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If you have bananas turning brown or an extra zucchini floating around the fridge, then this easy banana zucchini bread recipe is perfect! This moist quick bread recipe uses a combination of all purpose flour and whole wheat flour, but can easily be made with all of one or the other. 

Sweetened with honey and no refined sugar, this easy bread can be a delicious breakfast or snack anytime!

Baking with Freshly Milled Flour

The whole wheat flour I used in this recipe is freshly milled. That simply means that I poured soft wheat berries into my grain mill and voila! 

If you don't have access to freshly milled flour, you can certainly make this recipe will all-purpose, or you can buy whole grain pastry flour and substitute it in. If you're interested in learning more about milling flour at home, where all of the nutrients are maintained and not oxidized, then check out my post Getting Started with Whole Grains. 

This post may contain affiliate links, which simply means I may earn a commission off of links at no extra cost to you. Thank you for supporting my site!

Using freshly milled grains really is easy and grains last for years if stored properly. They are cost effective, and my grain mill is 25 years old and still going strong, so it's a great piece of equipment to add to your kitchen. 

​I purchase my grains in bulk from Azure Standard, as well as many of my baking staples (baking powder, sugar, etc.). It's affordable and a family-owned company I love to support!

The Perfect Bananas for Banana Bread

Perfect bananas for banana bread are overripe, with brown spots or heavily speckled peels. They should be very soft and sweet, almost mushy. 

The high sugar content enhances the flavor and moisture of your favorite quick breads. if you need to ripen bananas faster, leave them in a paper bag for a day or two or bake them at 300°F (150°C) for 15–20 minutes.

Ingredients for Banana Zucchini Bread

Here are all of the ingredients and supplies you'll need to make this banana zucchini bread at home!

• ​1 cup all purpose flour
• 1 cup freshly milled soft wheat flour (or whole wheat pastry flour like this one from Bob's Red Mill)
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon (I love this ceylon cinnamon from Azure Standard)
• ½ teaspoon nutmeg
• ¼ cup coconut oil (Olive oil or melted butter could also be used)
• ½ cup honey
• (optional: if you want a sweeter loaf) ¼ cup brown sugar
• 1 teaspoon vanilla extract (learn how to make your own vanilla extract!)
• 1 egg, beaten
• 2 overripe bananas
• 1 small zucchini, shredded

Supplies for banana bread:

• Large bowl
• Grater
• Whisk
• Rubber Spatula
• Bread pan
• Cooling rack

Zucchini Banana Bread Recipe

1. Preheat oven to 350 degrees and spray bread pan with cooking spray. 
2. In large bowl, combine dry ingredients- flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine. 

3. In smaller bowl, combine oil, honey, optional brown sugar, egg, and bananas. Mix well. 

4. Add wet ingredients and grated zucchini to dry ingredients and only mix until no clumps of flour are left. 
5. Add in vanilla extract. Stir to combine. 
6. Spoon batter into prepared pan, flattening out the top as needed. 

7. Place in preheated oven. Bake 55-60 minutes until a toothpick inserted comes out clean, or until a thermometer reads 200 degrees. 
8. Remove pan from oven and allow to cool in pan 10 minutes. Remove loaf from pan and place on wire rack. 
9. Allow to cool an additional 10 to 20 minutes. Slice and enjoy!

​How to Store Banana Bread

For this fresh zucchini banana bread and other quick bread recipes, there are easy ways to store it to enjoy it for days after it is baked:

• Once bread cools completely, store loaf in an airtight container or plastic bag at room temperature.
• For storage longer than 2 days, store bread in the refrigerator. Since quick breads are very moist, they can spoil more quickly. 
• To freeze quick bread, wrap loaf in plastic wrap and place in a freezer bag. Freeze for up to six months. 
• For freezing slices, cut bread into slices and place in freezer bag. When ready to eat, remove one slice and microwave for 30 seconds. 

Variations for Zucchini Banana Bread

If you're looking to jazz up this recipe a bit, then here are some substitutions and variations for this easy zucchini banana bread:

• Add in one cup of semi-sweet chocolate chips (skip the brown sugar addition if you add the chocolate chips.)
• Substitute honey for maple syrup for different flavor notes. 
• Substitute coconut sugar for the brown sugar.

More Quick Bread Recipes with Whole Wheat Flour

Looking for another delicious quick bread recipe? Here are some helpful recipes for using up that bunch of bananas or that large zucchini from the garden:

• Healthy Double Chocolate Banana Muffins: All the chocolate flavor packed into muffins makes a delicious breakfast or snack!
• Whole Grain Banana Walnut Muffins: The crunch of walnuts combined with moist banana bread flavor is a winner in this recipe!
• Whole Grain Honey Banana Bread: Check out this recipe sweetened only with honey and ripe bananas. 
• Easy Zucchini Bread Muffins: When you want a handheld zucchini bread, these muffins really hit the spot. Easy to freeze and warm up for a quick snack!