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!

If you like this quick bread, you might also like:

Zucchini Banana Bread Recipe

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Zucchini Banana Bread

If you like zucchini bread and banana bread, you will LOVE the combination of two! The best of both worlds!
4.72 from 66 votes



  • Preheat oven to 350 degrees F. Grease a 8x4-inch loaf pan and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • 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.
  • 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.
  • 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.

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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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Vegetarian Summer Breakfast/Brunch Quick Breads

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  1. 5 stars
    I’ve made this bread as written a few times now with excellent results! Thank you!! It’s a keeper.

    Yesterday I had the idea to try this recipe with grated beets in place of zucchini. I have made a beet spice quick bread before, but I had some bananas to use so gave this recipe a shot.
    I think the recipe with beets may require some tweaking due to moisture needs. I didn’t salt and press the beets and the bread was just a tad dryer and crumbly that the zucchini version. But still very good! and my husband and kids are eating it no problem. So there’s another quick bread recipe idea for you! Beets!

  2. 5 stars
    This was delicious! I doubled the recipe and shared with friends. 5 stars as written!!

    (Oh, actually I did make one change… I didn’t have white whole wheat flour so I used 2/3 all purpose and 1/3 whole wheat. A substitution I’ve used before. Texture was great and not too heavy!)

  3. 4 stars
    My daughter and I made this tonight. It’s really good! Super moist and the flavor is spot on. We added 1/2 cup chocolate chips. I agree with some of the other reviews that it takes only 45 mins to bake. I think we left ours in a bit too long based on the recommended baking time but the inside was still moist. We will def make again!

  4. 5 stars
    Excellent recipe. I made it almost exactly; just used 3/4 dark brown sugar and no white and it is perfect. Thank you so much.

  5. 5 stars
    I used white flour and vegetable oil and a medium egg because that is what I had on hand. I love that this recipe uses less sugar than most
    Really flavorful and moist.

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