The Ultimate Zucchini Banana Bread Recipe

I once faced a mountain of zucchini from my garden and a handful of overly ripe bananas on my counter. Struggling with what to make, I merged the two into this zucchini banana bread recipe. It’s moist, easy, and perfect for families—even picky eaters love it! If you’re looking for a friendly, fail-proof way to enjoy these flavors, this recipe is your new go-to.

Table of Contents

Why You’ll Love This Easy Zucchini Banana Bread

• Incredibly moist and stays fresh for days, making it perfect for busy weeks.
• Sneaks in extra veggies and fruit, so it’s a smart way to add nutrition without compromising taste.
• Foolproof, one-bowl recipe that’s ideal for baking beginners.
• Combines sweet banana flavor with the mild freshness of zucchini for a comforting loaf every time.

The Secret to Perfectly Moist Bread: Prepping the Zucchini

Do not peel the zucchini—you want all those nutrients and texture! Use the small holes of a box grater for the ideal shred size. After grating, place the zucchini in a clean kitchen towel. Wring it out hard over the sink, squeezing until about 1/4 to 1/2 cup of liquid comes out. This step is absolutely critical. Removing this moisture prevents your bread from turning soggy or dense in the middle. Trust me; don’t skip it!

Key Ingredients You’ll Need

• Overripe Bananas: Provide natural sweetness and essential moisture.
• Grated Zucchini: Adds subtle vegetable nutrition and moisture.
• Flour: The backbone that holds everything together.
• Olive Oil or Melted Coconut Oil: Liquid fat to keep the bread tender and moist, better than butter for this recipe.
• Baking Powder & Baking Soda: Leavening agents that give the bread a nice rise.
• Cinnamon & Vanilla Extract: Flavor enhancers that give warmth and depth.
• Sugar: Balances the flavors with just the right sweetness.
• Chocolate Chips & Walnuts (Optional): For added texture and decadence.

For grating the zucchini, I recommend a sturdy box grater and baking this loaf in our favorite 9×5 non-stick loaf pan for the best results.

Ingredients

• 1 1/2 cups flour
• 2 eggs
• 1 cup bananas (mashed)
• 1 1/2 cup zucchini (grated)
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tbsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup olive oil or melted coconut oil
• 1 cup chocolate chips
• 1/2 cup walnuts (optional)

Ingredient Substitutions & Dietary Variations

Original Ingredient	To Make It…	Substitution Instructions
1 1/2 cups flour	Gluten-Free	Use 1 1/2 cups of a high-quality 1-to-1 gluten-free baking flour.
2 eggs	Vegan	Use 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water).
1/2 cup sugar	Lower Sugar	Reduce to 1/3 cup, as the ripe bananas add natural sweetness.

How to Make The Best Zucchini Banana Bread (Step-by-Step)

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Whisk the dry ingredients together in a large bowl: the flour, sugar, salt, baking powder, baking soda, and cinnamon.
3. Grate the zucchini using the small holes on your box grater. Place it in a clean kitchen towel and wring out as much moisture as possible until you have about 1 cup of squeezed zucchini.
4. In a separate bowl, beat the eggs. Add mashed bananas, olive or coconut oil, and vanilla extract, mixing until smooth.
5. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until mostly combined; the batter will be thick and slightly lumpy—that’s perfect.
6. Fold in the grated zucchini, chocolate chips, and optional walnuts gently and evenly.
7. Transfer the batter to your loaf pan, spreading it out evenly.
8. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This step helps the loaf set without breaking.

Pro Tips for a Perfect Loaf Every Time

• Use overripe bananas spotted with brown—they are naturally sweeter and add more moisture.
• Don’t overmix your batter. Stir only until all ingredients are just combined to keep the bread tender, not tough.
• Always wring out zucchini thoroughly. Too much moisture is the most common cause of soggy bread.
• Measure your flour correctly—too much will dry out the bread.
• Consider chocolate chips and walnuts for added texture and flavor, but keep them optional if you prefer a simpler loaf.

Fun Variations & Add-Ins

To Add…	Amount	Instructions
A Hint of Spice	1/4 tsp nutmeg	Add with cinnamon to the dry ingredients.
Decadent Chocolate	1 cup chocolate chips	Fold in with the zucchini at the end.
A Crunchy Texture	1/2 cup chopped walnuts	Gently fold in alongside the chocolate chips.
A Streusel Topping	Simple crumble	Mix 1/4 cup flour, 2 tbsp brown sugar, 1 tbsp melted butter; sprinkle on top before baking.

How to Store and Freeze

Storing at Room Temperature

Wrap the cooled zucchini banana bread tightly in plastic wrap or store in an airtight container. It stays fresh for up to 3 days on the counter.

How to Freeze Zucchini Banana Bread

Slice the cooled loaf first. Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw slices at room temperature or warm gently before serving.

Frequently Asked Questions (Troubleshooting)

Why is my zucchini banana bread soggy or dense in the middle?

You probably didn’t squeeze out enough water from the zucchini or underbaked the loaf. Wringing out excess moisture is crucial to avoid a wet center.

Can I use frozen zucchini?

Yes! Make sure to thaw it completely and wring out the excess water thoroughly, just like with fresh zucchini.

Can I make this recipe as muffins?

Absolutely. Fill muffin tins about 3/4 full and bake at 350°F for 20-25 minutes or until a toothpick comes out clean.

Can I reduce the sugar?

Yes, refer to the substitutions table above. Reducing sugar means less sweetness but the ripe bananas still keep it flavorful.

Conclusion

This zucchini banana bread is the best blend of sweet and fresh you’ll find anywhere. Its moist texture and simple recipe make it a winner every time. For another delicious way to use up zucchini, consider these Foolproof Zucchini Muffins: The Ultimate Recipe. What are your favorite mix-ins for zucchini banana bread? I’d love to hear your creative ideas in the comments below! If you enjoy baking with zucchini, you might also like our recipe for The Ultimate Fudgy Zucchini Brownies Recipe.