Paleo Zucchini-Banana Nut Bread

Prep Time: 15 minutes | Cook Time: 40 minutes | Yield: 1 Loaf

Jackie’s Tips

Toasting nuts is an extra step, but really worth it. Toasting brings out the sweetness in the nuts and they will taste great in your baked goods. Nuts burn easily so don’t leave them unattended while you toast them and keep stirring. This is a good video to show you how to toast nuts here.

You can see my favorite glass loaf pans here.

I love this tool for shredding and dicing, it’s so handy and doesn’t take up a lot of space.

I did an egg wash on the top of this bread just to make it golden and pretty. Mix one egg with a bit of water and then use a pastry brush to spread on top of the batter before you add the nuts.

  • 3 cups finely ground blanched almond flour
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp fine sea salt
  • 3 large eggs
  • 1/3 cup honey
  • 1 cup finely chopped zucchini with excess water squeezed out (I used organic zucchini)
  • 1 very ripe banana mashed
  • 3/4 cup toasted walnuts (I used organic)
  1. Preheat oven to 350 degrees
  2. Prepare a loaf pan, I used organic coconut spray to grease pan and inserted a strip of parchment paper for easy removal
  3. Wash and peel zucchini and shred into a bowl. Squeeze excess moisture out and set aside
  4. Put walnuts in a small saute pan on medium heat. Stir often for 5 minutes until lightly toasted and then place on a cutting board to cool
  5. Add almond flour, baking soda, cinnamon, nutmeg and sea salt to a large mixing bowl and whisk until blended
  6. In a separate bowl add eggs and whisk briskly
  7. Warm honey in microwave for 10-15 seconds and add to eggs and mix (honey mixes better when warmed)
  8. Add wet ingredients to dry ingredients and mix well
  9. Mash banana and fold into mixture
  10. Fold in shredded zucchini and mix well
  11. Chop walnuts and set aside 1/4 cup
  12. Fold 1/2 cup walnuts into mixture
  13. Transfer mixture to loaf pan and add the rest of the walnuts to the top of the loaf
  14. Bake for 40-44 minutes or until tester is almost clean
  15. Remove from oven and cool in pan for 10 minutes and then transfer to a cooling rack for 30 minutes to 40 minutes
  16. Slice and serve!
  17. Wrap tightly in plastic wrap and store on counter for a day and then transfer to fridge for 5-6 days.
Instructions: (12 Servings)
  • Calories: 253
  • Protein: 9 gm
  • Net Carbs: 13 gm
  • Fat: 19 gm

From: View Original Post from Grain Free Wellness by Jackie Caldwell.

Recipe by Jackie Caldwell. Jackie is a holistic health coach and self taught chef. Jackie works with clients who suffer from autoimmune disorders such as Ulcerative Colitis, Celiac, Crohn’s disease, IBD, and anyone who needs to improve their digestive health. Learn more at and contact Jackie at or 913-980-5605. Her office is located at Your Wellness Connection at 7415 Switzer.


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