The best zucchini banana bread made with whole wheat flour and coconut sugar. It’s studded with chocolate chips, perfectly moist on the inside and absolutely delicious!

If my classic banana bread and my zucchini bread had a baby the result would be this zucchini banana bread!

If you’ve never made baked goods with zucchini before, here’s your sign to start! Zucchini adds a wonderful texture and moistness to baked goods. And its mild flavor pairs perfectly with the mashed bananas and chocolate chips – making this banana bread extra moist, boosted with nutrition and so delicious. I can’t wait for you to try it!

Why You’ll Love This Recipe

• It’s made healthier with whole wheat flour, coconut sugar and avocado oil. Plus, zucchini not only adds extra nutrition but also extra moisture.
• Enjoy it for breakfast, a snack or dessert. It’s perfect for any time of the day!
• It’s made with simple ingredients that you likely already have in your pantry.
• It’s perfect for meal prep and freezer-friendly. Make a double batch and freeze one loaf!

Ingredients Needed

• whole wheat pastry flour – it’s lighter than whole wheat flour that gives baked goods a really lovely texture! My go-to brand is Bob’s Red Mill whole wheat pastry flour.
• baking powder & baking soda – helps the bread rise properly.
• sea salt – adds flavor, but also is important for the rising process!
• cinnamon & nutmeg – adds a depth of flavor to this banana bread.
• eggs – provides structure and helps the bread rise.
• coconut sugar – the less-processed upgrade for granulated sugar or brown sugar.
• avocado oil – keeps the bread moist. I like using avocado oil because it has a neutral flavor and is rich in heart-healthy monounsaturated fats, which have been linked to lowering cholesterol. It’s also lower in saturated fat compared to other common baking oils like coconut oil. 1 Tablespoon of avocado oil has only 2 grams of saturated fat while coconut oil contains 11 grams!
• bananas – can’t have banana bread without bananas! Make sure you’re using ripe bananas with brown spots on them. The older, browner and mushier, the better!
• zucchini – the star of the show! There’s no need to squeeze the grated zucchini… the liquid from the zucchini helps to keep this loaf moist.
• vanilla extract – a nice flavor enhancer.
• chocolate chips – the addition of chocolate chips in this banana bread is absolutely delicious! I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are lower in sugar and calories.

How to Make

Prep: Preheat your oven to 350° F and grease a 9″x5″ loaf pan or line with parchment paper.

Mix dry ingredients: In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Whisk wet ingredients: In a large bowl, whisk together the eggs, coconut sugar, oil, mashed bananas, shredded zucchini and vanilla.

Combine: Add the dry ingredients to the wet ingredients and stir together until just combined, making sure to not over-mix. It’s okay if there are a few streaks of flour.

Add chocolate: Gently fold in the chocolate chips.

Bake: Pour batter into prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean. You’ll probably want to cover the loaf around the 30-minute mark to prevent the top from browning too much.

Cool and enjoy: Let cool in pan for 10-15 minutes, then remove and let cool completely on a wire rack before slicing.

Substitutions & Notes

• Flour: If you don’t have whole wheat pastry flour, you can substitute half all-purpose flour and half regular whole wheat flour. You could also use all whole wheat flour or all all-purpose flour, but the texture will be denser. I haven’t tested this with gluten-free flour but you should be able to swap the whole wheat pastry flour with a 1:1 gluten-free flour blend. If you’re looking for a gluten-free banana bread try this tahini banana bread or coconut flour banana bread.
• Oil: Avocado oil can be replaced with another oil like olive oil or coconut oil. Melted butter will also work as a substitute.
• Sugar: If you don’t have coconut sugar on hand, brown sugar or white sugar will work as a substitute.
• Chocolate chips: If you’re not a fan of chocolate chips, you could add some chopped walnuts or pecans for a bit of crunch. Or toss in some dried fruit like cranberries or raisins for a different flavor.
• Vegan: I haven’t tested this recipe with flax eggs so I’m not sure how it would turn out. If you’re looking for a vegan recipe try this vegan banana bread instead.

Should I Squeeze the Excess Water out of the Zucchini?

While some recipes that use zucchini may call for squeezing out the excess liquid, it’s not necessary in this recipe. In fact, the extra moisture provided by the zucchini plays an important role in keeping the bread exceptionally moist and tender. The water content in the zucchini actually aids the baking process, providing additional steam and promoting a better rise, leading to a fluffy and well-structured loaf. Also, the zucchini subtly enhances the overall flavor of the bread, without overpowering the banana and other ingredients. So there’s no need to worry about taking an extra step to squeeze out the water from the zucchini. Just grate it and stir it in!

Tips For Success

• Use ripe bananas: Make sure you’re using ripe bananas with brown spots on them for the mashed bananas that are being mixed into the batter. The older, browner and mushier, the better! Here are some different ways to quickly ripen bananas if your bananas aren’t ripe enough.
• Don’t over-mix: When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise, your bread could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the chocolate chips.
• Cover at the 30-minute mark: Around the 30-minute mark, I recommend covering the bread with aluminum foil so it doesn’t get too brown.
• Test for doneness: To check if your banana bread is fully baked, insert a toothpick or a knife into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is ready. If there’s wet batter on the toothpick, bake for a few more minutes and check again.
• Transfer to a cooling rack: Once done cooking let the bread cool for about 10-15 minutes in the pan and then remove to cool completely on a wire rack. Don’t leave the bread in the pan for too long because it’ll continue to bake and could dry out.

How to Serve

Few things are better than fresh, warm banana bread! I could honestly eat this bread any time of day. Here are some ideas:

• Enjoy a slice warm with butter on top paired with a glass of cold brew coffee for breakfast.
• Spread on a little nut butter (like almond butter or peanut butter) and enjoy it for a mid-afternoon snack.
• Serve it up for brunch alongside my spinach quiche, fruit salad and mimosas.
• Enjoy it warm for dessert with a scoop of vanilla ice cream. For a dairy-free ice cream try my chocolate banana ice cream.

How to Store

At room temp: Did you know that storing your banana bread in the refrigerator will actually dry it out? Either wrap the banana bread with plastic wrap or store it in an airtight container on your countertop for up to four days.

How to freeze: If you need to store it for longer, you can store it in the freezer for up to 3 months! You can freeze the full loaf or pre-slice it for easy serving when you’re ready to thaw and enjoy. To thaw, place bread in the fridge overnight, at room temperature or defrost in the microwave or toaster oven.

More Quick Bread Recipes

More Zucchini Recipes to Try

Be sure to check out all of the zucchini recipes and quick bread recipes on EBF!