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, banana applesauce bread and healthy zucchini bread.
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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, 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.
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 Recipe Works?
- 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 recipe has been tested with three different flours: whole wheat flour, spelt flour and all-purpose flour.
- Less waste: No feeling bad about throwing out your brown spotty bananas!
Ingredients You Will Need
- 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 2 cups coarsely shredded zucchini and not squeezed. Yellow summer squash works too.
- Flour: I have tested this bread with both 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, 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. I have not tested with chia egg or flax egg but you could try.
How to Make Healthy 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 extract, cinnamon, baking powder, baking soda, salt.
Whisk well until no small lumps of leavening agents left. Let sit 1 minute and whisk more make sure it is all dissolved.
Dry ingredients: Add whole wheat flour and stir batter until well combined. Do not over mix your healthy banana zucchini bread batter! Over mixing results in a tougher bread or may cause it to bake unevenly.
Batter will and should be thick. Unsqueezed zucchini will release water and “dilute” it into very moist bread.
Then fold in zucchini and give a few more gentle stirs just enough to incorporate.
Bake: For 50-60 minutes or until toothpick inserted in the center comes out clean.
Expert Tips and FAQs
- 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.
- Do not squeeze zucchini: The water from the zucchini will release while the bread bakes giving it moisture.
No. Zucchini skin is very soft and once baked becomes very tender. So, no need to peel it and discard valuable nutrients.
If you are out of bananas or short on, substitute with applesauce or pumpkin puree. Any mashed soft fruit should work.
Add up to 1/2 cup of things like chopped nuts like walnuts or pecans, mini chocolate chips, raisins, dried dates or cranberries or unsweetened coconut flakes. Stir in gently to the batter before placing in pan to bake.
Making It 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. I usually place it in a container with a lid and leave it a bit open for air circulation.
Freezing: Past day 4, I recommend to freeze the bread. Place in Ziploc bag and freeze for up to 3 months. Thaw on a counter for a few hours.
More Zucchini Recipes to Try
- Almond flour zucchini bread
- Healthy chocolate zucchini bread
- Healthy lemon zucchini bread
- Carrot zucchini muffins
- Lemon zucchini bread
More Banana Recipes to Try
- Pumpkin banana bread
- Greek yogurt banana bread
- Coconut flour banana bread
- Oat flour banana bread recipe
- Protein banana bread
- Almond flour banana bread
- Cottage cheese banana bread
You might also enjoy to peruse through my full collection of quick bread recipes!
Healthy Zucchini Banana Bread
Ingredients
- 2 cups coarsely grated zucchini not squeezed
- 2 large very ripe bananas mashed (1 cup)
- 1 large egg
- 2 tbsp any mild tasting oil I use avocado oil
- 1/2 cup maple syrup or honey
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 1/4 cups whole wheat flour, spelt flour 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 extract, 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.
- Add flour and stir with spatula just until combined. Add zucchini and stir gently until well mixed. 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
- 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.
- Do not squeeze zucchini: The water from the zucchini will release while the bread bakes giving it moisture. Also no need to peel it.
This recipe was easy and delicious. The family loved it, wonderful for breakfast. I enjoy trying your recipes, Olena.
That’s so great! It sounds like you have a new favorite, Joanne!
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
Correct. Yogurt would work but liquid ratio has to be as the original recipe.
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!
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!
I’m so glad you enjoyed it! Thank you for the wonderful review!
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?
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…
This was amazing. I want to make some today, but all out of zucchini. Such a bummer.
I love this recipe! Always looking for delishes healthy alternatives. Just the right amount of sweetness! I added blueberries and chopped pecans.
Love those additions, thanks for sharing!
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
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!
Delicious!!!
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!
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!
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!!
I am thrilled to read this Jean!
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
Thank you for sharing such a wonderful review, Susana. I am always so happy to hear that my recipe is a hit!