Zucchini, Carrot & Walnut Bread


Serves 12

  • 4 Bananas, ripe, smashed

  • 3 Eggs, free range/organic

  • 60g (2 tbsp) Coconut sugar or stevia

  • 1 tsp Vanilla

  • 60g (¼ cup) Coconut oil or cold pressed olive oil

  • ½ tsp Cinnamon, ground

  • ½ tsp Baking soda (bicarbonate of soda)

  • 1 tbsp Lemon juice

  • 200g (2 cups) Almond meal or brazil nut meal

  • 25g (¼ cup) Flaxseed (linseed) or chia seed, ground

  • ½ cup Walnuts, crushed



  1. Preheat your oven to 160°C.

  2. Combine smashed banana, coconut sugar, oil, cinnamon, vanilla, eggs, bicarb and lemon juice

  3. Add the almond/brazil nut meal and flaxseed and walnuts and mix well.

  4. Lightly oil one loaf tin. The size I used was: 10½cm wide and 26cm long or a muffin tray.

  5. Spoon batter into the tin or muffin tray and bake for 45 minutes to 1 hour for tin or 25 minutes for muffins (a skewer inserted into the centre should come out clean).

  6. Remove from the oven and allow to cool before turning out the loaf or muffins.

  7. Makes 1 loaf, serves 12 or 12 muffins.

  8. Keeps covered in the fridge for up to 1 week.

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