Go Back
+ servings
Print Recipe
5 from 14 votes

Healthy Banana Zucchini Bread

Made with zero flour, zero refined sugar and no oil, my Healthy Banana Zucchini Bread bakes super moist, fluffy and filled with nuts and chocolate Chips!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 Slices
Calories: 247kcal
Author: Neha


  • Loaf Pan
  • Blender


  • 1 ½ (120 g) Cups Oats (Ground to fine flour)
  • 2 Tbsp Flax seeds
  • 2 tsp Baking powder
  • ½ tsp Baking Soda
  • tsp Salt
  • ½ tsp Ground cinnamon
  • 2 large Eggs (room temperature)
  • 6 (94 g) Tbsp Almond Butter
  • 6 Tbsp Honey
  • 1 ½ tsp Pure Vanilla Extract
  • 2 (200 g) medium Bananas (ripened, at room temp)
  • 1 (114 g) Cup Zucchini (Shredded, Excess liquid drained)
  • Cup Chocolate chips (I used both dark and milk)
  • Cup Pecans


  • Preheat oven to 350 deg F. Line the bottom of a loaf pan (8 x 4 inches) with parchment paper and set aside.
  • Add oats, baking powder, baking soda, salt, flax seeds and cinnamon powder in your blender and pulse till you get a fine flour. Take them out in a medium mixing bowl ans set aside.
  • Now add all the wet ingredients except for shredded zucchini and blend until a smooth batter forms. Add wet ingredients to dry. Also mix in nuts and chocolate chips.
  • Fold in zucchini (removed of excess liquids) and pour batter in the pre prepared loaf pan.
  • Bake for 40-50 minutes or till a toothpick inserted in the middle of muffins comes out clean. Cover with aluminium foil half way through to avoid over browning on top.
  • Allow to cool for 5-10 minutes in loaf pan and place on a wire rack to cool down further.
  • Slice when cooled and set properly.


To store left over Bread:
Cover and store bread for 2 - 3 days at room temp. For longer storage keep covered in refrigerator for up to a week.
You can also freeze zucchini bread for up to 2 months. Thaw in refrigerator overnight before enjoying!
To blot Zucchini: You can blot zucchini using a paper towel. Or you can place zucchini between your palms and squeeze the extra moisture out. 
To shred Zucchini: Use large shredder for this recipe, the small shredder will make the bread overly moist.


Serving: 1Slice | Calories: 247kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Sodium: 115mg | Sugar: 18g