by Olena

Zucchini Banana Bread

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Olena's image
Olena Osipov
5 from 9 votes

Zucchini Banana Bread is an easy, quick bread recipe that is perfect for summer baking. Moistened and sweetened with fruit and veggies – you can’t even tell the zucchini is there except for the wonderful moisture it provides! It’s the best way to use up fresh zucchini and over ripe bananas. Meal prep for a healthy breakfast or snack and it’s even freezer friendly so you can always have it on hand.

This is a hybrid of my two favorite breads; healthy banana bread and zucchini bread–  with very low oil! We even love zucchini banana combo in a muffin form.

Zucchini Banana Bread

Moist and Sweet Zucchini Banana Bread

Zucchini banana bread is a great idea in summer when bananas are ripening faster than you can eat them, and zucchini are in surplus. So far this year I’ve already baked banana muffinsalmond flour banana muffins, coconut flour banana bread – and now this zucchini banana bread… do we sense a theme?

Moistened and sweetened with mostly fruit and veggies, this banana bread is healthy, easy to make with white or whole wheat flour, and contains virtually no oil.

We love banana bread a lot! I’m not much into yeast but quick breads are easy. If you’ve spent much time at all on the site, you’ll probably have noticed that I’m a little obsessed; I have around 15 quick breads so far – including a spiced gingerbread loaf, healthy chocolate bread, pumpkin bread, and almond flour cinnamon bread!

That’s alongside a long list of banana bakes. I love the flavor of banana bread so much that as soon as I see banana start to become over ripe, I throw it in a freezer. When ready to bake, I thaw it on a counter for 30-60 minutes and mash (even if it’s still a tiny bit frozen).

Why This Healthy Banana Zucchini Bread Recipe Works?

  • Easy to make and bake: Simple quick bread recipe is made in one bowl with common baking staples you already have on hand in your pantry.
  • Healthy ingredients: Zucchini is high in fiber but low in calories and rich in vitamin B6. Bananas are high in potassium and add natural sweetness!
  • Versatile flours: This recipe has been tasted with three different flours – whole wheat, spelt and all purpose. While I love baking with whole wheat flour, I understand that sometimes all that is in the pantry (or that you can find at the store) is all purpose flour. If using all purpose flour, purchase unbleached if possible.
  • Less kitchen waste: No feeling bad about throwing out your brown spotty bananas, here! The more ripe your bananas, the sweeter they are in your baked goods. If your garden zucchini grew to baseball bat size (it happens), its perfect for using in zucchini bread – just discard the huge seeds first!
  • Meal prep friendly: As with most quick breads, this zucchini and banana bread is freezer friendly for 3 months!
Zucchini Banana Bread slices

Ingredients for Banana Zucchini Quick Bread

Detailed recipe card is below.

  • Bananas: Use very ripe bananas, just like in healthy banana pancakes. If making in summer, bananas ripen super fast in heat. Freeze, thaw on a counter in an hour, and voila.
  • Zucchini: We will need 2 cups shredded zucchini and not squeezed. Water will moisten the bread as it bakes.
  • Flour: I have tested this bread with both whole wheat and all-purpose flours. I think whole grain adds nice nutty touch to bread.  Though, if you want bakes that are even nuttier then definitely check out some of my almond flour recipes like this almond flour banana bread
  • Liquid sweetener: Maple syrup, agave, honey, etc. will work. Not dry sweetener like sugar though because it will offset batter consistency.
  • Egg and oil: Adds a little bit of moisture and act as a binder.
zucchini banana bread ingredients

How to Make Zucchini Banana Bread

  • Prep: Preheat oven to 350 degrees F and spray bottom and lower 1 inch of the pan to get a good rise. Grate zucchini and don’t squeeze.

There is not need to squeeze excess water out of zucchini for this quick bread! It will add additional moisture to the bread while it bakes.

  • Wet ingredients: Mash bananas. Then add egg, oil, maple syrup, vanilla and all spices and leavening agents and whisk well. Let sit 1 minute and whisk more.
  • Dry ingredients: Add flour and stir batter until well combined – do not overmix. It should be thick. Then fold in zucchini.
  • Bake: For 50-60 minutes or until toothpick inserted in the center comes out clean.

Tips for Best Zucchini and Banana Bread Results

  • Baking soda and powder: If they have lumps, break them with a back of a spoon first. If you see any in batter, let them sit for a minute and then whisk well to make sure they are dissolved.
  • Loaf pan: Glass and stoneware pans tend to retain heat more. Reduce oven by 25 degrees F. I prefer to bake in metal pans.
  • Crack: Crack down the middle is a good sign bread is baking properly.
  • Thick batter: Batter will and should be thick. Unsqueezed zucchini will release water and “dilute” it into very moist bread.

Do not over mix your banana zucchini bread batter! Over mixing results in a tougher bread or may cause it to bake unevenly.

  • Don’t overfill the pan: If it reaches the top and still needs to rise, bread will collapse.
  • Mini banana zucchini bread loaves: You can divide batter between 2-5 smaller pans, bake for 30 minutes and perform clean toothpick test.
  • Muffins: You could, but I have an excellent banana zucchini muffins recipe with chocolate chunks. Yum!
Zucchini Banana Bread in loaf pan on a counter

FAQs

Can bananas be used in healthy zucchini bread?

Yes and they should be used – that is why we combined them for this recipe. It is simply one of the best summertime quick bread combos.

Do you squeeze water of zucchini for bread?

For this zucchini and banana bread it is not recommended to squeeze the water out. The water from the zucchini will release while the bread bakes giving it moisture.

What can I substitute for zucchini in this quick bread?

Summer squash (look for a canary yellow one!) will shred similar to zucchini and could be used. Your bread will be a different color. I have not tested this summer squash bread version though!

What if my zucchini bread is dry?

Following this recipe exactly as it is written should result in a moist zucchini banana bread. If your bread is dry, you either accidentally squeezed water from zucchini or you may have baked your bread too long.

Is banana zucchini bread healthy?

Most recipes contain way too much refined sugar and oil. By adding banana, using maple syrup and opting for a whole grain flour (whole wheat or spelt) it is possible to make healthy banana zucchini bread!

What other additions could I add to this simple quick bread?

Some simple additions you could add would be chopped nuts (walnuts or pecans), mini chocolate chips, raisins, dried dates or cranberries or unsweetened coconut flakes. I have not tested the recipe this way, so I would start with adding only a 1/4 to 1/2 cup. Stir in gently to the batter before placing in pan to bake.

Serving Reccomendations

Quick breads like this healthy zucchini banana bread are great to eat just on their own but here are a few serving ideas:

Making Simple Quick Bread Recipe in Advance

Storing: If you are baking bread in summer, I highly recommend to refrigerate it in a container lined with double paper towel. It is moist without oil and can develop mold in warm conditions fast. During cooler months, Store covered on a counter for 3-4 days.

Freezing: 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.

Zucchini Banana Bread on a cooling rack

More Quick Bread and Muffin Recipes

You might also enjoy this compiled list of 10 healthy banana snacks, or to peruse through my full collection of quick bread and muffin recipes!

Zucchini Banana Bread

Zucchini Banana Bread {Low Sugar, Low Oil}

Zucchini banana bread is an easy, quick bread recipe that is perfect for summer baking. Moistened and sweetened with fruit and veggies – you can't even tell the zucchini is there except for the wonderful moisture it provides! It's the best way to use up fresh zucchini and over ripe bananas. Meal prep for a healthy breakfast or snack and it's even freezer friendly so you can always have it on hand!
5 from 9 votes
Print Save Rate
Course: Muffins and Quick Breads
Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 168kcal
Author: Olena Osipov

Ingredients

  • 2 cups grated zucchini not squeezed
  • 2 large very ripe bananas mashed (1 cup)
  • 1 egg large
  • 2 tbsp oil
  • 1/2 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 2 tsp baking powder aluminum free
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cups whole wheat spelt or 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 egg, oil, maple syrup, vanilla, cinnamon, baking powder, baking soda, salt and whisk until everything is dissolved well. Sometimes if baking soda and powder have lumps, it takes a minute to let them sit and then whisk again.
    Zucchini Banana Bread
  • Add flour and stir with spatula just until combined.
    Zucchini Banana Bread
  • Add zucchini and stir just combined.
    Zucchini Banana Bread
  • Pour batter into prepared loaf pan, level with spatula and bake for 50-60 minutes.
    Zucchini Banana Bread
  • Insert toothpick into the center of the bread and if it comes out clean remove bread from the oven. Let cool in a loaf pan for 10 minutes and then transfer onto the cooling rack to cool more.
    Zucchini Banana Bread
  • Cut with serrated knife into 12 slices and enjoy.
    Zucchini Banana Bread

Storing: If you are baking bread in summer, I highly recommend to refrigerate it in a container lined with double paper towel. It is moist without oil and can develop mold in warm conditions fast. During cooler months, Store covered on a counter for 3-4 days.

    Freezing: 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.

      Nutrition

      Serving: 1slice | Calories: 168kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 243mg | Potassium: 218mg | Fiber: 3g | Sugar: 15g | Vitamin A: 74IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      19 comments on “Zucchini Banana Bread

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      1. 5 stars
        This recipe was easy and delicious. The family loved it, wonderful for breakfast. I enjoy trying your recipes, Olena.

      2. Hi Olena,
        I am keen to try this recipe.
        I was wondering..,
        Could I use less sweetener? What could I substitute instead? As I’m thinking the liquid content of the sweetener is important so it’s not too dry? Would plain yoghurt work?
        Thanks so much 😁
        Elise

      3. 5 stars
        Beautiful quick bread! I only had sorghum syrup, so used it in place of maple or agave. It gives the bread a slightly sweet, earthiness that combines wonderfully with the cinnamon and spelt flour! The bread is moist and had the perfect rise! Delicious!

      4. 5 stars
        I just want to say I’m so happy I found this recipe, Olena! I was first drawn to it because of the whole grains, lack of refined sugar, and sneaky veggies for my toddler. You won me over when I didn’t have to squeeze the zucchini! I’ve made this bread plain, with blueberries, with chocolate chips, and even as muffins and am thrilled each time. Thank you for sharing!

      5. i made this yesterday, divided the batter between x 2 loaf pans so as to try and promote good rising and avoid spilling over the sides. Aside from the fact that i over cooked them, neither rose at all. loaves came out the same height as the batter level. i thought i did everything according to instructions. Didnt squeeze water out of zuchinni, only thing i can think of was bananas may have been too ripe, plus i also let them sit in fridge for 2 days.
        Did i screw it up on purpose?

        1. I think it has to do with your baking powder or soda. Did you forget one or the other by any chance of maybe your baking powder is expired…

      6. 5 stars
        I just made this with a few adaptions based on the comments and WOW it’s amazing and guilt free in my opinion! I added 3/4 cup pecans in the flour mix in stage, tripled the cinnamon and added a teaspoon of nutmeg as another commenter suggested, then I split my flour between whole wheat, white, and protein powder. Maybe a little overly complicated I know, but I wanted the health benefits of the whole wheat without the taste of full whole wheat. Here’s the amount I used if you don’t want to do the math:
        1 cup + 2 tbsp whole wheat flour
        3/4 cup + 1.5 tbsp white flour
        4.5 tbsp KOS vanilla plant protein.
        So basically it’s half whole wheat, 1/8 protein powder as the package of my protein powder suggests for substitutions, and the rest is white flour.
        I have a question about this recipe, though. I don’t quite understand how to store my leftovers? What exactly does “store in double paper towel lined container” mean? For some reason my mind went to damp paper towels to keep it moist. Do I just place dry paper towels in a tupperware and place the bread on top? Thanks in advance

        1. Hi Emily! Thanks for sharing your feedback and your variations on this bread. Just place dry paper towel in a container and the bread on top. Hope that helps!

      7. 5 stars
        Sorry. Forgot to rate your recipe! One Hundred stars!!

        BTW, I`ve been wondering.. will using a different baking vessel, im thinking either round cake pan or bundt mold for instance, work for these quick breads? If possible, what size you think would be best?
        Thanks again!

        1. I haven’t tried different baking vessels with this banana bread. From what I have read, you can substitute a loaf pan with a bundt mold. Hope that helps Susana!

        2. 5 stars
          This bread was so delish!! I made it with maple syrup and half white and wheat flour, and baked it in a clay Pampered Chef bread pan. It was so moist and every one loved it! I will definitely make this bread again! Thank you!!

      8. 5 stars
        Excellent!
        This bread is a joy to eat! Healthy, delicious and SO moist is hard to believe no liquid whatsoever went in besides the honey.
        I used runny peanut butter instead of the oil, tripled the amount of cinnamon, and added a little freshly grated nutmeg for an extra layer of flavor.
        Husband and 5 year old ate 3 slices each 🙂
        Thanks for another great recipe, Olena!
        Greetings from Amsterdam

        1. Thank you for sharing such a wonderful review, Susana. I am always so happy to hear that my recipe is a hit!

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