Name: Banana Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2–3 ripe bananas, mashed; 1 cup grated zucchini (squeezed of excess moisture); 2 large eggs; ½ cup brown sugar; ¼ cup granulated sugar; ½ cup vegetable oil (or melted butter); 1 teaspoon vanilla extract; 1¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon nutmeg (optional); ½ teaspoon salt; Optional add-ins: ½ cup chopped walnuts, chocolate chips, or raisins

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Banana Zucchini Bread is a moist, flavorful loaf that I love baking when I want something sweet, wholesome, and just a little indulgent. It’s the perfect way for me to use up ripe bananas and sneak in some extra veggies without sacrificing taste. With warm spices and a soft crumb, this bread is ideal for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

I love how this recipe combines the natural sweetness of banana with the moisture and subtle texture of shredded zucchini. It bakes up incredibly tender, with just the right amount of spice and sweetness. I also appreciate that it’s easy to mix in one bowl, and it stays fresh for days. Whether I’m baking for myself or sharing with friends, this bread is always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas (mashed)
Grated zucchini (squeezed of excess moisture)
Eggs
Brown sugar
Granulated sugar
Vegetable oil (or melted butter)
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Cinnamon
Nutmeg (optional)
Salt
Optional add-ins: chopped walnuts, chocolate chips, or raisins

Directions

I preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
In a large mixing bowl, I whisk together the mashed bananas, eggs, sugars, oil, and vanilla.
I fold in the grated zucchini.
In another bowl, I combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
I add the dry ingredients to the wet and stir just until combined — I avoid overmixing to keep the bread tender.
I fold in any optional add-ins, then pour the batter into the prepared loaf pan.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf (about 8 slices). It takes 15 minutes to prep and around 55 minutes to bake, so it’s ready in just over an hour.

Variations

I sometimes use whole wheat flour for half of the flour to add a bit more fiber.
For a dairy-free version, I use almond or coconut oil and skip any butter-based toppings.
Adding a handful of chocolate chips turns this into a more indulgent treat.
I top the batter with a sprinkle of turbinado sugar for a crunchy crust.
A dash of ginger or cloves adds extra spice for fall baking.

Storage/Reheating

I store the cooled bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I warm slices in the microwave for 10–15 seconds or toast them lightly. It also freezes well — I wrap slices individually and freeze for up to 3 months.

FAQs

Do I need to peel the zucchini?

No, I leave the peel on for extra color and nutrients. I just make sure to grate it finely and squeeze out excess moisture.

Can I use frozen bananas?

Yes, I thaw and drain them first. Frozen bananas work well and make the bread extra moist.

Can I make muffins with this batter?

Absolutely. I divide the batter into a greased muffin tin and bake at 350°F for about 18–22 minutes.

Is this bread sweet?

It’s mildly sweet — just enough for a treat, but not overly sugary. I adjust the sugar if my bananas are extra ripe.

Can I skip the eggs?

I’ve used flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and it works for an egg-free version.

Conclusion

Banana Zucchini Bread is one of those recipes I come back to again and again. It’s a perfect mix of comfort and nourishment, and it never fails to fill the kitchen with the best smell. Whether I’m enjoying it warm out of the oven or toasting a slice for breakfast, this bread is always a satisfying choice.