Banana Zucchini Bread is a moist and delicious quick bread made with ripe bananas and shredded zucchini for a yummy snack or to enjoy with a cup of coffee. It is a perfect way to use up all the zucchini you may still have on hand! This bread is based on my super popular Banana Zucchini Muffins.
Banana Zucchini Bread
If you have never used zucchini in a recipe, this would be a great recipe to make as your first! The zucchini adds so much moisture to the bread. And, of course, I love banana bread, so this was a no-brainer to combine the best of both loaves of bread!
Bread Ingredients & Substitutions
Flour: I used all-purpose flour in the recipe. You could substitute gluten-free flour as well.
Bananas: You will need two ripe bananas for the best results. If you have any older bananas with some brown specks on them, they are perfect!
Zucchini: The number of zucchini you need will depend on the size of each. I used 1 1/2 medium zucchini to finely shred into 2 cups. Finely shredded zucchini that has been lightly squeezed of moisture will give you the best results.
Do I Have to Peel and Seed the Zucchini?
Depending on the size of the zucchini, you may or may not need to seed it. I used medium zucchini (under 2 pounds), so there was no need to remove the seeds. If, however, you are using zucchini over 2 pounds, slice the zucchini in half lengthwise and remove the seeds with a spoon before grating. As for peeling, I did not. I don’t mind seeing the green in the bread, but you certainly could peel it if preferred.
Variations to Banana Zucchini Bread
Although this bread is delicious as written, it is also easy to make your own. Here are some options that would be delightful additions:
- Add nuts like walnuts or pecans to the batter.
- Fold in chocolate chips or white chocolate chips.
- Make a whipped cream cheese frosting (from my Zucchini Banana Cake) to top the bread.
How to Store Banana Zucchini Bread
If you are planning to enjoy the bread within a few days, it will last for 2-3 days at room temperature. Just be sure it is in an airtight container. If you are not going to eat it within a couple of days, freeze it.
Can I Freeze Zucchini Banana Bread?
Definitely! To freeze, first, let the bread cool completely. (If you time it just right as to when the bread cools, it will taste the freshest when thawed.) Wrap the Zucchini Banana Bread tightly with aluminum foil or plastic freezer wrap and place the loaf in a heavy-duty freezer bag. If you prefer not to use foil directly on the bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date; it will last up to 3 months in the freezer.
More Quick Breads
Banana Zucchini Bread
Equipment
- 9×5-inch loaf pan I recommend this one from USA Pan
- Mixing bowl I like using these glass mixing bowls
- Kitchen scale (optional)
Ingredients
- 2 cups finely shredded zucchini, from 1½ medium zucchini
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick spray.
- Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a clean towel and squeeze out any excess water. Set aside.
- In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- To a large bowl, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil, and vanilla. Stir until fully combined.
- Add the flour mixture, and stir until just combined.
- Add in the grated zucchini and stir until incorporated.
- Pour into the prepared pan.
- Bake until a toothpick comes out clean, about 70-80 minutes, checking the bread at 70 minutes. The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add an aluminum foil tent for the last 10-15 minutes.
- Let the bread cool slightly before cutting and serving.
Video
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This is a wonderful recipe. I used two zucchini but I had too much batter for a 9 x5 loaf pan. Instead I used a glass Pyrex 9×11 dish. My bread cooked for 50 minutes. Very delicious bread. It was approximately 1 1/2 inches thick.
I am going to make this today. I have a hint though. I like to think “outside of the box”. I put my shredded zucchini in a salad spinner lined with paper towels. Spin away! All the liquid drains into the bottom of the bowl! No dirtying dish towels, etc!
This is a delicious recipe, I also had too much batter so poured into two loaf pans, baked for only 37 minutes at 350. Each were about 1 1/2 inches thick.
I doubled the recipe which made 1 loaf and 24 muffins. Next time I will reduce the salt- it tasted a bit too salty for my taste. I also added chocolate chips and walnuts. Very moist and flavorful.
Hi Susan! So glad you enjoyed it! Chocolate chips and walnuts sound delicious in this. 😊 One quick thought on the salt… this recipe calls for kosher salt. If you happened to use regular table salt, that could explain why it tasted a little salty, since table salt is finer and more concentrated by volume. You can certainly reduce it to your preference next time. And I love that your double batch gave you a loaf AND 24 muffins! Thanks for sharing!