Quick bread commitment issues? It’s time for Zucchini Banana Bread! This hybrid of two breakfast greats combines the best qualities of both breads into a single super loaf. Can’t decide what to bake next? Step right up.

A loaf of moist zucchini banana bread with slices cut

If you ask me to name my favorite anything—be it a favorite quick bread, muffin, healthy breakfast, or even day of the week—I’m not going to be able to answer without naming off at least three different options. I’ll probably text you later with my fourth and fifth.

Making the category more specific won’t help either. I can’t even commit to a favorite individual zucchini bread recipe (Vegan Zucchini Bread? Chocolate Zucchini Muffins baked in loaf form?), let alone to zucchini bread at large.

And let’s not pretend I can play favorites with banana bread. (Paleo Banana Bread! No, classic Healthy Banana Bread! Or Oatmeal Banana Bread! Wait, Pumpkin Banana Bread, final answer!).

Just kidding. It’s Zucchini Banana Bread.

At least for today!

A loaf of Zucchini Banana Bread

The beauty of breakfast time, snack time, and I’m-kind-of-bored-right-now-and-this-bread-tastes-might-fine time is that it happens every day. We have many opportunities to enjoy tasty slices of healthy bread recipes. This Zucchini Banana Bread recipe absolutely deserves its turn.

About This Zucchini Banana Bread Recipe

This Zucchini Banana Bread is a spinoff of my tried-and-true Healthy Zucchini Muffins, which dozens of you have made with glowing reviews!

I made a few modifications to the recipe to adapt it to loaf form, but the core ingredients are the same.

Ripe bananas and zucchini

  • Banana. The workhouse of healthy quick bread recipes. It’s naturally sweet and moist, meaning that baked recipes that call for banana can use less sugar and less oil and still taste fabulous.
  • Zucchini. Another quick bread mega-moist maker. Also, such much virtuous green! This is justification for extra slices.

A bowl of zucchini banana bread batter, made with fresh zucchini

  • White Whole Wheat Flour. This healthy bread is 100% whole grain, but thanks to mild-tasting white whole wheat flour (which is milled from a lighter variety of wheat), you’ll never suspect its virtue.
  • Honey or Pure Maple Syrup + A Touch of Coconut Sugar. A more natural way to sweeten the bread. Coconut sugar is widely available in most grocery stores and online here. You can also use light or dark brown sugar if you prefer.
  • Spices. Cinnamon and nutmeg give the Zucchini Banana Bread coziness.
  • Coconut Oil. Just 1/4 cup is all you need. The banana and zucchini do the rest of the work to make this bread moist and tender.

A loaf of Zucchini Banana Bread

Zucchini Banana Bread Recipe Modifications & Dietary Swaps

A few ways you can tweak this Zucchini Banana Bread to suit your needs:

  • Zucchini Banana Bread, Vegan: Use maple syrup instead of honey, and replace the eggs with flax eggs (not yet tested, but I do think this would work).
  • Paleo Zucchini Banana Bread: Make my Paleo Zucchini Bread, which is made with coconut flour.
  • Gluten Free Zucchini Banana Bread: Make the Paleo Zucchini Bread (linked above) or replace the white whole wheat flour in this recipe with a 1:1 all purpose baking blend like this one.
  • Chocolate Chip Zucchini Banana Bread: Add 1/2 cup regular chocolate chips or 1/3 cup mini chocolate chips.
  • Zucchini Banana Nut Bread: Add 1/2 cup chopped, toasted walnuts or pecans.

A sliced loaf of Zucchini Banana Bread

Recommended Tools to Make Zucchini Banana Bread

A loaf of moist zucchini banana bread with slices cut
Print Review
4.89 from 17 votes

Zucchini Banana Bread

The BEST healthy Zucchini Banana Bread. Super easy, moist, and lightly spiced with cinnamon. Made from wholesome ingredients and so delicious!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 10 slices (1 loaf)


  • 2 cups shredded, unpeeled zucchini - about 2 small zucchini
  • 1 cup mashed ripe banana - about 2 medium bananas
  • 1/3 cup honey or pure maple syrup
  • 1/4 cup coconut sugar - or light or dark brown sugar
  • 1/4 cup coconut oil - melted and cooled to room temperature (or use very light olive oil or canola oil)
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs - at room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder - I recommend aluminum free
  • 1/2 teaspoon kosher salt
  • 2 cups white whole wheat flour
  • 1/3 cup chopped toasted nuts, such as pecans or walnuts, or chocolate chips - optional


  • Preheat the oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan with nonstick spray. Line with parchment paper so that the paper overhangs two sides like handles, then lightly grease again.
  • Thoroughly squeeze the shredded zucchini with a paper towel to remove as much excess water as possible. Repeat as needed.
  • In the bowl of a standing mixer or a large mixing bowl, beat the mashed banana with the honey, coconut sugar, coconut oil, and vanilla extract until smooth. (You can also use a whisk and some elbow grease and mix the batter by hand.) Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then mix again until smoothly combined. If the coconut oil does resolidify, microwave the bowl in 10-second bursts, just until the coconut oil reliquifies.
  • Sprinkle the cinnamon, nutmeg, baking soda, baking powder, and salt over the top of the batter. Mix to combine. Sprinkle the flour evenly over the top, then mix on very low speed, just until the flour disappears. By hand, fold in the zucchini and the nuts or chocolate chips (if using), stopping as soon as it's mostly evenly blended. Do not overmix. The batter will be thick.
  • Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a thin, sharp knife such as a paring knife inserted in the center comes out clean two tests in a row. (You want to test for a clean knife more than once, as moist quick breads can be tricky to tell; if in doubt, take the bread's temperature on an instant-read thermometer. It's done when it reaches 195 degrees F.). I like to check the bread at the 30-minute mark and tent it with foil if the bread is browning too quickly at the corners, then continue baking as directed.
  • Once the bread is baked, place the pan on a wire rack and let cool for 15 minutes. Lift the bread from the pan using the parchment paper, and place the loaf on the rack to finish cooling completely. Slice and enjoy!


  • Store leftover bread at room temperature according to my guide to store muffins and quick breads, or wrap and freeze for up to 2 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm). I love to wrap and freeze individual slices for quick, healthy breakfasts on demand.
  • Adapted from my Healthy Zucchini Muffins.


Serving: 1slice, of 10, Calories: 219kcal, Carbohydrates: 37g, Protein: 5g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 33mg, Sodium: 196mg, Potassium: 273mg, Fiber: 4g, Sugar: 16g, Vitamin A: 155IU, Vitamin C: 10.6mg, Calcium: 41mg, Iron: 1mg
Course: Breakfast
Cuisine: American
All text and images ©Erin Clarke / Well Plated
DID YOU TRY THIS RECIPE?I want to see! Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!