Zucchini Banana Bread

The perfect balance of ripe bananas and zucchini, this healthy recipe for zucchini banana bread is dairy-free and naturally sweetened.

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a plate of zucchini banana bread.

‘Tis the season for zucchini recipes! We love this moist zucchini bread but these Parmesan Zucchini Chips are another fave. Check out this roundup post with 27 delicious and healthy zucchini recipes.

a plate of zucchini banana bread.

IN THIS POST: Everything you need to make Zucchini Banana Bread

Ingredients for this recipe

  • spelt flourthis light and airy whole grain flour is awesome in baked goods. It has a higher protein content than white flour.
  • baking powder + baking soda – using both gives you that cakey texture.
  • salt
  • cinnamon
  • bananas – the browner they are the sweeter your loaf will be
  • coconut sugaris a less refined sweetener than white sugar with a caramel taste.
  • maple syrup
  • egg
  • coconut oil – instead of butter for dairy-free
  • pure vanilla extract
  • shredded zucchini – try a box grater to make this super easy.
three zucchini on a cutting board.

How to make Zucchini Banana Bread

First, start by preheating the oven and prepping your baking pan. I typically grease my pans with a coconut oil spray.

a greased loaf pan.

Second, in a mixing bowl, whisk together the dry ingredients flour, baking powder and soda, and cinnamon.

Third, in another large bowl, stir together the mashed bananas with the sweeteners and the coconut oil.

Next, mix both together.

loaf batter in a bowl.

Then, after squeezing out the excess moisture, fold the grated zucchini into the batter.

Pour it into the prepared baking tin and pop it into the oven. Do a toothpick test at about 45 minutes.

Cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.

The aromatherapy alone is worth making this recipe. That and the sneaky vegetables.

I cut it into thick individual slices and slather them with coconut butter.

a plate of zucchini banana bread.

FAQ’s, Tips, + Substitutions

  • Loaf pans vary in size so be sure to check the recipe you are using to see what size is recommended.
  • To freeze this bread, wrap the cooled and unsliced loaf tightly with plastic wrap and then place it into a freezer bag. It will keep up to 6 months. Thaw completely at room temperature.
  • The smaller the zucchini is the sweeter it will be.
  • Add some crunch by mixing in nuts like walnuts or toasted pecans.
  • Make this bread even sweeter with a handful of chocolate chips added to the batter before you bake.
  • Substitute a flax egg instead of the large egg for a vegan recipe.
  • Substitute all-purpose gluten-free flour for gluten allergies.

More healthy zucchini recipes

This recipe was originally posted on August 18, 2016, updated on June 4, 2019, and updated again on May 24, 2022, with recipe notes, writing, and new photos.**

If you’ve tried my banana and zucchini bread, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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a plate of zucchini banana bread.

Zucchini Banana Bread – Easy + Healthy

Sharon Rhodes
The perfect balance of ripe bananas and zucchini, this healthy recipe for zucchini banana bread is dairy-free and naturally sweetened.
4.67 from 3 votes
Prep Time 20 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 16
Calories 125 kcal


  • 1 ½ cups spelt flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 bananas *the browner the better
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • 1 egg *beaten
  • cup coconut oil *melted but not hot
  • 1 tsp vanilla
  • ¾ cup grated zucchini


  • Preheat your oven to 350 and grease a 9×5 loaf pan (I use a coconut oil spray).
  • In a medium bowl, whisk together the spelt flour, baking powder, baking soda, salt, and cinnamon and set aside.
  • In a large bowl mash the bananas until they are close to lump-free, then stir in the coconut sugar, maple syrup, egg, coconut oil, and vanilla. Mix well.
  • Bit by bit, add the flour mixture, stirring well each time incorporate it. Set aside.
  • Squeeze the moisture out of the grated zucchini by placing it in the middle of a double layer of paper towels (or cheesecloth) and squeezing out the water over the sink. Fold the zucchini into the batter.
  • Pour the batter into your prepared loaf pan and bake for 45-55 minutes, checking that a toothpick in the center of the loaf comes out clean.
  • Cool in the pan for 15 minutes, then cool completely, on a wire rack.



  • To freeze this bread, wrap the cooled and unsliced loaf tightly with plastic wrap and then place it into a freezer bag. It will keep up to 6 months. Thaw completely at room temperature.
  • The smaller the zucchini is the sweeter it will be.
  • Add some crunch by mixing in nuts like walnuts or toasted pecans
  • Make this bread even sweeter with a handful of chocolate chips added to the batter before you bake.
  • Substitute a flax egg instead of the large egg for a vegan recipe.
  • Substitute all-purpose gluten-free flour for gluten allergies.


Serving: 16Calories: 125kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 4gCholesterol: 10mgSodium: 142mgPotassium: 106mgFiber: 2gSugar: 6gVitamin A: 35IUVitamin C: 2.3mgCalcium: 20mgIron: 0.7mg
Keyword zucchini banana bread, zucchini bread, zucchini recipes
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  1. Hi. I made this and it WAS absolutely delicious. I can’t get to the store right now but I have no maple syrup and just white sugar is that possible just to use the white sugar instead of the coconut sugar and the maple syrup

4.67 from 3 votes (3 ratings without comment)

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