Easy Banana Zucchini Bread

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  • 3 cups whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 cups granulated sugar (or alternative of your choice)
  • 1 cup avocado oil (or alternative of your choice)
  • 1-1/2 cups shredded unpeeled zucchini
  • 1 cup chopped pecans (optional)


  • Preheat the oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk eggs, bananas, sugar and oil. Add wet ingredients to dry ingredients; stir just until moistened. Fold in zucchini and pecans.
  • Pour into 2 greased 9×5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.


Servings: 32 (2 loaves – 16 slices each)
Calories: 195
Protein: 2 grams
Carbohydrates: 24 grams
Fat: 10 grams


  • To INCREASE calories: Increase almond butter to 2 Tbsp (+105 calories per serving).
  • To DECREASE calories: Omit almond butter (-105 calories per serving).


This recipe is already gluten free.

Did you Know...

Zucchinis are made up of 95% water?

Did You Know...

Zucchini is an excellent source of Vitamin A, which supports healthy vision?

Did You Know...

Zucchini contains both soluble and insoluble fiber, which supports a healthy digestive system?