Banana Zucchini Bread (With a Pecan Twist)

---

Jump To Recipe

---

Zucchini season is in full swing, which means my mom's garden is overflowing with zucchini's. She asked me to make a zucchini banana bread, which worked out perfectly since I had bananas sitting on the counter giving me the side-eye for not using them sooner.

Naturally, mom had one request: pecans. (She'll put them in anything if you let her.) And because I firmly believe banana bread without chocolate chips is just... banana bread, I tossed those in too.

I baked it Sunday morning, went out for the day, and came home to find nothing but a lonely plate of crumbs. I didn't even get to try a slice lol. But according to my mom, and my picky three-year-old little brother, who usually treats vegetables like sworn enemies, this bread was a total hit. Apparently, the chocolate chips were his peace treaty.

---

Banana Zucchini Bread (With a Pecan Twist)

Prep time: 15 mins

Cook time: 55–65 mins

Total time: ~1 hour 20 mins

Servings: 1 loaf (8–10 slices)

Ingredients

• 1 cup mashed ripe bananas (about 2 medium)

• 1 cup grated zucchini (squeeze out excess water with a towel)

• ½ cup melted coconut oil (or neutral oil)

• ¾ cup brown sugar (or coconut sugar)

• 1 tsp vanilla extract

• 2 cups all-purpose flour (can sub 1 cup with whole wheat)

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• ½ tsp salt

• ½ cup chopped pecans

• ½ cup chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.

2. Mix wet ingredients: In a large bowl, whisk together bananas, zucchini, oil, sugar, and vanilla until smooth.

3. Mix dry ingredients: In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.

4. Combine: Fold dry into wet gently until just combined (don’t overmix).

5. Add the additions: Stir in pecans and chocolate chips.

6. Bake: Pour batter into loaf pan and bake 55–65 minutes, or until a toothpick inserted comes out clean (a few moist crumbs are fine).

7. Cool: Let cool 10 minutes in the pan, then transfer to a wire rack. Slice, serve, and watch it disappear.

Notes & Variations

• Vegan option: Use dairy-free chocolate chips.

• Nut-free: Swap pecans for pumpkin seeds or leave them out.

• Storage: Wrap tightly; keeps 3 – 4 days at room temp or freeze for up to 2 months.

• Pro tip: Always squeeze zucchini well — extra water = gummy loaf.