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Zucchini Banana Nut Bread

Recipe Courtesy of Tina VanDenHeuvel-Cook, NTP, NHC

You can follow Tina on Instagram @madebetterforyou


2 cups grated zucchini

2 1/2 cups almond flour

1/2 cup sweetener (I use Lakanto brand golden sweetener)

1/3 cup unflavored whey protein powder

2 1/2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

3 eggs beaten

1/3 cup sour cream

1/4 cup butter melted

1 tsp. vanilla extract

1 overripe banana, mashed

1/2 cup walnut halves


• Preheat the oven to 325˚F. Line a 9x5 loaf pan with parchment paper.

• Wrap the grated zucchini in a clean kitchen towel and squeeze out as much liquid as you can. Discard liquid and set zucchini aside.

• In a large bowl, combine the dry ingredients: almond flour, sweetener, protein powder, baking powder, cinnamon, nutmeg and salt. Stir with a fork.

• In a separate bowl, combine the wet ingredients: eggs, sour cream, butter and vanilla. Stir in mashed banana.

• Add wet ingredients to the dry ingredients and stir to combine. Stir in zucchini and walnuts.

• Pour batter into a parchment-lined loaf pan and bake in a 325˚F oven for 60 minutes or until a toothpick comes out clean. Let cool before serving. Slice into 12 slices.

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