This Banana Zucchini Bread recipe combines ripe bananas, shredded zucchini, warm spices, and a pinch of sugar. Sweet and satisfying, it’s the perfect way to put your summertime abundance of zucchini to good use!
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Pin RecipeMoist Banana Zucchini Bread Recipe
Chances are you’ve had banana bread, and you may have had zucchini bread. But have you ever had banana zucchini bread? It features the best of both worlds!
If you’re skeptical, trust me on this one. The zucchini adds lots of bulk and keeps the bread tender and moist without impacting the flavor. No one will even know it’s there, and it’s an easy way to sneak some nutrients into your picky eaters’ diets.
Even better, this recipe is super quick to prepare. Just combine the ingredients, and bake. You’ll have a warm loaf ready to eat in under an hour.
Of course, I love using summer zucchini in savory recipes like Zucchini Casserole, Zucchini Boats, and Zucchini Lasagna. However, it’s fun to switch things up, and this quick bread always hits the spot!
And if you love fun banana bread recipes, try out my Strawberry Banana Bread, Cake Mix Banana Bread, and Sour Cream Banana Bread, too!
Ingredients for Banana Zucchini Bread Recipe
To print: see recipe card below
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon – You can use more cinnamon in place of the nutmeg if preferred.
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups grated zucchini – Be sure to squeeze out as much excess water as possible. I like to use a cheesecloth to make it easy!
- 2 eggs
- 2 mashed bananas – The riper your bananas, the sweeter your bread will taste! Use a fork to mash the bananas in a bowl before you begin.
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- ½ cup vegetable oil – Feel free to substitute coconut oil if preferred.
Variations
- Use a 1:1 gluten-free all-purpose flour to keep this recipe completely gluten-free.
- Add fun ingredients like mini chocolate chips, shredded coconut, sprinkles, or chopped nuts!
- Turn this recipe into delicious Zucchini Muffins! Instead of pouring the batter into a loaf pan, pour the batter into cupcake liners in a muffin pan. Bake until the muffins are fluffy and lightly golden and a toothpick inserted into the center comes out clean.
Directions for How to Make Zucchini Banana Bread
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- Prepare: Preheat your oven to 350 degrees Fahrenheit, and grease a 4×8 loaf pan. Alternatively, you can line a pan with parchment paper, letting it hang over the sides. This allows for easy removal when you’re ready to serve!
- Combine the dry ingredients: Add the flour, baking powder, baking soda, cinnamon, salt, and nutmeg to a large bowl. Whisk until well combined, and set aside.
- Prepare the zucchini: Add the grated zucchini to a medium-sized bowl. Use your hands to squeeze the zucchini, wringing out the excess water. You want the zucchini to be as dry as possible!
- Add the bananas: Add the mashed bananas to the bowl with the zucchini, and stir to combine.
- Mix the wet ingredients: Add the brown sugar, vanilla, and oil to the zucchini banana mixture. Stir to combine until the batter is smooth and thick.
- Bake: Pour the batter into the prepared pan, and bake for 45 minutes. The top will be lightly brown, and a toothpick inserted into the center will come out clean.
- Cool: Let the zucchini banana bread cool in the pan for about 15 minutes. Then, flip the bread onto a cooling rack, and let it cool completely.
Serving Suggestions
This recipe is plenty flavorful on its own. However, I love to serve it with a smear of butter, cream cheese, or even nut butter. Or, you can go the sweet route, and top it with powdered sugar, cream cheese frosting, Nutella, or a drizzle of honey!
Enjoy your banana zucchini bread with a cup of coffee in the morning. Or, serve it as a secretly nutritious afternoon snack or dessert.
How to Store + Freeze Banana Zucchini Bread
- Store banana zucchini bread at room temperature for up to five days or in the fridge for up to seven days. To keep it fresh, wrap it tightly in plastic wrap and aluminum foil. Or, transfer it to an airtight container.
- Freeze leftovers for up to three months. Wrap the bread with plastic wrap, and transfer it to a sealable bag or freezer-safe container.
- Thaw frozen bread in the fridge overnight. Then, serve it chilled, or let it come to room temperature. You can also warm it for 20 to 30 seconds in the microwave for a warm, soft snack!
Quick Tip
Be sure to let the banana bread cool completely before slicing. If the bread is too hot and you try to cut it, the slices will crumble and break apart!
Banana Zucchini Bread
Equipment
- 1 (4×8) Loaf Pan
- 2 Mixing bowls
- 1 Wire Rack
Ingredients
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups zucchini grated
- 2 bananas ripe and mashed
- 2 eggs
- ½ cups brown sugar
- 2 teaspoons vanilla
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350ºF and grease a 4×8 loaf pan. Set the pan aside.
- Add the flour, baking powder, baking soda, cinnamon, salt, and nutmeg to a mixing bowl. Whisk together and set aside.1½ cups flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- Add the grated zucchini to a medium-sized bowl. Use your hands to squeeze the zucchini, discarding any water that comes out of the veggie. You want the grated zucchini to be as dry as possible.1½ cups zucchini
- Add the banana and eggs to the bowl with the zucchini and mix together well.2 bananas, 2 eggs
- Add the brown sugar, vanilla, and oil to the zucchini bowl and mix until evenly combined.½ cups brown sugar, 2 teaspoons vanilla, ½ cup vegetable oil
- Add the flour mix into the bowl with the zucchini mix and blend everything together. The batter should be nice and thick.
- Pour the batter into the prepared pan and bake for 45 minutes. The top should be browned, and a toothpick inserted into the center of the bread will come out cleanly.
- Let the loaf pan cool in the pan for about 15 minutes then flip the bread out of the pan and let it continue to cool on a cooling rack. Slice and serve!
Nutrition
Did you make this Banana Zucchini Bread recipe? Let us know how it turned out with a rating and comment!
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