Healthy Zucchini Banana Bread - iFoodReal.com (original) (raw)

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!

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.

1. Mash bananas: In a large bowl, add bananas and mash with a fork. Doesn’t have to be perfect, small chunks are fine.
2. 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.
3. 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.
4. Add dry ingredients: Add flour and stir just until batter is formed. Do not over mix because your loaf will turn out tough.
5. 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!
6. 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!

• ▢ 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

Cook ModePrevent your screen from going dark

• 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.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

• 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.

Serving: 1slice, Calories: 157kcal, Carbohydrates: 25g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 16mg, Sodium: 184mg, Fiber: 2g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!