Paleo Zucchini Banana Bread with Toasted Walnuts

Ingredients

• 3 ripe organic bananas, mashed
• 1.5 cups finely grated organic zucchini, squeezed dry
• 3 large pasture-raised eggs
• 2 cups superfine blanched almond flour
• 0.33 cup tapioca starch
• 0.25 cup melted coconut oil or grass-fed ghee
• 2 tbsp pure maple syrup
• 1.5 tsp Ceylon cinnamon, 1 tsp baking soda, 0.5 tsp sea salt
• 0.75 cup raw walnuts, toasted and chopped

Step-by-Step Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line an 8.5x4.5 loaf pan with parchment paper.
2. Step 2: In a large bowl, whisk mashed bananas, squeezed zucchini, eggs, melted coconut oil, and maple syrup.
3. Step 3: Fold in almond flour, tapioca starch, cinnamon, baking soda, and sea salt until batter is smooth.
4. Step 4: Gently fold in 0.5 cup chopped walnuts. Pour batter into loaf pan and scatter remaining walnuts on top.
5. Step 5: Bake for 45 to 50 minutes until golden brown and a toothpick inserted in center comes out clean. Cool completely before slicing.

Nutritional Breakdown (Per Serving)