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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!

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Recipe Rating


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  1. This recipe is exactly what I am looking for! Is it possible to tweak this Zucchini Banana Healthy Bread into a muffin, or even mini muffin, version? Please help! Thank you!

  2. This recipe sounds perfect for all the zucchini I just bought at the farmer’s market! :D

  3. Can I add and extra cup of zucchini (for health and moistness)
    Or would that ruin the texture? I like banana bread Very moist 5 stars

    1. Hi Elly! I haven’t tried using that much zucchini in the recipe, but it would be a big change and the recipe may not come out. I recommend sticking to the amount called for.

      1. This recipe was great! I made it with just the honey and no sugar and it turned out deliciously. The bananas give some sweetness and I also added about a quarter cup of raisins. The kids couldn’t get enough of it!5 stars

  4. Made these tonight! Great recipe–subbed avocado oil for coconut oil since that was all I had at home and it still worked perfectly. Covered the pan with foil after 30 minutes and then took the bread out of the oven 20 minutes after. It came out perfectly moist and delicious! Thanks :) 5 stars

      1. I don’t know what I did wrong but it would back in the middle and then all the sudden it just collapsed after. acking for almost 2 hours.

        Too much zucchini? Not enough baking powder?

        1. Hi Lindsay! I’m sorry to hear that you had trouble with this bread, and it’s so hard to say what might’ve happened without being in the kitchen with you. It sounds like it might’ve been a mismeasurement of the baking powder/soda or overmixing. I hope you were still able to enjoy it!

  5. Loved it! Super moist! Amazing flavor. I think honey as the sweetener Is perfect. Sprinkled pecans on top, so I had to take it out before the inside was totally set because even with a cover they we’re burning. But when it cooled it was just fine. More interesting than plain banana or zucchini bread. A keeper!!!5 stars

  6. Hi Erin! This was a definite winner for me! My sister loved it too! I used maple syrup and it worked out perfectly. Just had two pieces with my coffee…sorry not sorry! Worth it!

    I will definitely be making it again! Thank you!

  7. Can I use regular unbleached all purpose flour as I don’t have any whole grain flour ..I can’t wait to try this!!

  8. Hi Erin,

    Thanks for all your recipes! I was wondering if I would be able to not use the coconut sugar and use an extra banana instead? I want to make this for my toddler and don’t want her to have any sugar yet. 

    Thank you!!

    1. Hi CC, I haven’t experimented with that, so I can’t say for certain if it would work. If you decide to give it a try, I’d love to hear how it goes.

  9. I’m traveling in Australia and there is banana bread EVERYWHERE! I wanted to make something more healthy and saw your recipe and decided to try it. I had to sub out a few of the ingredients as I couldn’t find them here but it didn’t matter. The bread is FANTASTIC! I say better than any bread I’ve had in country. Thank you for sharing this recipe! :)5 stars

  10. This was a great base recipe. I love seeing recipes that call for under 1 cup of sugar. I used 1/2 cup turbinado sugar instead of the honey and coconut sugar. I also used 1/2 cup wheat flour and 1.5 cups cake flour. I upped the salt, powder, and soda to 1 teaspoon. Also, cardamom. Ha. Anyway, even with my changes, it was a solid recipe. Thanks for sharing.5 stars

  11. Love love love this recipe!
    My 5 year old son who “doesn’t eat green things” loves it too – he even helps me make it so he KNOWS there is zucchini in it – but it is so delicious he doesn’t care! 5 stars

  12. I’ve made this a couple times now, started bringing it to the office to share.   They collected left over bananas for a week for me to make them more over the weekend.  Def 5 stars!  Love this recipe 5 stars

    1. I’m so happy to hear that this recipe was a hit, Andi! Thank you for taking the time to share this kind review!

  13. Hi Erin,

    I’d like to make this recipe but was hoping to use coconut flour instead but didn’t know what the amount should be. I know you have a paleo version of this but I quite like the quantities of this one.


    1. Hi Nancy! This recipe won’t work with coconut flour; wheat and coconut flour behave totally differently, which is why the quantities are so different (coconut flour is VERY dry). My Paleo Zucchini Bread does use coconut flour and is designed to work in the right ratios, so that’s definitely the one to make if you want to use it!

    1. Hi Joe, I’m so happy you enjoyed this recipe! I’m sorry for any inconvenience that the ads caused you. In the future, you can always click the “Jump to Recipe” button at the top of the page, and it will take you directly there. I hope this helps!

  14. For whatever reason my bread came out chewy and didnt cook all the way through after 3 hours in the oven. Any thoughts as to why?5 stars

    1. Hi Tyshan! I’m sorry to hear that you had trouble with this bread, and it’s so hard to say what might’ve happened without being in the kitchen with you. Did you make any adaptations to the recipe? If this happens again, you could try covering the bread with aluminum foil and continuing to let it bake longer.

  15. I have tried so many banana/zucchini breads some vegan, others not. I prefer vegan recipes myself.  My kids do not like the vegan type so I thought I would try this one. Perfect! I had one medium zucchini and 3 small bananas. I also forgot the nutmeg so I will add next time because it will just be the finishing touch it needs. I love that this recipe doesn’t use sugar, in this case I used pure maple syrup and added both chocolate chips and chopped walnuts. It’s hard pleasing the kiddos with healthier versions because they know all my tricks and know when one tiny thing is askew. 5 stars

    1. Hi Melissa! I’ve never tried the recipe this way, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  16. This is a great recipe. Made it today exactly as written except that I subbed the whole wheat flour for King Arthur Gluten Free Measure for Measure flour. The baking time was 15 minutes longer than recommended but the bread did not dry out and it turned out really moist. Thank you so much!5 stars

  17. It’s a recipe keeper. The best zucchini banana bread I’ve ever made for my kid. The only thing I changed is ground the nuts and I did not put the coconut sugar.  The sweetness from the  overtopped bananas  and maple syrup was enough to sweet for a 2 years old. Will make it again.5 stars

  18. Tried this recipe as I had some left over zucchini and ripe banana and used both walnuts and chocolate chips as add one. It was delicious! Still moist two day’s later!5 stars

    1. I’m so excited to hear how much you enjoyed this. Thanks for sharing this wonderful review!!

  19. I made this today, subbing 1/2 cup bulgarian culture buttermilk for the two eggs. I also used more add-ins than suggested (1/2 cup walnuts, and additional 1/2 cup chopped bitter-sweet chocolate) The result was a moist, delicious bread loved by all who ate it. 5 stars

  20. Made this bread today and it was so tasty. Didnt know if i wuld like it cos am not a fan of zucchini but am impressed. Wil make it again. Thanks5 stars

  21. Followed directions exactly and loaf turned out dense with not much flavor.  Seems as though the recipe does not have enough baking powder or soda

    1. Hi Lisa, I’m sorry to hear that you had trouble with this bread. It’s so hard to say what might’ve happened without being in the kitchen with you, but I hope you were still able to enjoy it!

  22. I made this into mini loaves.
    Didn’t use oil. Didn’t use sugar. Only put in a heaped tbs of honey and 3tbs of Greek yogurt. Was awesome. Thanks for the recipe. I’ve been looking for a decent healthy banana zucchini bread that isn’t doughy for far too long.
    I only made the above subs because I don’t like giving my family added sugar or oil when I can help it.5 stars

    1. Hi Krystal! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you’d like to try an almond flour recipe, you can find some ideas here. I hope this helps!

  23. Made this per directions, but used a combination of whole wheat + white flour. I only added approx. 1 2/3 cups of flour because it was already thick like bread dough. I also didn’t add the coconut sugar as my bananas were super ripe. Didn’t seem to rise much at all. Turned out very dense, grainy and the flavor was very flat.1 star

    1. I’m sorry this bread wasn’t to your tastes, Pyder. I’ve never tried omitting the sugar in this recipe, so I’m not sure how that might’ve altered the final flavor of the bread. I (and many other readers) have truly enjoyed this recipe, so I wish it would’ve been a hit for you too!

  24. This was a HIT in our house! The loaf itself is super moist and is still good 3 days later on our countertop wrapped in tin foil. I think I would use a bit less oil next time just to lighten it up a bit, but other than that SO SO GOOD!4 stars

  25. Loved this recipe. I used my vegetable spiralizer for the zucchini. I will be making this often. Delicious!5 stars

  26. This did not turn out for me?! The taste was awesome but it was in my oven for 90 minutes and still was undercooked. I squeezed out the zucchini but clearly something was amiss. Usually zucchini loafs take an average of 55-60 minutes oven time when I use other recipes so I’m not sure what happened.1 star

    1. I’m sorry this recipe didn’t turn out as you hoped, Gillian. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  27. Just made this and very happy with how it came out! I made 3 tweaks…I used light brown sugar because I don’t have coconut sugar on hand. Also, I used 1 cup white whole wheat flour and 1 cup whole wheat pastry flour. Finally, I didn’t squeeze the water out of the zucchini since whole wheat flour absorbs moisture. It came out moist, the right amount of sweetness thanks to very ripe bananas, and delicious. Thank you for sharing your recipe!5 stars

  28. I was wondering if I could substitute oatmeal for some of the flour? I do this in a lot of recipes as we are diabetic, I’m always looking for sugar and flour substitutes.

  29. Great recipe! I used normal sugar. it took FOREVER to bake though. Not sure why, probably something to do with my bad oven.

  30. 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

  31. 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

  32. 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!

  33. 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

  34. 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.

  35. 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:

  36. 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