Name: Zucchini Banana Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1 cup grated zucchini (moisture squeezed out); 2 eggs; 1/3 cup olive oil or melted coconut oil; 1/2 cup sugar or maple syrup; 1 tsp vanilla extract; 1 1/2 cups all-purpose or whole wheat flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp cinnamon; 1/4 tsp nutmeg (optional); 1/4 tsp salt; 1/2 cup chopped nuts or chocolate chips (optional)

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Why You’ll Love This Recipe

You’ll love how incredibly moist and flavorful this bread is—thanks to the perfect balance of bananas and zucchini. It’s lightly sweetened, full of warm spice, and has a soft, cake-like crumb. Whether you’re baking for your family, meal prepping for the week, or just looking for a healthier treat, this zucchini banana bread is easy to make and hard to resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Grated zucchini (with excess moisture squeezed out)
All-purpose flour (or whole wheat for a healthier option)
Eggs
Sugar or maple syrup
Baking soda
Baking powder
Cinnamon
Nutmeg (optional)
Salt
Vanilla extract
Olive oil or melted coconut oil
Chopped nuts or chocolate chips (optional)

Directions

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
In a large bowl, mash the bananas until smooth. Add eggs, oil, sugar or maple syrup, and vanilla extract. Mix well.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
Stir the dry ingredients into the wet mixture until just combined—do not overmix.
Fold in the grated zucchini and optional nuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf (about 8–10 slices).
Prep time: 15 minutes
Cook time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Gluten-Free: Use a gluten-free all-purpose flour blend.
Vegan: Replace eggs with flax eggs and use maple syrup or coconut sugar.
Nut-Free: Omit nuts or use seeds like pumpkin or sunflower for crunch.
Low-Sugar: Reduce sweetener or use mashed dates for natural sweetness.
Mini Loaves or Muffins: Adjust baking time—about 20–25 minutes for muffins.

Storage/Reheating

Store the zucchini banana bread at room temperature, wrapped tightly or in an airtight container, for up to 3 days.
Refrigerate for up to 1 week for longer freshness.
To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Reheat slices in the microwave for about 15–20 seconds or toast lightly for a warm treat.

FAQs

Do I need to peel the zucchini?

No, leave the peel on for extra nutrients and color. Just grate and squeeze out the excess moisture before adding it to the batter.

Can I use frozen bananas?

Yes, just thaw and drain any excess liquid before mashing.

How do I keep the bread from being too wet?

Be sure to squeeze out the moisture from the zucchini and avoid overmixing the batter.

Can I make this recipe without sugar?

Yes, use mashed dates or a natural sweetener like maple syrup or honey (if not vegan).

Can I make this into muffins?

Absolutely. Bake in a muffin tin at the same temperature for 20–25 minutes.

What type of flour works best?

All-purpose flour provides a light texture, but whole wheat flour adds extra fiber and nutrients.

Can I add mix-ins?

Yes! Chopped walnuts, pecans, or chocolate chips add great texture and flavor.

Is this recipe freezer-friendly?

Very. Wrap tightly and freeze whole or in slices for quick grab-and-go snacks.

Do I need a mixer to make this bread?

No, it’s easily mixed by hand using a spoon and two bowls.

Can kids help make this?

Yes! It’s a great recipe for kids to help with mashing bananas, mixing, and grating zucchini (with supervision).

Conclusion

Zucchini Banana Bread is the perfect fusion of comfort and nutrition. It’s easy to make, uses up kitchen staples, and delivers on flavor every time. Whether you enjoy it warm with a pat of butter or pack it for lunchboxes and snacks, this recipe is sure to become a household favorite.

Zucchini Banana Bread

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Zucchini Banana Bread is a moist, flavorful quick bread that combines ripe bananas and grated zucchini for a naturally sweet, veggie-packed treat. Perfect for breakfast, snacking, or dessert, it’s a wholesome twist on a classic favorite.

Author: Laura
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices)
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
In a large bowl, mash bananas. Add eggs, oil, sugar or maple syrup, and vanilla extract. Mix well.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
Gradually stir dry ingredients into wet mixture until just combined.
Fold in grated zucchini and optional mix-ins like nuts or chocolate chips.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use gluten-free flour for a gluten-free version.
For a vegan version, use flax eggs and maple syrup.
To make muffins, reduce bake time to 20–25 minutes.
Wrap and freeze individual slices for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 10g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg