Banana Zucchini Bread is easy to make, and a healthy alternative to traditional bread. The combination of bananas and zucchini creates a perfect mix of flavors that delivers the taste and texture of moist, and delicious banana bread with an added veggie that you can not even taste.
This Banana Zucchini bread has 0 grams of added sugar. The natural sugar mostly come from 2 bananas that I used. Instead of sugar, I used 2 teaspoons of Golden Monk fruit - a natural sweetener.
The Banana Zucchini Bread inspiration came from my 4 Ingredient Banana Blueberry muffins, which are loved by my readers and for a good reason. The muffins are also incredibly moist, and mouthwatering, and have no added sugars.
I added dried cranberries and walnut bits to banana zucchini bread for an extra crunch and sourness, that took its texture to a whole new level.
I feel very excited to share the step-by-step process of creating this delicious and nutritious Banana bread with a Zucchini twist.
Gather Ingredients
Please find detailed recipe measurements, instructions and nutrition in the printable recipe card below.
You will need 2 ripe bananas, 2 cups shredded zucchini, 3 eggs, a tablespoon of oil, 2 tsp. vanilla extract, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. salt, and two cups of almond flour.
Shred Zucchini and squeeze the moisture out
Squeezing the water out of freshly grated zucchini is important, in order to avoid the soggy and watery zucchini bread.
Place the shredded zucchini in between two paper towels, a kitchen towel, or inside the cheesecloth bag and press on them firmly. Altering your tissues regularly, continue pressing out all of the moisture from the shreds.
You may be surprised that two medium zucchini contains about 1 cup of water. I gave the zucchini water to my dog to drink. My pooch was obsessed.
Mix Wet Ingredients
Once you have all of your ingredients ready, mix the wet ingredients together. Mix the bananas and zucchini together in a bowl, and then add the eggs, coconut oil, vanilla extract, and sugar. Mix until the ingredients are well combined.
Add Dry Ingredients
Once the wet ingredients are mixed, you can add the dry ingredients. Add the baking soda, cinnamon, salt, walnuts and cranberries, and flour to the mixture and mix well. You will want to mix the ingredients until they are fully combined to ensure that the bread is cooked evenly.
Bake The Bread
Preheat your oven to 350°F. Once preheated, pour the batter into a greased baking dish and place it in the oven. Cook the bread for 45-50 minutes, or until a toothpick comes out clean when inserted in the center of the bread.
Note: The middle may still look wobbly, however, the bread still cooks while it cools. It should have the set middle after the bread cools for 10-15 minutes.
Let it Cool
Once the bread is fully cooked, remove it from the oven and allow it to cool for 10-15 minutes. Once it has cooled, you can slice it and enjoy it as a snack or with your favorite cup of tea or coffee.
Now that you have learned how to make this delicious Banana Zucchini Bread, you can enjoy it anytime you want. The mixture of bananas and zucchini makes for a perfect snack, and with the added bonus of being healthy, you can feel good about eating it. I hope you enjoy making and eating this bread as much as I did.
Variations
You can use regular flour, whole wheat flour, or gluten-free flour instead of Almond meal.
To sweeten the Banana Zucchini bread you can use the choices of honey, brown sugar, or Monk fruit sugar substitute.
Swap zucchini for shredded carrots for a colorful twist, or even sneak in some sneaky spinach for a healthy kick. Or use some grated sweet potato for festive fall-flavored bread. May I also recommend trying these Sweet Potato Fritters?
Instead of bananas, you can swap for 2 cups of unsweetened applesauce. My other favorite recipe with applesauce is Flourless Oatmeal Blueberry Muffins.
Leftovers
The key to storing leftover banana zucchini bread is to make sure it stays moist.
Tip: wrap it tightly in plastic wrap or aluminum foil and then pop it in an airtight container. It will stay fresh in the refrigerator for up to 5 days.
Or cut the bread into slices and freeze the individually wrapped slices for up to 3 months. This way it is easier to reheat. Pop the slice in the toaster or air fryer and heat for 1-2 minutes per side.
Is Banana Zucchini Bread Low-Carb?
While bananas aren't typically considered low-carb, zucchini certainly is! This banana zucchini bread is made with keto-friendly flour and no added sugar. So, depending on how strict your carb limit is, banana zucchini bread might be a tasty treat that fits the bill. Below I have provided the nutrition information.
Other Zucchini Recipes You’ll Love
Best Damn Banana Zucchini Bread Recipe
Ingredients
- 2 Medium Zucchini (2 cups shredded zucchini
- 2 Bananas ripe
- 3 Eggs large
- 2 cups Almond Flour
- 1 teaspoon Baking Powder
- 1 TBS Oil Olive oil, Avocao oil or Coconut oil
- 1 teaspoon Cinnamon powder
- 2 Tablespoon Sugar or sweetener I used Monk Fruit Natural Sweetener
- ½ cup dried cranberries unsweetened (or raisins)
- ½ cup Walnuts, crushed or Pecan chips
- ½ teaspoon Salt or to taste
Instructions
- Place the shredded zucchini in between two paper towels, a kitchen towel, or inside the cheesecloth bag and press on them firmly. Altering your tissues regularly, continue pressing out all of the moisture from the shreds.You may be surprised that two medium zucchini contains about 1 cup of water. I gave the zucchini water to my dog to drink. My pooch was obsessed.
- Mix Wet Ingredients Once you have all of your ingredients ready, mix the wet ingredients together. Mix the bananas and zucchini together in a bowl, and then add the eggs, coconut oil, vanilla extract, and sugar. Mix until the ingredients are well combined.Add Dry Ingredients Once the wet ingredients are mixed, you can add the dry ingredients. Add the baking soda, cinnamon, salt, walnuts and cranberries and flour to the mixture and mix well. You will want to mix the ingredients until they are fully combined to ensure that the bread is cooked evenly.
- Bake The Bread: Preheat your oven to 350°F. Once preheated, pour the batter into a greased baking dish and place it in the oven. Cook the bread for 45-50 minutes, or until a toothpick comes out clean when inserted in the center of the bread.Note: The middle may still look wobbly, however, the bread still cooks while it cools. It should have the set middle after the bread cools for 10-15 minutes.
Laura H.
Love the recipe... going to give it a try with zucchini... also try adding applesauce, non sweetened. Delicious ?
Kenzie
Loved the recipe... you were right... squeezed zucchini had so much juices. I gave zucchini water to my dog and he loved it
Sgarcia
In your directions you didn’t add the flour. Could be confusing to new bakers
Irina
It says 2 cups almond flour, correct?
christine lambrosa
It does not mention when to add flour or salt!
Irina
I apologize about this. Recipe is updated... Thank you for letting me know
Barbara Prokop
taste was good but did not like the texture, too grainy
Cheryl Marvin
I followed the recipe except for omission of the cranberries. It was lacking in taste. The texture was dense and mealy (I know almond flour is meal) not sure if I would repeat this one...
Stacie
I followed the bases of the recipe. Substituted almond butter for the oil and added a tad nutmeg. Came out very moist and not grainy at all. Only took 40 min to cook instead of the 50-55, of course all ovens are different. Non-guilty pleasure. Thank you.
Kate
Great recipe although I changed a few things. I used monk fruit sweetener and added chocolate chips instead because I didn’t have any dried cranberries or raisins. I used a dish towel to drain out the water from the zucchini. Turned out great.
Irina
This sounds amazing and delicious! Loved your idea for using dish towel. Glad you enjoyed the recipe??
Holly T
Giving this recipe a try this morning, but I have a question: Is there a specific reason you don't mix the dry ingredients and the wet ingredients separately? The powdery cinnamon and baking soda was hard to incorporate into the egg mixture - would have been much easier in the dry. Also I was taught that moisture activates the baking powder - which I would assume you wouldn't want to do until immediately before cooking. I just wondered if there was a baker-ish reason you do this recipe in this manner? Thanks in advance!
Wanda
Came out perfect. I did chopped pecans. Going to make french toast with this. Next time I'm going to add browned butter instead of oil.
Irina
Yay! Gload you enjoyed it. It is one of my favorite too. Thank you for your comment
Susan D.
Hi! I’m unhappy that my bread didn’t turn out! I used an Almond blend flour and the banana was real ripe. I baked for almost 70 minutes but it turned out gummy. Maybe I should’ve continued baking. Any thoughts?
Arlene Noonan
What size bread pan?
Irina
I use a standard 9-inch bread loaf pan
Ruth
Directions refer to vanilla extract, but it's not listed in the ingredients!!
Randy S
Have it in the oven now. Hoping for a success. My only questions are:
1 - Ingredients list says "Baking Powder" but directions say "add Baking Soda". Not sure which one? and 2 - Top of recipe says cook time is 1 hr 50 minutes but directions state 40-50 minutes.
Randy S
Just took it out of the oven after 55 minutes. DELISH! We used 1 Teaspoon of Baking Soda. We also used unsweetened Apple Sauce (vice Bananas), Pecans, and about 1/4 cup of coconut flakes. Very filling, quite satisfying, and MMMM GOOD! Thanks for the recipe! Definitely a KEEPER!
Frieda Zornich
I tried this recipe twice to try to see what I had done wrong the first time because it came out so badly the first time that I put the brick like loaf thru the food processor and then dried the crumbs in the dehydrator and am using it as a granola for breakfast. It is tasty that way but inedible as a "bread".
The second loaf is just as dense and "gummy" as the first. I have made banana and zucchini breads before and even without removing the water this has never been the problem.
The only deviation from the recipe was using regular wheat flour instead of almond and omitting the nuts. The loaf tested and looked done in the time frame suggested.
Is it baking SODA or POWDER that needs to be used ? Most of the quick bread recipes seem to use both.