Healthy Zucchini Banana Bread (No Added Sugar)
Please not for this recipe: do not ring out the zucchini shreds because the liquid is needed for the recipe. Keep in mind that the batter will be thick when you’re done mixing it. The lemon juice is added to the recipe to interact with the baking soda and help the loaf rise. And of course, you can add in chocolate chips, walnuts or any thing you prefer. You can also add in coconut sugar to sweeten it up a bit. I like to toast my slices and drizzle with honey or maple syrup.
If you love this recipe you will also love my Healthy Oatmeal Banana Bread recipe, my Banana Blueberry Oat Bars or my Chocolate Chip Peanut Butter Oatmeal Banana Bread.
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Healthy Zucchini Banana Bread
Ingredients
- 3 ripe bananas, (1½ cups mashed)
- 1 cup shredded zucchini
- 2 eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tsp lemon juice (or vinegar)
- 2 cups rolled oats (processed into flour)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350℉. LIne a 9×5 inch loaf pan with parchment paper.
- In a large bowl mash your bananas and then add in the zucchini shreds (do not ring out the liquids), eggs, vanilla and lemon juice – mix to incorporate. Next add in the oat flour, baking soda, cinnamon and salt and do a final mix to combine. Transfer to your loaf pan and bake for 50 -55 minutes or until toothpick comes out clean. Check the loaf at the 35 minute mark and loosely throw over a piece of aluminum if the top is getting too tan.
- Once its out of the oven, let it sit in the pan for 20 minutes and then transfer to a wire rack to cool for another 20 minutes prior to slicing.
Notes
Nutrition
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Thanks for a truly CLEAN recipe! I don’t do gluten or dairy and it’s so hard to find recipes that naturally eliminate both (and not a fan of substitutes)! This has become my go-to fall recipe. Muah!
Hi Dana, much love right back to you! Thanks for trying the recipe and coming back to leave feedback about it! Cheers!
I did opt to use 1/3 cup coconut sugar and 1/3 cup craisins and 1/3 cup chopped walnuts. EXCELLENT.
Delicious!
Glad you liked it Rebecca!
I presume the nutrition numbers at the bottom of the recipe are for the whole loaf? Rather than per slices?
Hi Susan, Nutritional info is per serving. Serving size is listed at the top of each recipe box
Stellaaaaaaa….it’s so scrumptious. I love your one bowl recipes. I use coconut sugar as often as I can and it’s not too sweet. It has all the ingredients I love in it. Thank you for all your great recipes
Hi Stella,
I cant eat oats and some of your recipes have oats as an ingredient. Do you have any suggestions as an alternative.
thank you
Hi Stella, can you recommend an ingredient to replace the egg? Would glad or yogurt or something else work well in this recipe? My son has a severe allergy. Tx!
Hi Gabriela, I can recommend flax eggs for this recipe. Those usually work for me when i sub them in other recipes. I haven’t tried them here though, so I cannot say for sure.
I made the batter first, since if you start with the wet ingredients the cake wont set.Also, I added a whole zucchini, which was a bit much as the cake came out too wet, but still it was nicely edible if you added agave syrup.
I am making this now.
I didn’t have cinnamon, so I used allspice, nutmeg & Ginger.
I am not using any sweeteners as carbs causes me lots of pain so omitted all sweeteners except for what is in banana.
No Lemon, so I used the juice of half an Orange instead.
To the cup of Zucchini, I also added half cup of Carrot.
I might add some orange zest to this as well just to bring out all the flavours.
I sifted the pre preground oat flour to get air into it I am unsure if I need to use all 2 cups so I will start with 1 1/2 cups & see how it is if it appears a bit to runny I will add more till it appears thicker.
This recipe seems very versatile.
I will lket you know how it turns out 🙂 Thanks
I added walnuts and choc chips and it came out amazing, but I baked mine for 38 min, NOT 50-55 like the directions. It came out perfect this way, with browning on top and perfectly moist in middle. Not sure what’s up with the author’s oven because this is the 2nd banana bread recipe where the time instructed to bake is way longer than necessary.
Hello, sorry for any confusion but all ovens run different. For example i used to have a gos oven in my old house and it was so much stronger than my current electric oven.
I’m glad that you enjoyed the loaf though! Cheers!
I love all of your receipts. But I do have one question. The nutrition is based on how many slices or it goes by the weight? Thank you
My thought exactly. The macros are not useful without serving size.
I made this by following the recipe and it turn out perfect as yours. Texture is great and it tastes so delicious. Thanks you for this recipe.
Hi Ronnie, i’m so glad the recipe was to your liking! Thanks for trying it out!
This was delicious! I say was cause I made it yesterday and it’s almost gone. Followed the recipe and added chocolate chips. Huge it and so good warmed up with a bit of almond butter.
on weightwatchers now and this bread is great! I’m estimating 3-4 points per slice. Worth it!
Hi Judy, GLad this recipe is working for you! Enjoy!!