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Easy Cinnamon Zucchini Banana Bread: Best Healthy Recipe

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This moist and tender banana bread is packed with warm cinnamon flavor and sneaks in zucchini for extra nutrients. It’s the perfect guilt-free treat that tastes indulgent but is made with wholesome ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon (Saigon cinnamon recommended)
  • ¼ teaspoon salt
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 1 cup grated zucchini (about 1 medium zucchini, do not squeeze out moisture)
  • ⅓ cup coconut oil (or vegetable oil), melted and cooled slightly
  • ¼ cup unsweetened applesauce
  • ⅔ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ¼ cup chocolate chips (optional)
  • 1 tablespoon flaxseed meal (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang for easy removal.
  2. Wash zucchini, trim ends, and grate using the medium holes of a box grater. Do not squeeze out the liquid. Set aside.
  3. In a large bowl, mash ripe bananas with a fork until mostly smooth (a few lumps are fine).
  4. To the mashed bananas, add melted coconut oil, applesauce, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
  5. Fold the grated zucchini into the wet mixture gently with a spatula until evenly distributed.
  6. In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  7. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). If using nuts or chocolate chips, fold them in now.
  8. Pour batter into prepared loaf pan and spread evenly. Bake for 50 to 60 minutes. At 45 minutes, check with a toothpick inserted in the center—it should come out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil for the last 15 minutes.
  9. Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not squeeze moisture from the zucchini—it keeps the bread tender. Use room temperature eggs to prevent coconut oil from seizing. For best results, let bread cool completely before slicing. If bread sinks in the middle, avoid opening the oven door too early. Store wrapped at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: cinnamon zucchini banana bread, healthy banana bread, zucchini bread, easy banana bread, moist banana bread, dairy-free banana bread

Find it online: https://hungermind.com/easy-cinnamon-zucchini-banana-bread-best-healthy-recipe/