This Coconut Zucchini Banana Bread is tender, lightly sweet, and so moist! The combination of flavors is unbeatable – try just having one slice!
Banana Bread, But Better!
Bananas? Zucchini? All we’re missing is the coconut!
Growing up, banana bread was the epitome of comfort food. My mom made it often – but not so often that it didn’t still feel special. The smell was absolutely seductive; slowly wafting throughout the house as it baked, quickly beckoning you to the kitchen. It was always warm, and my slice was never less than an inch thick.
My mom’s banana bread will always be my go-to recipe, however, I wanted to make something with a seasonal twist. And, like much of you (I’m sure!), I’m harboring the world’s supply of ZUCCHINI. And these summer abundant beauties aren’t what I would call small…or medium.
I’m going more for gargantuan. Enormous. Like really unnecessarily LARGE.
And we all know what happens, right? These wonderfully generous plants produce more squash than one can reasonably keep up with, thus the colossal harvest.
And subsequently, another thing usually happens: you run out of ideas for how to use up all that zucchini that you picked up at the Farmer’s Market, that your mom dropped off, that your neighbor Denise brought by because Denise really is the best neighbor and she thought you could use some, and then your co-worker’s CSA had extra BECAUSE EVERYONE IS TRYING TO GET RID OF THEIR ZUCCHINI.
That said, let’s make this delicious bread! Read on to learn more about my Coconut Zucchini Banana Bread.
How To Make Coconut Zucchini Banana Bread
Whole wheat flour is subbed for part of the all-purpose flour, offering a slightly more dense crumb. Real maple syrup replaces the sugar, and we’re getting natural sweetness from the banana, too! Of course, shredded zucchini is adding additional moisture too, which makes every slice in this loaf pure perfection!
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Coconut Zucchini Banana Bread
Ingredients
- 1/2 cup flour
- 1 cup white whole wheat flour
- 1/2 cup shredded coconut,
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp nutmeg
- 1 egg
- 1/2 cup real maple syrup
- 1/3 cup Coconut Oil
- 1 cup shredded zucchini
- 1 medium overripe banana, mashed
Instructions
- Preheat oven to 350 degrees. Grease a 9x5 loaf pan with coconut oil, and line with parchment paper.
- In a medium sized bowl, combine flour, white whole wheat flour, shredded coconut, cinnamon, baking soda, salt, baking powder, and nutmeg.
- Add egg, maple syrup, and coconut oil in a small bowl.
- Shred zucchini over cheese cloth (a clean flour sack dish towel works great, too!). Wrap cloth or towel around shredded zucchini, squeezing to release liquid. Add shredded zucchini, along with banana to bowl with liquids. Stir and mash to combine.
- Add liquid ingredients to dry ingredients, stirring until just combined.
- Pour batter into prepared loaf pan, spreading batter to fit in pan.
- Bake for 45 minutes, checking doneness with a toothpick or skewer.
Its not too sweet, and the spices kick in while eating. Makes it a bit harder to enjoy, it is however a moist bread. I would just say to each their own, modify it if necessary.