Summer squash season is upon us and that means zucchinis are in every menu nowadays. So to incorporate that in to everyone’s favourite loaf, I made a Banana Zucchini Bread!



  • 2 medium zucchinis
  • 2 large, ripe bananas
  • 3 tablespoons olive oil
  • 1 tsp. vanilla extract
  • 1 large egg
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 350F and grease a loaf pan.
  2. Finely grate the zucchinis and press as much excess water out of them.
  3. In large bowl, mash the bananas and add the zucchinis, oil, vanilla and sugar, and mix until combined.
  4. In medium bowl, sift flour, baking soda, baking powder and salt.
  5. Incorporate dry ingredients into the wet. Avoid overmixing.
  6. Scoop dough into pan and bake for 50 min or until a toothpick comes out clean after inserting in center of the loaf.
  7. Allow to cool in loaf pan.
  8. Serve and enjoy!


I topped this loaf with an Earl Grey glaze and bee pollen for added flavour and crunch.




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