The Best Zucchini Banana Bread!! So flavorful, moist and subtly sweet. The next time you have ripe bananas, you have to bake this!
I knew this week would go by fast but I feel like it went by with lightening speed. This week has been laid back and chill, just what we needed for spring break. We usually travel and go out of town but it was nice to stay home, relax and sleep in.
We had a bunch of over-ripe bananas so naturally I made some banana bread. I experimented with both regular all purpose flour and gluten free baking flour. I attempted to make a really rich and indulgent peanut butter banana bread, which, initially right out of the oven was great but then dried out fast.
I had some zucchini in the fridge that I wanted to use so this Zucchini Banana Bread had to happen. This recipe is adapted from 
I absolutely love seeing the specks of green in this Zucchini Banana Bread. So, don’t peel your zucchini! Leave the skin on! I hope you guys try this recipe! It’s so good! Despite the dark chocolate chunks, this Zucchini Banana Bread is not overly sweet at all. This would be the perfect sit-down-relax-and-have-some-coffee-with-your-bread breakfast.
I hope you enjoy!
The Best Zucchini Banana Bread
Ingredients
- 1 3/4 cups all-purpose flour*
- 1/4 cup hazelnut meal/flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 large egg**
- 1/3 cup coconut oil melted and cooled
- 1/2 cup applesauce
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 over ripe bananas mashed
- 1 cup grated or julienned and chopped zucchini, skin on
- 1/3 cup dark chocolate chunks optional
Instructions
- Preheat your oven to 350 degrees. Line your loaf pan with parchment paper and spray with non-stick baking spray.
- In a large mixing bowl, whisk together the flour, hazelnut meal, salt, baking soda and cinnamon. Set aside.
- In a separate large mixing bowl, mix together the egg, coconut oil, applesauce, coconut sugar, vanilla and mashed bananas until combined. Using a rubber spatula, slowly fold in the flour mixture into the wet ingredients just until combined. Lastly, gently mix in the grated zucchini and the dark chocolate chunks if using. (Feel free to save some of the zucchini to sprinkle over the top of the bread before baking.)
- Pour the bread mixture evenly into your prepared loaf pan and sprinkle some zucchini over the top of the bread. You can also add a few dark chocolate chunks on top if desired. Bake for 60 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow to cool before slicing. Enjoy!
So glad you’re able to enjoy your staycation spring break! Hope the upcoming weekend is just as enjoyable. LOVE this zucchini banana bread creation!
I’ve never had zucchini banana bread before, but now I’m totally craving this for breakfast. What a fun mash-up, Alice! I’m a zucchini hoarder at times, so this sounds perfect!
I’ll bet this bread is the moistest softest loaf EVER with the addition of both zucchini and banana! Gotta love those extra-thick cut slices!
hi Sarah, yes, that’s it exactly! it’s soooooo good!
Would this work without the hazelnut meal and just extra flour?
Hi Anna, yes, it would! I like adding the hazelnut meal for the color and flavor!
This looks great! I cannot wait to try this recipe!
This bread looks divine, love the chocolate chunks scattered over the top too – just what my weekend needs!
I love the texture and all the delish ingredients in this bread! I know it is scrumptious!!! xo
Love this combination of banana and zucs. And the kids are excited about the chocolate. It’s a little something for everyone. Thanks for the recipe. Cheers!
Made this today, delicious!!! Thanks for the recipe!
I’m so happy you enjoyed it!
Hello! Would this recipe still work without the zucchini?
Hi Luanne, if that’s the case, I would just look for a banana bread recipe. Using the zucchini is a very important ingredient for this zucchini banana bread.
I make these into muffins all the time! The whole family loves this recipe. I substitute flax seed meal for the hazelnut meal:)
Hooray, love it!! Thank you, Kylene!
Can I use almond flour instead of the hazelnut one?
Hi Maru! YES!!!
Do you happen to know how long it would take to bake these in mini muffin tins? and would I need to adjust the temp? Thanks in advance!
Hi! Try 350 degrees for 25 to 30 minutes, or until a tester inserted comes out clean! Let me know how it goes!
Just made this today! SO good!!! Next time, I’m gonna add some walnuts, too!
Hooray!!! Glad you loved it!!!