Dating back to the Great Depression, quick breads emerged as an economical way to create hearty, satisfying baked goods without yeast. Today, I’ve perfected this wholesome sugar-free zucchini banana bread that combines the best of both worlds – the moistness of classic banana bread with the nutritional benefits of fresh zucchini. This recipe transforms simple pantry staples into a remarkably tender, naturally sweetened treat that’s perfect for breakfast, snacking, or a health-conscious dessert.
Why You’ll Love This Recipe
What sets this bread apart is its perfect balance of wholesome ingredients. The combination of oat flour and Greek yogurt creates a protein-rich base, while the natural sweetness from ripe bananas eliminates the need for added sugars. Hidden vegetables make this bread an excellent choice for picky eaters, and the addition of nuts and dried fruit adds wonderful texture and nutritional benefits.
Ingredients
For the Base:
- 2 cups oat flour (240g / 8.5 oz)
- 2 medium zucchini, grated (about 2 cups / 300g / 10.5 oz)
- 3 ripe bananas, mashed (about 1½ cups / 350g / 12.3 oz)
- ½ cup Greek yogurt (120g / 4.2 oz)
- 3 large eggs, room temperature
- ¼ cup coconut oil, melted (60ml / 2 fl oz)
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
Mix-ins:
- ½ cup pecans, chopped (60g / 2.1 oz)
- ½ cup raisins, optional (75g / 2.6 oz)
Instructions
- Prepare Your Equipment
- Preheat the oven to 350°F (175°C)
- Line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal
- Lightly grease the exposed sides with coconut oil
- Prepare the Zucchini
- Grate the zucchini using the large holes of a box grater
- Place grated zucchini in a clean kitchen towel and squeeze out excess moisture
- Set aside while preparing other ingredients
- Mix Wet Ingredients
- In a large bowl, mash the ripe bananas until smooth
- Whisk in the eggs until well combined
- Add Greek yogurt, melted coconut oil, and vanilla extract
- Stir until mixture is uniform
- Combine Dry Ingredients
- In a separate bowl, whisk together oat flour, cinnamon, and baking powder
- Gradually fold dry ingredients into wet mixture, being careful not to overmix
- Add Mix-ins
- Fold in the drained grated zucchini
- Gently stir in chopped pecans and raisins (if using)
- Bake
- Pour batter into prepared loaf pan
- Smooth the top with a spatula
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean
- If top browns too quickly, tent with foil
- Cool and Serve
- Allow bread to cool in pan for 10 minutes
- Use parchment paper to lift bread onto a cooling rack
- Cool completely before slicing
Storage Tips
Store this bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped individually for up to 3 months.
Nutrition Information
(Per slice, based on 12 servings)
- Calories: 185
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 47mg
- Sodium: 95mg
- Total Carbohydrates: 23g
- Dietary Fiber: 3g
- Sugar: 8g (all from natural sources)
- Protein: 6g
Recipe Notes
- Ensure bananas are very ripe for optimal natural sweetness
- Don’t skip squeezing moisture from zucchini – this prevents a soggy bread
- Allow eggs to reach room temperature for better incorporation
- The bread is done when internal temperature reaches 200°F (93°C)
- Let cool completely before slicing to prevent crumbling
This sugar-free zucchini banana bread offers a perfect balance of nutrition and indulgence. Packed with vegetables, fruit, and whole grains, it’s a recipe you can feel good about serving to your family. The natural moisture from zucchini and bananas creates an incredibly tender crumb, while nuts add a satisfying crunch. Whether enjoyed as a breakfast treat or afternoon snack, this bread proves that healthy baking can be both delicious and satisfying.
