Banana Zucchini Bread Moist Healthy & Easy Recipe
This moist and healthy banana zucchini bread combines ripe bananas and fresh zucchini for a soft, flavorful loaf that’s perfect for breakfast, snacks, or dessert. Naturally sweet and easy to make !
Ingredients
- 3 ripe bananas, mashed
- 1 cup grated zucchini (squeezed dry)
- 2 cups all-purpose flour (or gluten-free blend)
- 2 large eggs (or flax eggs for vegan)
- 1/2 cup brown sugar (or coconut sugar)
- 1/3 cup melted coconut oil (or butter)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the shredded zucchini and mix until combined.
- Stir in the eggs, oil, and vanilla extract.
- In another bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in optional mix-ins like walnuts or chocolate chips if desired.
- 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.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Tip: Be sure to squeeze the zucchini well to prevent a soggy loaf.
- For a low-sugar option, use mashed dates or a natural sweetener like monk fruit.
- Swap in whole wheat flour for added fiber.
- This recipe makes excellent banana zucchini muffins—just reduce the baking time to 18–22 minutes.