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.
It came out delicious ! Do you think if I replace the flour for oat flour would work ?
Unfortunately you can’t use oat flour, it does not gluten to help hold the bread together. You may want to try this almond flour banana bread (with almond flour), almond flour zucchini bread (with almond flour), or healthy oatmeal muffins (these have oat flour).
Thank you 😊
Your welcome!
Has anyone tried this with gluten free flour? I need to make it gluten free and wondering if it will taste as good.
Thanks!
The recipe has not been officially tests with gluten free flour, but feel free to try this almond flour zucchini bread or almond flour banana bread both naturally gluten free with almond flour.
Amazing recipe!!!! I love how healthy it is for my family. We have made a total of 5 loaves already. I use 2 bread pans instead of one because it bakes quicker and more evenly. My kiddos are watching and waiting by the oven door. Just wondering if you could use the same recipe but add some cocoa powder to it? Thanks.
So glad you love the bread and your family too! Adding cocoa powder to this recipe might upset the liquid to dry ratio, but would love for you to try healthy chocolate zucchini bread.
Can I omit the maple syrup/honey to make this baby friendly?
You need some type of liquid sweetener or it upsets the liquid to dry ratio. Let us know if you try something!
I tried this for the first time yesterday and love the texture. I did make some adjustments. I used GF one-to-one flour, substituted applesauce for half of the flour and reduced the sugar by about a 1/4. I also added walnuts and dried cranberries. Yummy!
Thanks for letting us know how you made it, glad it turned out great!
This turned out amazing!!! Wish I could leave a picture!!! Tastes amazing! Made it just as it called for with honey as sweetener! Will definitely be on my regular list!!!! Especially during harvest time when we get so much zucchini!!! Thank you for the amazing recipe!!!
So glad you love it, thanks for the rating and review!
When using frozen shredded zucchini do you still keep all of the liquid?
The recipe has not been tested with froze and thawed zucchini, you might want to remove some of the excess liquid that comes from freezing.
After making your Healthy Zucchini Bread and your Healthy Chocolate Zucchini Bread, my absolute favorite, I decided to try your Healthy Banana Zucchini Bread, which now comes in as my second favorite. I made this per your instructions but added both walnuts and raisins. On my second batch, I also added dark chocolate chips. It was as delicious as I knew it would be. Since my garden is doing so well, I know I’ll be making more. My freezer is going to be quite stocked to hold me through our long, cold winters. Your recipes are the best and unmatched. Im so happy to have found your site. Thank you.
Thank you for the kind words and so glad you love the breads and can make them year round!
I had a couple of bananas and some shredded zucchini in the freezer from summer and was looking for a healthier version of zucchini bread. Made this exactly as written except I upped the cinnamon a bit and added a handful of chopped walnuts. I used whole wheat pastry flour and honey as the sweetener. This bread is delicious… beautiful flavor, tender crumb, and just sweet enough. Thank you for sharing it.
So glad you enjoyed it and had a nice taste of summer during winter 🙂
Can I use more all baking powder instead of baking soda?
Baking is a science and any altering of ingredients might change the desired results. That being said – you might be able to use more baking powder, but the recipe has not been tested without baking soda and we can’t guarantee results.