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This moist zucchini banana bread will soon become a staple in your kitchen! The flavorful, sweet loaf is full of mashed bananas, flecks of fresh summer zucchini, chopped pecans, and plenty of warm spices, for the perfect make-ahead breakfast or afternoon snack. File this one away, because it is truly the best!

Four stacked slices of the best zucchini banana bread recipe on a white platter

Easy Zucchini Banana Bread

The homemade zucchini banana bread is easy, super moist, and full of sweet banana flavor. Stir together a loaf in about 15 minutes (no electric mixer required), pop it in the oven, and enjoy a delicious breakfast or snack throughout the week. It gets better as it sits!

We love zucchini bread, and we love banana nut bread, so a loaf of banana zucchini bread is the perfect combination! You get the moisture of the zucchini, with the flavor of the sweet, overripe bananas. Add some nuts if you like, plus warm spices like cinnamon and nutmeg. Craving chocolate? Swap out the nuts and use chocolate chips instead. It’s a versatile quick bread that works well as a grab-and-go breakfast, a simple afternoon snack, or a side dish in the bread basket with dinner. Your friends and family will never turn down a loaf!

Close up side shot of slices of zucchini banana bread on a platter

Can I add zucchini to banana bread mix?

Making a loaf of zucchini banana bread isn’t as simple as just throwing some zucchini into your favorite banana bread recipe. If you do that, you’ll likely end up with way too much moisture in your loaf. Instead, a delicious banana-zucchini bread requires the correct ratio of wet ingredients (like bananas, zucchini, and oil) to dry ingredients. Here, we’ve decreased the the total amount of banana in the recipe, replacing some of that moisture with the grated zucchini.

Why is my zucchini bread too moist?

If your bread is too moist, it’s likely because you added too much zucchini and banana. This will result in a soggy, gummy loaf of bread. Instead, measure the zucchini and measure the banana exactly so that you end up with the perfect ratio of these two ingredients.

Side shot of slices of banana zucchini bread on a white plate with milk in the background

Ingredients

This is just a quick overview of the ingredients that you’ll need for a loaf of zucchini banana bread. As always, specific measurements and step-by-step baking instructions are included in the printable recipe box at the bottom of the post.

  • All-purpose flour: the base of the batter.
  • Cinnamon and nutmeg: warm spices that add great flavor to the loaf.
  • Baking powder and baking soda: the leavening agents that help the bread rise.
  • Salt: to enhance the other flavors in the bread and balance the sweetness.
  • Eggs: give the loaf structure.
  • Mashed very ripe banana: gives the bread that sweet banana flavor, and also helps to keep the batter moist.
  • Granulated sugar: for just the right amount of sweetness in each slice!
  • Vegetable oil: use a mild oil such as vegetable oil or canola oil to keep the bread nice and moist.
  • Vanilla extract: for flavor.
  • Zucchini: shredded on a box grater, the zucchini adds nice moisture to the loaf. You don’t need to peel it, either. Kids will be happy to know that you can’t actually taste it in the finished product! Medium zucchinis about 6-7 inches long and about 2-3 inches in diameter will yield about 1 cup of shredded zucchini.
  • Chopped pecans: add a toasty, nutty crunch. These are optional, so feel free to leave them out, or replace them with a different nut, such as chopped walnuts.
Whisking together wet ingredients in a white bowl

Do you peel a zucchini for zucchini bread?

No, you don’t need to peel the zucchini before grating it and using it in this recipe. Zucchini skin is so thin that it will not add an unpleasant, tough texture to the baked goods.

Do you remove the seeds?

No, as long as you’re not using a giant zucchini, you do not need to cut out the seeds before shredding. The seeds are small and tender, so they just mix right in with the rest of the grated zucchini.

Stirring together zucchini banana bread batter in a white bowl with a wooden spoon

Should you squeeze water out of zucchini for bread?

No, in this recipe, you do not squeeze the water out of the zucchini. That excess liquid will keep the batter nice and moist.

How many cups is 1 mashed banana?

This can be tricky! We all know that measurements are important in baking, so the difference between a very small banana and a very large banana can be significant when baking a loaf of zucchini banana bread.

This recipe calls for ½ cup of mashed banana. One medium banana yields about ½ cup mashed, so I used 1 medium banana here. If you’re working with small bananas, you’ll need more than 1. Measuring is always the safest way to make sure that your banana bread turns out perfectly moist, sweet, and delicious!

Adding shredded zucchini and chopped pecans to batter

How to Make Banana and Zucchini Bread

Quick bread recipes like this banana zucchini bread are so convenient because they don’t require any fancy kitchen equipment — no electric or stand mixer, no food processor, and no sifter. Instead, just a whisk, a wooden spoon, and a couple of bowls will get the job done!

  1. In a large bowl, whisk together the dry ingredients.
  2. In a medium bowl, whisk together the wet ingredients.
  3. Add the wet ingredients to the flour mixture, and stir just until moistened.
  4. Fold in the zucchini and pecans.
  5. Pour the batter into a greased loaf pan.
  6. Bake in a 350°F oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove the bread from the pan and cool on a wire rack before slicing and serving.
Overhead shot of a sliced loaf of zucchini banana bread on a tray

How to Serve Zucchini Banana Bread

Serve the bread warm, at room temperature, or even straight from the refrigerator! It’s a great option for breakfast or snack when paired with a mug of hot coffee or tea, or with a cold glass of milk.

The bread is delicious on its own, but you might also enjoy individual slices with butter, cream cheese, almond butter, or peanut butter. Add some yogurt or eggs and fresh fruit on the side for a perfect morning feast, or offer it in the bread basket at dinner alongside savory options like ribs, pulled pork, steak, or chicken.

Four slices of zucchini banana bread on a white plate

Preparation and Storage

  • Make-Ahead: This bread just gets better as it sits. The flavors come together and the bananas and zucchini help to keep the bread nice and moist.
  • How to Store: Always wrap your loaf in plastic wrap or foil to prevent it from drying out. It does not need to be refrigerated. The bread will stay fresh at room temperature on the counter for 2-3 days, and it will last in the refrigerator for up to 1 week.
  • To Freeze: This bread freezes nicely. Cool the loaf completely, wrap tightly, and store in the freezer for up to 3 months.
Plate of two slices of banana zucchini bread

How to Keep Zucchini Banana Bread Moist

There are a few keys to keeping zucchini banana bread moist and tender:

  • The correct ratio of fat (such as oil), bananas, and zucchini to flour is key, since the fat, zucchini, and bananas add moisture to the batter. Too much fat, zucchini, or bananas, however, and the bread will be gummy and mushy.
  • Do not over-mix the batter. Stir just until the ingredients are combined and you don’t see any dry pockets of flour, then stop. A few lumps in the batter is normal. Overmixing the batter will activate the gluten in the flour, yielding a tough, dry bread.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 50 or 55-minute mark, but your loaf might be ready in as little as 45 minutes — so check it early.

Is Zucchini Banana Bread Healthy?

While you’re getting some health benefits from the zucchini and bananas in this recipe, I wouldn’t consider the loaf to be “healthy.” There’s definitely plenty of sugar, fat, and refined carbs in this recipe. That said, you can certainly do worse when it comes to sweet treats! ​​​​​Assuming that a loaf yields 12 slices, each slice includes about 172 calories, 31 grams of carbohydrate, 3 grams of protein, and 4 grams of fat.

Overhead shot of slices of banana zucchini bread on a plate with a fork

Recipe Variations

  • Swap out the oil and use melted, unsalted butter instead.
  • Omit the nuts and use chocolate chips instead.
  • Swap the chopped pecans for chopped walnuts (or other nuts of your choice).
  • If your kids don’t want to see green flecks in the bread, you can substitute with an equal amount of yellow summer squash instead of the zucchini.
  • Add whole grains by swapping out half of the all-purpose flour and replacing it with ¾ cup of whole wheat flour.
  • Turn this batter into zucchini banana bread muffins by dividing the mixture between 12 standard-size muffin cups that have been greased with cooking spray or lined with paper. Bake in a 375°F oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Two slices of zucchini banana nut bread on a white plate with a gold fork

Tips for the Best Zucchini Banana Bread Recipe

  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
  • I use a large box grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer grater so that the zucchini has a finer texture. You can also use a food processor to shred the zucchini if you like.
  • Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
  • The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You’ll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  • If the top of the bread starts to get too dark before it’s cooked through, tent loosely with aluminum foil.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 50 or 55-minute mark, but some may be done in as little as 45 minutes — so check it early.
Side shot of a sliced loaf of zucchini banana bread

More Quick Bread Recipes to Try

Square featured image of a stack of four slices of zucchini banana bread

Zucchini Banana Bread

5 from 2 votes
Prep: 15 minutes
Cook: 50 minutes
Cooling Time 2 hours
Total: 3 hours 5 minutes
Servings 1 loaf (about 12 slices)
Calories 172 kcal
This moist zucchini banana bread will soon become a staple in your kitchen!

Equipment

Ingredients
  

Instructions

  • Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan; set aside.
  • In a large bowl, whisk flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
  • In a separate bowl, whisk together the eggs, mashed banana, sugar, oil, and vanilla extract.
  • Add the wet ingredients to the flour mixture; stir just until moistened. Be careful not to over-mix.
  • Gently fold in zucchini and pecans.
  • Transfer the batter into the prepared pan.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake.
  • Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.

Notes

  • Recipe slightly adapted from Taste of Home.
  • Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they’re perfectly mashed.
  • I use a large box grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer grater so that the zucchini has a finer texture. You can also use a food processor to shred the zucchini if you like.
  • Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they’re combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
  • The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You’ll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  • If the top of the bread starts to get too dark before it’s cooked through, tent loosely with aluminum foil.
  • Do not overbake the bread or it will become dry. My loaves are typically done by the 50-minute mark, but some may be done in as little as 45 minutes — so check it early.

Nutrition

Serving: 1sliceCalories: 172kcalCarbohydrates: 31gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 226mgPotassium: 115mgFiber: 1gSugar: 18gVitamin A: 62IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Keyword: banana zucchini bread, zucchini banana bread
Course: bread, Breakfast, Side Dish
Cuisine: American
Author: Blair Lonergan

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    This bread was delicious! I have made a lot of banana bread and this will be my new go to recipe.

    My kids didn’t even know there was zucchini in it 😉

    1. Thank you, Rachel! I’m so glad that it was a hit. Bonus when the kids don’t notice the extra green! 🙂

  2. 5 stars
    I doubled the recipe and made large muffins. I was concerned as I was short on sugar and also had to use avocado oil and coconut oil to get to the amount needed. I added walnuts to 6 of the muffins and choc chips to the remaining. It was fantastic! The perfect texture and balanced flavor blends. This is my new favorite recipe. Thanks for sharing it!

    1. Thanks, Deborah! I’m so glad that the muffins came out well, even with those changes. I appreciate your note!