Irresistibly moist and tender, this Zucchini Banana Bread is the best of both worlds. Shredded zucchini and mashed banana is mixed into a spicy, nutty quick bread and baked to golden perfection. Serve up this healthy and easy loaf for breakfast or enjoy it as a snack whenever the craving strikes.
Best Banana Zucchini Bread
There are two secret ingredients that make quick bread EXTRA moist: banana and zucchini.
Recently, I decided to try to combine both of these superpowers into one loaf.
The result?! The most tender and fluffy Zucchini Banana Bread you’ve ever tasted!
It has all of the spice and nutty flavors of a typical banana nut bread but with even MORE moisture, added nutrition, and a tender bite thanks to the shredded zucchini.
And much like with these Zucchini Brownies, there’s no need to spend the extra time to wring out the liquid from the zucchini squash before baking. Nope! Simply shred it, mix it up, and let that excess moisture make the best baked bread!
This loaf is a delicious way to enjoy breakfast or even an afternoon snack! It might just become one of your favorite breads.
(One word of caution: you DO want to make sure to FULLY cook this bread. If underdone, the middle of the loaf will not be fully cooked. You can always pop on a piece of aluminum foil towards the end if the top is starting to brown too soon.)
Ingredients
The simple ingredients you need to make this homemade banana zucchini bread recipe include:
- Zucchini. Shredded fresh zucchini adds so much moisture to this bread. You don’t even need to wring it out; in fact, you want that excess liquid.
- Banana. You’ll need a cup of mashed overripe bananas, which is about 2 medium to large-sized ones. Look for ones that are turning brown as they’re easier to mash and much sweeter.
- Flour. Both all-purpose flour and a gluten-free 1-to-1 blend work interchangeably. Whole wheat flour is grainy and absorbs moisture differently, so it’s not recommended.
- Butter. Be sure to use salted butter; you need a full stick melted. Coconut oil can be subbed, as well.
- Eggs. Two large eggs are needed. They’re best at room temperature, so get them out of the fridge a little early.
- Sugar. If you’re not on a specific diet, white sugar can be used. If needed, sub in coconut sugar.
- Pecans. Toasted pecans add the best flavor and texture.
- Seasonings. A combination of cinnamon, nutmeg, and salt are used to add that warm, earthy flavor. You’ll also need BOTH baking powder and baking soda.
How to Make Zucchini Banana Bread
Below you’ll find the basic steps for making the best healthy zucchini banana bread:
Prep the Zucchini and Banana
You can either use a handheld grater or a food processor with a grating attachment to shred the zucchini. Set it aside in a bowl; you do NOT need to wring the excess water out.
Peel the extra ripe bananas and place the insides in a medium-sized bowl. You can use a fork, potato masher, or even the side of a meat mallet to mash the bananas until very few lumps remain.
Additionally, you can place the whole bananas in a gallon-sized ziplock bag and mash until smooth.
Make the Base
Preheat the oven to 350℉.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt with a whisk. Be sure there are no lumps left.
Combine the melted butter, eggs, and vanilla in the bowl with the mashed bananas. Stir well.
Combine the Ingredients
Pour the butter and banana mixture into the bowl with the dry ingredients. Stir just until everything is combined.
As with all quick breads, you want to be careful not to overwork the batter or the bread might end up too dense.
Fold the grated zucchini and pecans into the bread dough. Let it sit for 5 minutes so the zucchini can release some moisture. Give it another stir.
Bake in the Oven
Spray a 9×5-inch loaf pan with cooking spray. You can also line it with parchment paper if you prefer.
Pour the batter into the prepared loaf pan.
Bake the bread in the oven for 50-60 minutes. The top will be golden brown and a toothpick will come out clean.
BE SURE to fully cook this bread! If the top is browning too quickly, place a sheet of foil over the pan to protect it. Pulling the bread out too soon will result in a mushy middle.
Let the bread cool to room temperature on a wire rack before you slice it. This time allows the loaf to finish cooking as it cools.
Meal Prep and Storage
- How to prep ahead of time: You can make the entire loaf a day early so it’s ready to enjoy.
- How to store: Zucchini banana bread will stay fresh for up to 2-3 days on the counter at room temperature or up to 1 week in the fridge. Be sure to store it in an airtight container.
- How to freeze: Allow the bread to completely cool, then wrap it in plastic wrap and freeze in an airtight container for up to 3 months.
- How to reheat: If you’d like a warm loaf, heat in a 350°F oven for 10 minutes. Or, add individual slices to a 325℉ toaster oven for 1-2 minutes with a bit of butter.
Is zucchini banana bread healthy?
In general, zucchini banana bread is a healthy quick bread you can feel good about enjoying. As with all sweet treats, though, it’s important to pay attention to how much sugar is included in the recipe.
Can you substitute zucchini for banana in bread? (and vice versa)
If you only have one or prefer one over the other, you can substitute zucchini for banana, or vice versa. However, zucchini has more moisture than banana, so you will need to adjust the amount of liquid added, or increase the amount of flour.
Do you need to refrigerate zucchini banana bread?
While you don’t need to refrigerate this easy zucchini banana bread, it will last longer if you do. It will keep for a few days at room temperature, and even longer in the fridge.
Can you freeze zucchini banana bread?
You can definitely freeze zucchini banana bread! It freezes remarkably well when tightly wrapped and kept up to 3 months in the freezer.
Dietary Modifications
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-Free: Make sure to select a gluten-free 1-to-1 blend.
- Dairy-Free: Swap the butter for coconut or vegetable oil.
- Vegan: Stick with coconut or vegetable oil, and use flax or chia “eggs” instead of eggs.
Expert Tips and Tricks
- Brown is good. When bananas are extra ripe they are naturally sweeter.
- Two bowls. Stir together the dry ingredients and wet ingredients before combining the two to ensure a smoother consistency with no lumps.
- Nice and toasty. Roast the pecans in the oven before mixing in to add more flavor and texture.
- One step. You don’t need to wring the excess moisture from the zucchini; in fact you want it in the bread.
- Double-check. You don’t want to undercook this bread at all. Use a toothpick or meat thermometer to check so it’s not mushy.
- Top it off. Sprinkle some mini chocolate chips on top for a real treat.
More Quick Bread Recipes
Quick breads are an awesome way to enjoy a delicious snack or breakfast. And there are so many ways to make them.
Lemon Zucchini Bread is a zesty version of this recipe. Chocolate Zucchini Bread is do decadent.
You can’t go wrong with Pumpkin Banana Nut Bread. Be sure to try Apple Bread and Coconut Flour Pumpkin Bread, too.
Other Zucchini Recipes
Zucchini is so easy to come by in the summer. It grows well and grocery stores and farmers markets are overflowing with it! Try one of these recipes next.
If you’re looking for a filling and savory side, try Zucchini Fritters, Baked Zucchini Fries, and Air Fryer Zucchini Fries. Don’t miss this old fashioned Zucchini Pie.
If you’re in a rush Sautéed Zucchini and Yellow Squash, Sauteed Zucchini, or Zucchini and Squash Casserole are all great options.
Both Taco Zucchini Boats and Zucchini Lasagna shine as a main dish.
Don’t miss Zucchini Brownies for dessert!
For more inspiration, check out these zucchini recipes.
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Ingredients
- 1 ¾ cups flour all purpose or gluten-free 1-to-1 blend
- ¾ cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- ½ cup butter salted, melted
- 1 cup bananas mashed
- 2 eggs large
- 1 ½ tsp. vanilla extract
- 1 ½ cups zucchini shredded, do NOT drain
- ½ cup pecans chopped, toasted
Instructions
- Preheat the oven to 350 degrees.
- Add the flour, sugar, baking powder, soda, cinnamon, nutmeg, and salt to a large bowl. Whisk to combine.
- Add the melted butter that has been cooled to room temperature to a separate medium-sized bowl along with the mashed bananas, eggs and vanilla. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini and pecans until everything is well mixed. Let the mixture rest for 5 minutes and then give it another stir.
- Spray a 9×5-inch loaf pan with non-stick cooking spray and/or line with parchment paper. Spread the batter into the loaf pan.
- Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick when inserted in comes out clean.*(Make sure to FULLY cook this bread. If taken out too soon, the middle of the loaf will not be fully cooked. Check on the bread after about 40 minutes; if the top is starting to brown too soon, simply place a piece of aluminum foil on top to prevent it from burning.)
- Let the bread rest until it comes to room temperature before slicing.
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Notes
Meal Prep and Storage
- How to prep ahead of time: You can make the entire loaf a day early so it’s ready to enjoy.
- How to store: Zucchini banana bread will stay fresh for up to 2-3 days on the counter at room temperature or up to 1 week in the fridge. Be sure to store it in an airtight container.
- How to freeze: Allow the bread to completely cool, then wrap it in plastic wrap and freeze in an airtight container for up to 3 months.
- How to reheat: If you’d like a warm loaf, heat in a 350°F oven for 10 minutes. Or, add individual slices to a 325℉ toaster oven for 1-2 minutes with a bit of butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
