Go Back
Homemade Zucchini Banana Bread photo

Zucchini Banana Bread

This Zucchini Banana Bread is a delicious twist on a classic! Moist, flavorful, and a sneaky way to add veggies to your diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread:
  • 1.5 cups white whole wheat flour gives a nutty flavor
  • 0.75 teaspoon baking powder helps the bread rise
  • 0.75 teaspoon baking soda provides additional lift
  • 0.5 teaspoon salt enhances all flavors
  • 1 teaspoon ground cinnamon adds warmth and spice
  • 2 medium ripe bananas well-mashed for sweetness
  • 0.25 cup granulated sugar a touch of sweetness
  • 0.25 cup packed light brown sugar for caramel-like flavor
  • 1 large egg binds ingredients together
  • 0.33 cup melted coconut oil adds moisture
  • 1 teaspoon vanilla extract boosts overall flavor
  • 0.75 cup shredded zucchini the star of the show!
  • 2 tablespoons turbinado sugar optional, for topping

Equipment

  • Mixing bowls
  • Loaf pan
  • Measuring cups and spoons
  • Whisk or fork
  • Grater
  • Parchment paper

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) for even baking.
  2. Step 2: Grease your loaf pan with coconut oil or line with parchment paper.
  3. Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Step 4: In another bowl, mash the bananas. Add granulated sugar, brown sugar, egg, melted coconut oil, and vanilla. Mix well.
  5. Step 5: Pour the wet mixture into the dry ingredients and fold gently to combine.
  6. Step 6: Fold in the shredded zucchini until evenly distributed.
  7. Step 7: Pour the batter into the loaf pan and sprinkle turbinado sugar on top if using.
  8. Step 8: Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Step 9: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a gluten-free version, use gluten-free all-purpose flour.
  • Substitute the egg with a flax egg for a vegan option.
  • Wrap slices in plastic wrap before freezing for longer storage.