This Banana Zucchini Bread is the perfect way to use up some of those extras hanging around your kitchen. It’s moist, soft, and full of warm spices and flavor. The bananas keep the bread sweet, and the zucchini adds extra moisture. Together they make a sweet bread that is tender, and extra delicious!
There are a lot of banana bread recipes, and a lot of zucchini bread recipes out there. But combining the two gives you the best of both worlds.
This bread is extra moist, never dry, and has the perfect amount of sweetness, and spices. It tastes like sweet bananas, with a little extra moisture from the zucchinis. And it never hurts to hide some extra veggies in there, while still enjoying a slice of comfort.
I especially love a slice a little warm, with a big slather of butter on top!
Why You Should Make This Recipe
- Super Moist Texture: The bananas and zucchini both make the bread extra soft, extra moist, and extra tender.
- Great for Using up those Extras: Instead of letting your overripe bananas, and garden zucchini go to waste, make this sweet banana zucchini bread. You won’t regret it.
- Perfect for Breakfast or a Snack: Enjoy a slice warm with butter, or grab a slice on the go!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Banana Zucchini Bread Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Vegetable Oil – We’re keeping the bread extra moist with vegetable oil, but you can use butter for extra flavor roo.
- Brown Sugar and Granulated Sugar – Adds just the right amount of sweetness
- Eggs – Help hold it all together
- Vanilla Extract – Pure vanilla extract is always a must in baked goods for the best flavor
- Bananas – Ripe bananas work best, even older bananas with brown specks work perfect
- Zucchini – You don’t need to peel the zucchini. If the zucchini is small you can also leave the seeds, if you’re using a giant zucchini from your garden slice it in half and scoop out the seeds before grating
- All Purpose Flour – creates the base of the bread
- Baking Powder and Baking Soda – gives the bread a nice fluffy texture
- Salt – Balances the sweetness of the bread
- Ground Cinnamon – Adds a nice warm spiced flavor
How to make Banana Zucchini Bread?
Step 1: Combine the Dry Ingredients. Add the flour, baking powder, baking soda, salt, and cinnamon to a medium bowl and whisk them together.
Step 2: Combine the Wet Ingredients. Add the vegetable oil, brown sugar, and granulated sugar to a large bowl and whisk them together until combined. Add in the mashed banana, eggs, and vanilla extract and whisk them into the sugars until just combined. Slowly add the dry ingredients into the wet ingredients until you have a nice soft batter.
Step 3: Add in the Zucchini. Add the shredded zucchini and fold it evenly into the bread. If using chocolate chips, and nuts, fold them into the batter too.
Step 4: Bake the Bread. Scoop the batter into a greased 9x5inch bread pan. Bake the bread for 50 to 65 minutes, or until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack and allow to cool for another 30 minutes, or completely.
Tips and Tricks:
- Aluminum Foil: If the top or sides of your bread are getting too dark before the middle is done, you can loosely tent the bread with foil for the last 15 minutes or so.
- Make Muffins: Instead of a loaf of bread, divide the batter into a muffin tin, filling each spot about 3/4 full, and bake for 18 to 22 minutes.
- Add Mix Ins: Add in up to 1 cup of chopped walnuts, pecans, or chocolate chips to give the bread extra texture and flavor.
- Zucchini Size: If your zucchini is extra large (been in the garden too long) bigger than 2 pounds, cut the zucchini in half and scoop out the seeds.
Storage Instructions
This Banana Zucchini Bread can be kept in an airtight container at room temperature for up to 4 days. If you want to store it longer, it can be frozen for up to 3 months. Let the loaf cool completely, then wrap the bread in plastic wrap, then foil. Let it thaw at room temperature for a couple hours, or in the fridge overnight before enjoying.
This Zucchini Banana Bread is cozy, and comforting. It’s the perfect recipe to make when you’ve get ripe bananas and extra zucchini to use up. You’ll love it for breakfast, snack, or even dessert.
More Sweet Bread Recipes
If you make this Banana Zucchini Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Banana Zucchini Bread
Ingredients
- 2 cups all purpose flour (spooned and leveled)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil (can substitute melted coconut oil, or butter)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup mashed banana
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded zucchini
Equipment
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5inch bread pan with nonstick spray.
- Add the flour, cinnamon, baking powder, baking soda, and salt to a medium sized bowl and whisk them together. Set it aside. 2 cups all purpose flour, 2 tsp ground cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a medium sized bowl add the oil, and the sugars and whisk them together. 1/2 cup vegetable oil, 1/2 cup brown sugar, 1/2 cup granulated sugar
- Add in the banana, eggs, and vanilla extract and whisk them into the sugar until just combined. 1 cup mashed banana, 2 large eggs, 1 tsp vanilla extract
- Add the dry ingredients to the wet ingredients, and stir them together slowly, until just combined.
- Add the zucchini and fold it into the bread. 1 cup shredded zucchini
- Pour the batter into the prepared bread pan.
- Bake the bread for 50-65 minutes, or until a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay, but no runny batter).
- Remove the banana zucchini bread from the oven and let it cool in pan for 10 minutes. Then remove it from the pan to cool on a wire cooling rack completely.
Notes
- Aluminum Foil: If the top or sides of your bread are getting too dark before the middle is done, you can loosely tent the bread with foil for the last 15 minutes or so.
- Make Muffins: Instead of a loaf of bread, divide the batter into a muffin tin, filling each spot about 3/4 full, and bake for 18 to 22 minutes.
- Add Mix Ins: Add in up to 1 cup of chopped walnuts, pecans, or chocolate chips to give the bread extra texture and flavor.
- Zucchini Size: If your zucchini is extra large (been in the garden too long) bigger than 2 pounds, cut the zucchini in half and scoop out the seeds.
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