Zucana Bread

This recipe came about thanks to compromise… Dave was asking for zucchini bread, and I was anxious to use up a couple of very brown bananas. Then a thought hit me, make him zucchini bread but add the bananas! Dave agreed to my craziness and I got to work.

The bread turned out moist and fluffy, with a delicate banana flavour and pretty flecks of green. I love this loaf and see myself making it again and again. Seriously, I want to make it for everybody!

So I guess there was a lesson in all of this for me: Don’t be afraid of compromise, the results can be delicious! 🙂



Zucana Bread (zucchini & banana bread)




Zucana Bread

1 1/2 cups All-Purpose Flour

1 tsp Cinnamon

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1 cup Finely Shredded Zucchini (don’t peel)

3/4 cup Sugar

1/2 cup Pureed Banana

1/4 cup Canola Oil

1 tsp Apple Cider Vinegar


Preheat oven to 350°F and prepare an 8-inch loaf pan.

Stir together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.

Stir together the zucchini, sugar, pureed banana, oil, and vinegar until well combined.

Add the wet ingredients to the dry and stir until just moistened (batter will be lumpy).

Spoon batter into loaf pan and level the surface.

Bake for 45 – 50 minutes, until an inserted toothpick comes out clean.

Allow the loaf to rest in the pan for 10 minutes before transferring to a rack.

When completely cool, wrap and store overnight in the refrigerator before slicing.




21 thoughts on “Zucana Bread

    1. Starr

      LOL Probably because I made it up 😀 I thought an abbreviated name kind of rolled off the tongue nicer, like craisins or brunch.

      1. Allison

        I agree! I like that kind of word… (Also your comment reminded me of one of my favorite lines ever to be delivered on the show 30 Rock: “I don’t get why people like brunch. What’s the benefit of combining break dancing and lunch?”)

  1. Lafemmeroar

    Found you from Live Blissful! My banana/zucchini bread always comes out tasting good, but too pasty … yours look perfect. Going to work with your ratios. How much whole wheat flour should I use if substituting it from white flour? Thanks for the post!

    1. Starr

      I baked another loaf last night, this time trying it with whole wheat. Though not quite as light, the texture was still good… I suggest substituting in an equal amount of whole wheat. You may want to sift the flour (after measuring), to fluff it, which will create a lighter texture in your bread. Also, start checking for doneness 5 minutes earlier.

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  3. Cassia

    I made this a couple of times already. What’s my favorite word on your blog… Delicious!

  4. Jessica Larson

    Hey there! Do you think I could use applesauce instead of banana in this recipe? I have a bunch of zucchini on hand, but no bananas.

    1. Starr @ The Misfit Baker Post author

      I have another zucchini bread recipe that does use applesauce, so structurally it should work (though I would reduce the applesauce to maybe 1/4 cup, because of it’s higher water content). That being said, the texture would likely be a little different and I’d be concerned that the flavour might turn out a little bland. If you try it, let me know how it went.

      Or if you’d prefer a tested recipe and like chocolate, maybe you’d be interested in my Chocolate Zucchini Bread.

      1. Jessica Larson

        I made the bread like you suggested with 1/4 cup applesauce instead of the banana. I also added 1/4 teaspoon ground nutmeg and 1 teaspoon vanilla extract. It turned out great! We’ve already eaten half the loaf! I just want you to know that my quick breads have always been sunken in the middle. I attributed this to the lack of egg, but also to the fact that I live at high altitude (above 6,000 feet), so everybody’s bread tends to sink around here. This is the first quick bread I’ve made that rose up and then didn’t fall in the middle as it cooled! I am so grateful for your blog! It is quickly becoming my go-to site when looking for egg-free baking recipes.

      2. Starr @ The Misfit Baker Post author

        I’m thrilled to hear that it was a success and you’re enjoying it so much!… And thank you for your kind words, Jessica. It’s nice to know that people find my blog helpful 😊

  5. Jessica Larson

    Hey Starr! One more question if you don’t mind. Do you remove any excess water from zucchini before baking with it? Thanks!

    1. Starr @ The Misfit Baker Post author

      No. In most quick bread recipes you would find some form of liquid, but in this case it comes from the zucchini.

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