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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 no sugar 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, Chocolate Zucchini Bread?).

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. Ah, Cream Cheese Banana Bread, final answer!).

Just kidding. It’s this easy zucchini banana bread (at least for today).

This zucchini banana bread recipe is supremely moist, incredibly easy, and packed with delicious natural sweetness!

A loaf of moist Zucchini Banana Bread

5 Star Review

“This was a HIT in our house! The loaf itself is super moist. SO SO GOOD!”

— Claire —

How to Make Zucchini Banana Bread

This healthy zucchini banana bread is a spinoff of my tried-and-true Healthy Zucchini Muffins with Chocolate Chips, 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

The Ingredients

  • Banana. The workhorse of healthy quick bread recipes. It’s naturally sweet and gives the bread moisture, meaning that baked recipes that call for banana can use less sugar and less oil and still taste fabulous.

How Do You Store Bananas for Zucchini Bread?

If you have bananas on hand that you know you want to save for zucchini banana bread, leave them on the counter until they are ripe. You can also peel ripe bananas and store them in the freezer for future loaves of zucchini bread.

  • Zucchini. Another secret to this moist zucchini banana bread. Also, such much virtuous green! This is justification for extra slices.
  • White Whole Wheat Flour. This healthy bread is 100% whole grain (hooray for extra fiber and protein), 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. Warm, cozy, and a delicious way to naturally sweeten the bread. Maple syrup also works well.
  • Coconut Sugar. A more natural way to sweeten the bread. Coconut sugar is widely available in most grocery stores and online here.

Substitution Tip

You can also use light or dark brown sugar if you prefer.

  • Spices. Cinnamon and nutmeg give the bread warmth and 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.

Zucchini Bread Mix-Ins

  • Zucchini Banana Bread Chocolate Chip. 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.
  • Blueberry Zucchini Bread. Try my Blueberry Zucchini Bread recipe instead.

The Directions

  1. Squeeze water out of the zucchini.
  2. Beat the wet ingredients together in a large bowl. Add the egg.
A bowl of shredded vegetables and batter
  1. Mix in the spices, baking soda, baking powder, and salt. Sprinkle the flour over the batter, then mix on low speed. Fold in the zucchini and any mix-ins.
  2. Transfer the batter to a loaf pan lined with parchment paper and greased with cooking spray, then bake at 350 degrees F for 50 to 60 minutes.
  3. Let cool completely, then DIG IN!

Dietary Note

  • 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 with Chocolate Chips, 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.
A loaf of easy zucchini banana bread

Storage Tips

  • To Store. Store leftover bread in an airtight storage container at room temperature for up to 1 week. 
  • To Freeze. Freeze bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

Meal Prep Tip

I love to wrap individual slices in plastic wrap and freeze them for quick, healthy breakfasts on demand.

What to Serve with Zucchini Banana Bread

A sliced loaf of healthy zucchini banana bread

Frequently Asked Questions

Do You Leave Skin on Zucchini for Bread?

Yes, the skin can stay on the zucchini for this bread recipe.

For those wondering about the seeds, you do not remove the zucchini seeds when making bread (for this recipe). Since we’re using small, grated zucchini, the seeds shouldn’t be an issue.

Why is My Zucchini Bread too Moist?

If your zucchini bread is too moist, it’s likely because your zucchini still had too much water in it. Make sure you really squeeze out the excess liquid in Step 2 to avoid soggy bread.

Can I Turn this Recipe into Muffins?

Yes. While I haven’t tried it myself, I think zucchini banana bread muffins would be delicious!

Zucchini Banana Bread

4.55 from 51 votes
The BEST healthy Zucchini Banana Bread. Super easy, moist, and lightly spiced with cinnamon. Made from wholesome ingredients and so delicious!

Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 30 minutes

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 9×5-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 toothpick or 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 aluminum 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!



  • TO STORE: Store leftover bread in an airtight storage container at room temperature for up to 1 week. 
  • TO FREEZE: Freeze bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 
  • Adapted from my Healthy Zucchini Muffins with Chocolate Chips.


Serving: 1slice (of 10), without mix-insCalories: 212kcalCarbohydrates: 36gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgPotassium: 212mgFiber: 3gSugar: 15gVitamin A: 112IUVitamin C: 6mgCalcium: 39mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.55 from 51 votes (20 ratings without comment)

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  1. Great recipe. I didn’t have any honey so used Smucker’s Strawberry Jam. Worked well. Used almond butter instead of oil. Worked well. Added 2ounces coarsely chopped almonds. Baked as 8 mini loaves. Bake time 20 minutes5 stars

  2. I made some modifications, but this recipe was so good. First, I switched the eggs for two flax eggs, used home-ground wheat flour for only one of the cups of flour and white for the other, omitted the sugar, used canola oil in place of coconut oil since I only have unrefined and didn’t want the coconut taste, totally didn’t notice there was supposed to be baking powder (I only noticed baking soda in the recipe… oops), and added in some mini dairy-free chocolate chips. Rather than doing one loaf, I put the batter into four small loaf pans, and baked for 25 minutes. It all still worked out perfectly. I will definitely be making this recipe again5 stars

  3. Amazing in every way! This came out perfectly…moist but not chewy, perfectly colored, delicious taste. I haven’t made a loaf this good in a while! I used 1 1/2 cups whole wheat flour and then 1/2 cup all purpose. Thanks for this recipe, I’ll definitely be making it again!5 stars

    1. Hi Kat! this recipe is a spinoff of my healthy zucchini muffins! Check it out!

    1. Hi Andrea! I haven’t tried using almond flour in this recipe but I do have an almond flour banana bread: If you decide to experiment with it too, I’d love to hear how it goes!

  4. I had saved this recipe because it uses zucchini, banana, and whole wheat flour. I made it last night with substitutions. I used a mixture of canola and butter, brown sugar, and I didn’t squeeze the zucchini. I added 2 tsp of instant coffee heated in hot water. The flour had also been processed with dried orange zest but that was just a wonderful extra for flavour. So, I really simplified it if you don’t count the orange zest — and if it had been fresh zest I would have used it as is. Another time I might just use the ginger syrup I make in place of the honey except that I love what happens when brown sugar is used. It is so incredibly delicious that because I have more zucchini from my garden I am going to make another one. I simply could not believe how good it was, so thank you thank you. This is one of the very best recipes I have ever found on the internet, and I do plan to look over your entire site. I live on Salt Spring Island, British Columbia.5 stars

  5. I made this bread exactly as recipe specified. Baked for an hour, checked for clean knife, nope, still doughy. Baked for 20 minutes more, still doughy. Baked for 2 hours and 10 hours……..still not cooked thoroughly. MIddle of loaf settled below edges by an inch. I put it back in the oven, still trying to get it cooked through. I have a new oven thermometer and watched to be sure the oven stayed at a consistent 350 degrees. I spend far too much money on these recipes to throw away finished (rather unfinished) product.1 star

    1. I’m sorry to hear you had trouble with the recipe, Diane. Did you check the internal temperature of the bread? The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  6. I think it would be helpful to include gram measurements, especially for zucchini recipes. I believe i had too much zucchini as mine turned out more borderline gummy and did not look like the photo lol.

    1. Hi Sharon! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link:

  7. Loved it! To use what I had on hand, a few substitutions were made: I added pumpkin seeds instead of nuts/chocolate, and would definitely recommend this! I was out of WW flour, so I added 1 1/2 c unbleached flour, 1/2 c oatmeal (ground in food processor), 2 TBSP flax meal. So good!!!5 stars

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