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A soft, healthy zucchini banana bread recipe made with ripe bananas and fresh zucchini—easy and delicious! This banana zucchini bread uses up those leftover bananas and zucchinis in your kitchen!
What You'll Need:
Ingredients:
- All-purpose flour
- Whole wheat flour
- Ground flaxseed
- Baking soda
- Ground Allspice
- Ground Cardamom
- Ground Cinnamon
- Salt
- Bananas
- Maple syrup
- Vegetable oil
- Eggs
- Vanilla extract
- Zucchini
- Walnuts
Equipment:
- Mixing bowl
- Loaf pan or baking dish
- Whisk
- Grater
How to Make It:
This recipe requires some prepping with the zucchini and mashed bananas, but is overall simple! You'll need two mixing bowls, one for the dry and the other for the wet ingredients. Using a cheese grater or food processor, grate the zucchini and set aside. By hand or a mixer, mash the bananas and set aside. Next is the mixing and pouring of the batter, voila!
- Preheat the oven to 350 degrees Fahrenheit.
- Mix all of the dry ingredients (not including the walnuts) in a large bowl and set aside.
- Whisk the wet ingredients and then combine with the dry.
- Stir in the zucchini and optional toppings, such as the walnuts, dried fruit, etc.
- Pour batter into a greased or non-stick loaf pan.
- Bake for 50-60 minutes using a clean knife or toothpick to test if it's done.
How to Store Zucchini Banana Bread:
Store the zucchini banana bread in an airtight container or wrapped in plastic wrap, and refrigerate for 3-5 days. This recipe uses wheat flour and is not recommended to be stored at room temperature. Freeze it for 2-3 months. Slicing it prior may lengthen the storage time.
Variations:
If you prefer not to use white flour, use 1 ½ cups of whole wheat flour for the total flour portion.
For gluten-free, use gluten-free flour such as King Arthur's Measure for Measure.
If vegan, use flax eggs (3 tablespoons water and 1 tablespoon ground flaxseed for 1 egg), or a vegan egg replacer.
If you liked this banana zucchini bread recipe, I think you will also enjoy these:
PrintHealthy Spiced Zucchini Banana Bread
Soft, healthy zucchini banana bread made with ripe bananas and fresh zucchini—easy and delicious!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup whole white flour*
- ½ cup whole wheat flour
- ¼ cup flaxseed meal
- ½ teaspoon baking soda
- ¼ teaspoon allspice
- ¼ teaspoon cardamom
- 1 teaspoon cinnamon
- A pinch of salt
- ¾ to 1 cup banana, mashed (about 2 small bananas)
- ½ cup maple syrup
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup grated zucchini (about one small zucchini)
- ½ cup chopped walnuts, optional**
Get Recipe Ingredients
Instructions
- Preheat the oven to 350 degrees Farenheit.
- Mix all of the dry ingredients (not including the walnuts) in a large bowl and set aside.
- Whisk the wet ingredients and then combine with the dry.
- Stir in the zucchini and optional toppings, such as the walnuts, dried fruit, etc.
- Pour batter into a greased or non-stick loaf pan.
- Bake for 50-55 minutes using a clean knife or toothpick to test if it's done.
Notes
* If you prefer not to use white flour, use 1 ½ cups of whole wheat flour for the total flour portion.
**Optional toppings: dried fruits, nuts, coconut, chocolate chips
Kristen Kemp
This is the most elegant quick bread I've ever eaten. I will say I subbed unsweetened applesauce for the oil and added golden raisins, toasted almonds (allergic to walnuts), and added some fresh grated coconut. Absolutely elegant. Where can I find more of your recipes than I am finding here? Thank you!!
Kristen Kemp
How big a loaf pan for this recipe?
Katie
Great question! I used a standard size approximately 9” x 5”.