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.
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.
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!
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.
- 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.
- 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.
- 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.
- Squeeze water out of the zucchini.
- Beat the wet ingredients together in a large bowl. Add the egg.
- 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.
- 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.
- Let cool completely, then DIG IN!
- 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.
Recommended Tools to Make this Recipe
- Loaf Pan. It comes in an 8 x 4-inch size also.
- Mixing Bowls. Great for prepping this no sugar zucchini banana bread.
- Hand Mixer. Makes it easy to mix the batter.
Frequently Asked Questions
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.
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.
Yes. While I haven’t tried it myself, I think zucchini banana bread muffins would be delicious!
Zucchini Banana Bread
- 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.
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