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

Zucchini Banana Bread

If you like zucchini bread and banana bread, you will LOVE the combination of two! The best of both worlds!
4.75 from 20 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

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. This IS the best of both worlds and so needed in my kitchen right now. Seems like it happens every year, but I hit a wall when it comes to ways to use zucchini – banana bread is definitely in store this week!

  2. My mom and sister seem to think that bananas with a few brown spots are totally ruined. I always have to explain to them that those bananas are PERFECT for banana bread! Love the zucchini addition here. Zucchini is actually one of my favorite foods! 🙂

  3. This looks amazing! FYI, you listed turbinado sugar as an ingredient, but omitted instructions for it. I’m assuming it’s for the top of the bread…

  4. What a delicious combo! I like to make these kinds of breads on Sunday afternoon and then the kids have them with yogurt for breakfast on Monday. It’s easy and healthy and a little more special than cold cereal or toast.

    1. I used this brand flour and it turned out fabulous but my bake time seemed much quicker like 45 mins

  5. I was given and VERY large zucchini today from a client, & it just so happened that when I arrived home this evening this recipe was sitting in my inbox. Enjoying a piece right now as I write this…Absolutely delicious! Thank you!

  6. What a sneaky and smart way to get your boys to eat their fruits & veggies! I see a lot of this in our future with all the zucchini going on lately. I want this in my belly!!

  7. I loved that this wasn’t sickeningly sweet– it was just what I was looking for. I was worried that using whole wheat would mean ‘sorta dry’, but the texture wasn’t compromised at all. It was perfect! Thanks!

  8. I made a batch of muffins using this recipe and it is genius. I was also worried that using whole wheat will result in a dry texture, but not at all. The crumb is perfect, delicate and moist not overly sweet. Meant to freeze some, but didn’t make it into the freezer. They are gone!So making another batch tonight. Thank you!

  9. This was my first recipe of yours to make and I LOVED it!!! It’s one of the most delicious beads I’ve ever made! I love the ingredients that are used so I feel good letting my two year old some have this as an occasional treat. Thank you for posting such a great recipe – I know I’ll be trying more of your recipes in the future!

  10. Made this yesterday and it is awesome… Very tender, very moist, very yummy!  I added walnut, but otherwise followed your recipe!  It’s a keeper…  Thanks!

  11. I just made these and they were delicious!  I doubled the recipe, but I didn’t fully double the sugar and could have omitted even more.  It made 18 muffins.  

  12. Made two batches. One with mini choc chips, the other no chips. Did not use sugar for either. Made them as muffins……and poof gone. Yummy


  13. These muffins were a hit with my 4 year old son and his friends. I had to send the link to other moms because their kids were asking for them. Yummy and moist.

  14. I have one  very ripe banana and lots of zucchini. Any idea if it would compromise the taste or texture to use less banana and more zucchini? Thanks!


  15. Delicious, rich and moist! Thanks for the recipe(s). Always seeking ways to make the old favs gluten free without tasting gluten free. I looked at both your choc/banana bread and this recipe. I made the later today using 3/4C cup4cup Gluten free flour and 3/4C cocoa, subbing ground flax for the oil, and 1/8C agave for sugar & added chocolate chips. I’m sure both of the original recipes are even better and vow to try them!


  16. I just made a double batch of this bread and was very impressed.. I used 100% whole wheat flour and substituted melted butter because it’s what I had on hand but will definitely try with coconut oil next time.. loved that it wasn’t too sweet great breakfast bread


  17. 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!


  18. 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!


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


  20. 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


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


  22. 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.  


  23. 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.


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


  25. 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. 

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