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Caught with ripe bananas on the counter and extra zucchini in the fridge? You’re not alone. This zucchini banana bread recipe is one of those clever kitchen moves that turns a few humble ingredients into something everyone actually wants to eat.
It’s naturally sweet, incredibly moist, and easy enough to whip up on a weekday—no fancy steps or mystery techniques. If you’re after a healthy banana bread that doesn’t taste like a compromise, this might just be your new go-to.
We’ve made it for breakfast, packed it in lunchboxes, even sliced it up for dessert. It’s that versatile. Ready to use up what’s on hand and make something great? Let’s get baking.
Zucchini Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 2 loaves
- Category: Bakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and easy zucchini banana bread blends ripe bananas, fresh zucchini, and warm cinnamon into a simple, satisfying bake. Great for snacks, breakfast, or lunchboxes.
Ingredients
- Wet Ingredients
- 3 large eggs
- 1 cup white sugar
- 3/4 cup vegetable oil
- 2 ripe bananas, mashed
- 1 cup grated zucchini (lightly drained)
- 2/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Mix-ins
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease or line two 8×4-inch loaf pans.
- Beat the eggs in a large bowl until light and foamy.
- Add white sugar, brown sugar, oil, bananas, zucchini, and vanilla. Mix well.
- In another bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Fold in cranberries and walnuts.
- Divide batter between prepared pans.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- For muffins: Use the same batter but divide into large muffin tins and top with blueberries. Bake at 325°F for 20 minutes.
- You can replace some flour with oat flour for more texture.
- This bread freezes well—wrap slices individually and thaw as needed.
Nutrition
- Serving Size: 1 slice (1/20 of total recipe)
- Calories: 210
- Sugar: 17g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini banana bread, banana zucchini bread recipe, healthy banana bread, easy zucchini banana bread, banana zucchini muffins, zucchini banana bread healthy
Save This Recipe for Later
Don’t want to lose track of this zucchini banana bread recipe? Save it now and come back whenever the bananas on your counter start looking a little too spotty.
What You’ll Need
Before you start mixing, take a moment to gather everything. This recipe keeps it simple—no special equipment, no oddball ingredients. Just a few pantry staples, ripe bananas, and fresh zucchini come together to make one of the best zucchini banana bread recipes you’ll try.
Ingredients for the Classic Loaf:
Wet Ingredients:
- 3 large eggs
- 1 cup white sugar
- ¾ cup vegetable oil
- 2 ripe bananas, mashed
- 1 cup grated zucchini, lightly drained
- ⅔ cup packed brown sugar
- 2 teaspoons vanilla extract
Dry Ingredients:
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins:
- ½ cup dried cranberries
- ½ cup chopped walnuts (optional)
This is a great banana zucchini bread recipe for using up produce that’s past its prime. The bananas bring natural sweetness, while the zucchini adds moisture without stealing the spotlight. Together, they create a loaf that’s soft, flavorful, and satisfying without being heavy.
Ingredient Notes & Swaps:
- Flour: You can sub up to 1 cup of flour with oat flour for extra texture.
- Oil: Vegetable oil works well, but melted coconut oil or olive oil can add depth.
- Sweeteners: If you want a zucchini banana bread no sugar version, try using unsweetened applesauce or maple syrup in place of some sugar.
- Add-ins: Swap the cranberries for raisins, or skip the nuts if you’re baking for kids or want a smoother bite.
This recipe is easy to customize, whether you’re baking for a crowd or prepping ahead for weekday snacks. Once your ingredients are set, it’s time to bring everything together.
Detailed Cooking Instructions
Once your ingredients are ready, the rest comes together with just a few simple steps. This easy zucchini banana bread is all about methodical mixing—no need for fancy tools or special techniques. Just follow along, and you’ll have a moist, flavorful loaf cooling on your counter in no time.
How to Make It:
- Preheat your oven to 325°F (163°C).
Lightly grease and flour two 8×4-inch loaf pans, or line them with parchment paper for easy removal. - Beat the eggs in a large mixing bowl until light and foamy. This gives the bread a soft texture.
- Add the wet ingredients:
Mix in the white sugar, brown sugar, mashed bananas, grated zucchini, oil, and vanilla. Stir until everything is well combined. The batter should look thick but pourable. - Whisk the dry ingredients in a separate bowl:
Combine the flour, cinnamon, baking powder, baking soda, and salt. - Gradually add the dry to the wet:
Stir in the dry ingredients, about one-third at a time. Mix just until you no longer see streaks of flour. Overmixing will make the bread tough. - Fold in your mix-ins:
Gently stir in the cranberries and chopped walnuts. These give the bread texture and little bursts of flavor. - Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula if needed.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
If the tops are browning too quickly, loosely tent with foil during the last 10 minutes. - Cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. This helps the bread set and keeps the bottoms from getting soggy.
This recipe yields two flavorful loaves, perfect for sharing, freezing, or keeping all to yourself. Slice and serve warm, or toast it the next day with a bit of butter. Either way, it holds up beautifully.
Next up: how to make this recipe work even better for your kitchen and your lifestyle. Let’s look at some helpful tips.
Tips & Tricks
This zucchini banana bread recipe is flexible and forgiving, which makes it a favorite for both new and experienced bakers. Still, a few smart adjustments and preparation tips can make all the difference between a decent loaf and a great one.
Get the Best Texture
- Don’t skip draining the zucchini: Grate it fine, then press gently with a clean towel or paper towels to remove excess moisture. You want it damp, not dripping.
- Use overripe bananas: The more spots, the better. They mash easily and boost both flavor and natural sweetness.
- Avoid overmixing: Stir until the flour just disappears. Overworking the batter can lead to dense or chewy bread.
Make It Healthier
- Reduce the sugar by ¼ cup without affecting structure—especially if your bananas are very ripe.
- Swap part of the all-purpose flour with oat flour or whole wheat for more fiber and a heartier feel.
- Use olive oil or melted coconut oil for a more nutrient-rich fat source. This works especially well if you’re aiming for a zucchini banana bread healthy version.
Want Muffins Instead?
Here’s how to adapt the recipe for muffins—perfect for quick breakfasts or portion-controlled snacks.
Blueberry Gluten-Free Muffin Variation:
- Replace the flour with 2 ½ cups gluten-free flour plus 1 cup oat flour.
- Use 3 bananas and 2 cups shredded zucchini for extra moisture.
- Cut oil to ⅔ cup to balance the extra banana.
- Spoon into large muffin tins and press 6–8 frozen blueberries into the top of each muffin.
- Bake at 325°F for 20 minutes, or until tops spring back and a toothpick comes out clean.
These muffins are naturally sweet, toddler-friendly, and freeze well. They’re a great alternative when you want the same comforting flavors in a grab-and-go format.
Storage & Freezing
- Cool completely before storing: Wrap loaves tightly in foil or plastic wrap. Store at room temperature for up to 3 days.
- To freeze: Wrap slices individually or freeze the whole loaf. Thaw at room temperature or warm gently in the oven.
With a little prep and a few smart swaps, this banana zucchini bread can fit your routine any day of the week. Whether you stick to the classic loaf or branch out with muffins, it’s a recipe that keeps delivering.
You Might Also Like
If you enjoyed this zucchini banana bread recipe, here are a few more tried-and-true bakes that balance flavor with simple, wholesome ingredients:
- Greek Yogurt Protein Muffins – Easy & Healthy Recipe
Light, protein-packed muffins perfect for breakfast or snacking. - Best Keto Banana Bread Brownies Recipe Ever
A low-carb twist on banana bread with a rich, brownie-like texture. - Best Lemon Yogurt Loaf for Easy Spring Baking
Bright, zesty, and just sweet enough—ideal for spring mornings or light desserts. - Old Fashioned Zucchini Bread That Never Disappoints
A nostalgic take on the classic, with a tender crumb and warm spice. - Keto Spiced Muffins – Incredibly Moist, Fluffy, and Full of Flavor
Grain-free, spice-forward muffins that deliver comfort in every bite.
These recipes pair well with a cup of coffee, a quiet morning, or a snack break that actually satisfies.
Frequently Asked Questions
Overmixing the batter.
It’s tempting to keep stirring until the batter looks perfectly smooth, but that extra mixing activates the gluten in the flour, which can lead to dense or rubbery bread. For the best texture, mix just until the dry ingredients are combined—no more.
Absolutely, and it works better than you’d think.
Zucchini adds moisture without overpowering the banana flavor. It blends right in and gives the loaf a soft, tender crumb. You won’t taste the zucchini—it’s more of a texture booster than a flavor driver.
No need.
Leave the skin on. It’s thin, softens as it bakes, and holds a good amount of nutrients. Just give the zucchini a quick wash before grating, and you’re good to go.
Grate, then gently squeeze.
After grating, press the zucchini between paper towels or in a clean kitchen towel to remove excess water. You don’t need it bone-dry—just enough to keep the batter from getting too wet. This step helps your bread bake evenly without becoming soggy.