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Zucchini Banana Bread

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf

Ingredients
  

  • Dry Ingredients
  • 1 ½ cups all-purpose flour or whole wheat
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg optional
  • Wet Ingredients
  • 1 cup shredded zucchini excess moisture squeezed
  • 2 ripe bananas mashed
  • 2 large eggs
  • ½ cup melted coconut oil or vegetable oil
  • ½ cup honey maple syrup, or brown sugar
  • 1 teaspoon vanilla extract
  • Optional Add-ins
  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • ¼ cup shredded coconut

Instructions
 

  • Shred the zucchini and gently squeeze out most of the moisture, leaving a little for softness.
  • Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a separate bowl, mix mashed bananas, eggs, melted oil, sweetener, and vanilla.
  • Stir the shredded zucchini into the wet mixture.
  • Add the dry mixture to the wet mixture and stir just until the flour disappears.
  • Fold in nuts, chocolate chips, or any other add-ins.
  • Preheat oven to 350°F (175°C).
  • Grease a loaf pan or line it with parchment paper.
  • Pour the batter into the pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the bread cool completely before slicing.

Notes

Don’t oversqueeze the zucchini—its moisture keeps the loaf tender.
Use very ripe bananas for maximum sweetness and flavor.
Avoid overmixing to prevent a dense or gummy loaf.
Tent the bread with foil halfway through baking if the top browns too quickly.
Substitute whole wheat, oat flour, or gluten-free flour as needed, and swap oil with applesauce for a lighter version.