Ingredients (Makes 1 loaf)

• 1 cup mashed ripe banana (about 2–3 bananas)
  
• 1 cup grated zucchini (no need to peel!)
  
• 2 large eggs
  
• 1/4 cup olive oil or melted coconut oil
  
• 1/4 cup maple syrup or honey
  
• 1 tsp vanilla extract
  
• 11/2 cups all-purpose flour (or half whole wheat for extra fiber)
  
• 1 tsp baking soda
  
• 1 tsp cinnamon
  
• 1/4 tsp nutmeg
  
• 1/2 tsp salt
  
• Optional: 1/2 cup chopped walnuts, dark chocolate chips, or raisins
  
  

Instructions: 

1. Prep & Preheat

Preheat the oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.

2. Grate & Drain the Zucchini

Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel. This keeps the loaf from getting too wet.

3. Mix Wet Ingredients

In a large bowl, whisk together mashed bananas, eggs, oil, maple syrup, vanilla, and grated zucchini until well combined.

4. Add Dry Ingredients

In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Add dry mixture to wet ingredients and stir just until combined. Fold in any optional add-ins.

5. Bake the Bread

Pour batter into prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

6. Slice & Serve

Slice into thick, cozy pieces. Serve warm with a smear of nut butter or cold with a dollop of yogurt.

Dietitian Note: 

• Zucchini is low-calorie, high in fiber, and rich in vitamin C
  
• Bananas offer natural sweetness + potassium for heart and muscle function
  
• Swapping part of the sugar for maple syrup keeps the glycemic impact lower
  
• The recipe is adaptable—make it dairy-free, add chia seeds, or use oat flour for gluten-friendly swaps
  
  

For toddlers or baby-led weaning: reduce maple syrup to 1 tbsp or skip altogether. It’s naturally sweet enough with ripe bananas!

Budget-Friendly Produce Staples

Zucchini and bananas are two of the most budget-friendly produce staples. In the summer, zucchini can be found for under $1/lb at local markets and farms—and bananas are priced low year-round. That makes this recipe a smart choice when you want to bake on a budget without sacrificing flavor or nourishment.

Storage Tips

• Store covered on the counter for up to 3 days
  
• Refrigerate for up to 1 week
  
• Freeze sliced in parchment for grab-and-go snacks—just pop in the toaster or microwave!
  
  

Made This? Tag Me!

If this zucchini banana bread finds its way to your kitchen, I want to see it! Tag me @thefoodstylistrd so I can swoon over your cozy loaf moments.