Peanut Butter Banana Zucchini Bread is the ultimate comfort bake that combines three beloved ingredients into one incredibly moist, flavorful loaf. This recipe takes classic banana bread to the next level by adding nutrient-packed zucchini and rich peanut butter, creating a bread that’s naturally sweet, protein-rich, and secretly loaded with vegetables.
Whether you’re looking for a healthy breakfast option, a satisfying snack, or a guilt-free dessert, this peanut butter banana zucchini bread checks all the boxes. It’s incredibly easy to make, uses simple pantry staples, and stays moist for days. Best of all, it tastes so indulgent that no one will guess it’s packed with hidden veggies!
Health Benefits of Peanut Butter Banana Zucchini Bread
This bread is more than just delicious — it’s genuinely nourishing:
- Bananas provide natural sweetness, potassium, vitamin B6, and fiber that supports digestion and heart health.
- Zucchini adds moisture without many calories, plus vitamins A and C, antioxidants, and extra fiber that aids gut health and keeps you full longer.
- Peanut Butter delivers plant-based protein, healthy fats, and vitamin E for sustained energy and better satiety.
- Using whole wheat flour or a mix increases fiber content, while natural sweeteners like honey or maple syrup reduce refined sugar.
One slice offers a balanced mix of carbs, protein, and fats — perfect for post-workout recovery, kids’ lunchboxes, or a mid-afternoon energy boost without the sugar crash.
Ingredients (Makes 1 loaf – 10-12 slices)
Wet ingredients:
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup grated zucchini (squeeze out excess moisture)
- ½ cup creamy or crunchy peanut butter
- â…“ cup melted coconut oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- â…“ cup honey or maple syrup (adjust to taste)
Dry ingredients:
- 1½ cups all-purpose flour (or ¾ cup whole wheat + ¾ cup all-purpose)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
Optional add-ins:
- ½ cup dark chocolate chips
- ½ cup chopped walnuts or pecans
- 2 tablespoons flaxseed meal for extra nutrition
How to Make Peanut Butter Banana Zucchini Bread (Step-by-Step)
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Grate the zucchini using the large holes of a box grater. Place in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Set aside.
- In a large bowl, mash the bananas until smooth. Add peanut butter, oil, eggs, honey/maple syrup, and vanilla. Whisk until well combined and creamy.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined — do not overmix.
- Fold in the grated zucchini and any optional add-ins (chocolate chips, nuts).
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips or chopped peanuts on top for a pretty finish.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips for the Best Results
- Always squeeze the zucchini well — excess water makes the bread soggy.
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Don’t overmix the batter to keep the texture tender.
- Check at 50 minutes — ovens vary. Tent with foil if the top browns too quickly.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Make muffins instead: bake at 375°F for 18-22 minutes.
Delicious Variations
- Chocolate Lover’s: Add ¾ cup chocolate chips and 2 tablespoons cocoa powder.
- Protein-Packed: Stir in 1 scoop vanilla protein powder and reduce flour slightly.
- Nut-Free: Replace peanut butter with sunflower seed butter or almond butter.
- Spiced Fall Version: Increase cinnamon to 1½ teaspoons and add ¼ teaspoon ginger and cloves.
Storage and Freezing
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. To freeze, wrap slices individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or microwave for 30 seconds.
Approximate Nutrition (Per Slice, 12 slices)
- Calories: 220-240
- Protein: 6g
- Carbs: 28g
- Fat: 11g
- Fiber: 3g
- Sugar: 12-14g (mostly natural)
Values vary based on exact ingredients and add-ins.
Frequently Asked Questions
Can I make this vegan? Yes — use flax eggs (2 tbsp ground flax + 5 tbsp water), maple syrup, and dairy-free chocolate chips.
Why is my bread dense? Overmixing or not squeezing the zucchini enough are common culprits.
Can I reduce the sugar further? Yes — the bananas and peanut butter provide plenty of flavor. Try using just ¼ cup sweetener.
Is this kid-friendly? Absolutely! The chocolate chips and peanut butter flavor make it a hit with children while sneaking in extra veggies.
Final Thoughts
Peanut Butter Banana Zucchini Bread proves that healthy baking can be incredibly tasty and satisfying. It’s moist, nutty, perfectly sweet, and loaded with hidden nutrition — everything you want in a homemade loaf.
Bake a batch this weekend and enjoy it for breakfast, snacks, or even a light dessert. Once you try this recipe, you’ll never go back to plain banana bread again!