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.
I just made it and tried a slice and it was perfect! I added 1/2 c nuts (pecans) and used 2 eggs since mine were small. I also couldn’t find my shredder so used my cutter to cut tiny zuccini cubes and it still came out perfectly
Glad you loved this bread and what a creative way to process zucchini.
I love making breads! One of my favorites is hobo bread. But I got to tell you, this is right up there with it! I love it! Thank you for this wonderful recipe!
So nice of you to say, so happy you loved it! Thank you for the rating!
This is one of my favorite recipes!! I add choc chips and blueberries and do them as muffins (less time in oven). I put in 2 cups of all-purpose flour OR 1.5 cups of whole wheat otherwise too dry!
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.
With all of the breads I’ve made in the past never had one come out so soggy, way to moist. Also, not much flavor.
My husband didn’t like it either, he did put butter on it, then he said it had flavor….
It was gonna be foor a church function. Had to figure something out, last minute.
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.
Mine came out tasting soapy, any idea why?? I used exactly the right measures with plain flour.
Soapy…hmmm…I never had that issue with zucchini baked stuff. Is it too wet you mean?
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.