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A loaf of zucchini banana bread on a wooden cutting board with four slices cut from it.
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5 from 3 votes

Zucchini Banana Bread

The best zucchini banana bread made with whole wheat flour and coconut sugar. It's studded with chocolate chips, perfectly moist on the inside and absolutely delicious! 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baked Goods, Breakast
Cuisine: American
Keyword: zucchini banana bread
Servings: 10
Author: Brittany Mullins

Equipment

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 teaspoons cinnamon
  • Pinch of nutmeg
  • 2 large eggs
  • ¾ cup coconut sugar
  • ¼ cup avocado oil
  • 2 large ripe bananas mashed about 1 cup
  • 1 ½ cup finely grated zucchini 1 large zucchini
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips plus more for topping

Instructions

  • Preheat oven to 350° F and grease a 9″x5″ loaf pan or line with parchment paper.
  • In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
    White flour in a large glass bowl with a whisk.
  • In a large bowl, whisk together eggs, coconut sugar, oil, mashed bananas, grated zucchini and vanilla.
    Woman's hands mixing the wet ingredients for the zucchini banana bread in a large white bowl using a whisk.
  • Add dry ingredients into the bowl with the wet ingredients and stir together until just combined, making sure to not over-mix!
    Woman's hands mixing the zucchini banana bread batter in a large white bowl using a spatula.
  • Gently fold in the chocolate chips.
    Zucchini banana bread batter in a large white bowl with a spatula and a cluster of chocolate chips.
  • Pour the batter into the prepared loaf pan and top with extra chocolate chips.
    Zucchini banana bread batter in a bread pan before being baked, with many chocolate chips on top.
  • Bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean, covering the pan with foil around the 30 minute mark to prevent the top from browning too much.
    A loaf of zucchini banana bread in a bread pan after being baked, with many chocolate chips on top.
  • Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.

Notes

  • Flour: If you don't have whole wheat pastry flour, you can substitute half all-purpose flour and half regular whole wheat flour. You could also use all whole wheat flour or all all-purpose flour, but the texture will be denser. I haven’t tested this with gluten-free flour but you should be able to swap the whole wheat pastry flour with a 1:1 gluten-free flour blend. 
  • Oil: The avocado oil can be replaced with another oil like olive oil or coconut oil. Melted butter will also work as a substitute.
  • Sugar: If you don’t have coconut sugar on hand, brown sugar or white sugar will work as a substitute.
  • Chocolate chips: If you're not a fan of chocolate chips, you could add some chopped walnuts or pecans for a bit of crunch. Or toss in some dried fruit like cranberries or raisins for a different flavor.

Nutrition

Serving: 1 slice | Calories: 318kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 250mg | Potassium: 479mg | Fiber: 11g | Sugar: 20g