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Zucchini Walnut Ginger Bread

Zucchini Walnut Ginger Bread
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  1. 1 very ripe banana
  2. 1 large zucchini, or 2 medium
  3. 1/4 cup almond or peanut butter
  4. 2 Tbsps raw honey, or pure maple syrup
  5. 1 Tbsp coconut oil, melted
  6. 2 medium eggs, room temperature
  7. 1/3 cup pasture raised creme cheese softened (recommended), Greek yogurt, or coconut cream for dairy free
  8. 1 tsp vanilla extract
  9. 1 inch knob of grated ginger
Dry ingredients
  1. 1.5 cups fine almond flour
  2. 1/4 cup flaxseed meal
  3. 2 Tbsps chia seeds
  4. 1.5 tsps baking powder
  5. mico pinch of salt (I used less than an 1/8 teaspoon pink salt)
  6. pinch of nutmeg
  7. 1/2 cup crushed Walnuts
  1. Preheat your oven to 350 degrees f.
  2. Shred zucchini skin-ON, with a cheese grater, then squeeze in a paper towel to draw out excess moisture.
  3. Alternatively, you can use a food processor. I used about one and a half cups (after moisture was patted out, and lightly packed) shredded zucchini, but a bit more or less is totally fine in the recipe.
  4. In a large bowl, mash your banana using a fork, then stir in almond/peanut butter, honey, coconut oil, eggs, creme cheese, grated ginger and vanilla.
  5. Whisk to combine.
  6. Stir in the dry ingredients
  7. Lightly spray, or wipe with coconut oil aloaf pan, like a 9x5" one
  8. Bake in your preheated oven for 30 minutes or until a toothpick inserted in the middle of the comes out clean
  1. Store in the fridge for up to 5 days or freeze the leftovers! Thaw and reheat when ready to enjoy
  2. Add in 1 cup of your fav fruit like blueberries or strawberries for added sweetness
Fit, Fyne & Fabulous https://www.fitfynefabulous.com/

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