This Healthy Zucchini Banana Bread is soft, moist and perfectly sweet, made with ripe bananas, fresh zucchini and wholesome ingredients. Enjoy as an easy breakfast or nutritious snack!
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If you have ripe bananas sitting on the counter and an abundance of fresh zucchini, this Healthy Zucchini Banana Bread recipe is the perfect way to put both to good use! It’s soft, moist and perfectly sweet with warm hints of cinnamon and nutmeg in every bite. It makes the BEST easy breakfast, afternoon snack or healthier treat the whole family will love.
I love combining banana and zucchini in quick breads because they both add so much natural moisture. The ripe banana also adds sweetness and flavor, which means we can use less added sugar while still ending up with a delicious loaf that actually tastes like a treat. Your kids will love this!
Why You’ll Love This
Soft and moist – between the mashed banana, freshly grated zucchini and avocado oil, this bread stays incredibly tender without needing a ton of oil or butter.
Made healthier – whole wheat pastry flour adds whole grains and fiber, while ripe banana provides natural sweetness so we don’t need as much added sugar.
Great way to use zucchini – if your garden is overflowing with zucchini (or you grabbed a few too many at the farmers market!), this is an easy and delicious way to use it.
Perfect for meal prep – make a loaf over the weekend and enjoy slices for breakfast or snacks throughout the week. This bread is freezer-friendly too!
Ingredients You’ll Need
flours – combining all-purpose flour with whole wheat pastry flour gives you the perfect balance between wholesome and fluffy.
baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
ripe banana – the riper and more spotted your bananas are, the sweeter and more flavorful your bread will be.
zucchini – lightly squeeze out the excess water, but don’t completely wring the zucchini dry, you want to retain some of that moisture for a soft, tender loaf.
large eggs – these provide structure and help create a tender crumb.
cane sugar – I like using cane sugar in this bread because it gives a lighter texture than relying solely on a liquid sweetener such as maple syrup or honey.
avocado oil – keeps the bread moist and tender without using butter. Avocado oil has a neutral flavor, which makes it great for baking. You could also use olive oil or melted coconut oil.
milk – two tablespoons add just enough additional moisture to the batter. I typically use almond milk, but any milk will work.
vanilla extract – adds delicious warmth and brings out the natural sweetness of the banana.
cinnamon + nutmeg – warm spices pair perfectly with the banana and zucchini. The cinnamon is more prominent while just a touch of nutmeg adds extra warmth.
fresh lemon juice – just a tablespoon brightens the flavors and provides acidity that works with the baking soda to help the loaf rise.
salt – an important ingredient in baking that balances the sweetness and enhances all the other flavors.
How to Make Healthy Zucchini Banana Bread
Prepare your oven and pan. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides so the bread is easy to lift out after baking.
Mix the dry ingredients. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
Combine the wet ingredients. In a large bowl, whisk the eggs and cane sugar together for about 30 to 60 seconds, until well combined and slightly lighter in color. Add the mashed banana, avocado oil, milk, vanilla extract and lemon juice, whisking until smooth.
Add the zucchini. Gently fold the grated zucchini into the wet ingredients. The zucchini should be lightly squeezed to remove excess liquid, but don’t wring it completely dry.
Combine wet and dry ingredients. Add the flour mixture to the wet ingredients and gently fold everything together with a spatula. Mix only until you no longer see streaks of flour. A few small lumps are perfectly fine!
Transfer to the loaf pan. Pour batter into your prepared pan and use a spatula to spread it evenly and smooth the top.
Bake. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking around the 50-minute mark. If the top begins browning before the center is finished, loosely cover the loaf with aluminum foil.
Cool before slicing. Let the bread cool in the pan for about 10 to 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack and let cool for at least 30 minutes before slicing.
Tips for the Best Healthy Zucchini Banana Bread
Use very overripe bananas – those spotty brown bananas you might otherwise throw away are perfect! As bananas ripen, they become sweeter and softer, giving the bread better flavor and extra moisture.
Measure the mashed banana – banana sizes vary quite a bit, so measuring out the full ¾ cup is more reliable than simply calling for a certain number of bananas.
Don’t peel the zucchini – there’s no need! The skin is tender and softens right into the bread while baking. It also adds those pretty little green flecks throughout the loaf.
Lightly squeeze the zucchini – this is important. Zucchini contains a lot of water, but squeezing out too much can leave your bread dry. Grate the zucchini using a box grater and gently squeeze with a clean towel or paper towels to remove the excess moisture without completely drying it out.
Don’t overmix the batter – once the flour goes in, gently fold everything together just until combined. Overmixing develops more gluten and can make quick breads dense.
Don’t overbake – start checking the loaf around 50 minutes. A toothpick should come out clean or with a few moist crumbs, not wet batter.
Let it cool before cutting – I know it’s tempting to cut right into warm banana bread, but giving it at least 30 minutes to cool allows the crumb to finish setting and makes for much cleaner slices.
Frequently Asked Questions
Traditional zucchini and banana bread recipes can contain quite a bit of refined flour, sugar and oil or butter. This recipe lightens things up without sacrificing that moist, tender texture we all want in a good quick bread.
We’re using whole wheat pastry flour for extra whole grains and fiber, naturally sweet banana so less added sugar is needed, fresh zucchini for extra nutrients and moisture, and just ¼ cup avocado oil for the entire loaf. It’s still sweet and satisfying, but made with simple, wholesome ingredients you can feel good about serving your family.
Yes! Frozen shredded zucchini can work, but thaw it completely first and drain off the excess liquid. Since frozen zucchini tends to release more water than fresh zucchini, gently squeeze it before measuring and adding it to the batter.
Absolutely. Let frozen bananas thaw completely and drain off any large amount of excess liquid before mashing and measuring them. You’ll need ¾ cup mashed banana.
I haven’t tested this exact recipe with gluten-free flour, but a quality 1-to-1 gluten-free baking flour can replace the flours. I wouldn’t recommend substituting almond or coconut flour one-for-one because they behave very differently in baking.
No. Leave the skin right on! It’s soft enough that it practically disappears into the bread while baking.
This can happen if your zucchini released too much water, you used more banana than called for, the loaf was underbaked or the bread was sliced while still very hot. Make sure to measure the banana and zucchini carefully, gently remove excess water from the zucchini and bake until the center is completely set.
The most common culprit is overmixing. Once you add the flour, gently fold the batter only until the ingredients are combined. Using too much flour or completely squeezing the zucchini dry can also affect the texture.
Definitely! Fold ½ to ¾ cup chocolate chips or about ½ cup chopped walnuts or pecans into the batter right before transferring it to the loaf pan.
Prepping and Storage
To Make Ahead: Zucchini banana bread is a great recipe to make a day in advance because the loaf stays wonderfully moist. Let it cool completely before wrapping or storing.
To Store: Keep the bread in an airtight container at room temperature for about 2-3 days. For longer storage, store in the refrigerator for up to 5 to 7 days. You can store the loaf whole or pre-slice it for easy grab-and-go breakfasts.
To Freeze: Allow the loaf to cool completely, then wrap the loaf or individual slices tightly with plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Freezing individual slices makes it much easier to pull out exactly what you need.
To Thaw: Let a slice thaw overnight in the refrigerator or for an hour or so at room temperature. You can also gently warm individual slices in the microwave or toaster oven.
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Hope you all enjoy this Healthy Zucchini Banana Bread! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Healthy Zucchini Banana Bread
Ingredients
Instructions
Nutrition