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.
Have made it twice, great recipe!
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!
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!