If you’re staring at a pile of summer zucchini from your garden (or your neighbor’s latest drop-off), this Banana Zucchini Bread Recipe is the perfect way to put it to good use.
It’s soft, moist, and packed with natural sweetness from overripe bananas and fresh zucchini — no peeling required.
Even though classic banana bread, like my Banana Bread With Sour Cream, is hard to beat, this recipe is a bit more jazzy because it incorporates shredded zucchini.
Whether you're baking for your family, a neighbor, or just want an afternoon snack with your coffee, this delicious quick bread is a keeper.
And if you're like me and love a good baking shortcut, you'll appreciate how this recipe makes two full loaves - one to enjoy now, and one to freeze for later.
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Why This Is The Best Zucchini Banana Bread Recipe
This is one of my favorite easy, quick bread recipes because it checks all the boxes.
- Uses up extra zucchini and brown bananas.
- Comes together quickly without much fuss.
- Freezes beautifully.
- Feels like a treat, but isn’t overly sweet, and it's customizable with add-ins.
If you are looking for a few more quick bread recipes that feature banana, try my Banana Bread Without Baking Soda, Banana Bread Made WIth Pancake Mix, or my Banana Bread With Self-Rising Flour.
Natalie’s Tips
- Use bananas with brown spots. The darker, the sweeter. They're perfect for baking and add incredible natural sweetness. If you don't have any ripe bananas, you can follow my tutorial on how to ripen bananas in the oven for baking.
- Grate your zucchini on the large holes of a box grater — no peeling needed. One medium zucchini should yield approximately 2 cups.
- Don’t overmix. This bread has a tender crumb. However, overmixing this bread will result in a tough, dense loaf. Once the dry ingredients are added, mix just until combined.
- Line your pans with parchment paper. Cut or tear a sheet of 12” x 16” parchment paper in half to make a sling for your loaf. It's the perfect fit.
- Let the bread cool completely on a wire rack before slicing — it will hold together better and taste even better the next day.
Variations
This banana zucchini bread is easy to customize. Try one of these twists:
- Chocolate Chips: Stir in ¾ cup for a chocolatey version your kids (or you) will love.
- Walnuts or Pecans: Add ½ to ¾ cup chopped nuts for crunch and a little nuttiness.
- Cinnamon Sugar Topping: In a small bowl, mix ½ cup of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle the loaves with cinnamon sugar mix, dividing it evenly between the loaves.
Ingredients
*For specific ingredient amounts, please scroll down to the recipe card.
How to Make This Easy Banana Zucchini Bread
Step 1 – Prep Your Pans. Preheat oven to 350°F. Spray two 9” x 5” bread pans with baking spray and line with parchment paper. Set aside.
Step 2 – Mix the Dry Ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3 – Mix the Wet Ingredients. In a large bowl, beat the white sugar, brown sugar, eggs, oil, and vanilla extract together using an electric mixer. Mix in the grated zucchini and mashed banana until combined.
Step 4 – Combine. Add the dry ingredients to the wet mixture. Use a spatula to fold it in gently until just combined — don’t overmix.
Step 5 – Pour and Top. Divide the batter evenly between your prepared pans. If using the cinnamon sugar topping, sprinkle it generously over the top of each loaf.
Step 6 – Bake. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the mixture cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
FAQs
Sure! Follow my tutorial for using frozen bananas in bread.
Banana Zucchini Bread
Equipment
- 2 9" x 5" loaf pans
- parchment paper
- Cooling rack
Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ⅔ cup light brown sugar packed
- 3 large eggs
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini about 1 medium zucchini
- 1 cup mashed banana about 2–3 medium bananas
Optional Cinnamon Sugar Topping:
- ½ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Spray two 9”x 5” bread pans with baking spray and line with parchment paper. Set aside.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.3 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 Tablespoon ground cinnamon, ½ teaspoon ground nutmeg
- In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract together using an electric mixer. Mix in the grated zucchini and mashed banana until combined.¾ cup granulated sugar, ⅔ cup light brown sugar, 3 large eggs, ¾ cup vegetable oil, 2 teaspoons vanilla extract, 2 cups grated zucchini, 1 cup mashed banana
- Add the dry ingredients to the wet mixture. Use a spatula to fold it in gently until just combined — don’t overmix.
- Divide the batter evenly between the prepared pans. If using the cinnamon sugar topping, sprinkle it generously over the top of each loaf.½ cup white sugar, 1 teaspoon ground cinnamon
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the mixture cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Notes
April says
I love it!! Natalie's recipes are always great!
Charlotte says
Can't wait to make this zucchini banana bread and will definitely be adding chocolate chips in one loaf. This will be perfect to prep for our upcoming day trips to snack on in the car. Thanks for another great recipe!