Banana Zucchini Bread

I love making this healthy banana zucchini bread on a cold rainy day and serving it with a steaming hot cup of tea. I love that it is sweetened mostly from ripe bananas and has the added nutrition from zucchini (summer squash), which you cannot taste whatsoever. I often leave out the maple syrup as I find sweet enough without – but that’s up to you depending on how sweet you like it – but make sure to use very ripe bananas. If you’re a newbie to healthy baking, this recipe is perfect proof that healthy can be absolutely delicious – even while dairy free, grain free and refined sugar free. The kids love this bread too and its been one of our favourite weekend breakfasts this winter – especially topped with almond butter and sliced banana.

Ingredients

  • 3 very ripe bananas (about 300 gm peeled)
  • 4 tbsp maple syrup, honey or other natural sweetener (optional)
  • 3 organic eggs
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil
  • 3 tbsp chia seeds
  • 40 gm (1/2 cup) coconut flour
  • 60 gm (1/2 cup) buckwheat flour (or spelt flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 zucchini (about 170 gm) peeled and finely grated and lightly pressed for liquid (I use my hands to get rid of excess liquid)
  • pinch salt
  • A small handful chopped nuts for topping (I used almonds & walnuts)

Instructions

  1. Preheat oven to 160 C (320 F)
  2. In a large bowl, smash bananas with a fork. Add eggs, coconut oil, maple syrup, chia seeds & lemon juice and mix until smooth.
  3. Peel and grate the zucchini (I use the medium fine side on a grater) and press with your hands to get rid of excess liquid. Add zucchini to the batter and stir with a spoon.
  4. In a separate bowl, mix together the dry ingredients; coconut flour, buckwheat flour, salt, baking soda and baking powder.
  5. Add the dry ingredients to the wet mixture little by little to avoid lumps and mix well using a spoon. Once well combined, pour the batter into a bread tin and top with nuts before placing in the oven.
  6. Bake 160C (320F) for 45-55 mins until golden brown and firm. Remove from oven and leave to cool on a cooling rack for a few minutes before cutting.
  7. Serve warm or cold.


11 thoughts on “Banana Zucchini Bread”

  • Recipe sounds delicious but there seems to be only a very small amount of flour…is this correct? Also what sized loaf tin did you use? My loaf pans are 22×14 cm,22×11 cm or a little one 19x10cm Many thanks

    • Yes the amount of flour is correct. Coconut flour is high in fibre and very absorbent, so it doesn’t need much. My pan size was 24×12 cm, so your 22×11 sounds perfect! Hope you love it x

  • Regina your banana and zucchini loaf is fantastic…amazing…we love it!!! In fact I forgot to put coconut oil in and it’s STILL brilliant!!

    • I think so but you need to double the quantity of buckwheat to coconut as coconut is much more absorbent compared to flours like buckwheat. I’d start with 100-120g buckwheat flour see what the consistency is like before adding the remaining 20gm. Good luck x

  • I made this and it won’t bake! I did up the temp, but it is still in oven and runny, been in oven for a couple hours, still not done! What can I do?!
    Help!
    Kelly

  • Still very wet, been in oven twice the time. Please let me know what to do next, don’t want to trash all of these foods!
    Kelly

    • I wonder if you squeezed enough liquid/”juice” from the zucchini? I squeezed about 1/8 cup which I will use in my morning smoothie!

  • This is delicious!! It did need to cook a little bit longer but I really love it. The texture with the chia seeds is great! I didn’t realize you were supposed to peel the zucchini but I don’t think that matter any.

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