Zucchini Banana Bread
This moist and flavorful Zucchini Banana Bread combines ripe bananas and shredded zucchini for a nutritious treat that's perfect any time of day.
Ingredients
- 2 cups shredded unpeeled zucchini (about 2 small zucchini)
- 1 cup mashed ripe banana (about 2 medium bananas)
- ⅓ cup honey or pure maple syrup
- ¼ cup coconut sugar or light/dark brown sugar
- ¼ cup coconut oil melted and cooled to room temperature
- 1½ teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon baking powder (aluminum-free recommended)
- ½ teaspoon kosher salt
- 2 cups white whole wheat flour
- ⅓ cup chopped toasted nuts (such as pecans or walnuts) or chocolate chips, optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
- Place shredded zucchini in a clean paper towel and squeeze out excess water.
- In a large mixing bowl, mash the ripe bananas until smooth. Add honey, coconut sugar, melted coconut oil, and vanilla extract. Mix until well combined.
- Add eggs and mix until fully combined.
- Sprinkle in cinnamon, nutmeg, baking soda, baking powder, and kosher salt. Stir until evenly mixed.
- Gradually add white whole wheat flour, mixing just until combined.
- Fold in the prepared zucchini and any nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
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Notes
Enjoy your zucchini banana bread warm or at room temperature!