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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Hi, I’m sorry but your quantity measurements are confusing. 1 cup equals 250ml. Every time. I really wanted to try this recipe! I found this same problem a month ago on a totally different website. I don’t want to put the effort in only to find out I ruined it. Cheers.
#1 this recipe is measured in grams, not ml
#2 technically speaking:
US Customary
1 cup or 8 fluid ounces = 237 ml (metric)
Just tried this recipe and it came out amazing!
Replaced the canola oil with olive oil as it’s what I had on hand, I will try this recipe next time with half butter and half oil. Thank you for this delicious recipe
never dissappoints- i always use applesauce in place of oil tho and its excellent! i love this recipe
if i replace the oil with butter should it be melted or room temp?
Cooked it for over 1h30 and it still wasn’t cooked. Horribly disappointed 😞
Respectfully, the recipe calls for 80 mintues of baking time. You baked for 90. If it needs a few more minutes because your oven doesn’t run hot or has hot spots, that’s ok. I recommend checking with the toothpick test and if you had been able to do that, it could have baked until done.
M- I have found that I have that problem when I use too much zucchini. I tend to over do it, as I love squash! I will squish as much grated squash in the measuring cup. I find that it causes the batter to stay moist at the top. I have better luck when I squeeze out the excess moisture in the squash. If I don’t do that, it seems to take sooo long for it to bake! I hope that helps!
Absolutely delicious recipe! I cut back on the sugar as we like our baked goods less sweet. This will be in our regular rotation, thank you!
I made this with olive oil, & 1/4 cup of cane sugar & it came out delicious!! next time i’m gonna not add any sugar at all because i believe the bananas are sweet enough. i also squeezed the liquid out of the zucchini but kept some for moisture!
I’ve made this brad many many times and I absolutely love it! I add walnuts to it for extra texture and it turns out delectable! I have a question: I have a friend who is completely gluten-free, and I want to know, do you have any suggestions on how I can make it gluten-free???
I used equal amount of oats and whole wheat flour instead of all purpose and I reduced the sugar to 1/4 cup. I baked it in cupcake molds for 25 min and it was perfect. Fluffy but moist. Great for breakfast with butter and honey. I’d definitely make it again.
Thanks for the wonderful recipe
Best zucchini/ banana bread I very ever made ..I added walnuts and dates..absolutely delicious..I made a loaf for my husband and I..
And one loaf he can take and share at work celebrating our 23rd anniversary..