Why You’ll Love This Recipe

This Moist and Healthy Banana Zucchini Bread is the perfect way to enjoy a sweet treat while sneaking in some veggies. Made with ripe bananas and freshly grated zucchini, it’s naturally moist and subtly sweet. Ideal for breakfast, snacking, or dessert, this wholesome bread is packed with nutrients and fiber, yet tastes indulgent and satisfying.

ingredients

Moist and Healthy Banana Zucchini Bread Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananasgrated zucchinieggshoney or maple syrupvanilla extractwhole wheat flourbaking sodabaking powdercinnamonnutmegsaltolive oil or coconut oiloptional add-ins: chopped walnuts, dark chocolate chips

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, mash the ripe bananas until smooth.

Add the eggs, honey or maple syrup, oil, and vanilla extract. Mix well to combine.

Stir in the grated zucchini, ensuring excess moisture has been squeezed out.

In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Fold in any optional add-ins like walnuts or chocolate chips if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 20 minutes
Total time: 1 hour 25 minutes

Variations

Use almond flour for a gluten-free version.

Add shredded coconut for texture and flavor.

Mix in flaxseed meal for added fiber and nutrition.

Top with a cream cheese glaze for a dessert-style loaf.

Swap bananas for applesauce for a lower-sugar option.

storage/reheating

Store banana zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
To freeze, wrap slices individually and store in a freezer-safe bag for up to 3 months.
Reheat slices in a microwave for 10–15 seconds or toast lightly for a crisp edge.

FAQs

Can I use frozen zucchini?

Yes, just thaw and squeeze out all excess moisture before using.

Is this bread very sweet?

It’s mildly sweet from the bananas and honey or maple syrup. You can adjust sweetness to taste.

Do I need to peel the zucchini?

No, the peel is soft and adds color and fiber. Just wash it well before grating.

Can I make this recipe vegan?

Yes, replace eggs with flax eggs and use maple syrup instead of honey.

Can I use all-purpose flour?

Yes, but whole wheat flour adds more nutrients and fiber.

How do I know when the bread is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Why is my bread soggy?

Too much moisture from the zucchini can cause this. Be sure to squeeze it dry.

Can I add protein powder?

Yes, but reduce the flour slightly to balance texture.

Is it okay to skip the oil?

You can substitute applesauce, but the bread may be slightly denser.

Can kids eat this?

Absolutely! It’s a great way to sneak in veggies.

Conclusion

Moist and Healthy Banana Zucchini Bread is the perfect fusion of comfort and nutrition. Whether you’re trying to use up ripe bananas or sneak vegetables into your family’s diet, this recipe delivers flavor, texture, and health benefits all in one loaf. Try it once, and it just might become your go-to quick bread recipe.