Zucchini Banana Bread

Late summer means our garden is bursting with zucchini, and that’s when I turn to this Zucchini Banana Bread recipe. It’s cozy, comforting, and honestly such a great way to use up all those veggies without feeling guilty. This whole thing runs about $8 to make, which isn’t bad for a delicious homemade treat. I love how the bananas add sweetness while the zucchini keeps it moist, making it disappear faster than you would expect!

Created by

The Tastycrafter Team

Last updated on 2026-06-03T16:18:18.837Z

One rainy afternoon, I had a bunch of overripe bananas and some zucchini that had taken over my counter. So, I thought, why not mash them together?! I had high hopes, and let me tell you, it turned out to be a fantastic idea. That first bite was soft and sweet, and I was pleasantly surprised at how well the zucchini blended in.

After making this several times, I found a few tweaks that really make it shine. For instance, adding a sprinkle of cinnamon brings everything together beautifully. Also, I like to throw in some chopped walnuts for a nice crunch but feel free to skip them if you're not a fan. Honestly, it’s hard to go wrong with this bread!

What I Love About This

It’s a great way to use up extra zucchini
You can customize it with nuts or chocolate chips
It’s fantastic for breakfast or an afternoon snack

The Secret to This Zucchini Banana Bread

This Zucchini Banana Bread really shines in late summer when zucchini is in abundance. I often find myself with a few extras, and this recipe turns them into something special. It’s so nice to have a warm slice with a cup of tea, especially knowing I’m sneaking in some veggies.

One thing I love is how adaptable this recipe is. If you’re a fan of nuts or chocolate chips, toss some in! I sometimes swap out the walnuts for dark chocolate chips when I'm really in the mood for something sweet. They truly complement the banana's natural sweetness and make it feel extra special.

Ingredients

For the Bread

1 cup finely grated zucchini, drained
1 cup mashed ripe bananas (about 2 large bananas)
1/3 cup vegetable oil (or melted coconut oil)
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)

Instructions

Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with some oil or butter, or line it with parchment paper for easy removal later.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas and avocado oil. Stir in both sugars, and then add the eggs and vanilla extract. Mix until it’s all well combined. You want a nice smooth texture here, so take your time!

Add the Zucchini

Fold in the grated zucchini gently. It might look like too much moisture; trust me, it’ll all work out great!

Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Slowly mix the dry ingredients into the wet mixture until just combined. Don’t overmix; a few lumps are totally okay.

Pour and Bake

Pour the batter into the prepared loaf pan and sprinkle walnuts on top if you’re using them. Bake for about 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen is going to smell incredible, trust me!

Cool and Serve

Let it cool in the pan for about 10 minutes, then transfer to a wire rack. I sometimes cut it warm and it’s a little crumbly, but so worth it. Slice it when it’s fully cooled if you want neater pieces.

Pro Tips

If your zucchini is super watery, squeeze it in a clean kitchen towel to get rid of some of the moisture.
Feel free to swap the granulated sugar for a sugar substitute if you're trying to cut back.
This bread freezes really well, so make a double batch and save some for later!

Scaling Zucchini Banana Bread for a Crowd

Want to make a larger batch? It’s pretty simple! Just double the ingredients and use two loaf pans instead of one. You might need to bake a little longer, so keep an eye on them and check for doneness around the 55-minute mark. As always, a toothpick will help you decide if they’re ready.

You could also consider making muffins instead. Just pour the batter into a lined muffin tin, filling each cup about two-thirds full. Bake for about 20 to 25 minutes or until they’re golden brown. This way, they’re perfect for sharing or even packing in lunch boxes!

Questions About Recipes

→ Can I use frozen zucchini for this recipe?

You can, but be sure to thaw and drain it well first; excess moisture can make the bread soggy.

→ What can I do if my bread turns out too dense?

Next time, try measuring your flour more carefully, maybe using the spoon and level method instead of scooping directly from the bag.

→ How can I make this gluten-free?

You can substitute the all-purpose flour with a gluten-free blend, just make sure it has xanthan gum to help with the texture.