Zucchini Banana Bread

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.

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 9×5-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 1/2-1 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!

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.