Banana Zucchini Bread

Boro Team

Servings

10–12 slices

Prep Time

20 minutes

Cook Time

55-65 minutes

Cuisine

American

Category

Breakfast

A moist and wholesome banana zucchini bread made with almond flour, applesauce, and honey—naturally sweetened and perfect for breakfast or snacking.

Banana Zucchini Bread

Ingredients

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    • 1 heaping cup shredded zucchini (1 medium, squeeze-dried)

    • 2 bananas (ripe)

    • ½ cup honey (or raw agave nectar)

    • 1 cup unsweetened applesauce

    • 1 tsp vanilla extract

    • 3 flax eggs (or 3 regular eggs if not vegan)

    • 1 ½ cups almond flour (or gluten-free flour)

    • 1 tsp baking soda

    • ½ tsp baking powder

    • ½ tsp salt

    • 2 tsp cinnamon

    • ½ cup chopped walnuts (optional)

    Directions

    1. Preheat oven to 350°F. Grease a loaf pan with coconut oil or preferred fat.

    2. Shred zucchini, then squeeze out excess liquid with paper towels, cheesecloth, or a strainer. Set aside.

    3. In a small bowl, whisk together almond flour, baking soda, baking powder, salt, and cinnamon.

    4. In a stand mixer bowl, beat bananas, honey, applesauce, vanilla, and flax eggs on medium speed for 1–2 minutes until smooth.

    5. Add zucchini and mix just until incorporated.

    6. Gradually add dry ingredients with mixer running until fully combined.

    7. Fold in walnuts if using.

    8. Transfer batter to loaf pan. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean.

    9. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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