Banana Zucchini Bread
This banana zucchini bread is soft, moist, and full of natural sweetness from ripe bananas and fresh zucchini. It’s the perfect easy quick bread for summer baking — great for breakfast, snacks, or freezing for later. Makes two flavorful loaves with simple ingredients and no peeling required!
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
Storage & Freezing
Store banana zucchini bread in an airtight container at room temperature for up to 3 days.
To freeze, wrap individual slices or whole loaves in plastic wrap, then aluminum foil, and place in a freezer bag. Freeze for up to 3 months.
Thaw at room temperature or warm in the microwave for 20–30 seconds.
Tried this recipe?Let us know how it was!
