Loaded Zucchini Banana Bread

Loaf got us through life in the corporate world. More specifically, the banana loaf that you can get from Starbucks. When you’re starving, and have literally 10 minutes to eat lunch, that glorious piece of banana bread with walnuts on top is like manna from heaven.

Thankfully, we have a lot more time these days to sit down and enjoy a proper lunch and to even make some of our own baked goods so we can skip the stuff at the local coffee shop.

Speaking of which…Have you put zucchini in your banana bread yet? It’s an awesome way to use up the zucchinis that are about to burst forth from the earth in all their abundant glory. Plus, you get the added benefit of adding another green veggie to your diet. Don’t worry about adding any zucchini flavour to your bread though, it just adds moisture to the overall product.

We also used dark brown sugar to add slightly more depth of flavour, and cut down on the granulated sugar. Using ripe bananas is key in order to do this, as they make up the extra sweetness that you lose by cutting down on the sugar.

To jazz things up, we added chocolate chips, pecans, flaked coconut, and raisins. This is our dream combination of add-in’s but the combination of ideal add-in’s may be different for you. Feel free to double up on the chocolate chips and leave out the raisins, or swap out the pecans for walnuts, or the raisins for dried cranberries.

This lovely loaf got us though many a morning working on our business or warded off a mid-afternoon attack of the “hangries”. We know you’ll love it as much as we did!

Go bake.

Loaded Zucchini Banana Bread


3 large eggs

3/4 cup canola oil

2/3 cup (142 g) paked dark brown sugar

1/2 cup (100 g) granulated sugar

2 cups grated zucchini (about 1 medium)

2 bananas, mashed

2 teaspoons vanilla extract

3 1/2 cups (440 g) all-purpose flour

1 tablespoon ground cinnamon

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (70 g) raisins

1/2 cup (54 g) pecans

1/2 cup (45 g) sweetened-flaked coconut

1/2 cup (90 g) semi-sweet chocolate chips


  1. Start by preheating your oven to 325 degrees F. Grease two 8×4″ loaf pans with non-stick spray (9×5″ pans will work as well, but they wil take less time to cook and be slightly less tall).
  2. In a large bowl, mix together the oil, brown sugar, granulated sugar until well combined. Stir in the eggs and vanilla, then add the grated zucchini and mashed banana and mix until fully incorporated.
  3. In a separte bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredient and gently mix until half-way incorporated. Add your raisins, pecans, coconut, and chocolate chips at this point, and then stir again until the flour is completely mixed in.
  5. Evenly distribute the batter between your two prepared loaf pans and then bake for 45-50 minutes, or until a tooth-pick inserted in the center comes out clean. Allow to cool in the loaf pans for 10 minutes, before removing from the pan and allowing to cool completely on a wire rack.

Inspired by this recipe.