Banana bread is the classic sweet-but-savory quick bread, perfect as a breakfast, snack, or even a dessert! Bananas are a great source of potassium, vitamin A, vitamin C, and calcium, making banana bread as healthy as it is delectable. I'm a big fan of dessert-leaning chocolate chip banana bread, as few things are tastier than the combo of bananas and chocolate. However, another way to mix it up with your banana bread recipe is to add something on the healthier side- zucchini! Zucchini banana bread is the delicious and flavorful healthier cousin of classic banana bread.

Zucchini Banana Bread

While you wouldn't normally picture veggies being a good choice for a bread recipe, shredded zucchini does amazing things to the flavor and texture of banana bread. The water content of zucchinis adds extra moistness to your banana bread, while the savory zucchini flavor pairs deliciously with the sweet mashed banana. For extra depth of flavor, add in some cinnamon, nutmeg, and vanilla extract.

For all the vegans out there, making this recipe vegan is easy- just use flax eggs instead of eggs, honey instead of maple syrup. To make a gluten-free version, replace the whole wheat flour in this zucchini bread recipe with a gluten-free flour like coconut flour. You can also make it sweeter by adding a half cup of chocolate chips, turning this into a healthy, delish dessert. Along with these tweaks, some tasty alternatives to vegetable oil are coconut oil, melted butter or applesauce.

How to Make Zucchini Banana Bread

Preheat oven to 350 degrees F. Grease 2 9x5 inch loaf pans, using parchment paper for easy cleanup.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Using another bowl, whisk together eggs, mashed bananas, sugar and oil.

Add to flour mixture; stir just until moistened. Fold in grated zucchini and pecans.

loaf pan
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Pour into prepared loaf pans. Bake loaves until a toothpick inserted into the center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely. Enjoy your healthy and scrumptious zucchini banana bread!

Watch: Let's Make: Heavenly Zucchini Hashbrowns

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Zucchini Banana Bread 

Prep Time: 20 minutes | Cook Time: 45 minutes

loaves

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 cups white sugar
  • 1 cup Vegetable oil
  • 1 1/2 cups grated/shredded unpeeled zucchini
  • 1 cup chopped pecans

Instructions

Preheat oven to 350 degrees F. Grease 2 9x5 inch loaf pans, using parchment paper for easy cleanup.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Using another bowl, whisk together eggs, mashed bananas, sugar and oil.

Add to flour mixture; stir just until moistened. Fold in grated zucchini and pecans.

Pour into prepared loaf pans. Bake loaves until a toothpick inserted into the center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Notes

For storage, wrap in plastic wrap or store in an airtight container, leaving at room temperature.