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 friendsโbaking it is a cherished family tradition.

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.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, Iโve curated a list of products I use and love.
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 breadโthat was until I became a mom myself. Now, I love zucchini in pasta dishes, salads, and desserts like cookies, brownies, and cakes!

Zucchini is great in bread for several reasons:

Ingredients
- Eggs
- Sugar
- Oil
- Fresh zucchiniย grated
- Bananas, about 2 1/2
- Vanilla extract
- Flour
- Cinnamon
- Baking powder
- Salt
- Baking soda

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.

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

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

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.

More delicious zucchini recipes
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Zucchini Banana Bread

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 ยฝ teaspoons cinnamon
- ยฝ 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.

Do you squeeze the juice from the grated zucchini?
If it is fresh – you don’t need to but if it frozen I would. xo San
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!
I’m so glad you liked it! Thank you!
Can this be made with a sugar substitute? I was thinking of using honey.
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!
Will this recipe work using 2 9″ x 5″ loaf pans? I just don’t want it to overflow in the oven! Thank you!
Yes, just adjust the baking time as needed.
This is such a delicious recipe. The banana flavor is wonderful and the zucchini makes it so moist and gives it a wonderful texture.
This looks fabulous! SO moist and delicious!!
I would love to try this zucchini bread! It looks incredibly delicious!! YUM!
I am so curious to make this zucchini banana bread for my family!
What a fantastic-looking bread!
This bread was absolutely delicious! I only had one loaf pan, so I made muffins with the remaining batter. Iโd love to make this for my niece, but she is gluten free. Iโm curious if youโve ever tested this recipe with a gluten free 1:1 flour or Almond/ oat flour? Thanks.
I have! and it works, I did the 1:1 Gluten Free Flour – Bob’s Red Mill