Banana Zucchini Bread

in Bread, Cakes & Cupcakes, Zucchini

Banana Zucchini Bread

You can find the recipe for the above deliciousness on Beantown Baker – I’m guest-posting as part of her Friday Faves series. We talk cookbook obsessions and share the recipe for one of my new favorite guilt-free pleasures.

The recipe I chose to highlight was Banana Zucchini Bread from the newest addition to my cookbook collection, Deliciously Organic. We actually met the author, Carrie Vitt, on the shuttle from the airport to Food Blog Camp. I was really intrigued to see exactly what an “organic cookbook” was all about.

This organic cookbook wasn’t just a “normal” cookbook full of recipes calling for “organic this” and “organic that.” There are pages devoted to how to shop for organic ingredients, how decipher marketing speak on labels and choose true organic foods, how to replace your pantry staples with more wholesome ones, and how to convert to all- (or as much as you want) organic.

The book is great and has encouraged us to become even more diligent with label-reading and more conscious about the things we put into our body. We’ve also been cooking with some new-to-us products like coconut oil, which oddly, is a solid at room temperature.

Thanks to Jen for naming me as one of her favorite blogs 🙂

Banana Zucchini Bread

Moist banana bread with a hidden serving of zucchini.


  • 3 Tbsp unsalted butter, melted (plus more for pan)
  • 3 Tbsp coconut oil*
  • 2 1/2 cups whole wheat pastry flour
  • 1 cup whole cane sugar
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 3 very ripe bananas, mashed
  • 1/2 cup grated zucchini
  • 1/4 cup buttermilk
  • 2 large eggs, at room temp
  • 1 tsp vanilla extract


  1. *Coconut oil is suggested as a replacement for vegetable oil in cooking/baking. It's actually a solid, despite the name "oil." If you cannot locate it or do not wish to use it, consider using olive oil or vegetable oil.
  2. Preheat oven to 350 with rack in the middle position. Butter a 9x5 (mine is slightly smaller) loaf pan.
  3. Add mashed bananas (I obliterated the bananas in the food processor until I had "banana paste"), zucchini, buttermilk, eggs, melted oils and vanilla to the mixer bowl and mix until well blended.
  4. Add flour, sugar, salt and baking soda and mix until just blended.
  5. Pour batter into the loaf pan and bake for 50 to 60 minutes or until golden brown and a knife inserted into the center comes out with a moist crumbs attached.
  6. Cool for 10 minutes in pan. Use a knife to loosen the edges of the bread from the pan, if necessary, and remove from pan.
  7. Let cool on a rack before cutting into slices.


Yields: 8-10 Servings

Slightly adapted from Deliciously Organic, by Carrie Vitt

Estimated time: 1 hour 15 minutes

5 comments… add one
  • Thanks so much for participating!

  • I wish I had a slice of this for breakfast. Yum. The book sounds very interesting. Off to amazon to take a look. Thanks

  • Sounds delicious! I like a good sturdy banana bread.

  • Off to go check out your guest post!

    I try to eat organically as much as possible so I’m super excited to see what this recipe is all about!

Leave a Comment