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Healthier Zucchini Bread

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5 from 1 review

  • Author: Tara | Treble in the Kitchen
  • Total Time: 1 hour 5 mins
  • Yield: 2 loaves 1x


This healthier zucchini bread doesn’t skip a beat. The sweetness from the banana replaces half of the sugar in the original zucchini bread recipe. The end result is a sweet, soft, and delicious loaf of zucchini bread that will have you coming back for seconds.


  • 3 eggs
  • 1 cup melted coconut oil
  • 3 cups chopped zucchini
  • 1 tsp vanilla extract
  • 1 1/4 cup mashed banana puree
  • 1 1/4 cup granulated sugar
  • 3 cups gluten free all purpose flour (can use regular all purpose flour if you tolerate gluten)
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder


  1. Preheat the oven to 350 degrees.
  2. Spray two loaf pans with coconut oil spray.
  3. Combine the eggs, melted coconut oil, zucchini, vanilla and banana puree in the blender.
  4. Blend until completely combined.
  5. In a large bowl, combine the sugar, flour, cinnamon, salt, baking soda, and baking powder.
  6. Add the wet ingredients to the dry ingredients and stir until just combined.
  7. Pour the batter evenly in the two prepared loaf pans.
  8. Bake at 350 degrees for 60-70 minutes or until a toothpick is inserted and comes out clean
  • Cook Time: 65 mins
  • Category: quick bread, breakfast, bread, snack