Zucchini Banana Bread

This Zucchini Banana Bread is the Moistest, Most Delicious Loaf You’ll Ever Bake

Let me tell you about a bread that changed my breakfast game forever. I’ve always been a fan of banana bread it’s cozy, comforting, and makes the whole house smell amazing. But this Zucchini Banana Bread? It takes things to a whole new level. We’re talking insanely moist, perfectly sweet, and packed with two kinds of produce so you can almost pretend it’s healthy. The zucchini adds incredible moisture without changing the flavor, while the banana brings that natural sweetness we all love. Plus, it’s gluten-free, made with wholesome oat flour, and comes together in one bowl with zero fuss. Whether you’re looking for a snack, a breakfast treat, or a way to use up that lonely zucchini in your fridge, this recipe is an absolute winner. Let’s get baking!

Try my Pumpkin Spice Bread recipe.

Why You’ll Love This Recipe

• Incredibly Moist: The zucchini adds so much moisture that this bread stays soft and tender for days.
• Gluten-Free: Made with oat flour, so it’s naturally gluten-free and perfect for everyone.
• One-Bowl Wonder: Minimal dishes means more time enjoying your bread.
• Hidden Veggies: Sneak in some veggies without anyone tasting them perfect for picky eaters!
• Simple Ingredients: Just basic pantry staples no fancy or hard-to-find items.
• Versatile: Perfect for breakfast, snacks, dessert, or even a quick on-the-go meal.

Try my Multi Seed Bread recipe.

What You’ll Need to Make

Alright, let’s gather the goods. You’ll need a loaf pan, a couple of mixing bowls, and some basic ingredients.

Ingredients:

• 1 zucchini, grated
• 1 medium banana (the riper, the better!)
• ¾ cup (150g) cane sugar
• ¼ cup (60ml) extra virgin olive oil
• 1 tsp. vanilla extract
• 2 large eggs
• 2 cups (200g) oat flour
• 1 tsp. cinnamon
• 1 tsp. baking soda
• ¼ tsp. salt

Equipment:

• 9×5-inch loaf pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Box grater (for zucchini)
• Whisk or spatula

Try my Protein Packed Chickpea Banana Bread recipe.

What You’ll Need to Do

Alright, grab your mixing bowls and let’s make some magic happen. This one’s so easy you’ll wonder why you didn’t make it sooner.

1. Preheat and Prep: Fire up that oven to 350°F (180°C). Grab your loaf pan and line it with parchment paper this makes getting the bread out later an absolute breeze.
2. Grate the Zucchini: Take your zucchini and grate it using a box grater. Don’t worry about squeezing out the moisture we want it all in there for that amazing texture.
3. Mix the Wet Stuff: In a large bowl, combine the grated zucchini, mashed banana (just squish it with a fork), cane sugar, olive oil, vanilla extract, and eggs. Give it a good stir until everything is well combined and looking slightly glossy.
4. Mix the Dry Stuff: In a separate medium bowl, whisk together the oat flour, cinnamon, baking soda, and salt. Make sure there are no lumps hiding in there.
5. Bring It All Together: Pour the dry ingredients into the wet ingredients and stir until just combined. Don’t overmix a few lumps are totally fine. Overmixing will make your bread tough, and nobody wants that.
6. Into the Pan: Spoon the batter into your prepared loaf pan. Use a spatula to smooth the top out evenly.
7. Bake to Perfection: Pop it in the oven and bake for 55-60 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted in the center comes out clean with just a few moist crumbs.
8. Cool and Enjoy: Let the bread cool in the pan for about 10 minutes. Then, using the parchment paper, lift it out and transfer to a wire rack to cool completely. Or, you know, slice it warm and eat it immediately I won’t judge.

Easy Ingredient Swaps

Don’t have everything on hand? No stress this recipe is super flexible.

• Oat Flour: Swap for almond flour, all-purpose flour, or gluten-free all-purpose blend. Just note that different flours absorb moisture differently.
• Cane Sugar: Brown sugar, coconut sugar, or even maple syrup work great. If using liquid sweetener, reduce other liquids slightly.
• Olive Oil: Use vegetable oil, melted coconut oil, or even applesauce for a lower-fat version.
• Eggs: Flax eggs (2 tbsp flaxseed meal + 6 tbsp water) work for a vegan version.
• Zucchini: Yellow squash works perfectly as a substitute.
• Banana: Extra zucchini or applesauce can replace banana if you’re out.

Try my Beetroot Chocolate Bread recipe.

Some Twist and Tweak Ideas

Once you’ve mastered the classic, try these fun variations:

• The “Chocolate Chip” Upgrade: Fold in ½ cup of chocolate chips or chunks for a sweeter, more decadent treat.
• The “Nutty” Twist: Add ½ cup of chopped walnuts or pecans for extra crunch and texture.
• The “Spiced” Version: Add a pinch of nutmeg, allspice, or cloves for a warm, cozy spice blend.
• The “Citrus” Kick: Add the zest of one orange or lemon for a bright, fresh flavor.
• The “Tropical” Vibe: Swap the vanilla for coconut extract and add ½ cup shredded coconut.
• The “Berry” Delight: Fold in ½ cup of fresh or frozen blueberries for a fruity burst.

Some Helpful Tips

• Use Ripe Bananas: The riper, the better! Brown and spotty bananas are sweeter and mash more easily, giving you better flavor and texture.
• Don’t Squeeze the Zucchini: Unlike some recipes that call for draining zucchini, we want all that moisture here. It’s what makes this bread so incredibly soft and tender.
• Don’t Overmix: Stir until just combined. Overmixing develops gluten (even in oat flour) and can make your bread dense and tough instead of light and tender.
• Check for Doneness: Ovens vary, so start checking at 55 minutes. If the top is browning too quickly, loosely tent with foil.
• Cool Completely: Let the bread cool fully before slicing to prevent it from crumbling. I know it’s hard to wait, but trust me on this one.

Some Budget-Friendly Tips

• Buy Oats in Bulk: Make your own oat flour by blending rolled oats in a food processor way cheaper than buying pre-made flour.
• Use Overripe Bananas: Don’t throw away those brown bananas! They’re perfect for this recipe and often discounted at the store.
• Grow Your Own Zucchini: If you have a garden, zucchini grows like crazy and you’ll have more than you know what to do with perfect for bread!
• Buy in Bulk: Flour, sugar, and spices are cheaper when bought in larger quantities.
• Watch for Sales: Stock up on olive oil and eggs when they’re on sale.

Some Serving Ideas

This bread is delicious on its own, but here’s how to take it to the next level:

• Warm with Butter: Slice it warm and slather with butter absolute perfection.
• With a Spread: Try cream cheese, peanut butter, or Nutella for extra decadence.
• Toasted: Pop slices in the toaster for a crispy exterior and warm, soft interior.
• With Coffee or Tea: The perfect companion for your morning brew.
• As a Dessert: Top with a scoop of vanilla ice cream and a drizzle of caramel sauce.
• With Yogurt: Serve alongside a bowl of Greek yogurt and fresh berries for a complete breakfast.

Some Storage and Reheating Tips

• Storage: Store in an airtight container at room temperature for up to 4 days.
• Refrigeration: Keeps in the fridge for up to 1 week.
• Freezing: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months.
• Reheating (Oven): Pop slices in a 350°F oven for 5-7 minutes to crisp up the edges.
• Reheating (Toaster): Slice and toast until warm and slightly crispy.
• Reheating (Microwave): Works in a pinch just 15-20 seconds per slice.

Final Thoughts

This Zucchini Banana Bread is one of those recipes that just works. It’s moist, flavorful, and packed with wholesome ingredients that make you feel good about eating it. The best part? Nobody will ever guess there’s a whole zucchini hiding in there. Whether you’re looking for a new breakfast favorite, a snack to keep you going, or a way to use up those bananas that are past their prime, this bread delivers every single time. It’s simple, it’s delicious, and it’s become a staple in my kitchen. Give it a try, and I promise you’ll be making it again and again. Happy baking!

Zucchini Banana Bread

Make this Zucchini Banana Bread! Incredibly moist, gluten-free, and easy. Hidden veggies in every bite! 😋

Author: Danny Davis Courses: Breakfast, Dessert, Snack Recipe Keys: Dairy Free Gluten Free M Meal Prep

Print Recipe

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Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Difficulty: Intermediate Servings: 12 Estimated Cost: $ 5

Ingredients

Servings

• 1 zucchini, grated
• 1 medium banana
• ³⁄₄ cup cane sugar (150g)
• ¹⁄₄ cup extra virgin olive oil (60ml)
• 1 tsp. vanilla extract
• 2 eggs
• 2 cups oat flour (200g)
• 1 tsp. cinnamon
• 1 tsp. baking soda

Instructions

1. Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper, ensuring the paper overhangs the edges for easy removal.
2. Grate the zucchini using a box grater and set aside. In a large mixing bowl, combine the grated zucchini, mashed banana, cane sugar, olive oil, vanilla extract, and eggs. Stir thoroughly until the mixture is well combined and homogeneous.
3. In a separate medium bowl, whisk together the oat flour, cinnamon, baking soda, and salt until evenly distributed.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing, as this may result in a dense texture.
5. Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula to ensure a level surface.
6. Bake in the preheated oven for 55-60 minutes, or until a wooden skewer or toothpick inserted into the center emerges clean or with only a few moist crumbs attached.
7. Remove from the oven and allow the bread to cool in the pan for 10 minutes. Using the parchment paper overhang, carefully lift the bread from the pan and transfer to a wire rack to cool completely before slicing.
   

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 185kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 1.5g8%

Cholesterol 31mg11%

Sodium 150mg7%

Potassium 180mg6%

Total Carbohydrate 29g10%

Dietary Fiber 3g12%

Sugars 15g

Protein 4g8%

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Vitamin A 3 IU

Vitamin C 6 mg

Calcium 20 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Approximate Glycemic Index (GI): ~54 (Medium)

Approximate Glycemic Load (GL) per Serving: ~16 (Medium)

(Note: The cane sugar and banana contribute to the medium GI/GL values. The fiber from the oat flour and zucchini help moderate blood sugar response.)

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