Whole Wheat Zucchini Banana Bread

I am always looking for things to do with my old bananas.  When I saw this recipe Whole Wheat Zucchini Banana Bread recipe I knew I had to try it out.  I had both items going bad and this was perfect timing.  I ended up doing two loafs.  One with Chocolate Chips and one with dates and walnuts.  I do have to admit that the chocolate one was slightly better.   And don’t forget to wrap your bread in a towel.  It makes a huge difference.  This bread will not only be gummy but it will dry out quickly.



Print Recipe

Whole Wheat Zucchini Banana Bread

Yield: 1 Loaf

Prep Time: 20 minutes

Cook Time: 50 minutes


2 eggs
1/4 cup honey
1 cup mashed banana
1/2 cup brown sugar (or double the honey to omit brown sugar)
1 tsp vanilla extract or vanilla bean paste
1 cup whole wheat pastry flour (Optional Gluten Free Flour)
3/4 cup all-purpose flour (Optional Gluten Free Flour)
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 medium zucchini, grated
1 cup chocolate chips, raisins, dried fruit, nuts, or a mixture of any of these


Preheat oven to 350.  Lightly grease a standard-sized loaf pan.

Beat together the eggs, honey, banana, brown sugar, and vanilla until well-combined.

In a medium-sized bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon.  Mix into the egg/banana mixture just until combined.

Stir in the zucchini and chocolate chips, just until combined.

Pour into the loaf pan and bake for 50 to 55 minutes or until a toothpick inserted comes out clean.  Let rest for 20 minutes before removing from the loaf pan.  Cool completely on a wire rack.

For best results, store loosely draped with a kitchen towel. Wrapping your bread in plastic or foil will result in gummy texture.

Adapted from: Marcus Samuelsson

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