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 9x5-inch loaf pans. Set aside.
Step 2: In a large bowl, whisk eggs, mashed banana, sugar and oil together until well-combined.
Step 3: Add the flour, baking powder, baking soda, cinnamon, and salt. Stir the dry ingredients into the wet ingredients just until combined.
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.
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.
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.
Recipe FAQs
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.
No, the bread needs the moisture from 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!
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Zucchini Banana Bread
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
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.
Joy
Believe it or not but this is the first thing I have baked in about fifteen years! Too busy with work, then retired and we decided to retire to another state - lots of driving during the two-year move. Covid hit and I was unpacking and were remodeling our "new" house. I have been reading new recipes and trying to get the nerve up to start baking again - time just gets away from me it seems. Anyway, today I did it because I loved the sound of banana and zucchini together. It came out great - hubby loves it as well. Thank you!!
Kate
Yay! I'm so glad that you liked it, and that it worked out well for you!
Naomi
Hey: I was reading the recipe and you put in your notes to weigh the flour as its the most accurate way to measure flour but you don't give a weight in the recipe. I do prefer to weigh all my dry ingredients and look for recipes that give that option. Ideally the banana and zucchini in weight would be great too! Can you tell me how much flour 3 cups are in grams or ounces?
Thanks!
Kate
Hi! Three cups of flour would be 360 g. You can find all of the weights by clicking on "metric" directly beneath the ingredients.