Banana Zucchini Bread Recipe

If you’re on the hunt for a banana bread that’s a little more exciting and a lot more nutritious, this Banana Zucchini Bread Recipe might just become your new favorite. I absolutely love how the zucchini sneaks in moisture and subtle earthiness without overpowering the sweet, comforting banana flavor. It’s perfect for when you want a treat that feels indulgent but has a sneaky vegetable boost tucked inside.

When I first tried this Banana Zucchini Bread Recipe, I was amazed at how moist and tender the loaf turned out, thanks to the zucchini. It’s great for a cozy breakfast, a wholesome snack, or to bring along to gatherings where everyone will go crazy for something different yet familiar. Plus, it’s a smart way to use up extra zucchini from your garden or farmers market haul!

this …

Ingredients You’ll Need

Each ingredient in this Banana Zucchini Bread Recipe works together to create a perfect balance of sweetness, spice, and moisture. When shopping, look for ripe bananas and fresh zucchini to make sure the flavors pop the most.

• Shredded zucchini: Using finely shredded zucchini adds moisture subtly—be sure to squeeze out excess water to keep the bread from getting soggy.
• All-purpose flour: The main structure-builder for the bread, providing a tender crumb.
• Baking soda and baking powder: These leavening agents ensure your bread rises nicely and stays fluffy.
• Ground cinnamon: Adds warm spice – don’t skip it to get that cozy flavor.
• Kosher salt: Enhances all the flavors and balances the sweetness.
• Ripe bananas: The star ingredient for natural sweetness and banana flavor; the riper, the better!
• Granulated sugar: Sweetens just enough to complement the bananas and cinnamon.
• Eggs: Help bind all the ingredients and add richness.
• Canola oil: Keeps the bread moist and tender; you can swap with another neutral oil if preferred.
• Vanilla extract: Amplifies the flavors and gives a lovely aromatic note.

Variations

I love tweaking this Banana Zucchini Bread Recipe depending on the season or what I have on hand, and you should feel free to do the same. It adapts beautifully whether you want more texture, less sugar, or a little extra flavor kick.

• Add nuts or chocolate chips: My family goes crazy when I toss in a handful of chopped walnuts or dark chocolate chips—adds crunch or melty sweetness.
• Swap to whole wheat flour: For a heartier loaf, I replace half the all-purpose flour with whole wheat; it changes the texture but keeps it delicious.
• Reduce sugar: If you want less sweetness, try cutting the sugar by a quarter to a half; I found it still tastes great especially with very ripe bananas.
• Use different oils: Olive oil or coconut oil works, too, but each adds its own subtle flavor—test what you like best!

How to Make Banana Zucchini Bread Recipe

Step 1: Prepare Your Zucchini Just Right

Start by rinsing your zucchini and trimming off both ends. Then, finely shred the zucchini on a box grater or use a food processor with a grating attachment. Here’s the trick I discovered: gently wrap that shredded zucchini in a clean kitchen towel and squeeze out as much liquid as you can. This step is key to keeping your bread moist but not soggy.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. I like to take a moment here to mix thoroughly so every bite gets an even touch of spice and leavening magic.

Step 3: Mix the Banana Batter

In a large bowl, mash your ripe bananas with a fork until smooth. Add the sugar, eggs, oil, and vanilla extract and mix until everything’s fully combined. You’ll find that the batter looks a little loose, but that’s perfect—it’ll soak up the dry ingredients just right.

Step 4: Combine Everything Gently

Add your dry flour mixture to the banana batter and stir gently until just combined—overmixing here will make the bread dense, so keep it light. Then fold in the shredded zucchini until evenly spread throughout the batter.

Step 5: Bake with Patience

Pour the batter into a well-greased 9×5-inch loaf pan. Bake at 350°F for 70-80 minutes. I always start checking at 70 minutes by poking a toothpick in the center. It should come out with crumbs clinging but no raw batter. If the top is browning too quickly, tent the bread with foil for the last 10-15 minutes to prevent burning.

Step 6: Cool and Enjoy

Once baked, let your bread cool for at least 15 minutes before slicing. This resting time helps the flavors meld together and prevents the slices from falling apart. Trust me; patience here pays off with a better texture.

How to Serve Banana Zucchini Bread Recipe

Garnishes

I like to top slices with a little butter or cream cheese simply because it adds richness that complements the bread’s natural sweetness. A drizzle of honey or a sprinkle of chopped nuts can also add an extra touch of indulgence—try what feels right for your mood!

Side Dishes

This banana zucchini bread pairs wonderfully with a cup of black coffee or a creamy latte for breakfast. For an afternoon snack, it’s delicious alongside fresh fruit or a yogurt parfait to keep things light and balanced.

Creative Ways to Present

For special occasions, I like to slice the bread, toast the slices lightly, and arrange them on a wooden board with small bowls of nut butters, jams, and fresh berries. It turns a simple dessert into a beautiful spread everyone can customize.

Make Ahead and Storage

Storing Leftovers

I store the leftover banana zucchini bread wrapped tightly in plastic wrap and placed in an airtight container at room temperature. It stays fresh and moist for about 3 days—perfect for quick snacks or easy breakfasts all week long.

Freezing

This bread freezes beautifully! I slice it first, then wrap each slice individually in plastic wrap, and place them in a freezer bag. When I’m ready, I just pop a slice in the toaster or microwave for a quick warm treat.

Reheating

For reheating, I prefer to use a toaster oven or regular oven at low heat (about 325°F) for 5-10 minutes to crisp the edges and warm the loaf through. The microwave works in a pinch, but the texture is best when warmed slowly.

FAQs

Final Thoughts

This Banana Zucchini Bread Recipe has a special place in my kitchen because it’s my go-to when I want something sweet, comforting, and a little bit different than a classic banana bread. I love sharing it with friends who are surprised by how delicious the zucchini makes it, adding moisture and a slightly earthy flavor without being overpowering. If you’re looking for a recipe that’s simple, forgiving, and yields a crowd-pleaser every single time, I wholeheartedly recommend giving this one a try—you won’t regret it!

Print