If you love quick breads that strike a perfect balance between wholesome and indulgent, this Banana Zucchini Bread is about to become your new obsession. Combining ripe bananas and tender zucchini, this cozy loaf emerges golden and fragrant from the oven, irresistibly moist and speckled with just the right amount of sweetness. It’s an ideal way to use up summer zucchini and those spotty bananas sitting on your counter, and you’ll love how easily it comes together. Whether you’re enjoying a thick slice for breakfast or sneaking a piece as a snack, Banana Zucchini Bread promises comfort in every bite.

Banana Zucchini Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is thoughtfully chosen to create a Banana Zucchini Bread that’s rich, softly spiced, and wonderfully tender. Simple pantry staples work their magic here—each one layered in to deliver flavor, structure, or that signature moist crumb we crave.

Mashed ripe bananas: Bring natural sweetness, moisture, and a beautiful golden hue to the loaf.
Grated zucchini: Adds lots of gentle moisture and sneaks in veggies without affecting the taste.
Large eggs: Help bind the ingredients and give the bread a soft, tender structure.
Vegetable oil: Ensures every bite stays incredibly moist; can use any neutral oil you like.
Brown sugar: Sweetens and adds a subtle caramel flavor and softness.
Granulated sugar: Balances the sweetness and helps the crust develop a golden color.
Vanilla extract: Adds warm and aromatic notes that round out the flavors.
All-purpose flour: Gives the bread its body and a perfectly even crumb.
Baking soda: Works with the banana and zucchini to create a tender, light texture.
Baking powder: Offers extra lift for a higher, fluffier loaf.
Salt: Brings out all the flavors and keeps the loaf from tasting flat.
Ground cinnamon: Lends cozy, warm spice that pairs beautifully with both banana and zucchini.
Ground nutmeg: Just a pinch for aroma and depth without overpowering the loaf.
Chopped walnuts or chocolate chips (optional): For crunch or a touch of decadence—customize to your mood!

How to Make Banana Zucchini Bread

Step 1: Prepare Your Pan and Preheat

Begin by preheating your oven to 350°F to ensure it’s nice and hot when your loaf goes in. Grease a 9×5-inch loaf pan with a little oil or a spritz of nonstick spray, then line it with parchment if you like easy removal. This simple step keeps your Banana Zucchini Bread from sticking and makes cleanup a breeze.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine your mashed bananas, grated and lightly squeezed zucchini, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Whisk everything together until the mixture is smooth and fully blended. This is where all that sweet, aromatic goodness comes to life!

Step 3: Stir Together the Dry Ingredients

In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until they’re well combined. Doing this step separately helps ensure the spices and leaveners are evenly distributed, so each slice tastes just right.

Step 4: Combine Wet and Dry Mixtures

Pour your dry ingredients over the wet mixture. Gently fold them together with a spatula or wooden spoon, mixing only until you no longer see dry spots. Be careful not to over-mix or the bread may turn dense—stop as soon as the flour is incorporated.

Step 5: Add Walnuts or Chocolate Chips

If you want a little crunch or a burst of chocolatey decadence, now’s the time to fold in your chopped walnuts or chocolate chips. Just a few gentle folds will do—this is your moment to make the Banana Zucchini Bread truly your own.

Step 6: Bake

Pour the batter evenly into the prepared pan and smooth the top with a spatula. Slide it into the oven and let it bake for 55 to 65 minutes. When a toothpick inserted into the center comes out clean or with a few moist crumbs, it’s ready! Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

How to Serve Banana Zucchini Bread

Garnishes

A sprinkle of powdered sugar, a drizzle of honey, or a light swipe of salted butter turns each slice of Banana Zucchini Bread into an irresistible treat. If you went with chocolate chips, try a few extra nestled on top right when the loaf is still warm for a gooey effect.

Side Dishes

This bread shines all on its own, but you can serve it alongside fresh fruit, a dollop of Greek yogurt, or even a cup of coffee or tea for a cozy breakfast or snack. For a weekend brunch spread, pair it with eggs and crispy bacon for that magical sweet-and-savory contrast.

Creative Ways to Present

Try slicing Banana Zucchini Bread thick and toasting it lightly under the broiler—amazing with a pat of butter melting on top! For a special brunch, cut the loaf into cubes and serve as part of a breakfast platter or layer with whipped cream and berries for a no-fuss dessert parfait.

Make Ahead and Storage

Storing Leftovers

Once your Banana Zucchini Bread has cooled completely, keep it wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to three days. The flavors deepen and the bread stays tender, so it’s perfect for breakfasts and snacks all week.

Freezing

If you want to bake ahead or save leftovers, this bread freezes like a dream! Slice the loaf and individually wrap each piece, or wrap the whole loaf well in foil and place in a freezer bag. It’ll keep its flavor and texture for up to three months—just thaw at room temperature when you crave a slice.

Reheating

To warm up your Banana Zucchini Bread, pop a slice in the microwave for 10-15 seconds or toast it lightly. This brings back the fresh-baked aroma and turns yesterday’s loaf into a comforting, just-out-of-the-oven treat.

FAQs

Can I make Banana Zucchini Bread gluten-free?

Absolutely! Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Just be sure to check that your baking powder and other mix-ins are gluten-free, too.

What can I use instead of vegetable oil?

You can swap in melted coconut oil, avocado oil, or even unsweetened applesauce for a lighter, lower-fat bread. Each option gives a slightly different flavor, so feel free to experiment.

Can I leave out the nuts or chocolate chips?

Yes! The Banana Zucchini Bread is delicious all on its own, so feel free to leave those extras out if you prefer or have allergies. Or swap with seeds like pumpkin or sunflower for added crunch.

How do I prevent my bread from becoming soggy?

Be sure to gently squeeze out some of the moisture from your grated zucchini and don’t overmix the batter. Also, always let the loaf cool completely before wrapping or storing to avoid trapping steam.

Can I double the recipe?

Definitely! Simply double every ingredient and bake in two loaf pans. The baking time should stay the same but keep an eye on them for doneness.

Final Thoughts

Nothing feels quite as homey as a loaf of Banana Zucchini Bread cooling on the counter—its sweet aroma filling the kitchen is utterly comforting. I hope you give this recipe a try and make it a staple in your own home, sharing it with friends and family (if you can bear to share at all!). Enjoy every soft, delicious bite!

Banana Zucchini Bread Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This delicious Banana Zucchini Bread is a moist and flavorful treat that combines the sweetness of ripe bananas with the subtle crunch of grated zucchini. Perfect for breakfast or as a snack, this bread is easy to make and a great way to use up extra produce.

Ingredients

Scale

Bread:

1 cup mashed ripe banana (about 2 bananas)
1 cup grated zucchini (moisture lightly squeezed out)
2 large eggs
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix wet ingredients: In a large bowl, whisk together the mashed banana, grated zucchini, eggs, oil, sugars, and vanilla until well combined.
Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine wet and dry: Add the dry ingredients to the wet mixture and stir until just combined. Fold in walnuts or chocolate chips if using.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a healthier version, substitute half the flour with whole wheat flour or use applesauce instead of some of the oil.
Store at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American