How to Make the Best Zucchini Banana Bread at Home

Zucchini banana bread might just become your new favorite twist on a classic treat. Imagine the moist richness of banana bread, taken to the next level with the subtle freshness and texture from shredded zucchini—healthy, delicious, and surprisingly addictive. Ready to find out why this combo is taking over kitchens everywhere? Keep reading.

Description

Warm, tender, and bursting with comforting flavor, this Zucchini Banana Bread is a beautiful harmony of late-summer produce and cozy banana sweetness. Moist and fluffy on the inside with a lightly caramelized crust, every slice feels like a hug from the inside out. The banana lends a deep, mellow richness while grated zucchini brings moisture and a barely detectable green fleck that hints at its hidden veggie goodness. Imagine your favorite banana bread took a walk through a garden in July—this loaf is the fragrant, delicious result.

Enjoyed fresh out of the oven, lightly toasted with butter, or as a grab-and-go snack with coffee, this bread suits every occasion. The balance of wholesome ingredients and indulgent flavor makes it a beloved treat in our home and it might just become a regular in yours. Whether you’re looking to use up overripe bananas or that surplus zucchini from your backyard garden, this recipe is love at first bite.

Why You’ll Love This Recipe

This Zucchini Banana Bread brings together the best of both worlds—banana bread decadence and the hydrating softness of zucchini. It is naturally moist and sweet without needing excess oil or sugar. You do not even notice the veggies but you will notice how tender and satisfying each bite is.

It is an easy one-bowl recipe and very forgiving. You can make substitutions to fit dietary preferences or what you have in your pantry. Plus, it freezes wonderfully which makes it ideal for meal prepping, gifting, or simply always having a healthy snack on hand.

Serving and Storage Tips

Zucchini Banana Bread is delicious at room temperature or slightly warmed. Serve it with a bit of butter or cream cheese if you like it extra rich.

Store it wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. It will keep in the refrigerator for up to 7 days, though be sure to bring it to room temperature or lightly toast before serving for the best texture.

This bread freezes beautifully. Wrap each slice individually in plastic wrap and place in a zip-top freezer bag. Freeze for up to 3 months. To enjoy, simply thaw on the counter or toast directly from frozen.

Ingredients

• 1 cup mashed ripe bananas
• 1 cup grated zucchini
• 2 large eggs
• 1 third cup light brown sugar
• 1 third cup granulated sugar
• 1 half cup vegetable oil
• 1 teaspoon vanilla extract
• 1 and one half cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 half teaspoon ground nutmeg
• 1 teaspoon baking soda
• Half teaspoon salt
• Half cup chopped walnuts
• Half cup mini chocolate chips

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Box grater
• Measuring cups and spoons
• 9×5 inch loaf pan
• Parchment paper
• Cooling rack

Instructions

1. Preheat your oven: Set it to 350 degrees Fahrenheit. Line a 9×5 inch loaf pan with parchment paper or grease it lightly with oil or cooking spray. This makes sure your bread comes out easily and clean.
2. Combine the wet ingredients: In a large bowl, whisk together the mashed bananas, grated zucchini, eggs, both sugars, oil, and vanilla extract until it looks creamy and blended. This step builds your flavor base and moist texture.
3. Mix dry ingredients separately: In a medium bowl, gently mix the flour, cinnamon, nutmeg, baking soda, and salt. Whisking them together first ensures they distribute evenly once you combine everything.
4. Combine wet and dry: Gradually stir the dry ingredients into the wet mixture using a rubber spatula. Do not overmix—just stir until you no longer see streaks of flour. Overmixing can lead to dense, tough bread.
5. Fold in mix-ins: Add chopped walnuts and mini chocolate chips. Gently fold them through the batter so every slice gets some goodies.
6. Transfer to pan: Pour the batter into your prepared loaf pan and smooth the top with your spatula.
7. Bake: Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, you can tent it with aluminum foil around the 40-minute mark.
8. Cool completely: Let the bread cool in the pan for 10 minutes. Then remove and place on a cooling rack to cool fully before slicing. This helps the bread set and slice cleanly.

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Zucchini Banana Bread

Warm, tender, and bursting with comforting flavor, this Zucchini Banana Bread is a beautiful harmony of late-summer produce and cozy banana sweetness. Moist and fluffy inside with a lightly caramelized crust. The banana provides deep richness, while grated zucchini adds moisture and a subtle veggie boost. Perfect enjoyed fresh out of the oven, toasted with butter, or as a grab-and-go snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 10 slices

Calories 240 kcal

Ingredients

  

1x2x3x

• 1 cup mashed ripe bananas
• 1 cup grated zucchini
• 2 large eggs
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup mini chocolate chips

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Line a 9x5 inch loaf pan with parchment paper or lightly grease it with oil or cooking spray.
• In a large bowl, whisk together the mashed bananas, grated zucchini, eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth and well combined.
• In a separate bowl, mix the flour, cinnamon, nutmeg, baking soda, and salt.
• Gradually add the dry ingredients into the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix.
• Fold in the chopped walnuts and mini chocolate chips until evenly distributed.
• Pour the batter into the prepared loaf pan and smooth the top with your spatula.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Nutrition

Calories: 240kcalCarbohydrates: 32gProtein: 4gFat: 11gSodium: 210mgFiber: 2gSugar: 17g

Keyword banana bread, zucchini bread, healthy banana bread, quick bread, vegetable baking

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