Eat Smart  |  Posted 08.26.16

Zucchini Banana Bread

Zucchini Banana Bread

If you like zucchini bread and banana bread, you will love the combination of two.

Yield: 1 loaf


  • 1 1/2 cups White Whole Wheat Flour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 2 medium Ripe Bananas, mashed
  • 1/4 cup Granulated Sugar
  • 1/4 cup packed Light Brown Sugar
  • 1 Large Egg
  • 1/3 cup Melted Coconut Oil, cooled to room temperature
  • 1 tsp Vanilla Extract
  • 3/4 cup Shredded Zucchini


1. Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.

4. Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.

Note: you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.

Source: Two Peas and Their Pod