Banana Zucchini Bread

Let Me Tell You About Banana Zucchini Bread

You know those afternoons when you open the fridge, spot a sad banana (the kind your kids gave the side-eye), and sigh at the half-zucchini waiting for its day in the sun? That’s how this banana zucchini bread started in my kitchen. Honestly, I wasn’t even trying to be creative; it was more like a last-ditch effort to avoid food waste. But man, it turned out to be the sort of comfort food you start planning ripe bananas for. Actually, last time I made it, my partner suggested it for breakfast… which, let’s be real, was just an excuse for second helpings in the evening.

Oh! And once, I accidentally doubled the cinnamon. My family still jokes about “that spicy loaf,” but hey, nobody left a crumb.

Why You’ll Love This Banana Zucchini Bread

I bake this when the weather gets a bit moody, or when I’m itching for something easy (but not too basic). My family goes a bit bonkers for it because it’s moist without feeling heavy, plus you can smuggle in extra veggies without anyone noticing. Also, if you’re in a pinch and realize you have only one banana left — yeah, it still works; just boost the zucchini a smidge. Oh, and if you’ve ever felt personally victimized by dry, crumbly loaves… you’ll love how forgiving this recipe is. (Trust me, I’ve overbaked it, and it still comes out good.)

Here’s What You’ll Need (and What You Can Swap)

• 1 cup mashed ripe bananas (about 2 medium; I’ve used 1 banana + 1/2 cup applesauce in a pinch)
• 1 cup grated zucchini (no need to peel; if it’s a monster zucchini from the garden, scoop out the seedy middle)
• 2 eggs (my grandmother swore by duck eggs, but I just use regular old supermarket ones, honestly)
• 1/2 cup vegetable oil (melted coconut oil works fine, or even olive oil if you like that richer flavor)
• 1/2 cup brown sugar (I sometimes mix light and dark, or just use whatever’s not rock-hard in the cupboard)
• 1/4 cup white sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (I’ve subbed in whole wheat, but it gets a bit more ‘rustic’)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (or more, if you’re feeling reckless)
• 1/2 tsp salt
• Optional: 1/2 cup chopped walnuts, pecans, or a handful of chocolate chips — my kids would riot if I forgot the chocolate

Let’s Get Baking (It’s Pretty Chill, I Promise)

1. Preheat your oven to 350°F (about 180°C). Grease a standard loaf pan (or line it, if you hate scrubbing pans as much as I do).
2. In a big bowl, mash the bananas. Add in the eggs, oil, both sugars, and vanilla. Mix till it’s sorta smooth. (This is usually when I sneak a taste, even though I know it’s just raw egg and sugar…)
3. Stir in the grated zucchini. It’ll look kind of lumpy and strange, but that’s fine — you’re on track.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Sometimes, I skip the separate bowl if I’m feeling lazy, but it can get clumpy if you dump it all in together, heads up.
5. Fold the dry mix into the wet stuff. Don’t overmix; just stir till it’s mostly combined. Lumps are fine. Add nuts or chocolate chips if you fancy (or both, I won’t tell).
6. Pour into your loaf pan and spread it out. Bake for 50–60 minutes, but honestly, I start checking at 48. A skewer (or a chopstick, which is what I usually grab) should come out mostly clean — a bit of crumb is perfect.
7. Cool in the pan for about 10 mins. Then turn out onto a rack, if you have one. Otherwise, just tilt it on its side and hope for the best — I do this all the time.

Notes from Many, Many Loaves

• Don’t press all the liquid out of the zucchini — just a gentle squeeze if it’s super watery. Too dry, and your loaf won’t be as lovely.
• Actually, I find it works better if you mash the bananas with a fork instead of a mixer. Less mess, more character.
• Once, I tried adding nutmeg… eh, not my favorite. But orange zest? Surprisingly delicious.
• If you’re gluten-free, I tried Bob’s Red Mill 1-to-1 flour, and it held up pretty well. Not quite the same chew, but hey, I ate two slices anyway.

Variations I’ve Tried (Some More Successful Than Others)

• Swapped in grated apple for half the zucchini. Apple-zucchini-banana bread — sounds odd, but it worked!
• Used coconut sugar instead of brown; came out less sweet but with a nice caramel vibe.
• Once tried tossing blueberries in — well, it was a bit soggy. Maybe skip that unless you coat them in flour first, which I always forget to do.

Oh, and Equipment (Don’t Stress About It)

• A loaf pan is ideal, but I’ve used a 9×9 square tin and just cut it into funny-shaped chunks. No one complains.
• Box grater for the zucchini (though last time, my food processor did the trick in 3 seconds flat).
• If you don’t have a wire rack, just pop the loaf on an upside-down muffin tin. I read that hack here and honestly, it’s genius.

How to Store (If You Even Need To)

This bread stays moist for two to three days wrapped up on the counter (unless your house is like mine and it’s gone before sunset). If you do want to keep it longer, stick it in the fridge. Or slice and freeze — I just pop slices in a zip bag and reheat in the toaster. Handy for those mornings when you’re running late and need something besides another dry granola bar.

How We Like to Serve It (Feel Free to Judge)

Honestly, I love it warm with a pat of salted butter. My kid dips it in hot chocolate (I can’t explain it, but she swears by it). Sometimes, for Sunday brunch, I’ll serve slices with a dollop of Greek yogurt and honey — a little fancy, a little lazy. Oh, and if you want to get really wild, try it toasted with almond butter. Trust me.

What I’ve Learned the Hard Way (Pro Tips, Kind Of)

• I once tried rushing the cooling because I was impatient. Big mistake — it fell apart trying to slice it hot. Let it cool at least a bit; you deserve nice, even slices.
• Don’t skip the pan greasing (I have, and let’s just say… it wasn’t pretty).
• If you overmix, it gets a bit tough. I know, it’s tempting to go for perfectly smooth, but lumpy is better here.

Questions I Get (or Wish Someone Had Asked Me)

• Can I reduce the sugar? Yeah, you can; I’ve cut it back to 1/3 cup brown + 1/4 cup white, and it was still plenty sweet for my lot.
• Do you have to peel the zucchini? Nope. The peel just melts away. Plus, vitamins and less faff, right?
• Can I use frozen bananas? Oh, for sure! Just thaw and drain off the extra liquid. Sometimes, I find the loaf a bit denser with frozen, but still tasty.
• Help! I don’t have brown sugar. Use all white, or add a spoonful of molasses to white sugar for the same vibe. Or just wing it, honestly.
• What if I only have self-raising flour? That’s fine, just skip the baking powder and soda. Though, I once misread and doubled the raising agent, and the loaf looked like a weird mountain range but still got eaten. Happens to the best of us!

And, if you want some inspiration for other quick breads, check out Sally’s banana bread guide — her tips helped me up my loaf game.

If you make this banana zucchini bread, let me know how you riffed on it; I’m always up for a new twist. (Or, if you spotted the one typo, congrats — you bake with eagle eyes!)

★★★★★ 4.90 from 132 ratings

Banana Zucchini Bread

yield: 10 servings

prep: 20 mins

cook: 55 mins

total: 50 mins

A moist and flavorful quick bread combining ripe bananas and fresh zucchini, perfect for breakfast or as a snack.

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1 cup mashed ripe bananas (about 2 bananas)
• 1 cup grated zucchini (about 1 medium zucchini)
• 1 teaspoon vanilla extract

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. 2
   In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. 3
   In a large bowl, beat the eggs, oil, and sugar until well combined. Stir in the mashed bananas, grated zucchini, and vanilla extract.
4. 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. 5
   Pour the batter into the prepared loaf pan and smooth the top.
6. 6
   Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 3gg

Fat: 8gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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