Zucchini Banana Bread with Walnuts and Raisins

Every bite of this wholesome bread is jam-packed with flavor that begins and ends with bananas! The zucchini fades into the background and banana takes front and center stage. Together they add incredible moistness and replace the fat that is usually found in recipes like this – no butter or oil is required!

Made with whole wheat flour, brown sugar and honey, it has a dark color and rich flavor. The hearty texture comes from the abundance of chewy raisins and crunchy walnuts speckled generously throughout the bread.

Thanks to this bread for furthering my love for the pretty green vegetable that so many loathe. Just a year or so ago I was a part of the very same crowd. I’m so over it. For the first time I’m growing zucchini in my garden and completely ecstatic over the fact!

If you’re a hater I just might make a lover out of you by the end of the summer! If you’re a lover than you’re in the right place. Because this, my friends, is just the beginning of a very public love affair.

Zucchini Banana Bread with Walnuts and Raisins

Rating: 51

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 loaf

Zucchini Banana Bread with Walnuts and Raisins

Hearty banana and zucchini bread packed with walnuts and raisins.


2 eggs
1/4 cup honey
1 cup banana
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup whole wheat pastry or white whole wheat flour (like King Arthur)
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 heaping cup zucchini (1 small to medium), shredded
3/4 cup raisins (I like golden)
1/2 cup walnuts, chopped


  1. Preheat oven to 350°F. Lightly grease a standard sized loaf pan.
  2. In a large mixing bowl beat eggs, banana, honey, sugar, and vanilla until smooth.
  3. In a separate bowl whisk the flours, baking soda, baking powder, salt and cinnamon together. Stir the dry ingredients into the wet mixture, then stir in the zucchini, raisins and walnuts.
  4. Pour batter into pan. Bake for 50 to 55 minutes until a toothpick comes out clean from center. Cool pan on wire rack for 20 minutes then turn out from pan and cool completely on wire rack.


Adapted from King Arthur Flour


You may also like this banana bread recipe.

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  1. Damon says

    I made this recipe about two weeks ago, and loved it so much that I have another one in the oven right now. I also love that it has no added butter or oil.

    Before trying this recipe the first time, I tried a similar one on healthyeatingforordinarypeople.com, and I greatly prefer the one on this site, even though I had no raisins and had to omit them (and I love raisins!).



  2. Jessica says

    This was one of the best banana breads I’ve tried. Can’t believe there’s no butter or oil! Thanks for sharing!

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