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Zucchini Banana Bread

A delightful treat combining bananas and zucchini, perfect for brunch or an afternoon snack.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 ripe bananas 2 ripe bananas Use very ripe bananas for better sweetness.
  • 1 cup 1 cup grated zucchini Squeeze out excess moisture if too watery.
  • 1/4 cup 1/4 cup melted coconut oil or butter Can use either coconut oil or butter.
  • 1/2 cup 1/2 cup sugar or honey Sugar or honey can be substituted.
  • 2 large eggs 2 eggs For vegan option, use flaxseed meal or applesauce.
  • 1 teaspoon 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon 1 teaspoon baking soda
  • 1/2 teaspoon 1/2 teaspoon baking powder
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1 teaspoon 1 teaspoon cinnamon Feel free to spice it up with nutmeg!
  • 1 1/2 cups 1 1/2 cups all-purpose flour Can substitute with whole wheat or gluten-free blend.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Mix in the grated zucchini, melted coconut oil (or butter), sugar (or honey), eggs, and vanilla extract until well combined.
  4. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and flour.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store slices at room temperature for 3-5 days. For longer storage, refrigerate for up to a week or freeze for up to three months.