Zucchini Banana Bread blends two of our favorite classic recipes into one moist, flavorful loaf. With the sweetness of bananas and the subtle earthiness of zucchini, it’s a comforting, wholesome treat we enjoy for breakfast, in lunches, or with friends—baking it is a cherished family tradition.

loaf of zucchini banana bread

My mom always made zucchini and banana bread, especially during the fall and winter seasons. I have memories of us standing in the kitchen, using my mom’s KitchenAid mixer and shredding loads of zucchini.

Shredding zucchini in the late summer was one of my favorite childhood memories. After my sisters and I had shucked all the zucchini from the garden, my mom would place several Ziplock bags in the freezer so that we were guaranteed to have zucchini bread for the rest of the year. She fostered my love for zucchini.

I really only ever had zucchini in bread—that was until I became a mom myself. Now, I love zucchini in pasta dishes, salads, and desserts like cookies, brownies, and cakes!

loaf of zucchini banana bread sliced with butter

Zucchini is great in bread for several reasons:

  • Moisture: Zucchini has a high water content, which helps keep quick breads moist and tender without making them heavy or greasy.
  • Mild Flavor: Its subtle taste blends easily with other ingredients like banana, cinnamon, or chocolate, enhancing the bread without overpowering it.
  • Nutrition Boost: Zucchini adds fiber, vitamins (like vitamin C and A), and minerals, making the bread a bit more wholesome.
  • Great Way to Use Extra Zucchini: Especially during summer when gardens are overflowing, it’s an easy and delicious way to use up surplus produce.
loaf of zucchini banana bread sliced on plate

Ingredients

  • Eggs
  • Sugar
  • Oil
  • Fresh zucchini grated
  • Bananas, about 2 1/2
  • Vanilla extract
  • Flour
  • Cinnamon
  • Baking powder
  • Salt
  • Baking soda
loaf of zucchini banana bread sliced

How do you make zucchini banana bread?

Preheat oven to 375 degrees; grease bread loaf pans or two larger ones.

Mix all ingredients in order, as listed.

Mix until well combined.

zucchini shredded in mixing bowl

Once it is well combined, pour it into 2- 3 bread pans, divide it evenly, and bake at 375 for 40-50 minutes.

zucchini banana bread batter in bread pans

Time may vary depending on the oven; insert a toothpick to ensure the bread is done.

loaf of zucchini banana bread in pans

How long does zucchini banana bread last?

If stored in an airtight container at room temperature, it lasts about 1 week.

If stored in an airtight freezer bag and frozen, it lasts 1-2 months.

zucchini banana bread sliced on plate

More delicious zucchini recipes

Pin to Pinterest.

collage image of zucchini banana bread with recipe title

Zucchini Banana Bread

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Calories: 3653 kcal
Zucchini Banana Bread blends two of our favorite classic recipes into one moist, flavorful loaf.
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Ingredients
 

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 3 cups fresh zucchini grated
  • 1 cup mashed bananas about 2 1/2 whole bananas
  • 2 teaspoons vanilla
  • 3 cups + 3 tablespoons flour
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Instructions
 

  • Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.
  • Mix all ingredients in order, as listed. Mix until well combined.
  • Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.
  • Time may vary depending on oven; insert toothpick to make sure bread is done.

Calories: 3653kcalCarbohydrates: 764gProtein: 66gFat: 41gSaturated Fat: 7gCholesterol: 491mgSodium: 3680mgPotassium: 3443mgFiber: 24gSugar: 447gVitamin A: 2275IUVitamin C: 146.6mgCalcium: 372mgIron: 23.4mg

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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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4.80 from 10 votes (5 ratings without comment)

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16 Comments

  2. This was the best banana zucchini bread ever!!! I can’t stop eating it. It has a nice balance of bananas and zucchini and comes out nice, light, and moist. I added some walnuts for some extra texture. Terrific recipe!

    Reply
  3. Pingback: Best Ever Zucchini Bread - A Dash of Sanity

    1. Someone mentioned on our pumpkin bread recipe that stevia or Truvia made a good substitute. I’m not sure how honey would work as it adds more liquid and is sweeter than sugar. You may be able to find useful guides on how to sub honey for sugar online!

      Reply

  6. 5 stars
    This is such a delicious recipe. The banana flavor is wonderful and the zucchini makes it so moist and gives it a wonderful texture.

    Reply

  11. This bread was absolutely delicious! I only had one loaf pan, so I made muffins with the remaining batter. I’d love to make this for my niece, but she is gluten free. I’m curious if you’ve ever tested this recipe with a gluten free 1:1 flour or Almond/ oat flour? Thanks.

    Reply