Go Back
–+ servings
Zucchini bread with walnuts.
Print

Zucchini Banana Bread

Homemade Zucchini Banana Bread topped with walnuts. Delicious sweet bread made with cake flour, coconut oil, and fresh zucchini.
Course Bread, Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Author Jenn

Ingredients

Batter

  • 1 Cup Cake Flour
  • 1 Cup All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • ½ Cup (100 g) Granulated Sugar
  • ½ Cup (100 g) Light Brown Sugar
  • ½ Cup (125 ml) Coconut Oil melted, warm
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 1 Cup Ripened Bananas, (2 whole bananas) mashed
  • 1 Cup Shredded Zucchini excess water drained

Topping

  • 2 Cups Chopped Walnuts

Instructions

  • Preheat Oven to 350 F (176 C) and prepare 9x5 inch loaf pan.
  • Mash bananas in a medium bowl. Grate zucchini with skin on, squeeze out excess water and stir in with mashed bananas. (*see tips in post) Set aside.
  • Sift flours into a medium bowl. Add baking powder, baking soda, salt, and cinnamon then hand whisk together.
  • Set aside.
  • In the bowl of stand mixer fitted with paddle attachment on medium speed, beat together warm coconut oil and both sugars until mixed.
  • Add vanilla and eggs, then mix again. Scrape bottom and sides of bowl as needed.
  • Spoon in flour mixture until a thick but smooth batter is formed.
  • Remove bowl from stand mixer, pour in bananas and zucchini. Stir with a spoon.
  • Transfer batter to prepared loaf pan.
  • Sprinkle chopped walnuts across the top of batter.
  • Bake for 45-50 minutes until toothpick inserted comes out with small crumbs.
  • Place on cooling rack for 10-15 minutes before removing.
  • Slice and serve warm.