Name: Zucchini banana bread recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 banana (mashed); 6 eggs (at room temperature); 1 tsp vanilla extract; 120 ml coconut oil; 2 tbsp honey; 1 tbsp apple cider vinegar; 1 large zucchini (grated and moistured squeezed out); 75 gr coconut flour (2/3 cup); 1 tbsp cinnamon; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 2 tbsp grated coconut ( for over the top)

This zucchini banana bread recipe is my all time favorite zucchini bread. It is slightly sweet, is easy to make and it’s gluten free too. What more can you want? It’s a great recipe for a healthy zucchini banana bread.

Zucchini banana bread recipe

This zucchini banana bread recipe is by far my favorite quick bread recipe. I made it for the first time literally years ago and fell in love with it too. It doesn’t use a lot of banana but you could add more if you want. In fact replacing the honey that is currently in the recipe with one extra banana would definitely work.

What you need for the zucchini bread with banana

You need the following ingredients for making this zucchini bread. I am just listing the main ingredients with possible changes, so make sure to check the recipe card for the full instructions.

banana – as mentioned you can add one extra ripe banana to replace the honey
eggs – you need quite a lot of eggs to make sure it has the right consistency and fluffyness.
coconut oil – while I have not tried this myself, you could replace the coconut flour with melted butter (unsalted butter) if you want or ghee
fresh zucchini
coconut flour – this type of flour soaks up a lot of moisture and that is what you need with baking a banana zucchini bread!

Other than that you need some additional ingredients like spices for flavor and apple cider vinegar to help with making it airy.

Gluten free zucchini bread

In terms of gluten free bread this is really quite good. I find some of the gluten free bakes a bit too dense, but this one is just perfect due to the amount of eggs. And making it is as simple as mixing the dry ingredients with the wet ingredients. And than mixing the two together in a large bowl.

One thing to keep in mind is that you do want the grated zucchini as dry as possible. Also you want to have overripe bananas. That will give the best results. I place the shredded zucchini first in a sieve and then press it with my hands to remove as much excess water as I can. It takes a bit of work but if you don’t it will be too wet. For grating the zucchini I use a box grater as I find that a better consistency than using the food processor. But both will work!

Also make sure to sieve the coconut flour as that tends to have some clumps and you want it as smooth as possible.

Baking the banana zucchini bread

As for baking the bread I use a regular cake tin of 25 cm (10 inch) and cover it with parchment paper. In order for the paper to be as smooth as possible I first brush the tin with some olive oil or other vegetable oil and than smooth the parchment paper in. I never use another method and would highly recommend using the parchment paper. It’s a great way to ensure it comes out perfectly every time. Just place the batter into the prepared pan.

It needs about 50 minutes to fully bake in the oven. Let it cool down in the form first and then lift it out using the parchment paper and let the zucchini banana bread cool completely on a wire rack. It’s a lovely moist bread.

Additions and variations

Now while the banana zucchini bread is delicious as it is, you can easily add things to it. Adding some chocolate chips will make it extra delicious and the same goes for adding some nuts. Think hazelnuts, pistachio, almond or whatever other nut you like. I added cinnamon to it, but you can add ginger spices, ginger or cardamom to it as well. Love adding additional spices. Especially around the holidays.

You can change the honey to maple syrup or use a bit of white sugar or dark brown sugar if you want. A spoon of peanut butter is also a great addition.

Can I replace the coconut flour?

No you cannot replace the coconut flour for all purpose flour or almond flour. Due to the moisture soaking effect of the coconut flour it’s pretty specific.

How long can I keep the zucchini banana bread?

You can keep the bread for 3-4 days outside of the fridge (covered in plastic wrap, aluminum foil or use an airtight container), but if you want to keep it longer I suggest freezing it in individual slices in a freezer bag so you’ll always have something ready to go.