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The Best Zucchini Banana Bread

March 23, 2017 by hipfoodiemom 24 Comments

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The Best Zucchini Banana Bread!! So flavorful, moist and subtly sweet. The next time you have ripe bananas, you have to bake this!

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.

The Best Zucchini Banana Bread!! So flavorful, moist and subtly sweet. The next time you have ripe bananas, you have to bake this!

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 my cake recipe. If you need a cake for a gathering or party, try this one! It’s delicious! I mean, just look at it.

The Best Zucchini Banana Bread!! So flavorful, moist and subtly sweet. The next time you have ripe bananas, you have to bake this!

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!! So flavorful, moist and subtly sweet. The next time you have ripe bananas, you have to bake this!

Print Recipe
5 from 1 vote

The Best Zucchini Banana Bread

* This recipe also works with 1 for 1 gluten-free baking flour. ** you can also make a flax egg here if you have egg allergies: 1 tablespoon of ground flaxseed mixed with 2 tablespoons of water. Mix and let sit for 5-10 minutes to thicken and then add when you would add the "egg".
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Author: Hip Foodie Mom

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!

 

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Filed Under: Baking, Bread, Breakfast, healthy

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Comments

  1. Liz S. says

    March 23, 2017 at 12:31 am

    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!

    Reply
  2. Gayle @ Pumpkin 'N Spice says

    March 23, 2017 at 6:41 am

    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!

    Reply
  3. Sarah @Whole and Heavenly Oven says

    March 23, 2017 at 6:58 am

    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!

    Reply
    • hipfoodiemom says

      March 23, 2017 at 8:20 am

      hi Sarah, yes, that’s it exactly! it’s soooooo good!

      Reply
  4. Anna says

    March 23, 2017 at 8:15 am

    Would this work without the hazelnut meal and just extra flour?

    Reply
    • hipfoodiemom says

      March 23, 2017 at 8:19 am

      Hi Anna, yes, it would! I like adding the hazelnut meal for the color and flavor!

      Reply
  5. Heather@WillSingForDessert says

    March 24, 2017 at 1:47 pm

    This looks great! I cannot wait to try this recipe!

    Reply
  6. Laura | Tutti Dolci says

    March 24, 2017 at 7:40 pm

    This bread looks divine, love the chocolate chunks scattered over the top too – just what my weekend needs!

    Reply
  7. Robyn Stone | Add a Pinch says

    March 25, 2017 at 4:21 pm

    I love the texture and all the delish ingredients in this bread! I know it is scrumptious!!! xo

    Reply
  8. Cindy Rodriguez says

    March 27, 2017 at 10:40 am

    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!

    Reply
  9. Mary says

    July 20, 2017 at 10:10 pm

    Made this today, delicious!!! Thanks for the recipe!

    Reply
    • hipfoodiemom says

      July 21, 2017 at 9:09 am

      I’m so happy you enjoyed it!

      Reply
  10. Luanne says

    July 29, 2017 at 9:46 pm

    Hello! Would this recipe still work without the zucchini?

    Reply
    • hipfoodiemom says

      July 31, 2017 at 5:57 am

      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.

      Reply
  11. Kylene Gehrke says

    April 8, 2018 at 11:05 am

    I make these into muffins all the time! The whole family loves this recipe. I substitute flax seed meal for the hazelnut meal:)

    Reply
    • hipfoodiemom says

      April 8, 2018 at 6:29 pm

      Hooray, love it!! Thank you, Kylene!

      Reply
  12. Maru says

    April 25, 2018 at 10:24 am

    Can I use almond flour instead of the hazelnut one?

    Reply
    • hipfoodiemom says

      April 25, 2018 at 10:27 am

      Hi Maru! YES!!!

      Reply
  13. LP says

    May 15, 2018 at 3:38 pm

    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!

    Reply
    • hipfoodiemom says

      May 15, 2018 at 4:39 pm

      Hi! Try 350 degrees for 25 to 30 minutes, or until a tester inserted comes out clean! Let me know how it goes!

      Reply
  14. Taelor says

    July 17, 2020 at 6:54 pm

    5 stars
    Just made this today! SO good!!! Next time, I’m gonna add some walnuts, too!

    Reply
    • hipfoodiemom says

      July 18, 2020 at 10:06 am

      Hooray!!! Glad you loved it!!!

      Reply

Trackbacks

  1. How To Make Zucchini Waffles • Sweet and Savory • Hip Foodie Mom says:
    May 3, 2020 at 3:21 pm

    […] Zucchini Chocolate Chip Cookies Zucchini Banana Bread […]

    Reply
  2. Best Banana Bread with Cream Cheese Frosting • Hip Foodie Mom says:
    May 23, 2020 at 10:32 am

    […] tried a lot of them. Banana bread is so versatile. I have developed so many different recipes: Zucchini Banana Bread (yes, zucchini; it’s so good!), Nutella Banana Bread, Gluten-Free Blueberry Banana Bread, […]

    Reply

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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