Healthy Zucchini Banana Bread is the best way to use up fresh zucchini and over ripe bananas. Moistened and sweetened with fruit and veggies, you can’t even tell zucchini is there except for the wonderful moisture it provides!
This is a hybrid of my two favorite breads, healthy banana bread and healthy zucchini bread.
Healthy zucchini banana bread is a great idea in summer when bananas are ripening faster than you can eat them, and zucchini are in surplus.
Moistened and sweetened with mostly fruit and veggies, this bread is healthy and easy to make with whole wheat flour or all-purpose flour, be sure we tested this quick bread both ways!
In fact, photos and recipe updated in June 2025. This summer alone, we baked this banana zucchini bread 4 times!
Reader’s Review
I just made this bread absolutely delicious. (I used whole wheat flour) I did add nuts and small chocolate chip bits came out perfect and I’ll definitely make it again. Great recipe. Thank you!
Barbara
Why You’ll Love This Recipe
- Easy: Made in one bowl with common baking staples.
- Healthy: Zucchinis are high in fiber but low in calories and rich in vitamin B6. Bananas are high in potassium and add natural sweetness.
- Versatile: This healthy banana zucchini bread recipe has been tested with 3 different flours: whole wheat flour, spelt flour and all-purpose flour.
- Less waste: No feeling bad about throwing out your brown spotty bananas!
Ingredients for Healthy Zucchini Banana Bread
- Bananas: Use very ripe bananas. If making in summer, bananas ripen super fast in heat. Here is tutorial how to freeze bananas, thaw on a counter in an hour (use the liquid as well), and voila.
- Zucchini: We will need 1 cup of grated zucchini, measured before squeezing, then squeezed dry. Yellow summer squash works too.
- Flour: I have tested this bread with whole wheat flour, spelt flour and all-purpose flour. I think whole grain adds nice nutty touch to bread. I also think whole wheat pastry flour and white whole wheat flour will work.
- Liquid sweetener: Maple syrup, agave or honey will work. Not dry sweetener like sugar though because it will offset the batter’s consistency.
- Egg: Adds a little bit of moisture and act as a binder. I have not tested this zucchini banana bread recipe with chia egg or flax egg but you could try.
- Oil: Just a bit helps to prevent bread from being gummy.
- Flavor boosters: Pure vanilla extract and cinnamon.
- Leavening agents: Baking soda helps bread rise while mixing, and baking powder makes it fluffy in the oven.
How to Make Healthy Zucchini Banana Bread
Preheat oven to 350 degrees F and line 9×5 loaf pan with parchment paper.
- Mash bananas: In a large bowl, add bananas and mash with a fork. Doesn’t have to be perfect, small chunks are fine.
- Prep zucchini: Shred zucchini on a medium size holes of a box grater if you want to hide it in the bread, or on large holes if you don’t mind it. Then squeeze zucchini shred dry with your hands and add to the bowl with bananas.
- Combine wet ingredients: Add egg, oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt. Whisk well until no small lumps of leavening agents are left.
- Add dry ingredients: Add flour and stir just until batter is formed. Do not over mix because your loaf will turn out tough.
- Bake: Transfer to a loaf pan and bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Don’t over bake!
- Cool: First you want bread to cool off a bit in a loaf pan, then remove onto a wire rack to cool to room temperature.
Tips for Best Results
- Use very ripe bananas: The more yellow with more brown spots your bananas are, the sweeter the bread will be. Here is a quick tutorial how to ripen bananas fast.
- Zucchini tips: No need to peel it unless it’s very big and old, then its skin will be bitter. Grate, measure and then squeeze with your hands over the sink very well. That’s all you need to do.
- Banana substitute: If you are out or short on bananas, substitute with applesauce or pumpkin puree. Any mashed soft fruit should work.
- Other additions: Add up to 1/2 cup of things like chopped walnuts or pecans, mini chocolate chips, raisins, dried dates or cranberries, or unsweetened coconut flakes. Fold gently into the batter last.
How to Store
Store: If you are baking zucchini banana bread in summer, I recommend to store it lightly covered on a counter for 1-2 days. I usually place it in a container with a lid and leave it a bit open for air circulation.
During cooler months, it will stay fresh for 3-4 days this way.
Freeze: Past day 4, I recommend to freeze the bread. Place in a freezer bag and freeze for up to 3 months. Thaw on a counter for a few hours.
More Healthy Zucchini Recipes to Try
- Healthy banana zucchini muffins
- Healthy chocolate zucchini bread
- Healthy zucchini brownies
- Healthy zucchini muffins
- Healthy zucchini cake
- Healthy zucchini cookies
- Healthy lemon zucchini bread
You might also enjoy to peruse through my full collection of quick bread recipes!
Healthy Zucchini Banana Bread
Equipment
Ingredients
- 1 cup very ripe bananas, mashed (2 large)
- 1 cup grated zucchini, squeezed dry (measured before squeezing)
- 1 large egg
- 1/4 cup olive oil, or avocado oil
- 1/2 cup maple syrup, or honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups whole wheat flour or spelt flour, or 2 cups 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350 degrees F and line 9″ x 5″ loaf pan with parchment paper or spray with cooking spray. Set aside.
- In a large bowl, mash bananas with a fork. Add zucchini, egg, oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt. Whisk well – sometimes if baking soda and baking powder have lumps, it takes a minute to let them sit and then whisk again.
- Add flour and stir with spatula just until combined.
- Transfer batter into prepared loaf pan, level with spatula and bake for 50-60 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven, let cool in a loaf pan for 10 minutes and then transfer onto the cooling rack to cool more. Cut with serrated knife into 12 slices and enjoy.
Notes
- Update June 2025: I have retested the recipe in June 2025 for better results as per reader’s feedback.
- Store: If you are baking bread in summer, I highly recommend to refrigerate it in a container lined with double paper towel. During cooler months, store covered on a counter for 3-4 days.
- Freeze: Past day 4, I recommend to freeze bread. Place in Ziploc bag and freeze for up to 3 months. Thaw on a counter for a few hours.
- Use very ripe bananas: The more yellow with more brown spots your bananas are, the sweeter the bread will be.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Followed exactly and it came out superb.
So glad it turned out perfect for you!
Be aware, when doubling the recipe, the amounts for the all-purpose flour does not change! I absent-mindedly followed the ingredient list for doubling, using all-purpose flour, but because the number did not change I used the two cups plus three tablespoons! Needless to say I had soup for bread! But on a positive note, the soup was very delicious! Haha! I think this would have been a wonderful bread!
Oh no, sorry to hear that! The default flour in this recipe is whole wheat flour. The way the recipe app built there is no way for me to enter white flour amount in the slot where it can double and since it’s different amount than ww flour… Since it’s not the default flour, it’s provided more of a courtesy. You would have to use your own judgement and double the amount. Otherwise I’m afraid there is no other way unfortunately…
No worries Olena! I’m making it again today but I’m paying attention this time!
Can you substitute sugar instead of syrup?
No.
I have been making this recipe for almost a year! We love it! It’s very moist and pretty! We often make the batter into muffins; which only take 20 minutes to bake! Ready to eat warm much faster!
That’s awesome! Muffin form sounds like a perfect quick twist—so glad you’ve been enjoying it for so long!
Excellent! I have made it with all whole wheat flour and a mix of whole wheat and spelt, both ways are delicious. I double the recipe everytime.
Love hearing that! Whole wheat and spelt is such a great combo, doubling it sounds smart!
As a Brit, I have found that a lot of recipes use too much sugar and salt for my family’s liking, so this was perfect. Just made it. So moist, sweet enough (I used honey as that’s what I had) I used self raising flour, don’t actually know whether there would be a difference in all purpose plus the baking additives, but it didn’t rise very much tbh, so I think I’ll use a smaller loaf tin next time. Definitely a keeper. I’ve just gotten into grow your own, so doing swappsies with a friend who has a lot of zucchini being harvested right now.
Sounds like a lovely bake! I do know what you mean about sweetness as I am from Europe and we travel there often now. As for the self-rising flour, you can use that but you also need to add baking soda. That’s why your bread didn’t rise. Smaller loaf tin will not help. So next time, use self rising flour and skip baking powder but do add one teaspoon of baking soda and your bread will rise nicely.
This bread is delicious. Can I bake it in mini silicone muffin cups?
Yes, absolutely! Just reduce the baking time—start checking around 15–18 minutes.