Zucchini Banana Bread

Zucchini bread meets banana bread in this deliciously moist, flavorful combo. Packed with ripe bananas, freshly grated zucchini, and so much amazing flavor… it truly is a match made in heaven!

Let’s talk for a minute about quick breads. Because in my opinion, quick breads are the best breads! They’re zero fuss, zero fail, and always completely delicious.

From strawberry bread to apple bread to rhubarb bread… you literally can’t go wrong. And, of course, nothing beats a fresh loaf of banana bread or zucchini bread.

So the last time I had some zucchini on my hands, I knew exactly what I wanted to do with it. First, I made the BEST Roasted Zucchini recipe. And then I made my new favorite quick bread: Zucchini Banana Bread.

Packed FULL of freshly grated zucchini and mashed ripe bananas… this bread is bursting with flavor and freshness. The perfect way to use up an abundance of zucchini… and/or the perfect reason to get your hands on some!

what you’ll need for this recipe

Zucchini – Zucchini is one of the main ingredients in this quick bread. I used 2 cups of freshly grated zucchini, squeezed to remove the excess moisture. *See my note below for explanation and tips!

Bananas – Mashed banana is another key ingredient in this recipe. I used 2 large VERY ripe bananas (about 1 cup, mashed). The riper the bananas, the sweeter they are. In other words, the more brown spots, the better!

Flour, baking soda, baking powder, salt – Aka all the usual suspects in a quick bread recipe. I used all purpose flour, but you can use any type you prefer.

Cinnamon & vanilla – Ground cinnamon and vanilla extract add delicious flavor, depth and warmth to the bread. Ground nutmeg, ginger or cardamom would also be nice additions.

Sugar – I used both granulated sugar and brown sugar in this recipe. Substitute all granulated sugar if you prefer.

Eggs & oil – Eggs and oil add moisture and richness to this recipe. I used canola oil.

how to make zucchini banana bread

Combine the dry ingredients. In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Mix well.

Combine the wet ingredients. In a separate large mixing bowl, combine the mashed banana, oil, eggs, sugars, and vanilla extract. Stir in the grated zucchini.

Mix together. Add the flour mixture to the banana + zucchini mixture. Mix just until combined.

Bake. Pour into a greased 9×5 inch loaf pan. Bake at 350°F for 70-75 minutes.

storage tips

Store bread, wrapped in foil, at room temperature for up to one week. For longer storage, transfer to the refrigerator for up to 2 weeks. This bread also freezes well for up to 3 months.