Wednesday, January 18, 2017

Mini Zucchini Banana Bread

For our last garden harvest this year, we had a large amount of zucchini. Since fall is a time of year that we love to bake in our house, I thought about combining our garden harvest with some other ingredients for a yummy but healthy snack. I immediately thought back to the delicious and nutritious coconut flour from Tropical Traditions and how great it was as a flour substitute or supplement. This recipe got the thumbs up from the whole family with an immediate request for a second batch! Always a good sign.

Mini Zucchini Banana Bread
by Lori

Wet ingredients:
1/2 cup unsalted butter softened to room temp
3/4 cup brown sugar
1 teaspoon Tahitian vanilla
3 tablespoons Greek yogurt
1 1/2 cup zucchini (grated)
1 cup bananas (about 3 very ripe)
3 eggs (medium)

Dry ingredients:
2 cups King Arthur Whole Wheat Flour
1/2 cup Tropical Traditions Coconut Flour
2 teaspoons baking powder
1 cup walnuts pieces
1/2 cup thick rolled oats
3/4 teaspoons Himalayan pink salt
2 1/2 teaspoons cinnamon

Streusel Topping:
1/4 cup walnuts pieces
4 Tablespoons melted butter
3/4 cup thick rolled oats
1/3 cup brown sugar
1 Tablespoon of flour

Mix wet ingredients:
Begin by creaming butter, sugar and vanilla to a large mixing bowl. Gently incorporate with yogurt and set aside.

In a food processor, add zucchini and pulse until finely chopped. Place processed zucchini in a cheese cloth and press to remove as much liquid as possible. Mash ripe bananas, then add processed zucchini and bananas to the large mixing bowl of yogurt, butter, sugar and vanilla. Whip three eggs - do not over beat. Gently incorporate all wet ingredients and set aside.

Mix Dry ingredients:
In a medium bowl, add wheat flour, coconut flour, baking powder, walnuts, oats, salt and cinnamon. Mix thoroughly. Then add dry ingredients to large mixing bowl of wet ingredients and gently incorporate. Do not over mix.

Liberally coat pans with butter and place mixture into them. I used 6 mini ceramic loaf pans (approximately 5 inches x 3 inches - 2 inches deep) which I bought at Michael's Crafts for a couple of dollars each (brand is Celebrate It).

Make Streusel Topping by mixing ingredients and then place this mixture on top of each loaf - cover each top completely and press down gently.

Bake 35 to 40 minutes at 350°F. Remove and let cool on a wire baking rack.

Enjoy with a cup of great coffee or a yummy latte.


  1. Mini Zucchini Banana Bread' Looks so yummy and healthy at the same time, one should make this for the better and healthy breakfast, Amazing share.

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  4. I've been wanting to share this recipe for a long time! Harley's been eating these Zucchini Banana Mini Muffins up and the best part? abc-survey