Breakfast

Banana Zucchini Bread

Zucchini Banana Bread on counter with knife, with a few slices cut out of it. - 1

Prep

15 minutes

Cook

50 minutes

Yield

1 loaf, 8 pieces

🍌 Psst! Veggies hiding in your dessert? This banana zucchini bread is the ultimate sneaky treat - so delicious your picky eaters will never suspect they’re getting tricked into eating their greens!

This Banana Zucchini Bread is everything you love about banana bread and then some. And by that, I mean that it has a special twist with the zucchini in the mix. Don’t let that turn you off though, because this bread is so damn yummy, and you’ll be able to trick all the picky eaters to eat more veggies .

Stack of slices of Zucchini Banana Bread on a countertop. - 2
  • Hidden Vegetables: This bread has the added health benefits of zucchini.
  • Quick: It’s quick and easy to make. Only a 15-minute prep time.
  • Simple Ingredients: Make this bread with ingredients you have in your pantry.
  • Versatile: Throw in chocolate chips to make it extra delicious.

🍲 Ingredients

Bob’s Red Mill Flour – For this Banana Zucchini Bread recipe, I like to use a mix of Bob’s Red Mill All-Purpose Flour and Almond Flour . I love the different textures that both of these flours combined to give the bread. Bob’s is one of my go-to’s for baking supplies. I love their flour because it is high quality, and I can trust what I’m putting into my baking. Their almond flour is gluten-free and low carb. If you want to make this recipe gluten-free, you can totally opt out of mixing the all-purpose flour in. You’ll just want to ensure you are getting the ratios correctly, as different flours aren’t always a one-to-one ratio.

Zucchini – Zucchini is loaded with nutrients. It’s high in antioxidants, contributes to healthy digestion, helps improve blood sugar levels, heart health, and even your vision. What a lot of people don’t think about is baking with zucchini. Zucchini is like using bananas in a recipe. So for this recipe, I used fewer bananas and added in zucchini. It adds a wonderful texture and moistness to baked goods and helps bulk up cakes, bread, and muffins.

Here is a guide for all sorts of types of flours and how to substitute them into your recipes.

👩‍🍳 How to Make Banana Zucchini Bread?

This Banana Zucchini Bread is so easy to whip up. Here are the simple steps to make this masterpiece:

  1. Preheat your oven
  2. Coat your baking tin with coconut oil
  3. In a bowl, combine the flours, baking soda, baking powder, salt, and cinnamon
  4. In a separate bowl, mash your banana with a fork
  5. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla, and almond milk
  6. Add the flour mixture to the banana mixture, and stir well
  7. Pour the mixture into your tin
  8. Bake for 5 minutes at 425F, then 50 minutes at 350F
  9. Cool for 5 minutes in the baking tin and remove to let cool on a wire rack

Enjoy and let me know what you think!

🪄Tips and Tricks

  • Zucchini: Squeeze excess moisture from grated zucchini for better texture.
  • Mixing: Fold dry ingredients gently to avoid tough bread.
  • Testing: Insert a toothpick to check for doneness – it should come out clean.
  • Temperature: The initial high heat helps create a beautiful rise.

🗒 Substitutions

  • Egg Replacement: If you do not have a vegan egg substitute, use a real egg or 1 tbsp of ground flax seeds mixed with 3 tbsp warm water (let sit for 3 minutes).
  • Flour Options: Make it gluten-free by using only almond flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
  • Sweetener: Maple syrup can replace brown sugar for a different flavor profile.
  • Add-ins: Walnuts, chocolate chips, or dried fruit can customize this bread.
Stacked slices of Zucchini Banana Bread - 3

🗒 Best served with

  • Homemade Pumpkin Spice Latte
  • Barista Oat Milk Blend
  • Easy Fresh Fruit Salad

👝 How to Store Leftovers

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

🤔 Common Questions

No, the peel contains nutrients and adds lovely green flecks to the bread. Just wash it thoroughly before grating.

The bananas are important for moisture and sweetness in this recipe. You could substitute with applesauce, but the flavor will be different.

Insert a toothpick into the center – it should come out clean or with a few dry crumbs. The top should be golden brown and spring back when lightly touched.

The simple answer is no. While you’ve heard of carrot cake and zucchini bread, not all veggies work well in baking, and you can’t easily swap ingredients. However, for this recipe, you can omit the zucchini altogether for regular banana bread.

Absolutely! Pour the batter into a lined muffin tin and bake at 350°F for about 18-22 minutes. This makes portion control easier, and they freeze nicely.

Zucchini Banana Bread on counter with knife, with a few slices cut out of it. - 4

Banana Zucchini Bread

Video

YouTube video - 5

Ingredients1x2x3x

  • 1 cup all-purpose flour – Bob’s Red Mill
  • ½ cup almond flour – Bob’s Red Mill
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 ripe banana medium-sized, mashed
  • ½ cup chocolate chunks
  • 1 cup grated zucchini
  • 6 tbsp. melted coconut oil or vegan butter
  • ⅔ cup brown sugar
  • 1 egg replacement
  • 1 tsp vanilla
  • 2 tbsp. almond milk

Instructions

  • Preheat your oven to 425F.
  • Lightly coat baking tin with coconut oil spray.
  • In a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Once combined, add the chocolate chunks and coat them well with flour.
  • In medium-sized, mash your banana with a fork. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla and almond milk.
  • Add the flour mixture to banana mixture and stir with a wooden spoon to well combine. You can now dollop/pour the batter into your greased/parchment-lined baking tin. Bake for 5 minutes at 425F and then for 50 minutes at for 350F.
  • Cool for 5 minutes in the baking tin and remove and cool completely on the wire rack. Serve with vegan butter!

Notes

Nutrition

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Zucchini Banana Bread on counter with knife, with a few slices cut out of it. - 10

Banana Zucchini Bread

Ingredients

  • 1 cup all-purpose flour - Bob’s Red Mill
  • ½ cup almond flour - Bob’s Red Mill
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 ripe banana medium-sized, mashed
  • ½ cup chocolate chunks
  • 1 cup grated zucchini
  • 6 tbsp. melted coconut oil or vegan butter
  • ⅔ cup brown sugar
  • 1 egg replacement
  • 1 tsp vanilla
  • 2 tbsp. almond milk

Instructions

  • Preheat your oven to 425F.
  • Lightly coat baking tin with coconut oil spray.
  • In a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Once combined, add the chocolate chunks and coat them well with flour.
  • In medium-sized, mash your banana with a fork. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla and almond milk.
  • Add the flour mixture to banana mixture and stir with a wooden spoon to well combine. You can now dollop/pour the batter into your greased/parchment-lined baking tin. Bake for 5 minutes at 425F and then for 50 minutes at for 350F.
  • Cool for 5 minutes in the baking tin and remove and cool completely on the wire rack. Serve with vegan butter!

Video

Notes

Nutrition

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