This Sourdough Zucchini Banana Bread has all of the right textures and flavors. It’s incredibly moist and fluffy, with just the right amount of sweetness. There isn’t any dairy in this bread, and if you replace the whole egg for a chia egg, you can make it egg free and Vegan. Follow the recipe to give this delicious bread a try. I’m confident you’ll love it and come back time and time again when you have some overripe bananas in need of use.

A few slices of the banana bread have been cut and are falling away from the loaf. The first one cut has a square of butter on the center.

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Let the baking begin!

The steps:

Start by adding your coconut oil and coconut sugar to a large mixing bowl. Beat them together until fully mixed.
Add in the rest of the wet ingredients into the bowl, minus the banana and zucchini, and beat another minute or two, or until everything is well incorporated.
Mash the bananas and grate the zucchini. I like to grate mine in my food processor (linked here), because it’s so much faster. A typical hand grater will work too!
Make sure you squeeze most of the water out of the zucchini after shredding it. I do this by wrapping it in a tea towel, and twisting and squeezing it over the kitchen sink, until a majority of the juice comes out.
Add the banana and zucchini to the wet mixture and beat until incorporated.
Sift your dry ingredients, except for the chocolate chips, in a separate bowl.
Pour the dry ingredients into the wet mixture and either fold it in by hand, or beat gently, just until everything is mixed together.
Fold in 1 cup of the dark chocolate chips. I like to use 72% cacao.
Line a bread loaf pan, I use a 9×5 size, with parchment paper, and then pour your banana bread mixture evenly into the pan.
Top the loaf with a few more dark chocolate chips, cover with a towel, and then let it chill in the refrigerator.
Chilling times will vary. I typically do a 24 hour ferment, but you can do less, such as 12 hours, or more, such as 48 hours. I haven’t tried it longer than 24 hours, but I would expect it to work out okay.
When you’re ready to bake, preheat your oven to 350F (177C), and allow the loaf to bake uncovered for 45 minutes.
Then, cover the top with tin foil and let it bake another 5-15 minutes, depending on your oven and how your loaf is looking. A toothpick should come out clean when your loaf is done, so check it after the 5 minute mark, and then add more time as needed. When I bake two of these loaves at a time, I tend to bake it another 20-25 minutes.
Remove the loaf from the loaf pan and let cool. Slice and enjoy!

Raw banana bread batter in a parchment lined loaf pan.

Substitutions:

You should be able to use butter in place of the coconut oil, but I have not tried this myself.
Brown sugar or white sugar can replace the coconut sugar.
1 chia egg can replace the whole egg. Just mix 1T of ground chia seeds (I use my Magic Bullet Mini to grind the seeds- linked here) with 3T of water. Let it sit for a minute or so, until it gelatinizes, and then add to the recipe in place of the egg.
Plain yogurt or heavy cream can replace the coconut cream.
If you don’t have a full cup of sourdough discard, don’t fret. 1/2 cup or 3/4 cup will do just fine.
I like to use bittersweet chocolate chunks at 72% cacao, but you can use what you prefer, ie semisweet.
Walnuts would be a wonderful addition to this bread if you are tolerate nuts in your diet.

Recommended kitchen items:

Electric hand mixer. I have had this hand mixer for about 11 years now, and it is as good as when I first got it. The snap-in storage box is really handy and keeps things tidy.
Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.
Food processor. This Hamilton Beach food processor has been so handy to have and has been a power house. It can chop, puree, shred, slice, and crinkle cut.
Wilton ceramic loaf pans. I’ve been using this loaf pan for years now and it’s a great option that’s not Teflon coated.
Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
Gold binder clips. These clips are just cute and handy. I like to use them to hold the parchment paper in a loaf pan to make adding the batter or dough less messy.

Closeup of the top of the finished and uncut loaf of banana bread.

I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.