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  • Rhea Johansen

Banana Zucchini Coconut Bread

With summer in full swing, produce seems to go from perfectly ripe to brown and sad in just a matter of days if not hours it seems. So if you have some brown-spotted bananas sitting on your counter, and don't want them to go to waste, I've got just the recipe for you! Plus, there's shredded zucchini in this banana bread, so that makes it ultra-healthy, right? #bikinibody


  • 1 cup sugar (granulated or brown)

  • 1/2 cup olive oil

  • 1 cup mashed over ripe bananas (2-3 bananas)

  • 1 egg, room temperature

  • 1 1/2 tsp. vanilla extract

  • 1 1/2 cup all-purpose flour

  • 1 tsp. cinnamon

  • 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1 tsp. salt

  • 3/4 cup shredded zucchini, excess liquid pressed out

  • 1/4 cup finely shredded coconut

  • 1 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees F, and prepare a loaf pan by spraying with non-stick cooking spray.

In a stand mixer, mix the sugar and oil together until smooth. With the mixer on low, add in the banana, egg, and vanilla and mix until well combined, about 2 minutes.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt together. Add it to the stand mixer and mix on low speed until just combined.

Add in the shredded zucchini and coconut and mix again until the zucchini looks evenly dispersed. If you are using chopped buts, go ahead and fold them in at this point. Pour the batter into your prepared loaf pan and bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean.

Allow to rest and cool before removing from the loaf pan. Best served warm with a spread of butter. Will keep covered for up to 5 days.

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