Photo of Banana, zucchini, and sour cream bread by WW

Banana, zucchini, and sour cream bread

5 - 6
PersonalPoints™ per serving
Total Time
1 hr 55 min
30 min
1 hr 10 min
Give classic banana bread a savory twist by adding zucchini and sour cream to the batter. Make sure your banana is nice and ripe for the best flavor and texture. If you don't have a sturdy peeler to make the zucchini ribbons, you can thinly cut long zucchini strips with a sharp knife. Toast a slice of the zucchini bread and spread with a thin layer of reduced-fat cream cheese for a great breakfast any day.


Cooking spray

4 spray(s)

White self-rising flour

2 cup(s)

Baking soda

½ tsp

Ground nutmeg

¼ tsp

Unpacked brown sugar


Uncooked zucchini

1 medium, coarsely grated


1 cup(s), ripe, mashed


2 item(s), large, lightly beaten

Light sour cream

½ cup(s)


2 Tbsp

Uncooked zucchini

1 small

Pine nuts

2 Tbsp


  1. Preheat oven to 350°F. Lightly spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. Line the bottom and sides with parchment paper, allowing the long sides to hang over the pan. Sift the flour, baking soda, and nutmeg into a large bowl. Add the brown sugar and stir to combine.
  2. Using your hands, squeeze as much liquid as possible from the grated zucchini. Combine the grated zucchini, banana, eggs, sour cream, and 1 tbsp honey in a medium bowl. Stir the banana mixture into the flour mixture.
  3. Spread the mixture into the prepared pan. Using a vegetable peeler, slice the small zucchini into thin ribbons. Twist the ribbons of zucchini and position on top of the loaf. Sprinkle with the pine nuts. Bake for 45 minutes. Cover top loosely with foil and bake 20-25 minutes or until a skewer inserted in center of the loaf comes out clean. Let bread cool in pan for 5 minutes before lifting out onto a wire rack. Warm the remaining honey and drizzle over the top of warm bread. Allow to cool completely. Cut into 12 slices and serve.
  4. Serving size: 1 piece