Zucchini Banana Loaf
October 17, 2025
Built on a base of spelt and oat flour with greek yogurt, walnuts and flaxseeds.
Serves:1 loaf (about 10-12 slices)
Time:~75 minutes (15 minutes prep, 60 minutes baking)
This loaf was a bit of an experiment but turned out to be real hit. With no added sugar, this is a healthier twist on banana bread. The combination of zucchini and banana makes the loaf sweet and moist while still being light and fluffy. The toasted walnut topping adds a nice crunch. Perfect for a quick breakfast or an afternoon snack.
Ingredients
Wet ingredients
- 2 large eggs
- 3 tbsp (45 ml) olive oil
- 2 tbsp or ¼ cup Greek yogurt or plain plant yogurt
- 1 tsp vanilla extract
- 1 medium ripe banana, mashed (about ½ cup / 100 g)
- 1 medium-large zucchini or 1½ cups coarsely grated, excess moisture squeezed out
- Zest of ½ lemon - optional but brightens flavour
Dry ingredients
- 1 cup (120 g) spelt flour (or wholewheat pastry flour)
- ½ cup (50 g) oat flour (blend rolled oats into a fine flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
- 1 tbsp ground flaxseed
- 30 grams walnuts, roughly chopped
Instructions
1. Preheat oven and prepare pan
- Preheat oven to 175 °C / 350 °F. Line a loaf pan with parchment paper.
2. Mix wet ingredients
- In a large bowl, whisk eggs, olive oil, yogurt, vanilla, and mashed banana until smooth.
3. Add zucchini and lemon
- Stir in the grated zucchini and lemon zest.
4. Prepare oat flour (if needed)
- If using whole oats and flaxseeds (optional), blend them together in a blender until finely ground into flour.
5. Combine dry ingredients
- In another bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg (if using), salt, and milled flaxseed.
6. Mix wet and dry
- Gently mix the dry ingredients into the wet until just combined - do not overmix.
7. Transfer to pan and add toppings
- Line a loaf pan with parchment paper, and pour in the dough, sprinkle chopped walnuts and lightly press them into the dough so they don't fall off when slicing.
8. Bake
- Bake for 55-60 minutes, turn halfway through, until golden and a toothpick inserted in the centre comes out clean.
9. Cool
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
- •Enjoy plain or lightly toasted, with a smear of butter, greek yogurt, or a drizzle of honey.
- •Perfect for a light breakfast, or an afternoon bite with coffee or tea.
Storage & Meal Prep
- •Room temperature: Store in an airtight container for 3–4 days.
- •Refrigerator: Keeps well for up to 1 week.
- •Freezer: Freeze for up to 2 months. For easy reheating, slice and put parchment paper between each layer. Toast or warm in the microwave.
Variations & Substitutions
- •Flours: Substitute spelt with whole-wheat pastry flour, or use a gluten-free flour with oat flour for a gluten-free option.
- •Dairy-free: Swap greek yogurt with plain soy, almond, or coconut yogurt.
- •Oil: Replace olive oil with melted coconut oil or neutral oil for a lighter flavour.
- •Fruits & Veggies: Swap zucchini for grated carrot, apple, or pear.
Enjoy!
This loaf was a bit of an experiment but turned out to be real hit. With no added sugar, this is a healthier twist on banana bread. The combination of zucchini and banana makes the loaf sweet and moist while still being light and fluffy. The toasted walnut topping adds a nice crunch. Perfect for a quick breakfast or an afternoon snack.
Ingredients
Wet ingredients
- 2 large eggs
- 3 tbsp (45 ml) olive oil
- 2 tbsp or ¼ cup Greek yogurt or plain plant yogurt
- 1 tsp vanilla extract
- 1 medium ripe banana, mashed (about ½ cup / 100 g)
- 1 medium-large zucchini or 1½ cups coarsely grated, excess moisture squeezed out
- Zest of ½ lemon - optional but brightens flavour
Dry ingredients
- 1 cup (120 g) spelt flour (or wholewheat pastry flour)
- ½ cup (50 g) oat flour (blend rolled oats into a fine flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
- 1 tbsp ground flaxseed
- 30 grams walnuts, roughly chopped
Instructions
1. Preheat oven and prepare pan
- Preheat oven to 175 °C / 350 °F. Line a loaf pan with parchment paper.
2. Mix wet ingredients
- In a large bowl, whisk eggs, olive oil, yogurt, vanilla, and mashed banana until smooth.
3. Add zucchini and lemon
- Stir in the grated zucchini and lemon zest.
4. Prepare oat flour (if needed)
- If using whole oats and flaxseeds (optional), blend them together in a blender until finely ground into flour.
5. Combine dry ingredients
- In another bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg (if using), salt, and milled flaxseed.
6. Mix wet and dry
- Gently mix the dry ingredients into the wet until just combined - do not overmix.
7. Transfer to pan and add toppings
- Line a loaf pan with parchment paper, and pour in the dough, sprinkle chopped walnuts and lightly press them into the dough so they don't fall off when slicing.
8. Bake
- Bake for 55-60 minutes, turn halfway through, until golden and a toothpick inserted in the centre comes out clean.
9. Cool
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions
- •Enjoy plain or lightly toasted, with a smear of butter, greek yogurt, or a drizzle of honey.
- •Perfect for a light breakfast, or an afternoon bite with coffee or tea.
Storage & Meal Prep
- •Room temperature: Store in an airtight container for 3–4 days.
- •Refrigerator: Keeps well for up to 1 week.
- •Freezer: Freeze for up to 2 months. For easy reheating, slice and put parchment paper between each layer. Toast or warm in the microwave.
Variations & Substitutions
- •Flours: Substitute spelt with whole-wheat pastry flour, or use a gluten-free flour with oat flour for a gluten-free option.
- •Dairy-free: Swap greek yogurt with plain soy, almond, or coconut yogurt.
- •Oil: Replace olive oil with melted coconut oil or neutral oil for a lighter flavour.
- •Fruits & Veggies: Swap zucchini for grated carrot, apple, or pear.
Enjoy!
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