Zucchini Banana Bread

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Zucchini Banana Bread-a blend of your two favorite breads! This easy quick bread is a great way to use up summer zucchini and brown bananas! 

Zucchini Banana Bread Recipe

What do you do when you have a pile of zucchini and brown bananas sitting on your counter? You make Zucchini Banana Bread! Well, at least that is what I did and I think you should too because this bread is crazy good!

I love zucchini bread and banana bread, but didn’t have time to make both, so I combined both breads into one loaf! The best of both worlds, you get zucchini bread and banana bread! I love it when foods play nicely together:)

Zucchini Banana Bread Recipe

I wanted to keep things on the healthier side, so I used whole wheat flour, coconut oil, and added in mashed bananas and shredded zucchini. The loaf baked up beautifully!

Both of our boys devoured this bread and I was more than ok with that since they were getting their fruits and veggies! This Zucchini Banana Bread is great for breakfast or snack time. And go ahead and slather some butter on a warm piece, you will be glad you did! There is nothing better than a warm slice of bread with butter! Mmmmm!

Oh, and this bread freezes well too so if you have a lot of zucchini and brown bananas to use up, make a few loaves! You can pull them out of the freezer when you have company or on a busy school morning for breakfast!

If you like zucchini bread and banana bread, you will LOVE the combination of both! This Zucchini Banana Bread is the best of both worlds! Enjoy!

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Zucchini Banana Bread Recipe

Zucchini Banana Bread

If you like zucchini bread and banana bread, you will LOVE the combination of two! The best of both worlds!
4.79 from 23 votes
Prep Time
15 minutes
Total Time
1 hour 15 minutes
Servings
1 loaf

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas mashed (about 1 cup)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup melted coconut oil cooled to room temperature (or canola or vegetable oil)
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini
  • 2 tablespoons turbinado sugar optional

Instructions

  1. Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.
  4. Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.
  5. Note-you can use all-purpose flour or regular whole wheat flour instead of white whole wheat flour. Store the bread covered with plastic wrap on the counter for up to 3 days. This bread also freezes well. Wrap in plastic wrap and a freezer bag and freeze for up to one month. Defrost before slicing. If you want to make muffins, line a muffin pan with muffin liners or grease cups. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center. Will make 12 muffins.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 5 stars
    This was super delicious! Easy and quick to make and the cinnamon and zucchini made it more exciting than plain banana bread. I had a little less flour than required but it still worked. The tip about squeezing out the zucchini is super important!

  2. 5 stars
    Made this for the 1st time last week! I am in the middle of making my 2nd batch! 1st time I made it into a loaf, this time I am making muffins! So incredible delicious!

  3. 4 stars
    Made exactly as the recipe calls for and it was delicious!!!!  So so happy with this as a healthier baked treat!

  4. 4 stars
    Made this and it turned out awesome! Some alterations since I was out of some stuff..,I doubled it for two loaves, left out the turbinado sugar on top and used veg oil instead of coconut cause I didnt have it! Also used king author flour instead of wheat. Only baked it 45 minutes but maybe my bread pans were bigger! Thank you

  5. 5 stars
    This recipe turned out great!! So delicious and the perfect way to use up overripe bananas and a plethora of zucchini. Thank you!

  6. 3 stars
    I think the baking times may be too high.  I baked it in a glass pan and pulled it at 47 minutes and it was way over done and dried out.  

  7. 5 stars
    I had great success with this – thanks!  We made a small modification, leaving out the granulated sugar and using 4 bananas instead of 2 and it turned out extra moist and plenty sweet.  We did muffins and made a cheater’s frosting out of equal parts whipped cream cheese and honey greek yogurt.  My kids were all over them.

  8. 5 stars
    Love this recipe! It’s my favorite recipe for when I have overripe bananas. Made exactly as is, always delicious!

  9. 5 stars
    Yummmm. Searched for a banana zucchini bread and yours sounded the best (coconut oil, light on the sugar, etc!) – and I’ve loved your recipes for a long time, so I made it this morning. So so so good. Will definitely be making this again 🙂
    Also – used regular flour mixed with some oat bran, and the crumb was great. 

  10. I found this recipe while googling bananas and zucchini. It’s absolutely delicious. I added some chopped pecans to mine. I will definitely be passing on this recipe and will make it again

    1. If you reduce the banana, add more zucchini and the texture will be a little different.

  11. 5 star! I’ve made many quick breads over the years and this is one of the best. The crumb is very light and tender. The bread is very moist, without being gummy. It melts in your mouth! I tweaked the recipe just slightly, but the changes I made wouldn’t have affected the texture, just the taste. I used 1 1/2 teaspoons of cinnamon and added 1/2 teaspoon each of nutmeg and cardamom. I also added the grated zest of one lemon and subbed grapeseed oil for the melted coconut oil. When I measured my grated zucchini it was about 1 cup firmly packed, squeezed dry. The extra zucchini didn’t seem to affect the bake time. My loaf tested done at 50 minutes. I had some streusel that I wanted to use up so crumbled it over the top instead of sprinkling with turbinado sugar.

  12. 5 stars
    Excellent! Thank you. Never made it to the freezer it was so good. Planning to make it again as soon as I buy some ripe bananas. But wondering if anybody tried almond flower instead of white or wheat? Would it be a 1:1 substitution?

  13. 5 stars
    This bread is DELICIOUS!!!! I substituted the sugar for date sugar (granulated dates) and it’s bonkers good!!! My kids love it!

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