Whole wheat zucchini banana bread

Whole wheat zucchini banana bread is a healthy breakfast or snack that’s super light and flavorful (no butter or oil) and a great way to get in some fruit, veggies and whole grains all at once!

This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.

It's just Thursday, but I am eyeing Saturday like a hawk.

I've got my annual girls boat day all day on Saturday (which spills over into Sunday since we all spend the night at my friend's house) and I cannot wait!!!

These are my go-to friends (we do monthly dinners, annual boat days and beach trips and sometimes impromptu trips like our Nashville one last year). They are so smart, so funny, so beautiful inside and out and I don't know what I'd do without them.

And on Saturday, everyone else on the lake better watch out cause we are gonna show up big time!

OK, enough about that before I get us into trouble before we even get there! Moving on...

So it’s kind-of unofficially zucchini week here on the blog.

I shared my easy cheesy zucchini brown rice earlier this week and today it’s this lovely, healthy whole wheat zucchini banana bread that’s super tender and soft and just the right amount of sweetness.

Cause I love getting ALL the fresh zucchini in the summertime! 

I grew zucchini in my garden at our old house and that’s when I started trying to find all kinds of ways to cook and bake with it because I had zucchini coming out of my ears.

Luckily, it’s super versatile and can go sweet or savory, which I love.

And the grated zucchini adds great moistness and a dose of veggies to this healthy whole wheat zucchini banana bread, which is also naturally sweetened.

It’s delicious for breakfast, with coffee or tea, or as a morning or afternoon snack. My kids devour it any time of day!

I’m also so happy to be partnering with Bob’s Red Mill again and using their organic Ivory Wheat flour, which is my go-to for baking.

It’s super light and makes baking with whole grains a cinch. And I love the company’s commitment to bringing high-quality and minimally-processed products from the mill to our table.

(Earlier this year I shared my healthy strawberry brownies. You should definitely check those out too!)

Notes on this whole wheat zucchini banana bread:

• I use the Bob’s Red Mill organic Ivory Wheat flour but you could substitute their stone-ground whole wheat flour, their all-purpose flour or their gluten-free flour if you prefer.
• Need this to be dairy-free? I’ve made it before and used ½ cup unsweetened applesauce to replace the Greek yogurt and milk. It came out great that way, too.
• You could also try adding in ¾ cup semisweet chocolate chips to the batter if you want to sweeten this up.
• We love this bread on its own, but you could also serve it with a smear of butter, peanut butter or a chocolate hazelnut spread. ❤️
• Want to make this into muffins? I’ve done that, too. You’ll get 12 zucchini banana bread muffins (fill them almost all the way up) and they need to bake at 350 for 20-24 minutes. (Mine are done at 22 minutes exactly.)
• This bread keeps great but you should put it in the fridge after the first two days. (I do this will all baked goods that have mashed banana in them.) You can also freeze it for up to 3-5 months.

So go grab some fresh zucchini from your garden, the farmer’s market or your nearest store. And then whip up some of this delicious bread!

Happy baking!

XO,

Kathryn

Still feeling the zucchini love? Check out these other great recipes:

• Chocolate chip zucchini bread (Family Food on the Table)
• Zucchini turkey burgers (Family Food on the Table)
• Pineapple zucchini bread (Inside Bru Crew Life)
• Zucchini cornbread (Brown Eyed Baker)
• Zucchini cheddar whole wheat waffles (Family Food on the Table)
• Chocolate chip zucchini brownies (Family Food on the Table)

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Whole wheat zucchini banana bread

Whole wheat zucchini banana bread is a healthy breakfast or snack that’s super light and flavorful with no butter or oil.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Yield: 10 -12 servings

1x2x3x

Cook Mode

Ingredients

• 2 cups Bob’s Red Mill organic Ivory Wheat flour (see notes)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 medium ripe bananas, mashed
• ⅓ cup honey
• 1 large egg
• ¼ cup plain Greek yogurt (I use nonfat)
• ¼ cup milk of choice
• 1 ½ teaspoons vanilla extract
• ¾ cup finely grated zucchini (¾ cup after squeezed dry and in a tight ball) - from 1 medium zucchini

Instructions

• Preheat the oven to 350.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt and mix well.
• In a separate large bowl, mash the bananas and then add the honey, egg, Greek yogurt, milk, vanilla and zucchini and mix well.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Pour the batter in a well-greased 9x5 bread pan.
• Bake at 350 for 45-50 minutes, until a toothpick in the center comes out clean.
• Let cool in the pan for 5-10 minutes, then turn out and cool completely on a wire rack.
• Store leftovers in the fridge after two days. This bread also freezes great and can be kept 3-5 months in the freezer.

Notes

I use the Bob’s Red Mill organic Ivory Wheat flour but you could substitute their stone-ground whole wheat flour, their all-purpose flour or their gluten-free flour if you prefer.

Need this to be dairy-free? I’ve made it before and used ½ cup unsweetened applesauce to replace the Greek yogurt and milk and it came out great that way, too.

You could also try adding in ¾ cup semisweet chocolate chips to the batter if you want to sweetened this up.

We love this bread on its own but you could also serve it with a smear of butter, peanut butter or a chocolate hazelnut spread.

Want to make this into muffins? I’ve done that, too. You’ll get 12 muffins (fill them almost all the way up) and they need to bake at 350 for 20-24 minutes. (Mine are done at 22 minutes exactly.)

This bread keeps great but you should put it in the fridge after the first two days. (I do this will all baked goods that have mashed banana in them.) You can also freeze it for up to 3-5 months.

Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Cholesterol: 16mg | Sodium: 193mg | Fiber: 2g | Sugar: 11g

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