Ingredients

The following ingredients have 4 Servings
  • 1-1/2 cup grated zucchini ( (no need to squeeze water out))
  • 2 large overripe bananas
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup buttermilk (at room temperature)
  • 2 large eggs (at room temperature)
  • 1 tsp pure vanilla extract (storebought or homemade)
  • 2-1/2 cups whole wheat flour
  • 1 cup chopped walnuts
  • 2 tbsp corn starch
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp salt (I use Himalayan salt)
  • 2 tbsp pure maple sugar flakes

Instruction

  • Preheat your oven to 350°F; grease and flour a 9" x 5" loaf pan and set aside.
  • In a medium sized mixing bowl, combine the dry ingredients and mix with a flat whisk until well combined.
  • In a separate bowl, combine the bananas, melted coconut oil, maple syrup, buttermilk, eggs and vanilla extract. Mix the ingredients with a whisk until well combined and practically lump free, mashing the bananas as you go.
  • Add the grated zucchini and mix with a spatula until well incorporated, then add the dry ingredients all at once and stir until just incorporated.
  • Transfer the batter to your prepared pan, spread evenly and sprinkle with maple sugar flakes if desired.
  • Bake for 50 to 55 minutes or until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean.
  • Allow the loaf to cool in the pan for about 5 minutes, then unmold it and place it on a cooling rack to cool completely.
  • Store in the refrigerator for up to a week.