Ingredients:

  • 1/2 cup (115g) coconut oil, melted
  • 2 large (100g) eggs
  • 1 cup (225g) mashed overripe bananas
  • 1/2 cup (120ml) maple syrup
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) sea salt
  • 1 1/2 cups (225g) grated zucchini, lightly squeezed
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
  2. Grate the zucchini using the coarse side of a box grater. Lightly squeeze the grated zucchini with a paper towel to remove excess moisture without making it bone-dry.
  3. In a large bowl, whisk together the melted coconut oil, eggs, mashed bananas, and maple syrup until the mixture is smooth and combined.
  4. Stir in the vanilla extract.
  5. Whisk in the flour, baking soda, baking powder, cinnamon, and salt until incorporated.
  6. Gently fold in the grated zucchini and chopped walnuts using a spatula until just combined; do not over-mix.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55–65 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out clean.