Back Wellness Blog

by Liz Revilla
Vertex Education Ambassador, Nutrition

Inspired by “Taste of Home”
Prepared by Rima Manomaitis


  • 3 cups whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 cups granulated sugar (or alternative of your choice)
  • 1 cup avocado oil (or alternative of your choice)
  • 1-1/2 cups shredded unpeeled zucchini
  • 1 cup chopped pecans (optional)


  • Preheat the oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk eggs, bananas, sugar and oil. Add wet ingredients to dry ingredients; stir just until moistened. Fold in zucchini and pecans.
  • Pour into 2 greased 9×5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.


Servings: 32 (2 loaves – 16 slices each)
Calories: 195
Protein: 2 grams
Carbohydrates: 24 grams
Fat: 10 grams


  • To INCREASE calories: Spread with 1 Tbsp butter or nut butter (+100 calories).
  • To DECREASE calories: Omit pecans from recipe (-50 calories).


Use gluten free flour instead of whole wheat flour.

Did you know….

Zucchinis are made up of 95% water.
Zucchini is an excellent source of Vitamin A, which supports healthy vision.
Zucchini contains both soluble and insoluble fiber, which supports a healthy digestive system.

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