Banana Zucchini Bread

Summertime means an abundance of fresh zucchini, and what better way to use it up than to fold it into a nourishing batch of bread. This loaf is moist and subtly sweet with a hint of banana flavor. With a mere 2 tablespoons of oil, it’s virtually fat free so you can enjoy it guilt-free. I love to toast a slice and smear with a dollop of almond butter for an irresistible and filling snack.


  • 1 egg + 1 egg white
  • 3/4  cup sugar
  • 1 banana, smashed
  • 2 tablespoons canola oil
  • 1 1/2 cups zucchini, shredded
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups flour


  1. Cream together the first 6 ingredients until well combined.
  2. In a separate bowl, mix the remaining dry ingredients and slowly add to the wet ingredients.
  3. Pour into a greased and floured loaf pan.
  4. Bake at 350 degrees for 45- 50 minutes or until a toothpick comes out clean.



Filed under Recipes, Sweets

3 responses to “Banana Zucchini Bread

  1. Mmmmm this looks delicious!!! I’ve been wanting to make banana bread…so I’m going to give this a shot soon!

  2. This looks delicious. I love the ribbon! It’s an adorable touch. 🙂

  3. Pingback: “Visions of Sugarplums…” |

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