There’s nothing like the smell of banana bread wafting through the kitchen—but this version has a healthy twist! My Healthy Zucchini Banana Bread is soft, moist, and naturally sweetened with ripe bananas and maple syrup. It’s a great way to use up summer zucchini while sneaking in some extra nutrients. Whether you’re looking for a nourishing snack, a healthy breakfast, or a quick bread recipe to share, this one delivers maximum flavor with minimal effort.
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Why My Recipe
Unlike traditional banana bread, this recipe uses a mix of whole wheat flour and all-purpose flour for added fiber and heartiness. The maple syrup and ripe bananas provide natural sweetness, cutting down on added sugar without sacrificing flavor. Plus, it’s a perfect way to use shredded zucchini—you won’t even taste it, but it makes the loaf incredibly tender. It’s easy to customize with chocolate chips or chopped walnuts, and bakes up beautifully every time.
Try my viral Banana Pumpkin Bread next!
Ingredients and Substitutions
Here’s what you’ll need to make this delicious banana bread:
- Whole wheat flour – adds whole grain goodness; swap with all-purpose if preferred.
- All-purpose flour – balances the density of whole wheat.
- Baking soda – the leavening agent for that perfect rise.
- Fine sea salt – enhances the flavor.
- Ground cinnamon and nutmeg – for a warm, cozy flavor.
- Mashed bananas – the riper, the better! Adds moisture and sweetness.
- Maple syrup – use honey or agave as alternatives.
- Avocado oil – or substitute coconut oil, canola oil, or any neutral oil.
- White sugar – a small amount rounds out the sweetness.
- Egg – helps bind the batter.
- Vanilla extract – for rich flavor.
- Grated zucchini – squeeze out excess water using paper towels or a clean dish towel.
- Optional: chocolate chips, chopped nuts, or even a handful of shredded coconut.
Directions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
- In a medium bowl, mix dry ingredients: flours, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, whisk together wet ingredients: mashed bananas, maple syrup, oil, sugar, and vanilla. Add the egg and whisk until smooth.
- Add half the dry ingredients to the wet and stir gently with a wooden spoon or spatula. Fold in grated zucchini and optional add-ins, then stir in the remaining dry ingredients—don’t over mix!
- Pour batter into the prepared loaf pan. Bake for 30 minutes, then tent with foil and bake another 12–15 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then move to a wire rack to cool for another 20 or 30 minutes before slicing.
Tips for Success
- Squeeze the zucchini well to remove excess liquid—this keeps the loaf from being too wet.
- I used 50% whole wheat flour and 50% all purpose flour. Adjust your ratio if you prefer a softer texture.
- Use overripe bananas for the best sweetness and texture.
- Gently fold the batter—over mixing can make the loaf dense.
- Want muffins instead? Use a muffin pan and bake for 18–22 minutes.
How to Store
Store the entire loaf or individual slices in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap slices in plastic wrap and place in a freezer bag. Defrost at room temp or warm in the toaster for a quick snack.
More Banana recipes
📖 Recipe
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Healthy Zucchini Banana Bread
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1.5 teaspoons baking soda
- ½ teaspoon fine sea salt
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 cup extra ripe bananas about 2 large bananas
- ⅓ cup maple syrup
- ⅓ cup avocado oil can use any neutral oil
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups grated zucchini water squeezed out then measured
- Optional: 1 cups chocolate chips chopped nuts
Instructions
- Preheat oven to 350 degrees F. Grease a 9 by 5 inch loaf pan or line with parchment paper.
- Mix flour, baking soda cinnamon, nutmeg, and salt with a whisk until combined.
- In a large bowl, combine mashed bananas, sugar, maple syrup, oil and vanilla extract.
- Whisk in the egg until smooth.
- Add half the flour mixture into the banana mixture and gently combine with a wooden spoon or spatula (not a whisk). Add the shredded zucchini (and any optional ingredients) and the remaining flour mixture and gently mix until just combined (don’t over mix).
- Pour batter into prepared loaf pan and bake in preheated oven for about 30 minutes. At this point, loosely cover the pan with aluminum foil and continue to bake for another 12-15 minutes (or until a toothpick of cake tester inserted in the middle comes out without any wet batter).
- Cool bread in pan for about 10 minutes then remove to a wire rack to cool for about 20 more minutes before slicing.
- Serve plain or spread with a little softened butter and strawberry preserves.
Notes
- Squeeze the zucchini well to remove excess liquid—this keeps the loaf from being too wet.
- I used 50% whole wheat flour and 50% all purpose flour. Adjust your ratio if you prefer a softer texture.
- Use overripe bananas for the best sweetness and texture.
- Gently fold the batter—over mixing can make the loaf dense.
- Want muffins instead? Use a muffin pan and bake for 18–22 minutes.
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