1. Can I make banana zucchini cake without eggs?

Yes! This banana zucchini cake recipe works wonderfully with flax eggs. Just mix 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let it sit for 5 minutes to gel, then use it as you would regular eggs. It’s a great option if you’re vegan or out of eggs.

2. Do I need to peel the zucchini first?

No peeling required! The zucchini skin is tender and adds subtle green flecks throughout the cake. Just wash well, trim the ends, and grate using a fine grater. Remember to gently squeeze out some moisture before mixing it into the batter.

3. Can I reduce the sugar or sweetener?

Absolutely. This recipe already uses maple syrup or honey instead of refined sugar, but you can cut the amount by one-third if your bananas are very ripe. You’ll still get a naturally sweet, moist result.

4. What type of flour is best for this cake?

All-purpose flour gives you a light, even crumb, but you can mix in almond flour or oat flour for extra nutrition. For gluten-free options, a 1:1 gluten-free blend works well. You can read more about flour swaps in my other rustic bakes like rainbow veggie sheet pan green tahini , where I often use creative grain combos.

Banana Zucchini Cake Recipe: Moist, Healthy & So Easy

A moist and naturally sweet banana zucchini cake recipe using fresh ingredients and pantry staples. Easy, forgiving, and perfect for any occasion.

Author: Hana Martin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 1 loaf (8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup mashed ripe bananas (about 2–3 bananas)

1 cup grated zucchini, pressed

2 eggs or flax eggs

1/3 cup neutral oil (canola, avocado, or melted coconut)

1/3 cup maple syrup or honey

1 tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

Optional: ½ cup chocolate chips or chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.

2. Grate zucchini and gently squeeze out excess moisture.

3. In a bowl, mash bananas until smooth.

4. Whisk in eggs, oil, syrup, and vanilla.

5. In a separate bowl, whisk dry ingredients.

6. Fold dry into wet ingredients, then stir in zucchini and add-ins.

7. Pour batter into pan, smooth top, and bake 40–50 minutes.

8. Cool in pan for 10 minutes, then transfer to a rack.

9. Serve plain or top with cream cheese frosting or glaze.

Notes

For vegan: use flax eggs. For gluten-free: substitute a 1:1 GF baking flour.

Store up to 5 days in fridge or freeze slices for 2 months.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: banana zucchini cake recipe, healthy zucchini banana loaf, easy banana cake

Find it online: https://www.hanaeats.com/banana-zucchini-cake-recipe/