Zucchini Banana Bread

A childhood favorite, this zucchini bread uses coconut flour and gets a moisture boost from bananas.


3 very ripe bananas
1 small zucchini, shredded (1 cup)
3/4 cups sugar
1 egg, beaten
1 cup all-purpose flour
1 cup coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter, melted
1/2 cup walnuts, chopped (optional)
1/2 cup chocolate chips (optional)


Preheat the oven to 350°F.

In a medium bowl, mash the bananas with a potato masher or fork. Add the shredded zucchini, sugar and egg. Mix well.
In another medium bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Gradually add the dry mix to the wet mix, stirring until well combined.

Stir in the melted butter, then add the nuts and chocolate chips, if using. Pour into a greased loaf pan and bake in the oven for 1 hour.

Check for doneness by poking the center with a toothpick. If it comes out mostly clean with a couple of crumbs hanging to it, then it’s done. If it’s covered with wet batter, return the bread to the oven for 5-10 minutes longer, and then check again.

Once finished baking, let the loaf cool in the pan for 10 minutes. To remove the bread from the pan, place a plate over the top of the pan and flip the pan and plate over so the bread is upside down on the plate. Carefully free the bread from the pan, and then turn the loaf right side up.

Makes one loaf.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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