Healthy No-Added-Sugar Zucchini Banana Bread

This healthy zucchini banana bread is loaded with fresh zucchini, overripe bananas, and has no refined sugar.

  • Prep Time:
    20 minutes
  • Total Time:
    85 minutes
  • Makes:
    12 slices 1x
  • Prep Time:
    20 minutes
  • Total Time:
    85 minutes
  • Makes:
    12 slices 1x
  • Ingredients

    • 1 ½ cups (180 g) grated zucchini (about 1 medium)
    • 1 ¾ cups (440 g) mashed overripe banana (approximately 4 medium) 
    • 2 tablespoons (30 g) melted coconut, avocado, or vegetable oil
    • 1 large egg (see notes for vegan option)
    • 1 teaspoon vanilla extract
    • 2 cups (265 g) white whole wheat flour (see notes) 
    • 3 teaspoons (13 g) baking powder
    • 1 teaspoon cinnamon 
    • ½ teaspoon kosher salt
    • ½ cup chocolate chips, chopped nuts, raisins, or chocolate chips (optional; see notes)


    1. Preheat the oven & prepare the pan(s). Set oven to 350F and lightly grease a loaf pan (9×5 or 8 ½ x 4 ½-inch both work) or three mini loaf pans (5 ½ x 3-inch).
    2. Remove excess liquid from the shredded zucchini. Give the zucchini a solid squeeze to remove excess water and set it aside.
    3. Combine your dry ingredients. In a large bowl, combine the flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.
    4. Mix the mashed bananas, oil, and egg. Combine the mashed bananas, oil, and egg in a large bowl. Mix with a whisk until fully incorporated. Tip: If you have a food scale, you can skip the mashing and pop the bananas, oil, and egg in a blender and blend until smooth.
    5. Stir in the dry ingredients, zucchini, and mix-ins. Add the dry ingredients, shredded zucchini, and mix-ins to the wet ingredients. Stir until just combined. Pour batter into your greased loaf pan(s).
    6. Bake and cool. Bake approximately 60-70 minutes for a large loaf or 35-40 minutes for mini loaves, or until a toothpick inserted into the center and 2-3 other spots come out completely clean. Allow the bread to cool in the pan for 10-15 minutes. Transfer it to a wire rack and let it cool another 15-20 minutes before slicing.
    7. Slice, serve, and store. Once completely cooled, wrap the bread loosely in aluminum foil, leaving a little hole on the side or top for moisture to escape. The bread should stay fresh for 1-2 days on the counter or up to 5 days in the refrigerator.


    Favorite Equipment

    Ingredient Notes

    • Bananas: The browner, the better. Fresh or frozen and defrosted, both work! If using frozen, let them defrost and come to room temperature. Your bread will not cook properly if the batter is cold.
    • Egg: For a vegan zucchini banana bread, substitute one flax egg for the standard egg.
    • Flour: If you don’t have white whole wheat flour, you can also use a combination of 1 cup all-purpose +1 cup whole wheat flour.
    • Mix-ins: Mix-ins generally increase baking time. If adding, expect your loaf to take closer to 70-75 minutes to bake. Most chocolate chips contain added sugar, so if you add them, your bread will have some added sugar, but still far less than the average loaf. Lily’s baking chips and Trader Joe’s Cacao Nibs are sugar-free options.

    Ingredient Prep

    • Mash the bananas; refrigerate for up to 2 days 
    • Measure your dry ingredients.

    Little Helpers

    Involving little ones can decrease picky eating while increasing appetite and willingness to try new foods. Here are a few ways they can help: 

    • Toddlers: Help with peeling and mashing the bananas, grease bread pan with a paper towel and a dollop of oil; whisk ingredients together, stir in flour, and mix-ins
    • Little Kids: Peel and mash the bananas, measure ingredients; pour batter into the pan
    • Big Kids: All of the above


    Nutrition info based on 1, 3-ounce slice made with coconut oil; mix-ins not included


    • Serving Size: 3/4" slice
    • Calories: 137
    • Sugar: 5
    • Sodium: 209
    • Fat: 3 g
    • Saturated Fat: 2 g
    • Unsaturated Fat: 1 g
    • Trans Fat: 0 g
    • Carbohydrates: 25 g
    • Fiber: 4 g
    • Protein: 4 g
    • Cholesterol: 15 mg

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