Banana zucchini bread combines two beloved quick breads into one incredibly moist loaf. Ripe mashed bananas add natural sweetness and that familiar banana bread flavor, while grated zucchini boosts the moisture even further, resulting in a loaf that’s softer and more tender than either bread on its own. It’s a great way to use up ripe bananas and extra zucchini at the same time.
Why This Combination Works So Well
Both bananas and zucchini add moisture to quick bread batter, but in different ways — bananas bring sweetness and a dense, familiar flavor, while zucchini adds moisture without affecting the taste much at all. Together, they create an extra-moist loaf with a subtle banana flavor and a texture that stays soft for days.
Ingredients
- 1 cup grated zucchini (about ½ medium zucchini), excess moisture squeezed out
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup chopped walnuts or chocolate chips (optional)
Equipment
- A box grater
- A 9×5-inch loaf pan
- Two mixing bowls
- A fork (for mashing bananas)
- A whisk and spatula
Instructions
Step 1: Prep the zucchini and bananas
Wash and trim the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or between paper towels and squeeze out as much liquid as possible. In a separate bowl, mash the ripe bananas with a fork until mostly smooth, with a few small lumps remaining.
Step 2: Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 3: Mix the wet ingredients
In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, brown sugar, and vanilla extract until well combined. Fold in the squeezed, grated zucchini.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Step 5: Combine
Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula just until no streaks of flour remain. If using nuts or chocolate chips, fold them in now.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, checking at the 55-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
Step 7: Cool
Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for the Best Banana Zucchini Bread
- Use very ripe bananas — the more brown spots, the sweeter and more flavorful the bread will be.
- Don’t skip squeezing the zucchini — combined with the moisture from the bananas, too much extra liquid can make the loaf dense or gummy.
- Don’t overmix the batter once the dry ingredients are added, to keep the crumb tender.
- Add a streusel topping for extra texture if you want a slightly more indulgent version.
Storage
Store at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to a week. Wrap tightly and freeze for up to 3 months, thawing at room temperature before serving.
Final Thoughts
Banana zucchini bread is one of the best ways to use up ripe bananas and extra zucchini at the same time, resulting in an incredibly moist loaf that’s a little more interesting than either bread on its own. It’s simple enough for an everyday bake and freezes beautifully for later.
