Banana zucchini bread 13



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Love banana bread but want a healthier option that doesn’t sacrifice taste? This banana zucchini bread is what you’ve been looking for!

Makes 8-10 servings


  • 3 tbsp unsalted butter, melted (plus more to grease)
  • 3 tbsp coconut oil, melted or olive oil
  • 2 1/2 cups whole wheat pastry flour
  • 1 cup whole cane sugar
  • 1/2 tsp sea salt
  • 1 tsp bi-carb soda
  • 3 very ripe bananas, mashed
  • 1/2 cup grated zucchini
  • 1/4 cup buttermilk
  • 2 large eggs, at room temp
  • 1 tsp vanilla extract


  1. Preheat oven to 180 and butter a 9 in x 5 in (mine is slightly smaller) bread tin.
  2. Add mashed bananas, zucchini, buttermilk, eggs, melted oils and vanilla to the mixer bowl and mix until well blended.
  3. Add flour, sugar, salt and bi-carb soda and mix until just blended.
  4. Pour batter into the tin and bake for 50 to 60 minutes or until golden brown and a knife inserted into the centre comes out with a moist crumbs attached.
  5. Cool for 10 minutes in pan. Use a knife to loosen the edges of the bread from the tin, if necessary, and remove from tin.
  6. Let cool on a rack before cutting into slices.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. How can a cup of whole cane sugar be healthy

    2 REPLY
    • I was going to say the same thing. There are plenty on the web with no added sugar.

    • Agreed Denise. I cut all sugar in recipes by at least 50%. Most of the time by 75% and it is still sweet enough. Especially with this recipe as the bananas will add plenty of sweetness. A few sultanas would also help and before popping it in the oven sprinkle a few pumpkin and sunflower seeds on top.

  2. What on earth is whole wheat pastry flour. Guess I’m not such an inspired cook. I actually have a much easier recipe for plain banana bread. Inbox me anyone who wants the recipe.

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