Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar. Source:, April 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by 5-inch loaf pan with cooking spray.

  • Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl; set aside. Whisk eggs, sugar, oil (or melted butter) and vanilla in a medium bowl. Stir in zucchini and banana until well combined. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then turn the loaf out onto a rack to cool completely. Serve warm or at room temperature.


To make ahead: Store in an airtight container at room temperature for up to 2 days or wrap in plastic wrap, then foil, and freeze for up to 2 months.

Nutrition Facts

178 calories; 5.7 g total fat; 0.6 g saturated fat; 31 mg cholesterol; 189 mg sodium. 145 mg potassium; 29.4 g carbohydrates; 1.7 g fiber; 15 g sugar; 3.3 g protein; 91 IU vitamin a iu; 5 mg vitamin c; 26 mcg folate; 12 mg calcium; 2 mg iron; 11 mg magnesium; 13 g added sugar;

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used all whole wheat flour and stevia instead of sugar. The hubby had a big smile on his face so he was happy with it and he s fussy because he s a chef by trade so I know it s good! Next time I will add an extra banana and a bit more vanilla extract. A definite keeper! Read More
Rating: 5 stars
Best one I've ever made. Substituted almond meal flour for the whole wheat flour and stevia for the cane sugar and couldn't tell the difference. Very moist. Would definitely make again. Read More