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Zucchini Banana Bread

Healthy Zucchini Banana Bread – the best of both worlds! This quick bread is easy to make, dairy-free and has the perfect banana flavor with cinnamon and nutmeg spice and bits of zucchini studded throughout. Add chocolate chips, nuts or more spice to flavor how you'd like.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12
Calories: 226 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups whole wheat pastry flour* see notes
  • 1.5 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg optional
  • 1 cup well mashed extra ripe bananas about 2 medium bananas
  • 1/3 cup honey or maple syrup
  • 1/3 cup avocado oil or light olive oil
  • 1/4 cup granulated sugar optional – see notes
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.5 cups packed grated zucchini water squeezed out then measured

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line 9x5 loaf pan with parchment paper; set aside.
  2. Mix dry ingredients: In medium bowl add flour, baking soda, spices and salt; whisk until combined.
  3. Mix wet ingredients: In large bowl combine mashed banana, sugar (if using), honey, oil and vanilla extract. Then whisk in egg until smooth. 
  4. Combine: Add half the dry ingredients to the large bowl of wet ingredients, using spatula to gently combine. Add in shredded zucchini and walnuts or chocolate chips (if using) and the rest of the dry ingredients, stirring until just combined – be careful not to over-stir or you'll end up with a tough bread.
  5. Bake: Pour batter into prepared loaf pan and bake for 30 minutes, then another 12-18 minutes covered with foil. Edges should brown and top should be golden. Check center with toothpick to ensure it's done (no wet batter).
  6. Cool & serve: Allow bread to cool in pan about 30 minutes before removing and slicing.

Notes

  • FLOUR  – Whole wheat white flour may be subbed, your bread just may be a touch more dense. You can also do half whole wheat, half all-purpose. Bob's Red Mill gluten free 1:1 baking flour should also work, but I haven't tested GF flour with a vegan sub. The texture may turn out a little gummy.
  • SUGAR – If you want a sweeter bread, I would add the extra granulated sugar. If using bananas that have turned black, your bread will be naturally sweeter. Honey may be subbed with maple syrup.
  • BANANAS – If using frozen, thawed bananas, be sure to drain any extra liquid, or it will affect the texture of the bread.
  • STORING – Bread is best enjoyed within a few days, wrapped and stored in airtight container. To freeze, wrap tightly and use within 3 months.
  • TO MAKE MUFFINS – evenly distribute batter to well greased 12-cup muffin pan (or use these muffin liners) and bake for 15-20 minutes at 350ºF.
  • Looking for a grain free zucchini bread? Try my Almond Flour Zucchini Bread Recipe.

Nutrition Information

Serving 1/10th Calories 226kcal (11%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Cholesterol 19mg (6%) Sodium 201mg (8%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 226

% Daily Value*

Serving 1/10th
Calories 226kcal 11%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Cholesterol 19mg 6%
Sodium 201mg 8%
Fiber 4g 16%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.