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Zucchini-Banana Nut Breakfast Bread

This recipe, adapted from Shugary Sweets Banana Zucchini Bread is a wonderful bread to enjoy for breakfast or a snack. 

Course Breakfast
Cuisine American
Prep Time 15 minutes
Total Time 1 hour 10 minutes
Servings 10


Dry Ingredients

  • 2 C. All-Purpose Flour
  • 3/4 C. Granulated Sugar
  • 1/2 TBS Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt (I use sea salt.)
  • 1/2 tsp. Cinnamon
  • 1/2 C. Walnuts or Pecans Chopped
  • 1/4 C. Unsweetened, Shredded Coconut

Wet Ingredients

  • 2 Very Ripe Bananas Mashed well
  • 1/2 C. Unsweetened Applesauce
  • 2 TBS Almond Milk
  • 2 Eggs Large
  • 1-2 tsp. Vanilla Extract
  • 1 C. Shredded Zucchini Squeezed to remove the water.


  1. Preheat the oven to 350 degrees F

  2. Add the dry ingredients (except for the chopped nuts and coconut) into a mixing bowl.

  3. In a separate bowl, mix together the wet ingredients (except for the zucchini).

  4. Add the dry ingredients to the wet, and mix gently until just incorporated.

  5. Lastly, add the chopped nuts, coconut, and shredded zucchini and mix again until they are distributed evenly in the batter.

  6. Pour into a greased or non-stick loaf pan and bake for 55-60 minutes.

  7. Remove from oven, let cool, slice, and enjoy!