Moist, sweet, and perfectly spiced, zucchini banana bread is that feel-good classic you didn’t know your kitchen was missing. Combining two powerhouse ingredients—zucchini and banana—this easy quick bread brings out the best of both worlds: rich flavor, a tender crumb, and hidden nutrition.
If you’re tired of dry banana bread or bland zucchini loaf, this recipe solves that. It’s the ideal solution when you’ve got overripe bananas on the counter and a garden full of zucchini begging to be used. Bonus: it’s loaded with gooey chocolate chips and crunchy walnuts for extra texture and indulgence.
Table of Contents
Table of Contents
Why You’ll Love This Zucchini Banana Bread Recipe
- Quick & Simple: No mixer needed—just a few bowls and a whisk.
- Moist & Tender: Thanks to the combo of bananas and zucchini.
- Sneaky Veggies: Great way to get picky eaters to enjoy zucchini.
- Perfect for Any Time: Ideal for breakfast, snack, or dessert.
- Freezer-Friendly: Make a batch and freeze slices for busy mornings.
- Balanced Flavors: The warmth of cinnamon, rich banana, and mild zucchini harmonize beautifully.
- Chocolate + Nut Heaven: Optional but highly recommended mix-ins add texture and decadence.
What sets this apart? Grating and squeezing the zucchini ensures a moist loaf that’s never soggy, while ripe bananas bring a naturally sweet, caramelized flavor. It’s wholesome, cozy, and totally crave-worthy.
Ingredients Needed for Zucchini Banana Bread
For the Batter:
- 1 ½ cups all-purpose flour – for structure
- ½ tbsp baking powder + 1 tsp baking soda – for a perfect rise
- ½ tsp salt – to balance sweetness
- 1 tsp ground cinnamon – warm spice that complements banana
- ½ cup sugar – just enough to sweeten without overpowering
Wet Ingredients:
- 2 large eggs, room temperature – helps with binding and texture
- 1 cup mashed ripe bananas (about 2 bananas) – the riper, the better
- 1 ½ cups zucchini, finely grated and squeezed dry – adds moisture
- 1 tsp vanilla extract – for a touch of depth
- ½ cup olive oil or melted coconut oil – keeps the crumb moist
Add-ins (Optional but recommended):
- 1 cup semi-sweet chocolate chips – for melty goodness in every bite
- ½ cup chopped walnuts – adds crunch and nutty flavor
How to Make Zucchini Banana Bread
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9×5 inch) with oil or line with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. This ensures everything is evenly distributed before adding liquids.
Step 3: Prepare the Zucchini
Grate your zucchini using the fine side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much water as possible. This step prevents a soggy loaf.
Step 4: Combine the Wet Ingredients
In a separate medium bowl, beat the eggs lightly. Add in the mashed banana, oil, and vanilla extract. Mix until fully combined and smooth.
Step 5: Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined—don’t overmix.
Step 6: Fold in Zucchini and Extras
Gently fold in the grated zucchini, followed by the chocolate chips and walnuts if using. Mix until evenly distributed but avoid over-stirring.
Step 7: Pour and Bake
Transfer the batter to your prepared loaf pan. Smooth out the top and tap the pan on the counter to release air bubbles. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Cool and Slice
Let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. This helps the texture set up properly.
Serving and Storage Tips
Serving Suggestions:
- Serve warm with a pat of butter or a drizzle of honey.
- Add a spoonful of Greek yogurt or a sprinkle of cinnamon sugar for a sweet snack.
- Pair it with coffee or tea for a cozy breakfast.
Storing and Reheating:
- Store at room temperature in an airtight container for up to 3 days.
- For longer freshness, refrigerate up to 5 days.
- To freeze: Wrap slices individually and store in a ziplock bag for up to 2 months.
- Reheat in the toaster oven or microwave for 20–30 seconds for a just-baked feel.
Helpful Notes
- Banana Tip: The darker and spottier your bananas, the sweeter and more flavorful the bread.
- Zucchini Tip: Squeeze until almost dry. Too much water makes dense bread.
- Don’t Overmix: Overmixing can lead to a tough texture. Fold just until everything’s combined.
- Add-Ins Galore: Try shredded coconut, dried cranberries, or pecans as other mix-in options.
- Muffin Option: Divide batter into muffin tins and bake for 20–25 minutes for easy breakfast bites.
Looking for inspiration? Try our Pumpkin Muffins Recipe for another nutritious treat.
Zucchini Banana Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
- Grate zucchini using the fine side of a box grater. Place in a towel and squeeze out excess moisture.
- In another bowl, beat eggs lightly, then add mashed banana, oil, and vanilla. Mix until smooth.
- Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix.
- Fold in zucchini, followed by chocolate chips and walnuts if using. Mix until evenly incorporated.
- Pour batter into prepared loaf pan, smooth top, and tap gently to release air bubbles. Bake for 45–55 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
Conclusion
Zucchini banana bread is one of those recipes you’ll want to make again and again. It’s a perfect blend of comfort, flavor, and ease—with a hidden veggie bonus that even picky eaters can’t detect. From its soft crumb to gooey chocolate chips, every bite is pure satisfaction.
Tried this recipe? We’d love your feedback! Leave a star rating and comment below to share your experience.
Also, share your loaf on Pinterest or Facebook and tag us—did you try a new variation? Let us know what you added in!
Don’t miss our Pumpkin Bread Recipe—you might find a new favorite!
Frequently Asked Questions (FAQ)
Can I use frozen bananas for this bread?
Yes, just thaw them fully and drain any excess liquid before mashing. Frozen bananas are perfect for baking and enhance the banana flavor.
How do I make this gluten-free?
Substitute the flour with a 1:1 gluten-free flour blend. Avoid almond or coconut flour as they require recipe adjustments.
Is this recipe freezer-friendly?
Absolutely! Slice the cooled loaf, wrap each piece, and store in a freezer bag for up to 2 months. Reheat before serving.
Can I skip the chocolate chips or walnuts?
Yes. The recipe works great without them, but they add extra flavor and texture. Swap with raisins or chopped dates if you prefer.
Why did my zucchini banana bread sink in the middle?
This could be due to undercooking, overmixing, or too much moisture left in the zucchini. Make sure to test with a toothpick and let it cool properly before slicing.