Zucchini Banana Bread Recipe: Moist, Healthy, and Easy to Make

Zucchini Banana Bread is a perfect combination of flavor and nutrition.

The natural sweetness of ripe bananas blends beautifully with the moisture and subtle texture of zucchini.

This recipe creates a soft, tender loaf that’s ideal for breakfast, a snack, or dessert.

Plus, it’s versatile—you can customize it with nuts, chocolate chips, or spices to suit any occasion.

If you’re looking for a wholesome, delicious bread that’s easy to make, this recipe is for you!

Why Combine Zucchini and Banana?

Zucchini and bananas work together to create a bread that is both flavorful and nutrient-rich.

The natural sweetness of ripe bananas complements the subtle, almost neutral flavor of zucchini, resulting in a perfectly balanced taste.

Texturally, zucchini adds moisture, ensuring the bread stays soft and tender, while bananas provide a creamy richness that binds the ingredients together.

Nutritionally, this combination delivers a boost of fiber, vitamins, and minerals.

Bananas are a great source of potassium and vitamin C, while zucchini contributes vitamin A, antioxidants, and hydration.

Since zucchini has such a mild flavor, it blends seamlessly with the bananas, enhancing the texture without overpowering the bread’s taste.

Together, these ingredients create a wholesome, delicious loaf that’s both satisfying and nourishing.

Ingredients Overview

This Zucchini Banana Bread recipe uses simple, wholesome ingredients that each play an important role in flavor, texture, and structure.

Here’s what you’ll need:

• Ripe Bananas (2 medium, about 1 cup mashed): Provide natural sweetness and a creamy base for the batter.
• Grated Zucchini (2 cups, about 200g): Adds moisture and nutrients without overpowering the flavor. Ensure excess liquid is squeezed out.
• Brown Sugar (½ cup, 100g): Adds a rich, caramel-like sweetness and depth of flavor.
• White Sugar (optional, ¼ cup, 50g): Provides additional sweetness, balancing the flavors.
• Eggs (2 large): Offer structure and richness for a soft, tender loaf.
• Oil (½ cup, 125ml, vegetable or canola): Keeps the bread moist and enhances its shelf life.
• All-Purpose Flour (1 cup, 160g): Forms the base of the bread, providing structure.
• Whole Wheat Flour (1 cup, 160g): Adds fiber and a slightly nutty flavor to the bread.
• Baking Powder (3 teaspoons): Ensures the bread rises evenly.
• Baking Soda (½ teaspoon): Works with the baking powder for optimal lift.
• Ground Cinnamon (2 teaspoons): Adds warmth and a subtle spice to the flavor profile.
• Optional Add-Ins:
  • Chopped Nuts (½ cup, 60g): Walnuts or pecans for crunch.
  • Chocolate Chips (½ cup, 90g): A sweet, indulgent addition.
  • Dried Fruits (¼ cup, 40g): Cranberries or raisins for extra texture and flavor.

Step-by-Step Instructions

Step 1: Preparation

Start by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.

Prepare a 9×5-inch loaf pan by greasing it with a thin layer of oil or non-stick spray, then dust lightly with flour.

This helps the bread release easily after baking, preventing it from sticking.

Step 2: Mixing Wet Ingredients

In a large mixing bowl, crack and beat 2 large eggs until they’re well blended.

Add 1 cup of mashed bananas (from about 2 medium bananas), 2 cups of grated zucchini (squeezed to remove excess moisture), ½ cup of brown sugar, ¼ cup of white sugar (optional), ½ cup of oil, and 1 teaspoon of vanilla extract.

Stir everything together until the mixture is smooth and evenly combined.

Step 3: Combining Dry Ingredients

In a separate bowl, whisk together the dry ingredients to evenly distribute the leavening agents and spices.

Combine 1 cup of all-purpose flour, 1 cup of whole wheat flour, 3 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of ground cinnamon.

This step ensures a consistent texture and flavor throughout the bread.

Step 4: Combining Wet and Dry Mixtures

Gradually add the dry ingredients to the bowl of wet ingredients.

Stir gently until the flour mixture is just incorporated.

Overmixing at this stage can result in a dense loaf, so stop as soon as no streaks of flour remain.

If you’re using any optional add-ins, like ½ cup of chopped nuts, chocolate chips, or dried fruits, fold them in carefully at this point.

Step 5: Baking

Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.

Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

If the top starts to brown too quickly, cover the loaf loosely with foil during the last 10-15 minutes of baking.

Once done, remove the pan from the oven and let the bread cool for 10 minutes in the pan.

Then, transfer the loaf to a wire rack to cool completely before slicing.

Tips for Success

Zucchini Preparation

When preparing zucchini for this recipe, it’s best to grate it finely.

This ensures the pieces blend seamlessly into the batter and contribute to the bread’s moist texture.

You can leave the zucchini unpeeled, as the skin is thin and contains additional nutrients.

However, if you prefer a smoother texture or if the skin is tough, peeling is an option.

Once grated, squeeze out the excess moisture using a clean kitchen towel or paper towel.

Removing the water helps prevent the loaf from becoming soggy while baking.

Banana Ripeness

The ripeness of your bananas is crucial for achieving the best flavor.

Overripe bananas with brown spots or even black skins are ideal.

They provide more natural sweetness, making the bread rich in flavor.

If your bananas aren’t ripe enough, you can ripen them quickly by placing them in a warm spot or baking them at 300°F (150°C) for 10-15 minutes until the skins darken.

Mixing

When combining the wet and dry ingredients, avoid overmixing.

Stir just until the flour is incorporated into the wet mixture.

Overmixing can develop the gluten in the flour, which may result in a dense or tough texture.

Folding in the zucchini and optional add-ins gently will help maintain a light and fluffy consistency.

Baking Variations

This recipe is versatile and can be adapted for different formats.

To make muffins, divide the batter evenly into a lined or greased muffin tin.

Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

If using a smaller or larger loaf pan than the recommended 9×5-inch size, adjust the baking time accordingly.

Smaller pans will bake faster, while larger pans may take additional time.

Always check for doneness by inserting a toothpick into the center of the bread.

Storage and Freezing

Storage

Proper storage is essential to keep your zucchini banana bread fresh and delicious.

Once the bread has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container.

At room temperature, it will stay fresh for up to three days.

For longer storage, you can refrigerate the bread.

Make sure it’s securely wrapped or in a sealed container to prevent it from drying out.

When refrigerated, the bread can maintain its freshness for up to one week.

Freezing

If you want to store your bread for an extended period, freezing is a great option.

You can freeze the entire loaf or slice it first for easy portioning.

To freeze, wrap the bread or individual slices tightly in plastic wrap to lock in moisture.

Then, add a layer of aluminum foil or place the wrapped bread in a freezer-safe bag to prevent freezer burn.

Label the package with the date to keep track of how long it’s been stored.

The bread will keep well in the freezer for up to three months.

When ready to enjoy, thaw the bread at room temperature or warm slices in a toaster oven for a fresh-from-the-oven taste.

Conclusion

Zucchini Banana Bread is a simple, nutritious, and delicious recipe that’s perfect for any occasion.

Give it a try and let us know how it turned out for you!

Share your variations or tips in the comments—we’d love to hear from you.

For an extra treat, pair a warm slice with butter, cream cheese, or your favorite spread.

Happy baking!

FAQ’s

Can I make this bread vegan?

Yes, you can!

Simply substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil like coconut or vegetable oil.

Do I need to peel the zucchini?

No, peeling isn’t necessary.

The skin is thin, blends well into the batter, and adds extra nutrients and a hint of color.

However, you can peel it if you prefer a smoother texture.

Can I reduce the sugar content?

Absolutely. You can adjust the sugar to suit your taste or use natural sweeteners like honey or maple syrup as an alternative.

Keep in mind that reducing sugar may slightly affect the bread’s sweetness and moisture.