the sink (this is so the cake doesn’t become soggy and overly moist)

3

In a large bowl, stir together the squeezed zucchini, mashed banana, coconut oil and vanilla extract

4

Stir the ground almonds, walnuts, baking powder and salt into the wet ingredients

5

Pour the batter into your prepared loaf pan and bake for about 30-40 minutes or until a knife comes out clean and the loaf bounces back when gently prodded

6

Leave to cool before turning out and slicing into 10 pieces

Nutrition Facts

10 servings

Serving size

Amount per serving
Calories241
% Daily Value *
Total Fat 22.5g29%
Total Carbohydrate 7.3g3%
Protein 4.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.