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.

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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!

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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.

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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.

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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.
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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

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5 from 8 votes

Banana Zucchini Bread

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
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.

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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Question… can u email me a reply please.
    Would this recipe work replacing the oil with applesauce?

  2. I freeze my banana bread solid and then put it in a vacuum bag and it less unbelievable no time I use it as something to munch on during a hurricane

  3. Excellent zucchini bread! I made a different recipe a couple of weeks ago, and it was a bit bland.This batch turned out so much better. The addition of banana was perfect. I did add an extra tsp of cinnamon and 1/4 tsp of fresh nutmeg. I split into two smaller loaf pans so cool time was 60 mins. Thanks so much for another go to recipe.

  4. Can I sub almond flour for the wheat (and of course I always omit the cinnamon.?
    I love your recipes even if I have to tweak a lot of them ) 😋🥰🌴

  5. Can this brea once (it is mixed) be put intoi 6 x 3 pans.? I often makr bread to give away and the small loaves stretch farther. We have many folks living alone- that don’t bother to bake for themselves and these small pans are excellent for them! I usually bake the small loaves only about 35-40 minutes.

  6. It turned out really freakin good and it’s so tasty! I added walnuts and chocolate chips. Makes it even better…great recipe! Muchas gracias!

  7. Hi! I just made this bread ! I used almond flour as a substitute , used maple syrup 1/3 cup, drained ( squeezed)my zucchini .
    I found it is sooo oily. I used coconut oil, so it actually tastes ok.
    I made another zuke bread recipe that had 1/3 cup oil and was ok. Is there a typo.
    I don’t want to be a jerk commenter, so sorry if it is supposed to be very oily. Thanks

    1. HI Lauren! Those are pretty significant adaptations so I can see why you ran into some issues. Bummer, sorry that happened! My recipe, as written, works great and there is no typo. 🙂

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