Banana Zucchini Bread

This Banana Zucchini Bread recipe is soft, moist, and packed with ripe bananas, shredded zucchini, and warm cinnamon spice. It’s an easy quick bread that’s perfect for breakfast, an afternoon snack, or dessert—and it’s one of the best ways to use up extra zucchini!

If you love fun banana bread twists, try my Strawberry Banana Bread, Cake Mix Banana Bread, and Sour Cream Banana Bread next!

See recipe card below this post for ingredient quantities and full instructions.

• All-purpose flour – Here’s how to measure flour for baking.
• Baking powder – Helps the bread rise.
• Baking soda – Works with the bananas to create a light, fluffy loaf.
• Ground cinnamon – Adds warm, cozy flavor.
• Ground nutmeg – Complements the cinnamon and bananas beautifully.
• Salt – Enhances the overall flavor.
• Zucchini – Grate and squeeze out as much moisture as possible before adding it to the batter.
• Ripe bananas – Overripe bananas with brown spots provide the sweetest flavor.
• Eggs – Help bind the ingredients together.
• Brown sugar – Adds sweetness and rich caramel notes.
• Vanilla extract – Brings all the flavors together.
• Vegetable oil – Keeps the bread moist for days.

Variations

• Fold in chocolate chips, white chocolate chips, or peanut butter chips.
• Add chopped walnuts or pecans for extra crunch.
• Stir in shredded coconut for additional texture.
• Use a 1:1 gluten-free flour blend for a gluten-free version.
• Divide the batter into muffin tins to make Banana Zucchini Muffins.

How to Make Banana Zucchini Bread

1. Prepare: Squeeze as much moisture as possible from the grated zucchini using a clean kitchen towel or cheesecloth. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

2. Mix the batter: Stir together the mashed bananas, zucchini, brown sugar, eggs, vanilla extract, and vegetable oil until well combined. Gently fold the wet ingredients into the dry ingredients, stirring just until no dry streaks remain.

3. Bake: Pour the batter into the prepared loaf pan and bake at 350ºF for about 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

4. Cool: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Kasey’s Tips for the Best Banana Zucchini Bread

• Use very ripe bananas. Bananas with lots of brown spots add the sweetest flavor and the softest texture.
• Squeeze the zucchini well. Removing excess moisture prevents the bread from becoming dense or gummy.
• Don’t overmix the batter. Stir just until the flour disappears to keep the loaf light and tender.
• Measure the flour correctly. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.
• Test for doneness. Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready.
• Let it cool before slicing. Cooling allows the loaf to fully set, making cleaner slices that won’t crumble.

Serving Suggestions

This loaf is plenty flavorful on its own, but I love a smear of butter, cream cheese, or nut butter — or go sweet with powdered sugar, cream cheese frosting, Nutella, or a honey drizzle. Enjoy a slice with morning coffee, as an after-school snack, or as a secretly nutritious dessert.

Storage + Freezing

• To Store: Wrap the bread tightly and keep it at room temperature for up to 5 days or refrigerate for up to 1 week.
• To Freeze: Wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
• To Reheat: Thaw overnight in the refrigerator or warm individual slices in the microwave for 20 to 30 seconds.

Frequently Asked Questions