Go Back
Homemade Zucchini Banana Bread photo

Zucchini Banana Bread

This Zucchini Banana Bread is moist, flavorful, and packed with healthy ingredients! A perfect breakfast or snack with a hint of cinnamon and natural sweetness.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Loaf Pan
  • Rubber spatula
  • Oven

Ingredients
  

  • 1 1/2 cups white whole wheat flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas mashed (about 1 cup)
  • 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 (or canola or vegetable oil)
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini
  • 2 tablespoons turbinado sugar optional

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Grease your loaf pan lightly with oil or line it with parchment paper for easy removal later.
  • In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
  • In another bowl, mash the ripe bananas until smooth. Add in the granulated sugar, brown sugar, egg, melted coconut oil, and vanilla extract. Mix until everything is well incorporated.
  • Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixtures together until just combined. Be careful not to overmix!
  • Fold in the shredded zucchini until evenly distributed throughout the batter.
  • Transfer the batter into the prepared loaf pan, smoothing the top with the spatula. If desired, sprinkle the turbinado sugar on top for a sweet, crunchy finish.
  • Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the Zucchini Banana Bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Notes

  • Do not overmix the batter to avoid a dense bread; fold ingredients gently until just combined.
  • Use very ripe bananas for natural sweetness and moistness; add a splash of milk if the bread turns out dry.
  • If edges brown too quickly, cover the loaf with foil halfway through baking.
  • Try adding nuts, chocolate chips, or dried fruit for extra flavor and texture.
  • Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Keyword Banana, Easy, Healthy, Quick, Vegetable, Whole Wheat, Zucchini