The Best Zucchini Banana Bread is a wonderful twist on classic banana bread, mixing in shredded zucchini that keeps every slice moist and tender. You get the sweetness of ripe bananas, a hint of spice, and a soft crumb that’s just perfect for breakfast or snack time. It’s a great way to sneak in some veggies without anyone even noticing!
I love making this bread because it comes together quickly and fills the kitchen with the most comforting scent. I like to grate the zucchini myself—it’s a little task that pays off in the extra freshness and texture it adds. Sometimes, I toss in a handful of walnuts or chocolate chips to make it a bit more special, and that always makes everyone ask for seconds.
My favorite way to enjoy this zucchini banana bread is with a smear of butter or a dollop of cream cheese while it’s still slightly warm. It’s the kind of recipe that feels like a gentle hug in bread form, perfect for cozy mornings or a sweet pick-me-up during the day. I always keep a loaf handy because it’s such a crowd-pleaser, whether it’s for family breakfast or sharing with friends.
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and a subtle veggie flavor. Be sure to squeeze out the excess water to keep the bread from getting too wet. If you can’t find zucchini, grated carrot works as a tasty alternative.
Bananas: Use ripe bananas with brown spots for natural sweetness and soft texture. Overripe bananas blend better and bring out deeper flavor.
Flour: All-purpose flour is standard here. For a gluten-free option, try a 1:1 gluten-free baking flour, but expect a slightly different texture.
Sugar: Granulated sugar balances the flavors well. You can swap for brown sugar for a richer flavor or coconut sugar for a hint of caramel taste.
Oil: Vegetable or melted coconut oil keeps this bread moist. If you prefer, substitute with melted butter for a slightly richer crumb.
Extras: Walnuts or chocolate chips make great mix-ins. Nuts add crunch and heartiness, while chocolate chips add sweetness and gooey pockets.
How Do You Keep Zucchini Banana Bread Moist but Not Soggy?
Moist bread is key, but too much water from zucchini can make it soggy. Here’s how I handle it:
- Grate the zucchini finely for even moisture.
- Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible after grating.
- Don’t overmix the batter; mix just until the dry ingredients disappear to avoid dense bread.
- Bake until a toothpick comes out clean or with a few moist crumbs for a perfectly cooked middle.
- Cool the bread in the pan for 10–15 minutes before moving it to a wire rack to prevent sogginess from trapped steam.
Equipment You’ll Need
- 9×5 inch loaf pan – I prefer this size because it bakes the bread evenly and gives a nice shape.
- Box grater – helpful for shredding zucchini quickly and evenly.
- Mixing bowls – one for dry ingredients, one for wet ingredients, so everything mixes smoothly.
- Whisk or spoon – I like using a whisk to combine ingredients without lumps.
- Cooling rack – helps the bread cool completely for clean slices and prevents sogginess.
Flavor Variations & Add-Ins
- Swap walnuts for chopped pecans or almonds to add different crunch and flavor.
- Mix in chocolate chips for extra sweetness and gooey bites.
- Add a teaspoon of nutmeg or ginger for a warm, spicy twist.
- Use honey or maple syrup instead of some sugar for a richer, more complex flavor.
The Best Zucchini Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1 medium zucchini, shredded (about 1 to 1¼ cups), with excess moisture squeezed out
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. Allow an extra 15 minutes for cooling before slicing and serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this mixture aside.
3. Combine the Wet Ingredients:
In a large bowl, mix the mashed bananas, shredded zucchini (make sure to squeeze out excess liquid), sugar, oil, eggs, and vanilla extract until everything is well blended.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mix, folding gently just until combined. Be careful not to overmix. If you like, fold in walnuts or chocolate chips at this point.
5. Bake the Bread:
Pour the batter evenly into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
6. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your zucchini banana bread warm or at room temperature — it’s delicious with butter or cream cheese!
Can I Use Frozen Zucchini for This Bread?
Yes, you can! Just make sure to thaw it completely and squeeze out as much moisture as possible before using to prevent a soggy loaf.
How Should I Store Leftover Zucchini Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices wrapped tightly for up to 3 months.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works well and adds a richer flavor. Use the same amount as the oil called for in the recipe.
Is It Okay to Add Nuts or Chocolate Chips?
Definitely! Adding ½ cup of chopped walnuts, pecans, or chocolate chips makes the bread extra tasty. Just fold them in gently before baking.