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Banana Zucchini Bread

Healthy Banana Zucchini breadWhen bananas start to get too ripe its best to put them in the freezer until you can use them for smoothies, muffins, or breads. One of my favorite things to make with ripe bananas is banana bread. I had a traditional Banana Bread recipe that I would make religiously from the Joy Of Cooking. It was simple, not many ingredients, there were a few things I wanted to change with the recipe. First, was the flour, my traditional recipe called for White Flour and I’ve switched to using Whole Wheat. I also noticed that I really could cut down on the sugar since I was using a few more bananas and applesauce. I also had a ton of frozen grated zucchini from my garden last year so I added that as well for an extra bit of texture and nutritional value.
 ****whether you use frozen grated Zucchini or fresh remember to squeeze out all that excess water.

You can also make muffins out the mixture and then freeze them. It makes your life so much easier when you want to give your child a healthy snack or dessert, just pop them out of the freezer and let them defrost before eating.

Banana – Zucchini Bread


  • 2 1/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  •   1/2 cup natural sugar
  • 2 eggs
  • 1/3 cup unsweetened applesauce
  • 4 ripe bananas, mashed
  • 1 cup of grated zucchini (remove all excess water)
  • 1 tablespoon vanilla extract
  • 4 tablespoons flax seed meal
  • 1 cup raisins (optional)
  • 1 cup chopped walnuts (optional)


* Preheat oven to 375 degrees F (190 degrees C).

* Grease and flour a 9×5 inch loaf pan. In a large bowl, stir together flour, baking soda, cinnamon, nutmeg, flax seed meal and natural sugar.

* Stir in eggs, applesauce, zucchini, bananas and vanilla extract.

* Fold in raisins and nuts if desired.

* Pour batter into prepared pan. Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.



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