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+ servings

Zucchini Banana Bread

If you like zucchini bread and banana bread, you will LOVE the combination of two! The best of both worlds!
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf


  • 1 1/2 cups white whole wheat flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas mashed (about 1 cup)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup melted coconut oil cooled to room temperature (or canola or vegetable oil)
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini
  • 2 tablespoons turbinado sugar optional


  1. Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
  4. Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
  5. Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.