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.
By far, this is the best zucchini banana bread I’ve ever made. I reduced the honey to 1/3 cup & added 1/3 chocolate chips & a half cup chopped walnuts. I baked the bread using my convection oven setting at 350 degrees for 55 minutes. Brava! 👏
I love hearing how you made this your own, Berni! Thank you for the rating!
I would like to try this recipe, but can’t find the ingredient amounts in your post. How many cups of zucchini, flour, etc?
There is full recipe card at the bottom of the post. If you can’t find it, use Jump to Recipe button at the top.
Wonderful! Perfectly moist with a bit of chewiness. Love that I didn’t have to wring out the zucchini, such a time saver. Did 1/4c maple syrup and 1/4 cup apple sauce then added a handful of mini chocolate chips. It was just sweet enough- some zucchini bread recipes are just way too sweet! This one’s definitely a keeper! I’m going to try your lemon zucchini bread next! Thank you
Sounds delicious, Jessica! I love hearing how you made this your own! Thank you for the rating!
Delicious. Cooked a bit faster, in just under a hour for me. I added 1/4 of ground flax seeds I place of 1/4 of the flour.
Can you use almond flour instead of wheat?
Unfortunately not. I do have almond flour banana bread recipe or almond flour zucchini bread recipe though. Hope this helps.
Can I use applesauce to replace the oil or part of the maple syrup.
I wouldn’t skip the oil because bread would be gummy. Possibly the part of maple syrup – yes.
I’ve made this several times and the kids and I love it! Its heathy and delicious. It also works to add some grated carrot (sometimes I can’t help myself with adding extra veggies). I’ve also done it as mini muffins to freeze and pop in the lunchboxes. So good! Thanks!
Amazing! Yes, extra carrots is such a good idea! Love it!
Very very please with how this turned out! I was a bit worried there when I was mixing in the flour because it was so incredibly thick so I panicked and drizzled a bit more oil on it. But it turned out very moist and not too sweet!!
This recipe is one of my favorites and I make it every summer with my fresh zucchini. I was looking for a Healthy Apple Banana Zucchini bread recipe, so I made two loaves two different ways.
1) For a Healthy Apple Zucchini recipe, I used your Healthy Zucchini Bread recipe and added one cubed apple, along with 1/3 cup raisins and 1/2 cup walnuts. I baked for about 70 minutes, but that could be my 40 year old stove.
2) For a Healthy Banana Apple Zucchini Bread recipe, I used your Healthy Banana Zucchini Bread recipe and added one cubed apple, along with 1/3 cup raisins and 1/2 cup walnuts. I baked this one for about 75 minutes. In both, I used honey in lieu of maple syrup.
These two will be added to my yearly stash of your various zucchini breads for the freezer for fall and winter. My husband said these were the best yet and we both love them all. Yours are the best and unmatched by anyone else. Thank you Olena!
I’m so happy to hear you’re enjoying my recipe so much, Jodi! Apple bananas zucchini bread sounds amazing. Where do I find the time to test all of these recipes?! I want to make them all! Look out for a brand new zucchini bread recipe that’s coming out very soon, you will love it!
Excellent Recipe! Used white flour because it’s what I had on hand, added mini chocolate chips, and baked it in a 12 cup muffin tin for about 24 minutes. They came out perfect! Can’t wait to make another batch.