Easy zucchini banana bread combines two favorite recipes to create a delicious twist on a classic recipe. You won’t be able to resist the moist, tender texture and the sweet crumb on this delicious quick bread which is perfect for breakfast or an afternoon snack!
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Why We Love Zucchini Banana Bread
- Simply Delicious– Soft, moist and just the right amount of sweetness! Your family and friends will love having this delicious recipe on the table, and I find this recipe is pretty good for most picky eaters.
- Perfect For Breakfast– This easy zucchini banana bread recipe is the perfect sweet twist for breakfast. You can freeze extra or leftovers to meal prep for the week.
- Use Leftover Bananas Or Plentiful Zucchini– This recipe is a great way to use up brown bananas or zucchini in the summer when it is plentiful and inexpensive.
Love quick bread? Try my lemon zucchini bread with sweet lemon glaze, it’s so good and moist that it’s more like cake. My chocolate peanut butter banana bread with a peanut butter crumb is another delicious twist on banana bread. Or my banana mini muffins with chocolate chips were my always my toddler’s favorite!
Ingredients For Zucchini Banana Bread
- 1 1/2 cups zucchini shredded and patted dry (about 1 medium)
- 1 cup sugar
- ¼ cup olive oil
- 2 large eggs beaten
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 medium bananas mashed, about 1 cup. You want to use overripe bananas for this recipe that have some patches or at least speckled of brown
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
How To Make Zucchini Banana Bread
- Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.
- Shred the zucchini with a box grater or food processor. Place the shredded zucchini on top of several layers of paper towels. Using additional paper towels, dry the zucchini well to get rid of all excess water then set to the side. See notes in the recipe card at the bottom of the page for further tips.
- In a large mixing bowl add sugar, oil, eggs, milk and vanilla. Whisk the mixture until smooth.
- With the back of the fork, mash the bananas in a large bowl. Add the mashed bananas to the sugar mixture and stir until combined with a silicone spatula.
- In a medium bowl mix flour, baking powder, baking soda, cinnamon and salt. Mix together the dry ingredients until well combined.
- Add the dry ingredients to the wet ingredients and mix well until a batter forms and is fully blended.
- With a silicone spatula fold the grated zucchini into the batter. Pour batter carefully into the prepared loaf pan.
- Bake for 65-70 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Cool in the pan for at least 10 minutes before removing from the pan. Let the bread cool completely on a wire rack, then slice and enjoy!
Variation Ideas
- Mix in Chocolate Chips– Mix about 3/4 cup of chocolate chips into the batter at the same time you add the zucchini, it makes a deliciously sweet twist. I like to sprinkle a handful across the top of the pan right after putting the batter in the pan for a prettier loaf.
- Add Nuts– 3/4 of nuts is another great addition to this banana bread. Try chopped walnuts or pecans, and sprinkle extra across the top of the load before baking.
- Serve with Butter, Peanut Butter Or Almond Butter– Try a slice of this banana bread with a good smear of butter, peanut butter, or almond butter. Pure heaven!
How Long Will Zucchini Banana Bread Last?
Store this zucchini banana bread in an airtight covered container. If stored on the counter at room temperature, the zucchini banana bread will last about three days. I think the best way is to store the zucchini banana bread in the refrigerator in an airtight container and you can expect it will last about 6 days.
Can I Freeze Zucchini Banana Bread?
Yes, this zucchini banana bread can absolutely be frozen. Wrap the loaf in either aluminum foil or freezer paper carefully before placing in a freezer zip-top bag.
You can also freeze individual slices of this zucchini banana bread. Wrap the slices in aluminum foil or freezer paper before placing in a freezer zip-top bag.
You can defrost this zucchini banana bread on the counter the night before, or warm it in the oven before serving.
More Quick Breads And Muffins You’ll Love
Mmmm I can’t resist these quick bread and muffin recipes. They are simply delicious by themselves, or can make the ultimate breakfast platter when put together!
Zucchini Banana Bread
Ingredients
- 1 1/2 cups zucchini shredded and patted dry (about 1 medium)
- 1 cup sugar
- ¼ cup olive oil
- 2 large egg beaten
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 medium bananas overripe, mashed, about 1 cup
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.
- Shred the zucchini with a box grater or food processor. Place the shredded zucchini on top of several layers of paper towels. Using additional paper towels, dry the zucchini well to get rid of all excess water then set to the side. Don't skip this step or you can end up with too much moisture in your banana bread. See notes for further tips.
- In a large mixing bowl add sugar, oil, eggs, milk and vanilla. Whisk the mixture until smooth.
- With the back of the fork, mash the bananas in a large bowl. Add the mashed bananas to the sugar mixture and stir until combined with a silicone spatula.
- In a medium bowl mix flour, baking powder, baking soda, cinnamon and salt. Mix together the dry ingredients until well combined.
- Add the dry ingredients to the wet ingredients and mix well until a batter forms and is fully blended.
- With a silicone spatula fold the grated zucchini into the batter. Pour batter carefully into the prepared loaf pan.
- Bake for 65-70 minutes or until a toothpick inserted in the center of the bread comes out clean.
- Cool in the pan for at least 10 minutes before removing from the pan. Let the brad cool completely on a wire cooling rack, then slice and enjoy!
Notes
Tips For Picking Zucchini
Using a small or medium-sized zucchini is best for this loaf bread, which usually range in size from 7 to 9 inches long. These zucchini have a tender skin and any seeds are soft and small. You can easily leave the skin and the seeds on these smaller zucchini. Sometimes zucchini can grow really large though, especially in the summer months. I’ve seen some zucchini that are as big as an adult’s arm! When zucchini becomes this large they have a lot more water, have thicker skins that aren’t as tender, and the seeds can sometimes taste bitter. If your zucchini is especially large I recommend removing the seeds with a spoon, peeling the zucchini and drying the zucchini really well with multiple rounds of paper towels or kitchen towels to remove as much water as possible.Tips For Drying The Zucchini
Zucchini can vary a lot as to how much water is inside. In the summer especially zucchini tends to be very full of water, which can cause your zucchini cake to be soggy if not dried. Using multiple layers and rounds of paper towels to dry the zucchini until it feels mostly dry to the touch will help ensure your zucchini cake is delicious. Use the paper towels both under and on top of the zucchini to fully dry the shreds.Nutrition
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