Banana Zucchini Bread

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This banana zucchini bread will quickly become one of your go-to recipes when you have an abundance of zucchini coming out of your garden. The banana and zucchini bring moisture and sweetness, while the maple syrup replaces refined sugar for a healthier option. This bread won’t last long after it comes out of the oven!

Ingredients: Banana Zucchini Bread

2 ripe bananas
1 cup zucchini, shredded
1 large egg
2 tbsp avocado oil (or olive oil)
1/2 cup maple syrup (or honey)
1 tsp vanilla extract
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups whole wheat flour or all-purpose flour

Instructions: Banana Zucchini Bread

Prep: Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment papers or spray with cooking spray.
Shred: Using a grater, shred the zucchini until it fills one packed cup. Do not strain the liquid out of the zucchini. The additional moisture is needed for the bread.
Mash: In a large bowl, mash the ripe bananas with a fork until there are no more large chunks.
Add ingredients: To the bowl with the mashed bananas, add the egg, oil, maple syrup, vanilla, cinnamon, baking powder, baking soda, and salt. Stir to combine.
Add flour and zucchini: Add the flour to the bowl and gently stir to combine. Add the shredded zucchini to the bowl and stir until evenly incorporated.
Bake: Transfer the mixture to the loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let the bread cool in the pan for 10 minutes, then remove and place on a cooling rack.

Variations

Add nuts, such as pecans or walnuts
Mix in dried fruits, like craisins or raisins
Experiment with other spices, such as nutmeg or cloves
The egg can be substituted for 1/4 cup plain Greek yogurt or applesauce

Final Thoughts

For the zucchini, I used a combination of the varieties Black Beauty and Golden Zucchini. I love seeing both the green and yellow colors when slicing the bread. My kids don’t like zucchini on its own, but they have no problem eating it when it’s hidden inside this deliciously sweet bread. TIP: If you have more zucchini than will fit in this recipe, simply freeze the additional shredded zucchini in 1/2 cup portions in a muffin pan. Once frozen, remove the frozen zucchini blocks from the pan and place them back in the freezer in a storage bag or container.

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Course: Breakfast, Snack

Cuisine: American

Keyword: Bananas, Breakfast, Snacks, Squash, Zucchini

Prep Time: 15

Cook Time: 45

Resting Time: 10

Total Time: 1 10

Servings: slices

Calories: 151kcal

Author: Garden with Amber

Ingredients

2 ripe bananas mashed
1 cup zucchini shredded
1 egg
2 tbsp avocado oil or olive oil
1/2 cup maple syrup or honey
1 tsp vanilla extract
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups whole wheat flour or all-purpose flour

Instructions

Prep: Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment papers or spray with cooking spray.
Shred: Using a grater, shred the zucchini until it fills one packed cup. Do not strain the liquid out of the zucchini. The additional moisture is needed for the bread.
Mash: In a large bowl, mash the ripe bananas with a fork until there are no more large chunks.
Add ingredients: To the bowl with the mashed bananas, add the egg, oil, maple syrup, vanilla, cinnamon, baking powder, baking soda, and salt. Stir to combine.
Add flour and zucchini: Add the flour to the bowl and gently stir to combine. Add the shredded zucchini to the bowl and stir until evenly incorporated.
Bake: Transfer the mixture to the loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let the bread cool in the pan for 10 minutes, then remove and place on a cooling rack.