Go Back

Healthy Zucchini Banana Bread with Whole Wheat Flour

This Healthy Zucchini Banana Bread is naturally moist, low in added sugar, and made with real, whole-food ingredients. A kid-approved way to enjoy your veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 53 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 ripe bananas the riper the better
  • 1 large egg or flax egg
  • 1/4 cup avocado oil
  • 1/4 cup Greek yogurt
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 1/2 cups zucchini lightly squeezed of excess moisture
Dry Ingredients
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Optional Topping
  • Oats for sprinkling

Method
 

  1. Preheat oven to 350°F and grease or line a loaf pan.
  2. Mash the bananas in a large bowl, then whisk in the egg, avocado oil, Greek yogurt, maple syrup, and vanilla until combined. Fold in the zucchini.
  3. Add the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined.
  4. Pour the batter into the prepared loaf pan and sprinkle with oats, if desired.
  5. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool for 10 minutes, then slice and enjoy.

Notes

Storage tips

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Wrap slices individually and freeze for up to 3 months.
  • Reheat: Microwave for 15–20 seconds or enjoy at room temperature, ideally with a pat of butter.

Recipe Notes

  • The riper your bananas, the sweeter and more flavorful your loaf will be.
  • A sprinkle of oats on top adds a nice bakery-style finish, but it's completely optional.
  • This bread is even better the next day, once the flavors have had time to settle.
  • Serve with a pat of butter for the full experience. My daughter approves.