Zucchini Banana Bread
Posted Aug 01, 2025
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This zucchini banana bread is a delicious quick bread that’s flavorful, irresistibly moist and perfectly sweet! Plus, it’s easy to make from scratch and loaded with bananas and zucchini!
This banana zucchini bread combines the two most beloved quick breads (banana bread & zucchini bread) into one delicious loaf.
This recipe is so delicious you’ll want to make it on repeat. It’s moist, with a rich vanilla flavor and subtle hints of cinnamon.
Plus, it’s bursting with bananas and zucchini – making it a perfect breakfast or snack, especially when served with a slather of cinnamon honey butter.
Zucchini Banana Bread: Ingredients & Substitutions
- Salted Butter. Unsalted butter, ghee, coconut oil and vegan butter all work well in this recipe. You can substitute up to half of the butter (¼ cup) with canola oil or applesauce.
- Overripe Bananas. Bananas must be very ripe for the best results. To use frozen overripe bananas, let them thaw to room temperature and mix them together (including any water that is released in thawing) before proceeding with the recipe.
- Granulated sugar. white sugar or organic cane sugar are the best choices.
- Light Brown Sugar. If you want a richer molasses flavor, use dark brown sugar.
- All-purpose flour. For the best results I recommend using all-purpose flour. However bread flour also works well. You can substitute up to ¾ cup of the flour with whole wheat pastry flour. For a gluten-free version, use 1:1 all purpose gluten-free flour.
- Zucchini. Use grated fresh zucchini for the best results. To use frozen, thaw and drain off excess water before using in the recipe.
How to Make Zucchini Banana Bread
As always, we’ll walk through this recipe together step-by-step. Don’t forget to watch the video for further guidance as well.
Begin by preheating the oven to 350 degrees Fahrenheit (177 degrees Celsius). Then, grease a 9×5” loaf pan, and set it aside.
Then, in a large bowl, whisk together the melted butter, mashed bananas, eggs and vanilla.
Next, add the granulated sugar and brown sugar and whisk until the sugar is dissolved.
Then, add the flour, baking powder, baking soda, sea salt and cinnamon and stir to combine.
Next, gently stir in the shredded zucchini.
At this point, you can add 1 cup of mix-ins like chocolate chips, walnuts, cinnamon chips, etc. if you’d like to!
Spread the batter evenly into the prepared loaf pan.
Then, bake the zucchini banana bread on the bottom rack in then preheated oven for 55-65 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean, or with a few moist crumbs.
Cool in the baking pan on a wire rack for at least 3 hours, or overnight.
Then, remove the banana zucchini bread from the loaf pan. Transfer it to a cutting board to slice and serve.
Serve
This banana zucchini bread tastes great plain. However, here are a few topping suggestions.
- Slather it with this cinnamon honey butter
- Spread some apple butter or pumpkin butter on top.
- Or try serving it with homemade peanut butter, Nutella or jam.
Store
Store this zucchini banana bread in an airtight container or plastic bag to ensure it does not dry out. You can store it at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Freeze
Or, freeze the bread for up to 2 months. I suggest slicing it into individual slices, wrapping them with plastic wrap and storing them in an airtight container in the freezer.
Reheat in the microwave, at room temperature, or covered in the oven set to warm.
Zucchini Banana Bread Recipe FAQS
No, the water in the fresh zucchini makes the bread nice and moist.
Yes, double and bake int two loaf pans.
Yes. Shred the zucchini with the skin on to use in this recipe.
If your bread is dry, it’s likely you over-baked the loaf.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Zucchini Banana Bread Recipe
Ingredients
- ½ cup salted butter (melted)
- 3 overripe bananas (mashed, 1 ½ cups)
- 2 eggs (beaten)
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup zucchini (shredded)
Instructions
- Begin by preheating the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9×5” loaf pan, set aside.
- Combine the melted butter, mashed bananas, eggs and vanilla in a large bowl.
- Add granulated sugar and brown sugar and whisk until the sugar is dissolved.
- Next, add the flour, baking powder, baking soda, sea salt and cinnamon and stir to combine.
- Gently stir in the shredded zucchini (At this point, you can add 1 cup of mix-ins like chocolate chips, walnuts, cinnamon chips, etc. if you'd like).
- Spread the batter evenly into the prepared loaf pan.
- Bake on the bottom rack in then preheated oven for 55-65 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out with just some moist crumbs.
- Cool in the baking pan on a wire rack for at least 3 hours, or overnight.
- Then, remove the banana zucchini bread from the loaf pan (use a knife to release the bread from the sides, if necessary). Transfer it to a cutting board to slice and serve.
Video
Notes
- Salted Butter. Unsalted butter, ghee, coconut oil and vegan butter all work well in this recipe. You can substitute up to half of the butter (1/4 cup) with canola oil or applesauce if you would like.
- Overripe Bananas. Bananas must be very ripe for the best results. To use frozen overripe bananas, let them thaw to room temperature and mix them together (including any water that is released in thawing) before proceeding with the recipe.
- Granulated sugar. white sugar or organic cane sugar are the best choices.
- Light Brown Sugar. If you want a richer molasses flavor, use dark brown sugar.
- All-purpose flour. For the best results I recommend using all-purpose flour. However bread flour also works well. You can substitute up to ¾ cup of the flour with whole wheat pastry flour. For a gluten-free version, use 1:1 all purpose gluten-free flour.
- Zucchini. Use grated fresh zucchini for the best results. To use frozen, thaw and drain off excess water before using in the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
