This banana zucchini bread recipe is one of my go-to recipes for my daughter’s quick breakfast before school, along with her favorite banana cottage cheese pancakes (which, by the way, you should absolutely check out later).
This healthy zucchini bread recipe is packed with natural sweetness from overripe bananas and moisture from freshly grated zucchini. It’s a quick bread recipe that’s great for breakfast, snack time, or lunchboxes, and it’s made with wholesome ingredients you can feel good about.
Whether you’re a first-time zucchini baker or a seasoned fan of quick bread recipes, this is an excellent recipe to have in your collection. Plus, it’s adaptable for gluten-free flour or whole wheat pastry flour and can be made with coconut oil or avocado oil for healthy fats.
My daughter and I love baking this together—she handles the large bowl of mashed bananas with enthusiasm! We grate the zucchini with a box grater or food processor attachment and are careful to squeeze out excess water using paper towels. This is the easiest way to avoid too much moisture that ruins that perfect bread texture.
And if you’re into healthy baking adventures, don’t miss my chocolate chip zucchini bread recipe (check it out later), which gives you that gorgeous, rich chocolate flavor with dark chocolate chips.
Also, check out my sugar-free gluten-free date nut bread and green matcha muffins, which all go hand-in-hand as family favourites in my kitchen!
Why This Banana Zucchini Bread Recipe is Loved By All
Banana zucchini bread hits the sweet spot between wholesome and indulgent:
Natural sweetness: Overripe bananas provide the right amount of sweetness, so less organic monk fruit sweetener is needed here than in the chocolate chip zucchini bread.
Gluten-free flexibility: Use your preferred gluten-free flour blend or whole wheat flour for best results.
Extra moisture from grated zucchini: Adds fibre and keeps the bread moist without overpowering the banana flavor.
Healthy fats: Coconut oil or avocado oil replaces traditional vegetable oils, keeping this recipe wholesome.
Quick bread lovers: This easy zucchini banana bread recipe fits beautifully into any baking routine, especially during zucchini season, with fresh zucchini readily available.
Banana Zucchini Bread Recipe: Ingredients & How-To
Ingredients
1½ cups finely grated zucchini (skin on for nutrients)
2 ripe bananas, mashed (about 1 cup)
2 cups (about 8.8 oz / 250 g) gluten-free or whole wheat pastry flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup (2 oz / 57 g) organic monk fruit sweetener
½ cup (3.8 oz / 110 g) melted butter or coconut oil or avocado oil
2 large eggs (or flax eggs for vegan version)
1 tsp vanilla extract
Step-by-Step Method for Banana Zucchini Bread
1. Prep & Preheat
Preheat your oven to 180°C (350°F). Prepare a 5-inch loaf pan or a similar bread pan by lining it with parchment paper or lightly greasing with melted butter or coconut oil.
2. Grate & Drain Zucchini
Grate your fresh zucchini with a box grater or use a food processor with the grating attachment. Place shredded zucchini in a clean paper towel or kitchen towel and squeeze out much moisture; this prevents too much excess water from spoiling your moist bread.
3. Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free or whole wheat pastry flour, baking powder, baking soda, and salt. Mixing these dry ingredients ensures an even distribution before adding wet ingredients.
4. Mash & Mix Wet Ingredients
In a large mixing bowl, mash the overripe bananas well until smooth. Add the organic monk fruit sweetener, eggs or flax eggs, butter or oil, and vanilla extract. Mix well using a hand mixer or whisk to combine these wet ingredients smoothly.
5. Combine Wet & Dry
Gradually add dry ingredients to the wet mixture and stir gently, just until combined. Avoid overmixing to keep the bread tender and moist.
6. Add Grated Zucchini
Fold the grated zucchini into the batter gently with a spatula. The zucchini adds an abundance of moisture and fibre without taking away from the banana flavour.
7. Pour Batter & Bake
Pour the batter into the prepared loaf pan, smoothing it evenly. Cover loosely with aluminum foil if desired (especially if your oven runs hot) to prevent over-browning on top. Bake for 50-60 minutes, checking doneness with a toothpick inserted into the center. It should come out clean or with moist crumbs, but no wet batter.
8. Cool & Store
Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack so the air can circulate and the bread cools completely. Wrap individual slices or the whole loaf in plastic wrap or a storage wrap for best freshness. Store in an airtight container; it keeps well for 3-4 days, or freeze for longer storage in a freezer bag.
Try My Other Healthy Bread & Muffin Recipes
Sugar-free, Chocolate Chip Zucchini Bread—a rich and more decadent version that is good enough for dessert.
Sugar-free, Gluten-free Date Nut Bread—nutty, rich, and full of fibre.
Gluten-free Matcha Muffins—for a vibrant, antioxidant-rich snack.
Banana Zucchini Bread—Health Benefits & Snack Ideas
Supports digestion with fibre: Fresh zucchini and ripe bananas nourish the gut.
Natural sweetness for less added sugar: Using banana reduces the amount of sweetener needed in this healthy zucchini banana bread.
Great source of energy: Eggs and healthy fats from coconut or avocado oil provide lasting fuel.
Ideal for meal prep: Perfect for slicing into individual slices to pack in lunchboxes or enjoy as a quick breakfast.
Common Mistakes to Avoid
Don’t forget to squeeze out the moisture from the zucchini with a paper towel or clean dish towel—too much liquid will ruin that moist bread texture. You don’t need to go crazy on the squeezing, but just so it doesn’t drip the liquid otherwise you will end up with watery bread.
Use room temperature eggs and wet ingredients; it will help everything mix together more easily.
Mix wet and dry ingredients gently to avoid overworking the batter.
Don’t substitute with vegetable oil; only use coconut oil, avocado oil, or melted butter for the best nutrition.
Wrap bread well to keep it fresh and moist—plastic wrap works great.
- Prepack slices into individual containers or snack bags to take to school or work with you when in a rush. That’s what I do!
Banana Zucchini Bread Quick Recipe Card.
Healthy Banana Zucchini Bread Recipe Card
Ingredients
- 1½ cups finely grated zucchini skin on for nutrients
- 2 ripe bananas mashed (about 1 cup)
- 2 cups about 8.8 oz / 250 g gluten-free or whole wheat pastry flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup 2 oz / 57 g organic monk fruit sweetener
- ½ cup 3.8 oz / 110 g coconut oil or avocado oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F); prepare loaf tin with parchment paper or grease.
- Grate zucchini and squeeze out excess moisture.
- Mix dry ingredients in a medium bowl.
- Mash bananas; mix with monk fruit sweetener, eggs, oil, and vanilla in a large bowl.
- Combine wet and dry ingredients gently.
- Fold in the grated zucchini.
- Pour batter into prepared pan, bake 50-60 minutes.
- Cool in pan 15 minutes, then transfer to wire rack.
Nutrition
Bake this banana zucchini bread recipe for a delicious, wholesome treat your whole family will love. Don’t forget to check out the chocolate chip zucchini bread recipe and the date nut bread as great companions for your healthy baking adventures!
Happy baking from my kitchen to yours!
Absolutely, adding zucchini to a banana bread not only reduces the sugar content, but increases the nutrient and fiber content. Zucchini is neutral in flavor so you won’t taste it.
Homemade zucchini bread can be very healthy, especially if you don’t add refined white sugar. Use natural Monk fruit sweetener to make the healhiest version of zucchini bread.
Yes, I provided some substitutes for the dairy and gluten ingredients. It works perfectly with those substitutes.
You can keep it at room temperature for up to 3 days, but if you think it will last you longer then refrigerate it. You can easily warm it up in a microwave oven or even air-fryer. You can also freeze it, but cut it into individual portions first.
