Banana Zucchini Bread

If you’re looking for a way to enjoy a sweet treat that sneaks in some veggies, banana zucchini bread is the perfect solution. Combining ripe bananas and tender zucchini, this bread is naturally moist, subtly sweet, and packed with flavor. The zucchini adds moisture without overpowering the sweetness of the bananas, resulting in a loaf that’s soft, tender, and irresistibly delicious.

Perfect for breakfast, snack time, or dessert, this banana zucchini bread is easy to make, family-friendly, and a healthier way to enjoy a classic baked good.

Why You’ll Love This Banana Zucchini Bread

• Moist & Tender: Bananas and zucchini keep the bread soft for days.

• Naturally Sweet: Ripe bananas reduce the need for extra sugar.

• Quick & Simple: Uses pantry staples and comes together easily.

• Family-Friendly: Kids love it, and adults enjoy the subtle veggie boost.

• Versatile: Enjoy warm with butter, or pack slices for lunchboxes.

Equipment

To make this banana zucchini bread, you’ll need:

• 9×5-inch loaf pan

• Parchment paper or nonstick spray

• Large mixing bowl

• Medium mixing bowl

• Grater for zucchini

• Measuring cups and spoons

• Whisk or electric mixer

• Spatula

Ingredients for Banana Zucchini Bread

For the Bread:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg (optional)

• 1/4 cup unsalted butter, softened

• 1/4 cup vegetable oil

• 1/2 cup granulated sugar

• 1/4 cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 ripe bananas, mashed

• 1 1/2 cups shredded zucchini (about 2 medium zucchini)

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup chocolate chips (optional)

Timing & Servings

• Prep Time: 20 minutes

• Bake Time: 55–65 minutes

• Cooling Time: 10–15 minutes

• Total Time: 1 hour 30 minutes

• Servings: 8–10 slices

How to Make Banana Zucchini Bread

Step 1. Prepare Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease with nonstick spray.

Step 2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking soda

• Baking powder

• Salt

• Cinnamon

• Nutmeg (optional)

Set aside.

Step 3. Cream Butter, Oil, and Sugars

In a large mixing bowl, use an electric mixer or whisk to combine:

• Butter

• Oil

• Granulated sugar

• Brown sugar

Mix until smooth and creamy. Add eggs one at a time, then stir in vanilla extract.

Step 4. Add Bananas and Zucchini

Fold in the mashed bananas and shredded zucchini. Mix gently until fully combined.

Step 5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir until just combined—avoid overmixing to keep the bread light and tender.

Step 6. Fold in Optional Mix-Ins

If desired, fold in chopped nuts or chocolate chips for extra texture and flavor.

Step 7. Fill Loaf Pan

Pour batter into the prepared loaf pan and smooth the top with a spatula.

Step 8. Bake

Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 10–15 minutes before transferring to a wire rack.

Tips for Perfect Banana Zucchini Bread

• Use Ripe Bananas: The riper, the sweeter and more flavorful.

• Drain Zucchini if Necessary: If zucchini is watery, squeeze out excess moisture.

• Don’t Overmix: Overmixing results in dense bread. Stir until ingredients are just combined.

• Customize: Add nuts, chocolate chips, or dried fruit for variety.

• Storage: Store in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.

Variations to Try

• Vegan Version: Use flax eggs and plant-based butter.

• Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

• Spiced Up: Add ginger, cardamom, or cloves for a warm spice flavor.

• Mini Loaves or Muffins: Bake in smaller pans for quick individual servings.

• Coconut Banana Zucchini Bread: Add shredded coconut for tropical flavor.

Nutritional Facts (Approximate per slice)

• Calories: 220

• Protein: 3g

• Carbohydrates: 32g

• Fat: 10g

• Fiber: 2g

• Sugar: 16g

• Sodium: 140mg

Values may vary depending on brands and portion size.

For more relaxed breakfast ideas, try Pumpkin White Chocolate Chip Muffins, Chorizo Potato Egg Casserole, or Chickpea Flour Pancakes with Blueberry Compote.

Banana Zucchini Bread

This banana zucchini bread is soft, moist, and naturally sweet, with tender zucchini and optional chocolate chips or nuts. Perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 people

Course: Breakfast

Cuisine: American, comfort food

Calories: 220

Ingredients Equipment Method

Ingredients

  

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg optional
• 1/4 cup unsalted butter softened
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ripe bananas mashed
• 1 1/2 cups shredded zucchini about 2 medium zucchini
• 1/2 cup chopped walnuts or pecans optional
• 1/2 cup chocolate chips optional

Equipment

• 9×5 inch loaf pan
• Parchment paper or nonstick spray
• Large mixing bowl
• Medium mixing bowl
• Grater for zucchini
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula

Method

 

Prepare Oven and Pan

1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease with nonstick spray.

Mix Dry Ingredients

1. In a medium bowl, whisk together:
2. Flour
3. Baking soda
4. Baking powder
5. Salt
6. Cinnamon
7. Nutmeg (optional)
8. Set aside.

Cream Butter, Oil, and Sugars

1. In a large mixing bowl, use an electric mixer or whisk to combine:
2. Butter
3. Oil
4. Granulated sugar
5. Brown sugar
6. Mix until smooth and creamy. Add eggs one at a time, then stir in vanilla extract.

Add Bananas and Zucchini

1. Fold in the mashed bananas and shredded zucchini. Mix gently until fully combined.

Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet mixture. Stir until just combined—avoid overmixing to keep the bread light and tender.

Fold in Optional Mix-Ins

1. If desired, fold in chopped nuts or chocolate chips for extra texture and flavor.

Fill Loaf Pan

1. Pour batter into the prepared loaf pan and smooth the top with a spatula.

Bake

1. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 10–15 minutes before transferring to a wire rack.

Conclusion

Banana zucchini bread is a moist, flavorful, and versatile loaf that’s perfect for breakfast, snacks, or dessert. The combination of sweet bananas and tender zucchini keeps the bread soft while adding subtle nutrients. Optional chocolate chips or nuts can enhance the flavor, making it even more irresistible.

This easy-to-make, family-friendly bread is a great way to enjoy a classic baked treat while sneaking in extra vegetables. It’s perfect for meal prep, gifting, or enjoying warm from the oven with a pat of butter.

Recipe FAQs

1- Can I use frozen zucchini?

Yes, thaw and drain excess liquid before adding to the batter.

2- Do I need to peel the zucchini?

No, the skin adds moisture, color, and nutrients.

3- Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

4- How long does it stay fresh?

Store in an airtight container at room temperature for 3–4 days or refrigerate up to a week.

5- Can I add mix-ins like nuts or chocolate chips?

Absolutely! Walnuts, pecans, or chocolate chips make it extra tasty.

6- Can I freeze the bread?

Yes, wrap tightly or place in a freezer-safe container for up to 2 months.