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.

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:

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1. Preheat your oven
2. Coat your baking tin with coconut oil
3. In a bowl, combine the flours, baking soda, baking powder, salt, and cinnamon
4. In a separate bowl, mash your banana with a fork
5. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla, and almond milk
6. Add the flour mixture to the banana mixture, and stir well
7. Pour the mixture into your tin
8. Bake for 5 minutes at 425F, then 50 minutes at 350F
9. Cool for 5 minutes in the baking tin and remove to let cool on a wire rack

Enjoy and let me know what you think!

🪄 Tips and Tricks

• 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.

🗒 Best served with

• Homemade Pumpkin Spice Latte
• Barista Oat Milk Blend
• Easy Fresh Fruit Salad

👝 How to Store Leftovers

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

🤔 Common Questions

Banana Zucchini Bread

5 from 9 votes

🍌 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!

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Kid Friendly, Breakfast & Bowls

Cuisine Baked Goods

Servings 1 loaf, 8 pieces

Calories 338 kcal

Ingredients

  

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• 1 cup all-purpose flour – Bob’s Red Mill
• 1/2 cup almond flour – Bob’s Red Mill
• 1 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 ripe banana medium-sized, mashed
• 1/2 cup chocolate chunks
• 1 cup grated zucchini
• 6 tbsp. melted coconut oil or vegan butter
• 2/3 cup brown sugar
• 1 egg replacement
• 1 tsp vanilla
• 2 tbsp. almond milk

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Instructions

 

• Preheat your oven to 425F.
• Lightly coat baking tin with coconut oil spray.
• 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!

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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.

Nutrition

Serving: 8 | Calories: 338kcal | Carbohydrates: 41.7g | Protein: 4.5g | Fat: 15.3g | Saturated Fat: 10.6g | Polyunsaturated Fat: 0.5g | Sodium: 405.3mg | Fiber: 1.6g | Sugar: 25.3g

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