pin it!
Another breakfast treat! Clearly I’m living the good life. I’ve been getting into autumnal baking mode lately and craving little sweets with tea. To avoid the dizzying sugar highs and general lethargy associated with constant cake-eating, I try to include at least some whole grain flour and the smallest amount of natural sweetener I can muster. I’ve always found banana bread comforting (with chocolate chips, no substitutes), but I’ve been known to enjoy spiced zucchini bread quite a bit as well.

So I combined the two! And with fantastic results. I just realized that we had about 3 Costco sized bags of quinoa in the pantry, so I figured I would make flour out of some of it (seriously, I don’t know anyone that could eat that much quinoa). The flavour of quinoa flour is quite strong, especially when you make it yourself. It works particularly well here with the banana, chocolate and toasted seeds muting its flavour out a touch. It also ramps up the protein content big time.

Whole spelt makes up the other half of the flour used, while maple syrup fills out the role of sweetener. A little extra virgin coconut oil along with the zucchini makes it moist. In review: fruit, vegetable, wholesome little seeds, natural sweetener and all whole grain flour. Oh and a bit of chocolate. This little loaf cake is health city! Breakfast treats for the win!

pin it!
serves: 10-12
notes: Try your best to not over-mix the flour. Whole grain flour can make cakes really tough when it’s roughed around too much. Just be gentle :) Oh, and maybe you don’t want zucchini? Replace it with another cup of mashed banana.

1 cup mashed, ripe banana (about 2-3 bananas)
1/4 cup milk of your choice (I used the So Delicious coconut milk)
1/4 cup + 2 tbsp melted extra virgin coconut oil (or canola, grape seed etc) + extra for pan
1/2 cup maple syrup (or agave nectar)
1 tsp vanilla extract
1 cup quinoa flour
1 cup whole spelt flour
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp fine sea salt
1 cup finely grated zucchini (about 1 small)
1/2 cup toasted pumpkin seeds
1/2 cup chocolate chips (you could do any combination of nuts, seeds and what-have-you; up to a cup)

Preheat the oven to 350 degrees F. Grease an 8×2 loaf pan with some of the oil. Lay a sheet of parchment paper in with edges hanging over the sides of the pan. Grease the paper and lightly flour the pan, tapping out any excess.

Combine the mashed banana, milk, coconut oil, maple syrup and vanilla in a medium bowl. Whisk thoroughly, getting out as many banana lumps as you can. Set aside.

Whisk together the flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add the banana mixture and shredded zucchini. Stir until everything is just combined. Fold in the pumpkin seeds and chocolate chips gently.

Scrape all of the batter into the prepared loaf pan and bake in the center of the oven for about 50 minutes or until a toothpick comes out clean. Cool pan on a wire rack completely.

  • Marissa Lopez14/06/2012 - 8:41 am

    Hey!!! I love this recipe!! Just wondering.. do you think I could sub all of the different flours from a GF Bob’s Red Mill ORganic All Purpose Flour?

    Thanks :)ReplyCancel

    • Laura14/06/2012 - 9:17 am

      Hi Marissa,
      I think you could sub the GF blend, but I would add an extra teaspoon of baking powder to the mix.

  • Leah25/10/2012 - 9:20 am

    Love all the recipes on here! For this one, would it be ok to use almond milk or is that too thin?ReplyCancel

    • Laura25/10/2012 - 10:16 am

      Hi Leah,
      I think Almond would work just fine!

  • Claire Suellentrop09/02/2013 - 1:17 pm

    Hello! Just combing through old posts that I’d bookmarked to revisit later, and this loaf is calling my name. I happen to have some extra Greek yogurt I’m trying to use up–would that work as a sub for the milk (maybe if thinned with a little water)?ReplyCancel

    • Laura Wright09/02/2013 - 4:50 pm

      Hi Claire! I think you should be fine to sub the yogurt in with just a splash of water to thin it out, since there’s so little of it in the actual loaf. Let me know how it goes!

  • DanielleG14/04/2013 - 10:06 pm

    Hey just wanted to follow up after making this loaf twice now. First of all the recipe is awesome. I made it gluten free using Bobs Red Mill GF flour mix (and added an extra tsp of baking powder as recommended). I also used almond milk and subbed a bit of applesauce as a sweetener instead of using all maple syrup/agave. I’ve had great results with these adjustments (and I’m sure the recipe as it is is wonderful). Of course, as with most gluten free baking, the loaf was a bit dense, but that didn’t take away from the deliciousness. Oh, and adding walnuts really puts this bad boy over the top. Happy baking and happy eating :).ReplyCancel

    • Laura Wright15/04/2013 - 8:34 am

      Thanks for your feedback Danielle! Love your apple sauce modification too :)ReplyCancel

  • Mary21/04/2013 - 6:39 pm

    I made this today with whole wheat flour and almond meal. It was fantastic! I hid the last two pieces behind the ketchup in the fridge…..desperate times. Thanks!!ReplyCancel

  • Min08/11/2013 - 1:59 pm

    I just made this and it was delish!,had to bake it for 1 hr and 20 mins at 350, Thanks for the lovely recipe!ReplyCancel

  • 23 Amazing Vegetarian Recipes18/06/2014 - 1:59 pm

    […] Banana Zucchini Bread + Whole Grain Flour – This breakfast snack has everything you could ask for, with great flavor and healthy ingredients to boot! Don’t pass this one up! […]ReplyCancel

  • […] Adapted from The First Mess […]ReplyCancel

  • - Eat Well. Party Hard.24/01/2015 - 8:38 am

    […] gas station, I finally feel strong enough to swear them off permanently in favor of herbal tea and this infinitely more nourishing treat (drooooool—adapted recipe to follow soon). Baby steps, you […]ReplyCancel

  • […] Zucchini BreadAdapted from The First MessMakes 1 […]ReplyCancel

  • Carolyn24/07/2015 - 5:01 am

    Is there a way to make this all zucchini bread with no banana? Thanks!ReplyCancel

    • Laura28/07/2015 - 8:56 am

      Hi Carolyn, the banana functions like an egg in this recipe–holding everything together essentially. If you want to nix the banana aspect entirely, the only route I can suggest is subbing the quantity of banana with unsweetened apple sauce.

  • Lindsay24/02/2016 - 6:14 am

    Can I leave out the zucchiniReplyCancel

  • Reut16/12/2016 - 6:43 am

    Hi! Can I use just white spelt flour here? Thank you!ReplyCancel

    • Laura16/12/2016 - 5:45 pm

      Yes, white spelt would work just fine!

  • […] My favorite recipe: Banana Zucchini Bread With Chocolate. […]ReplyCancel

  • Mika23/11/2017 - 8:48 pm

    Guh. MY MOUTH IS WATERING. But I HAPPEN to be clean out of milk. Can I substitute water?ReplyCancel

  • Mika28/11/2017 - 8:54 pm

    I’d like to share my results after making this recipe. The flavor was exceptional, but the texture wasn’t fluffy at all and the inside was extremely dense, as if it hadn’t risen. I used chickpea and white whole wheat flour and had no baking soda so increased the baking powder to one and a half tablespoons. I also used full fat canned coconut milk. The moment I tried it I was amazed.But my loaf looked only half as baked(and fluffy0 as yours. If only I could get the texture right. Any tips or ideas on what went wrong? Great recipe, and thanks in advance!ReplyCancel

    • Laura29/11/2017 - 4:12 pm

      Hi Mika,
      I can’t speak to what happened in a definitive sense with your version of this recipe since you used chickpea flour and changed the leavening quite a bit. But some observations from my own experience: I know that chickpea flour absorbs liquid very quickly, so this could be partly to blame. I also have a hunch that you may have overdone it on the baking powder with 1.5 tablespoons. Excessive baking powder can cause a cake to rise very quickly and then immediately collapse in the oven. If you find yourself making this again and you’re out of baking soda, I’d limit the baking powder to the specified 1.5 teaspoons. And I always make sure that my baking powder/soda is within the expiry date before baking because this can cause problems as well.

  • Allie03/08/2020 - 6:30 pm

    Can almond flour or almond meal be a 1:1 replacement for the quinoa flour? If not, what are good replacements for quinoa flour? I have the whole spelt flour. Thank you!ReplyCancel

    • Laura04/08/2020 - 4:36 pm

      Whole spelt flour would be a 1:1 replacement for quinoa flour here! Almond flour is a bit more tricky. If you have the spelt, I’d go for that first.

Your email is never published or shared. Required fields are marked *