This Banana Zucchini Bread is everything you love about banana bread and then some. And by that, I mean that it has a special twist with the zucchini in the mix. Don’t let that turn you off though, because this bread is so damn yummy, and you’ll be able to trick all the picky eaters…
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This Banana Zucchini Bread is everything you love about banana bread and then some. And by that, I mean that it has a special twist with the zucchini in the mix. Don’t let that turn you off though, because this bread is so damn yummy, and you’ll be able to trick all the picky eaters to eat more veggies.
Why You’ll Love This Banana Zucchini Bread:
Hidden Vegetables: This bread has the added health benefits of zucchini.
Quick: It’s quick and easy to make. Only a 15-minute prep time.
Simple Ingredients: Make this bread with ingredients you have in your pantry.
Versatile: Throw in chocolate chips to make it extra delicious.
Ingredients
Bob’s Red Mill Flour – For this Banana Zucchini Bread recipe, I like to use a mix of Bob’s Red Mill All-Purpose Flour and Almond Flour. I love the different textures that both of these flours combined to give the bread. Bob’s is one of my go-to’s for baking supplies. I love their flour because it is high quality, and I can trust what I’m putting into my baking. Their almond flour is gluten-free and low carb. If you want to make this recipe gluten-free, you can totally opt out of mixing the all-purpose flour in. You’ll just want to ensure you are getting the ratios correctly, as different flours aren’t always a one-to-one ratio.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Zucchini – Zucchini is loaded with nutrients. It’s high in antioxidants, contributes to healthy digestion, helps improve blood sugar levels, heart health, and even your vision. What a lot of people don’t think about is baking with zucchini. Zucchini is like using bananas in a recipe. So for this recipe, I used fewer bananas and added in zucchini. It adds a wonderful texture and moistness to baked goods and helps bulk up cakes, bread, and muffins.
Here is a guide for all sorts of types of flours and how to substitute them into your recipes.
How to Make Banana Zucchini Bread?
This Banana Zucchini Bread is so easy to whip up. Here are the simple steps to make this masterpiece:
Preheat your oven
Coat your baking tin with coconut oil
In a bowl, combine the flours, baking soda, baking powder, salt, and cinnamon
In a separate bowl, mash your banana with a fork
Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla, and almond milk
Add the flour mixture to the banana mixture, and stir well
Pour the mixture into your tin
Bake for 5 minutes at 425F, then 50 minutes at 350F
Cool for 5 minutes in the baking tin and remove to let cool on a wire rack
Zucchini: Squeeze excess moisture from grated zucchini for better texture.
Mixing: Fold dry ingredients gently to avoid tough bread.
Testing: Insert a toothpick to check for doneness – it should come out clean.
Temperature: The initial high heat helps create a beautiful rise.
Substitutions
Egg Replacement: If you do not have a vegan egg substitute, use a real egg or 1 tbsp of ground flax seeds mixed with 3 tbsp warm water (let sit for 3 minutes).
Flour Options: Make it gluten-free by using only almond flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.
Sweetener: Maple syrup can replace brown sugar for a different flavor profile.
Add-ins: Walnuts, chocolate chips, or dried fruit can customize this bread.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Common Questions
Do I need to peel the zucchini before grating it for this banana zucchini bread?
No, the peel contains nutrients and adds lovely green flecks to the bread. Just wash it thoroughly before grating.
Can I make this banana zucchini bread without bananas?
The bananas are important for moisture and sweetness in this recipe. You could substitute with applesauce, but the flavor will be different.
How do I know when my banana zucchini bread is done baking?
Insert a toothpick into the center – it should come out clean or with a few dry crumbs. The top should be golden brown and spring back when lightly touched.
Are all vegetables good to bake with?
The simple answer is no. While you’ve heard of carrot cake and zucchini bread, not all veggies work well in baking, and you can’t easily swap ingredients. However, for this recipe, you can omit the zucchini altogether for regular banana bread.
Can I make this into muffins instead of a loaf?
Absolutely! Pour the batter into a lined muffin tin and bake at 350°F for about 18-22 minutes. This makes portion control easier, and they freeze nicely.
🍌 Psst! Veggies hiding in your dessert? This banana zucchini bread is the ultimate sneaky treat – so delicious your picky eaters will never suspect they’re getting tricked into eating their greens!
In a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Once combined, add the chocolate chunks and coat them well with flour.
In medium-sized, mash your banana with a fork. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla and almond milk.
Add the flour mixture to banana mixture and stir with a wooden spoon to well combine. You can now dollop/pour the batter into your greased/parchment-lined baking tin. Bake for 5 minutes at 425F and then for 50 minutes at for 350F.
Cool for 5 minutes in the baking tin and remove and cool completely on the wire rack. Serve with vegan butter!
Notes
If you are do not have a vegan egg you can use a real egg or 1 tbsp. of ground flax seeds and 3 tbsp. warm water combined and set for 3 minutes.
Oh man. Where do I start with this recipe? First of all, it’s delicious. Like seriously good. Second of all, i love the ingredients in it. Third of all, we finished it in under 24 hours. THANK YOU.
I don’t know why i have waited so long to make this recipe🤔 it is so super delicious. I couldn’t stop myself and ate 3pieces in one go. So super moist and just perfectly sweetened. I am loving how easy to put the ingredients together (no need for squeezing zucchini 👏)! Thank you so much for this recipe.
This was SO delicious. I made it immediately, hardest part was not eating the loaf…Thanks for using such simple ingredients. I used a plant based butter, and the Bob’s egg replacer that you’ve recommended.
I usually ONLY make my mom’s banana bread, and now this will officially be in very regular rotation. My husband and 14 year old son both LOVED it too – thanks for the zucchini sneak in 😉 Delicious.
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Banana Zucchini Bread
Ingredients
1cupall-purpose flour - Bob's Red Mill
½cupalmond flour - Bob's Red Mill
1tspbaking powder
1 ½tspbaking soda
½tspsalt
1tspcinnamon
1ripe banana (medium-sized, mashed)
½cupchocolate chunks
1cupgrated zucchini
6tbsp.melted coconut oil or vegan butter
⅔cupbrown sugar
1egg replacement
1tspvanilla
2tbsp.almond milk
1
Preheat your oven to 425F.
2
Lightly coat baking tin with coconut oil spray.
3
In a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon. Once combined, add the chocolate chunks and coat them well with flour.
4
In medium-sized, mash your banana with a fork. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla and almond milk.
5
Add the flour mixture to banana mixture and stir with a wooden spoon to well combine. You can now dollop/pour the batter into your greased/parchment-lined baking tin. Bake for 5 minutes at 425F and then for 50 minutes at for 350F.
6
Cool for 5 minutes in the baking tin and remove and cool completely on the wire rack. Serve with vegan butter!
19 people are discussing this recipe. Join in
Hi there, what can I use to replace almond flour for a nut free bread ?
Hello there! I haven’t tested it without almond flour so I am not sure. But please let me know what you try!
Wow! There is something really special about this bread. Not too sweet and absolutely delicious!
Thank you so much, Gail!
Oh man. Where do I start with this recipe? First of all, it’s delicious. Like seriously good. Second of all, i love the ingredients in it. Third of all, we finished it in under 24 hours. THANK YOU.
hahaha I love this for you guys!!!!
I don’t know why i have waited so long to make this recipe🤔 it is so super delicious. I couldn’t stop myself and ate 3pieces in one go. So super moist and just perfectly sweetened. I am loving how easy to put the ingredients together (no need for squeezing zucchini 👏)! Thank you so much for this recipe.
YOU’RE SO WELCOME! GLAD YOU LOVED IT!!!
My kids absoultely love this
It is honestly unreal!!!!!!
My mom used to put zucchini in cookies when I was a kid to make me eat veggies. It was so smart. Can’t wait to try this!
In that case you’re going to love these!! Also, that sounds like a good idea for a recipe. Dark Chocolate Zucchini Cookies!
I would say it’s a hybrid. But still so moist and delicious. I would 100% give it a go then top with icing! Best of both worlds!
This is absolutely delicious! I wasn’t expecting so much flavor and yumminess! Thank you for this recipe and everything you do! You are awesome!
Thank you so much for this review hun! It means so much to me!
Everything and so much more!!!! I didn’t need any help with the recipe 😘😘
YAY!! Well done, Mary! Thanks for the love!
This was SO delicious. I made it immediately, hardest part was not eating the loaf…Thanks for using such simple ingredients. I used a plant based butter, and the Bob’s egg replacer that you’ve recommended.
I usually ONLY make my mom’s banana bread, and now this will officially be in very regular rotation. My husband and 14 year old son both LOVED it too – thanks for the zucchini sneak in 😉 Delicious.
Thank you so much for such an amazing review, this means so much to us!!