This Banana Zucchini Bread combines the creamy sweetness of ripe bananas with the subtle freshness of zucchini, creating a moist and flavorful loaf. It’s a perfect way to use up overripe bananas and extra zucchini while enjoying a treat that’s both wholesome and satisfying. The result is a bread that’s both nutritious and delicious, making it a great choice for breakfast or a snack.
I love baking this Banana Zucchini Bread on cozy weekends or when I have a bunch of bananas getting too ripe. It’s a family favorite that fills the house with an irresistible aroma, and the kids adore it. Plus, it’s a clever way to sneak some veggies into their diet, and I get to enjoy a slice knowing it’s packed with good ingredients.
Banana Zucchini Bread
I love baking this Banana Zucchini Bread on cozy weekends or when I have a bunch of bananas getting too ripe. It’s a family favorite that fills the house with an irresistible aroma, and the kids adore it. Plus, it’s a clever way to sneak some veggies into their diet, and I get to enjoy a slice knowing it's packed with good ingredients.
Ingredients
- 1 cup grated zucchini about 1 medium zucchini
- 1 cup mashed ripe bananas about 2 medium bananas
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup coconut oil or olive oil
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup almond milk or any plant-based milk
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 cup. Lightly squeeze out excess moisture to keep the bread from becoming too soggy.
- In a medium bowl, whisk together 1 1/2 cups whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1 cup mashed ripe bananas, 1/2 cup coconut sugar or brown sugar, 1/4 cup melted coconut oil or olive oil, 1/4 cup maple syrup or honey, and 1 teaspoon vanilla extract.
- Add the almond milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini and, if using, 1/4 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 6%
- Iron: 5%
- Calcium: 4%
- Potassium: 7%
Recipe Details
- Servings: 10 slices
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup coconut oil or olive oil
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped walnuts or pecans (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 cup. Lightly squeeze out excess moisture to keep the bread from becoming too soggy.
- In a medium bowl, whisk together 1 1/2 cups whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, mix 1 cup mashed ripe bananas, 1/2 cup coconut sugar or brown sugar, 1/4 cup melted coconut oil or olive oil, 1/4 cup maple syrup or honey, and 1 teaspoon vanilla extract.
- Add the almond milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until combined.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the grated zucchini and, if using, 1/4 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 6%
- Iron: 5%
- Calcium: 4%
- Potassium: 7%
This Banana Zucchini Bread is a delightful way to enjoy a healthy, flavorful treat. With its sweet, comforting flavors and nutritious ingredients, it’s perfect for any time of day. Enjoy baking and savoring each delicious slice!
