I love exploring new flavors, and this twist on Zucchini Banana Bread Recipes delights my taste buds with every bite. The natural sweetness of bananas and crisp zucchini combine to form a balanced treat ideal for sharing with family and friends. Each slice sparks curiosity, inviting a fresh spin on everyday baking.

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I recently discovered the ultimate summer treat that combines the best of two worlds – my favorite banana bread and zucchini recipes. This Best Zucchini Banana Bread is one of those healthy baked goods that you’ll want to try over and over again.

I like to use 2 mashed ripe bananas, about a cup of grated zucchini (squeezed dry, of course), and 3/4 cup unsweetened applesauce to keep it moist without using any oil. A splash of vanilla extract and 2 eggs help bind it all together along with dry ingredients like all-purpose and whole wheat flour, baking soda, baking powder, salt, and a pinch of cinnamon for that extra kick.

Sometimes, I even toss in some chopped walnuts for a bit of crunch. It all comes together in a recipe that feels like a refined sugar free, best rated treat perfect for any time you crave a delicious dessert with a twist.

Enjoy and happy baking!

Why I Like this Recipe

1. I really love how the recipe mixes both fruit and veggies. The mashed bananas and grated zucchini make it super moist and add a cool natural sweetness without needing a lot of oil.
2. Its easy to make and perfect for summer baking. I like that it comes together quickly without too many fancy steps so it feels achievable even on busy days.
3. I dig the healthy twist of using unsweetened applesauce and pure maple syrup instead of loads of sugar. It makes me feel like I’m treating myself to something yummy and kind of nutritious.
4. I enjoy the flexibility of the recipe. Whether I add walnuts for some crunch or skip them when I want a simpler flavor, it always turns out great and reminds me of my favorite homemade breads.

Ingredients

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Bananas: They give natural sweetness and loads of carbs plus a good dose of potassium.
Zucchini: Adds moisture and fiber, making the bread moist and healthier overall.
Applesauce: A healthy, low-cal substitute that keeps the bread soft without extra oil.
Maple Syrup: Provides a gentle, natural sweetness while adding a subtle depth of flavor.
Eggs: Gives protein and structure, helping the bread rise and hold together.
Whole Wheat Flour: Supplies extra fiber and nutrients making it a more wholesome choice.

Ingredient Quantities

2 ripe bananas, mashed (about 1 cup)

1 cup grated zucchini, squeezed dry

3/4 cup unsweetened applesauce

1/4 cup pure maple syrup

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

(Optional) 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat your oven to 350°F and lightly grease a loaf pan or line it with parchment paper.

2. In a big bowl, mash the ripe bananas until smooth then stir in the applesauce, maple syrup, eggs, and vanilla extract.

3. Fold in your grated zucchini (make sure its squeezed dry!) into the wet mix.

4. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.

5. Slowly mix the dry ingredients into the wet ingredients until just combined; dont overmix or the bread might turn out dense.

6. If you want some crunch, fold in the chopped walnuts or pecans now.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake for about 50-60 minutes; check doneness by inserting a toothpick into the center and it should come out clean.

9. Let the bread cool in the pan for about 10 minutes, then transfer it to a rack to cool completely.

10. Slice and serve your best zucchini banana bread while its still slightly warm or at room temperature, and enjoy!

Equipment Needed

1. Loaf pan (or parchment paper to line it)
2. Oven
3. 1 large bowl (for wet ingredients)
4. 1 medium bowl (for dry ingredients)
5. Measuring cups and spoons
6. Grater (for the zucchini)
7. Cloth or paper towels (to squeeze out extra moisture from the zucchini)
8. Spatula (to smooth out the batter)
9. Toothpick (for checking doneness)
10. Cooling rack (for letting the bread cool)

FAQ

Q: Can I swap unsweetened applesauce for oil?

A: Sure, you can use oil instead but the texture may be slightly different. Use about 1/2 cup oil for a similar consistency.

Q: How do I make sure the grated zucchini is dry enough?

A: After grating, squeeze out as much liquid as possible using a cheesecloth or your hands. Too much moisture can make the bread soggy.

Q: Is it okay to skip the nuts?

A: Absolutely. The nuts are optional so you can leave them out if you prefer a nut-free option.

Q: Can I freeze this bread?

A: Yes, you can. That bread freezes well. Just wrap it tightly and thaw it at room temperature when ready to eat.

Q: How do I tell when the bread is done?

A: Insert a toothpick in the center; if it comes out clean or with a couple of moist crumbs, its ready.

The Best Zucchini Banana Bread Recipe Substitutions and Variations

Instead of using 1 cup mashed ripe bananas, you can try 1 cup pure pumpkin puree for a fun seasonal twist
If you don’t have 1 cup grated zucchini, 1 cup grated carrots works pretty well too
If unsweet applesauce isn’t available, substitute with 3/4 cup mashed pear which gives similar moisture
For the 2 large eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg to make a flax egg alternative
If pure maple syrup is out, use 1/4 cup honey; it changes the flavor a bit but still tastes great

Pro Tips

1. Make sure you squeeze the zucchini real well, because if theres too much water the bread might come out soggy which nobody wants.
2. Dont overmix your batter – once you add your dry ingredients together fold them in gently so your bread doesnt become too dense.
3. Let the bread cool in the pan for about 10 minutes before removing it since it helps keep its shape, otherwise it might break.
4. If you’re adding nuts, give em a quick toast first in a dry pan to get that extra crunch and boost the nutty flavor.

The Best Zucchini Banana Bread Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Loaf pan (or parchment paper to line it)
2. Oven
3. 1 large bowl (for wet ingredients)
4. 1 medium bowl (for dry ingredients)
5. Measuring cups and spoons
6. Grater (for the zucchini)
7. Cloth or paper towels (to squeeze out extra moisture from the zucchini)
8. Spatula (to smooth out the batter)
9. Toothpick (for checking doneness)
10. Cooling rack (for letting the bread cool)

Ingredients

2 ripe bananas, mashed (about 1 cup)
1 cup grated zucchini, squeezed dry
3/4 cup unsweetened applesauce
1/4 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
(Optional) 1/2 cup chopped walnuts or pecans

Directions

Preheat your oven to 350°F and lightly grease a loaf pan or line it with parchment paper.
In a big bowl, mash the ripe bananas until smooth then stir in the applesauce, maple syrup, eggs, and vanilla extract.
Fold in your grated zucchini (make sure its squeezed dry!) into the wet mix.
In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.
Slowly mix the dry ingredients into the wet ingredients until just combined; dont overmix or the bread might turn out dense.
If you want some crunch, fold in the chopped walnuts or pecans now.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for about 50-60 minutes; check doneness by inserting a toothpick into the center and it should come out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a rack to cool completely.
Slice and serve your best zucchini banana bread while its still slightly warm or at room temperature, and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.