banana & zucchini bread

Written By Angelica Pupillo

I know what you’re thinking, zucchini in banana bread? YES, hear me out! My favourite thing about banana bread is the moist centre and the zucchini helps it maintain this texture for longer than regular banana bread. Plus, it is such a fun way to incorporate more veg into your diet!

recipe (makes 1 loaf)

ingredients

  • 2 overripe bananas

  • 3 eggs

  • 1 tsp vanilla extract

  • ½ cup almond butter

  • ¼ cup maple syrup

  • 1 zucchini, grated

  • 1.5 cups almond meal

  • 1 cup buckwheat flour

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • 1 cup dark choc chips

method

1. Preheat your oven to 180C and line a loaf tin with baking paper.

2. In a large bowl, mash your bananas. Add in the eggs, vanilla, almond butter and maple syrup and mix until combined.

3. Add the grated zucchini, almond meal, buckwheat flour, cinnamon and baking powder to the bowl and mix until combined. You can fold in the choc chips at this point if you’re going to add them.

4. Pour the batter into the lined tray and pop it in the oven to bake for 35-40 moinutes or until a knife inserted into the centre comes out clean.

tip

You can have this fresh or toast it and top it with butter, a dollop of Greek yoghurt, almond butter, or Nutella (Max’s idea!). You can also slice it and freeze it for a super easy snack on busier days when you’re craving something nice and warm 😋

hungry for more?

For more recipes like this, download our teen lunchbox eBook, packed with ideas to keep your teen energised in 2025.

Angelica Pupillo
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