Banana Zucchini Bread made healthy and low-sugar. It’s so delicious and moist you’ll definitely need this recipe for this summer.
(Gluten-Free, Dairy-Free, Low-Sugar, Vegan)
As I write this I am literally sitting on the beach of Lake Huron dreaming of this healthy banana zucchini bread. I learned quickly after whipping this together one morning, I LOVE zucchini bread!
Now, I have some planted in my garden just for this bread! We’ll see how it goes. I remember my mother making me a mini loaf of zucchini bread a while back, but having my favorite banana bread combined with the zucchini was an epic moment.
Looking up recipes for zucchini bread I was sickened, they called for 2-3 cups of SUGAR. Oh my word that’s ridiculous, so my thought, why not sweeten it using the banana? And of course, my steady flax seed came swooping in to give us the moist texture we love and to swap the butter and oil out of it.
I’m an early riser, my husband…. not so much. I have two hours before breakfast is served at this quaint bed and breakfast we’re staying at.. Two hours, I got this. I brought myself applesauce and raspberries to snack on before breakfast.
It’s just not cutting it. Do I have any idea why after going on this journey I have become a morning person? No, It’s just weird, but yes, it is 6am right now and I just watched the sun rise. Good morning world!
It was the first time coming to this little place after my lifestyle change and from what I remembered the breakfast was pretty basic, they kept it generic to accustom many different diets. I.e. My husband always complained there wasn’t any meat in the meals and they weren’t ‘hearty’ enough.
Nonetheless its delicious every time to me. Good thing I asked what was for breakfast this time, whereas I’d be starving this morning!
We walk into the quiet lobby area of the house and the cutest inn-keeper that’s been here as long as we’ve been coming (about 5 years) walks out and greets us. I was informed that breakfast was going to be eggs quiche with sausage mixed in and yogurt. Yogurt has been seldom in my diet and well, you know my stance on the meat.
Truthfully, I felt like a pain. Asking them to make me something different, take out the sausage and perhaps some fresh fruit instead of the yogurt. Totally should have made a loaf of banana zucchini bread. For tomorrows breakfast I had ask to take out the bacon and change it again. I just don’t like feeling like I’m an inconvenience and that was a moment I wanted to share with you guys.
Anyone else feel like this with their food choices? Or feel you are looked funny at for your food choices? … Maybe it’s in my head
OK so enough of me and back to this amazing bread. Make it and love it. It is perfect to make on a weekend and be able to nom on it every morning all week. It is perfectly moist and sweet, and with the flax seed you’d have no clue there is no butter or oil in it! I slice myself couple pieces with a little nut butter, Earth Balance butter or just simply warmed up in the microwave with a cup of tea. Bon Appétit!
Banana Zucchini Bread Recipe
Breakfast
Gluten-Free
American
Yield: 11
Prep Time:15 min
Cook Time:50 min
Total Time:65 min
Ingredients:
- 2 medium ripe bananas
- 1 small zucchini ( 1 1/2 cups shredded)
- 1 egg or 1 flax egg for Vegan
- 1 cup ground flax seed
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1 1/2 cups gluten-free flour blend
Directions:
- 1. Preheat oven to 350F.
- 2. In food processor blend bananas and egg till smooth, add in zucchini and blend until finely chopped.
- 3. In a medium size bowl stir whole wheat flour, all-purpose flour, baking soda, sugar, and flax seed till combined well.
- 4. Add in food processor mixture into flour mixture and mix until combined.
- 5. Pour mixture into a greased bread pan.
- 6. Bake at 45-50 minutes or until a toothpick comes out clean.
Author: Linnie
Nutrition Information:
Calories: 130
Other nutrition information: Fat: 3.5 g Saturated fat: 0 g Unsaturated fat: 1.8 g Trans fat: 0 g Carbohydrates: 22.7 g Sugar: 4.4 g Sodium: 6.4 mg Fiber: 4.2 g Protein: 4.3 g Cholesterol: 15.5 mg
How much did you love this recipe?
Click a star to let me know:
(4 votes, average: 4.75 out of 5)
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Hi Lindsay! I saw this on Instagram and just had to stop by. I’m totally a morning person, and I’ve really come to embrace it over the years. I like that my husband is a night owl ;). This recipe is amazing! No oil? addition of flaxseed? Must try! Thank you for sharing.
Hi Min! Thank you for stopping by, so happy you like the recipe! Glad to meet a fellow morning person, everyone just gawks at me when I tell them what time I get up. I get the quiet house to myself every morning for 2 hours and more on the weekends, LOVE IT. LOL Happy Baking! 🙂
When you say “small zucchini”, can you give me an idea in cups of how much it would be shredded? I have some monsters on my counter and I think they’d probably give me 5 cups+!!
I already assume I will love this, a combo of two classic breads!
Good point Kelsey lol zucchini’s are monsters. I’d say about a cup and a half of shredded zucchini. Thank you for pointing that out, just made that adjustment on the recipe. Enjoy and thanks for stopping by!
Yep, this is good! Of course I attempted to make it gluten free and the texture is a bit gummy, but if it were regular flour, I bet it would be the perfect texture!
I was searching for a banana zucchini bread recipe and thought the same thing you did; they all have too much sugar! So thanks for this. I’m trying it now! I was reading your site and am curious why you don’t eat yogurt, even the soy or rice yogurts?
Yay! Glad to be acquainted with a like minded individual 🙂 Hope you enjoyed it as much as I do!
As far as the yogurt, I just tend to eat dairy seldom just because dairy is said to be very harsh on your digestive track. Which my body agrees lol. As far as the soy goes I’ve cut certain types of soy out based on my research which I briefed a little bit here
Hi! I just put your zucchini bread in the oven! Exciting!! Going to top it off with banana slices and blueberries halfway through, so they melt on top the cake nicely 🙂 Thanks for a lovely-to-read post and the healthy zucchini bread recipe – I was searching the web for one, only to first find very many recipes with tons of sugar and butter. Since I believe in healthy food, finding your recipe was great inspiration! Thanks 🙂
(p.s. I also blog, about good food + good health, I’m a med student: http://www.anasbananas.com)
So glad you found good use of this recipe Ana! Think you have one heck of a good idea to top it with some fruit! Yum. 🙂
Ever since I saw this idea ==> https://www.pinterest.com/pin/176766354098227593/
I’ve been wanting to try a bread like this. Not the unhealthy portion but the sweet look to it. LOL 🙂
I made your bread this evening and it is delicious! It’s very moist and flavorful and tastes wonderful. Thanks for a delicious and healthy banana / zucchini bread.
Aww thank you so much for coming back and sharing Sandy! Can’t wait to have zucchini growing in my backyard again. 🙂
Made this bread. It was super easy and turned out very moist despite no oil. I am used to the bread which is loaded with sugar, but wanted to find a healthier alternative. I used coconut sugar rather than regular and found it wasn’t quite sweet enough. Could also be that I am trying to shift to a healthier lifestyle and haven’t quite reduced my sweet tooth enough. It seemed as though something was missing though besides the sugar. I think I will add some vanilla next time and a tablespoon of maple syrup. Thanks for the recipe! I am super excited about trying it again.
Thank you Ashley for stopping by! I would totally agree that for many use to the 2 cups of sugar kind of banana bread it is something to adapt too. One thing to also keep in mind though is your banana’s and how ripe they are. The more ripe the higher natural sugar content there is. Glad it got you in the right direction though! Good luck 🙂
Good point! I usually do add an extra banana when I make my other banana bread recipe…that may be the difference, Thanks! I do love the nutty flavor of the flax.
Glad you liked it! Yeah, I know from personal experience just using a fresh banana lol not very much flavor/sweetness. The more brown spots the better 😉
Thank you for this low sugar, oil free recipe. I just took it out of oven and am impressed with the moist, nutty flavor and the sweetness of a pretty guilt free loaf! I used cup for cup flour, and whole wheat (3/4 cup each). Living healthfully doesn’t mean depriving oneself!
So glad you enjoyed it Rho! 🙂 Thanks for taking the time to come back and share!
hi Lindsay, while looking for a low sugar banana/zucchini bread I came across your recipe and I am going to give it a try! I have a quick question though, I need to use cannabutter (my husband has cancer and we are using this as pain relief instead of harsh meds) what would be the amount of butter to put in instead of or in addition to the flax? I have flax as well and will put in but need to incorporate the butter… Not sure if you can answer but thought I would ask… ????
Hi Donna!
This is a little tricky for me to answer, but I’ll try my best to point you in the right direction. So here is my thinking:
The ground flax does a fabulous job with the moist aspect of the bread, I’m thinking if you keep the normal 1 cup as in the recipe and do a half/half ratio (half cup cannabutter/half cup ground flax) it should still keep that moist texture as desired. If 1/2 cup of cannabutter in a recipe is too much in terms of potency (I have no idea), then perhaps 1/4 cup cannabutter and 3/4 cup ground flax.
I hope this helps! I’d love to know how it turns out! 🙂
Thanks Lindsay! Making them now and will let you know… BTW Lake Huron is our fav spot in the universe,!!
Hi Lindsay, well we just got an enthusiastic two thumbs up!! For his dosing I think I should cut it back to 1/4 cup cannabutter and 3/4 ground flax but this recipe just may be the keeper I have been looking for… I may even just make a loaf for me and the rest of my family to enjoy cannabutter free!!!! He says it is VERY good, cannot taste sugar or the medical marijuana !!! Thanks for your help!!
Oh fabulous! So glad it worked out! 🙂
Love Michigan so much for the many lakes around us. We personally love Oscoda, MI for Lake Huron!
Hi Lindsay, This looks so good. Do you think it would work to bake it in a round cake pan? I’d love to try it for my toddler daughter’s birthday.
Hi Deborah!
Yes, I don’t see why not. I’d cut the baking time to around 25-35 minutes, keep a close eye on it though to be safe and at 25 minutes check the center with a toothpick then gauge how much longer to bake from there. Hope this helps! Love this idea for a birthday celebration, such a fabulous idea! 🙂
-Lindsay