Zucchini Carrot Banana Walnut Bread [gluten-free, paleo, no added sugar]


For some reason, I have had SUCH an urge to use carrots in one of my recipes. When I was younger, I always loved traditional carrot cake and carrot muffins, and I thought it was time to do a remake with wholesome, nourishing ingredients.

I had a zucchini in my fridge as well so I decided to throw that into the mix. ‘Cause since there are veggies in this bread it’s basically the same as eating a salad… right? At least that’s how I like to think about it ;)! I’m always looking for a way to get in extra veggies, and I simply couldn’t resist putting them in this recipe.

This bread has the perfect texture from using a mixture of almond and coconut flour, it bursts with warming flavors from the spices, and is perfectly sweetened solely from a single ripe banana. I love using fruit to sweeten my recipes since it adds so many different nutrients!

If you’re looking for a yummy recipe that tastes like eating dessert for breakfast, you have found the right recipe! And of course, having a piece (or two or three) for dessert is always a good idea too.

I am so excited for you guys to try this recipe, and I know that you will love it as much as I do!

[makes 1 loaf]

Ingredients :

  • 1 ripe banana, mashed (make sure that your banana is very ripe – this is where the sweetness comes from)*
  • 3 eggs
  • 2 tb walnut butter (or almond – any will work)
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla
  • 3/4 cup almond flour
  • 1/4 cup + 1 tb coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp pink salt
  • 1 cup shredded zucchini, with moisture rung out
  • 1/3 cup shredded carrot
  • 1/2 cup chopped walnuts + a few extras to sprinkle on top

Instructions : 

  1. Preheat the oven to 350º and line a loaf pan with parchment paper and grease with coconut oil. Set aside.
  2. In a large bowl, mash the banana. Add in the eggs, walnut butter (or your preferred nut butter), melted coconut oil, and vanilla and whisk until very well combined.
  3. In another bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, allspice, and pink salt.
  4. Add the wet mixture to the dry flour mixture and stir until well incorporated. Fold in the shredded zucchini, shredded carrots, and chopped walnuts.
  5. Pour batter into lined pan, smooth out the top, and sprinkle with extra walnuts (optional).
  6. Bake for 38-40 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for a few minutes, and the transfer to a wire rack to cool completely.


Lots of love, Worth

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