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    Home » Quick Bread » Zucchini Banana Bread

    Zucchini Banana Bread

    Published: Jun 21, 2022 · Modified: Jun 21, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Zucchini banana bread recipe is an easy one-bowl recipe! With this simple recipe, it takes just minutes to make 2 loaves of moist zucchini banana bread.

    Loaf of zucchini banana bread on a wooden cutting board.

    This zucchini banana bread recipe is an adaptation of my popular zucchini bread recipe. The moist bread is a lovely combination of zucchini bread and banana bread.

    The bread takes just minutes to make, and it's made entirely in one bowl. The recipe makes two loaves, so you can enjoy one now and save one for later!

    Ingredients

    • Eggs
    • Mashed ripe bananas: The best bananas to use for banana bread are slightly overripe bananas. The bananas should be yellow with plenty of brown speckles.
    • Granulated sugar
    • Vegetable oil: Or a similar neutral oil.
    • All-purpose flour: It's important to properly measure the flour. Weighing it will give you the best and most accurate results. If you aren't weighing the flour, sift or stir it to break it up. Lightly spoon it into the measuring cup and level. Too much flour will give you dry or dense, heavy bread.
    • Baking powder
    • Baking soda
    • Salt
    • Shredded zucchini: There's no need to peel or squeeze the zucchini.

    How to make zucchini banana bread

    Step 1: Preheat oven to 350°F. Grease 2 9x5-inch loaf pans. Set aside.

    Wet ingredients for zucchini banana bread in a glass mixing bowl.

    Step 2: In a large bowl, whisk eggs, mashed banana, sugar and oil together until well-combined.

    Wet and dry ingredients for banana zucchini bread in a glass mixing bowl.

    Step 3: Add the flour, baking powder, baking soda, cinnamon, and salt. Stir the dry ingredients into the wet ingredients just until combined.

    Zucchini banana bread batter in a glass mixing bowl.

    Step 4: Fold in zucchini just until incorporated.

    Step 5: Pour half the batter into one prepared pan and repeat with the remaining batter and pan.

    Loaf of zucchini banana bread in a loaf pan.

    Step 6: Bake until a toothpick inserted in center comes out clean, about 45-50 minutes.

    Step 7: Cool in pans for 10 minutes before removing to wire racks to cool completely.

    Loaf of zucchini banana bread next to bananas and shredded zucchini.

    Tips

    • I like to use a nonstick cooking spray with flour in it - like Baker's Joy. I find that it helps the loaves to come out of the pan well.
    • When I'm baking quick bread, I check the bread around 30 minutes in to see whether or not it's browning too quickly. If it is, I loosely tent the pans with aluminum foil.
    • You can add nuts or chocolate chips to the bread. After step 4, stir in ½-1 cup of chocolate chips or chopped walnuts or pecans.
    • The bread can be served as-is or can be spread with butter or cream cheese.
    A loaf of banana zucchini bread on a cutting board with two slices cut.

    Recipe FAQs

    Can I freeze zucchini banana bread?

    You can! Zucchini banana bread freezes well. To freeze, bake the bread as-directed, and let it cool on a wire rack. At this point the bread can either be sliced or frozen whole. The individual slices or the loaves should be wrapped tightly in plastic wrap and placed in a freezer-safe container like a freezer bag.

    Should I squeeze the zucchini?

    No, the bread needs the moisture from the zucchini.

    Do I need to peel the zucchini?

    No, there's no need to peel the zucchini.

    Storage

    Zucchini banana bread can be stored in an airtight container at room temperature. It will keep for 3-4 days when properly stored.

    More quick bread recipes!

    • Banana Nut Bread Recipe
    • Chocolate Banana Bread
    • Easy Pumpkin Bread
    • Marbled Banana Bread

    If you’ve tried this zucchini banana bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Loaf of zucchini banana bread on a wooden cutting board.

    Zucchini Banana Bread

    Moist zucchini banana bread recipe makes 2 loaves of delicious quick bread!
    5 from 1 vote
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 24 servings
    Calories: 118kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 2 9x5-inch loaf pans

    Ingredients

    • 4 large eggs
    • 1 ½ cups mashed ripe banana about 3 medium bananas
    • 1 ¼ cups granulated sugar
    • ½ cup vegetable oil
    • 3 cups all-purpose flour properly measured
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1 ½ cups shredded unpeeled zucchini
    US Customary - Metric

    Instructions

    • Preheat oven to 350°F. Grease 2 9x5-inch loaf pans. Set aside.
    • In a large bowl, whisk eggs, mashed banana, sugar and oil until well-combined.
    • Add flour, baking powder, baking soda, cinnamon, and salt. Stir just until combined.
    • Fold in zucchini just until incorporated.
    • Pour into greased 9x5 loaf pans.
    • Bake until a toothpick inserted in center comes out clean, about 45-50 minutes.
    • Cool in pans for 10 minutes before removing to wire racks to cool completely.

    Notes

    • Mashed ripe bananas: The best bananas to use for banana bread are slightly overripe bananas. The bananas should be yellow with plenty of brown speckles.
    • All-purpose flour: It's important to properly measure the flour. Weighing it will give you the best and most accurate results. If you aren't weighing the flour, sift or stir it to break it up. Lightly spoon it into the measuring cup and level. Too much flour will give you dry or dense, heavy bread.
    • Shredded zucchini: There's no need to peel or squeeze the zucchini.
    • If the bread is browning too quickly, tent with aluminum foil. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 118kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 177mg | Potassium: 106mg | Fiber: 1g | Sugar: 12g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    More zucchini recipes!

    • Zucchini Bread
    • Chocolate Chip Zucchini Bread
    • Zucchini Cake
    • Chocolate Chip Zucchini Cookies
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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