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Loaf of freshly baked Zucchini Banana Bread on a wooden cutting board.

Zucchini Banana Bread

A comforting Zucchini Banana Bread that combines the sweetness of ripe bananas with the freshness of zucchini, topped with a hint of cinnamon and a splash of coconut oil.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas Choose ripe for better sweetness
  • 1 cup grated zucchini Squeeze out excess moisture for best texture
  • 1/4 cup melted coconut oil or butter Coconut oil adds a lovely flavor
  • 1/2 cup sugar or honey Honey can be used as a sweeter alternative
  • 2 pieces eggs Can replace with flax eggs for vegan option
  • 1 teaspoon vanilla extract Enhances overall flavor
Dry Ingredients
  • 1 teaspoon baking soda Helps with rising
  • 1/2 teaspoon baking powder Additional leavening agent
  • 1/2 teaspoon salt Balances sweetness
  • 1 teaspoon cinnamon Adds warmth and flavor
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour if needed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Mix in the grated zucchini, melted coconut oil (or butter), sugar (or honey), eggs, and vanilla extract until well combined.
Mixing
  1. In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and flour.
  2. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Top slices with butter or cream cheese for added richness. Store in an airtight container at room temperature for 3-5 days or refrigerate for up to a week. Slices can be frozen for up to 3 months.