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    Home » Bread and buns

    Zucchini banana bread

    Published: May 6, 2023 · Modified: Mar 6, 2024 by Anna

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    This zucchini banana bread recipe is a delicious treat that you can make for breakfast or as a snack. With its moist and tender crumb, and a hint of sweetness, this bread is sure to become a new favorite in your home.

    A sliced loaf of bread with zucchini and bananas on a wooden serving board.
    Jump to:
    • Why you will love this recipe
    • Ingredients you will need
    • Cooking tips
    • Step by step directions
    • Possible variations and serving ideas
    • FAQ
    • More recipes you may like
    • Recipe card

    Why you will love this recipe

    Great way to use up ripe bananas and zucchini that you may have on hand. Instead of letting your bananas and zucchini go to waste, use them to make this delicious and quick bread, or make a loaf of Banana walnut bread instead! 

    Perfect for breakfast or as a snack option. This easy zucchini banana bread is not overly sweet and makes for a great breakfast or snack option. Plus, it's easy to take on the go, making it a great option for busy mornings or as a mid-day snack.

    Sneak some extra veggies into your diet with this zucchini banana bread recipe. By combining shredded zucchini with the sweetness of bananas, this recipe offers a delicious and easy way to add some extra vegetables to your diet.

    Easy to make. Even if you don’t have a hand mixer, you still can make this banana zucchini bread recipe by whipping everything together using a metal whisk and a large bowl.

    A freshly baked loaf of zucchini banana bread on a wooden serving board.

    Ingredients you will need

    • Zucchinis and bananas – You will need ripe bananas and small zucchini to make this homemade zucchini banana bread recipe. 
    • Baking powder – You won’t need baking soda at all. Baking powder is enough to lift the cake and create a light texture.
    • Salt and vanilla extract – To add extra flavor, I use salt and vanilla. However, you can skip vanilla extract if you don’t like it or if you don’t have it on hand.
    • Fats – I use unsalted butter at room temperature and vegetable oil (I use olive oil) to create bread that stays moist for longer.
    • Eggs – I use two large eggs at room temperature.
    • Sugar – You can use brown and white sugar as I did, or replace brown sugar with the same amount of white granulated sugar.
    A slice of zucchini banana bread is on a wooden board; one bite was taken. The rest of the loaf is in the background.

    Cooking tips

    • Use ingredients at room temperature to ensure that they will mix well together.
    • Use ripe bananas. The riper the bananas, the sweeter and more flavorful they will be. So, be sure to use bananas that are very ripe or even slightly overripe for the best results.
    • Don't overmix the batter. Overmixing can result in dense and tough bread. Mix the wet and dry ingredients until just combined, and then stop. It's okay if there are a few lumps in the batter.
    • Let the bread cool before slicing. Allow the bread to cool in the pan for 10 minutes before removing and slicing. This will help it hold its shape and prevent it from falling apart.

    Step by step directions

    • Preheat the oven to 350°F (175°C) and line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper.
    • Whisk together the all-purpose flour, baking powder, and salt.
    The collage image shows four steps to make batter for zucchini banana bread.
    • Cream together the sugar, unsalted butter, and vanilla until light and fluffy. Then, add the oil and beat until has incorporated.
    • Add the eggs, one at a time, mixing well after each addition.
    • Add the puréed bananas and grated zucchini and beat to incorporate. 
    • Add the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined.
    The collage image shows four steps to make batter for zucchini banana bread and bake one loaf.
    • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 
    • Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.

    Possible variations and serving ideas

    • Add ½ cup of chocolate chips to the batter for a delicious chocolate twist.
    • Add crushed pecans, hazelnuts, or walnuts, as I did with my Banana walnut bread.
    • Toast a slice and spread with butter or cream cheese.
    • Serve with a dollop of whipped cream, fresh berries, or Raspberry coulis.
    • Top with a scoop of Condensed milk ice cream or Matcha green tea ice cream for a decadent dessert.
    • Make French toast with leftover slices for a delicious breakfast.
    A loaf of bread with zucchini and bananas on a wooden serving board; one slice is missing.

    FAQ

    How to store zucchini banana bread?

    Store it in an air-tight container for 4 days.

    Can you freeze it?

    Yes, you can freeze completely cooled bread for up to 2 months.

    Can you make muffins instead?

    Yes, this recipe will make around 12 standard-size muffins. Make sure to adjust your oven temperature and baking time if you choose to make zucchini banana muffins.

    More recipes you may like

    Pumpkin bread

    Cranberry walnut bread

    Lemon blueberry pound cake

    Recipe card

    A sliced loaf of bread with zucchini and bananas on a wooden serving board.

    Zucchini banana bread

    This zucchini banana bread recipe is a delicious treat that you can make for breakfast or as a snack. With its moist and tender crumb, and a hint of sweetness, this bread is sure to become a new favorite in your home.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 20 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 10 slices
    Calories: 269kcal
    Author: Anna

    Equipment

    • Digital kitchen scale
    • 8" by 5" (20cm by 13cm) loaf pan
    • Stand mixer fitted with a whisk attachment or hand mixer and a large mixing bowl or use a metal whisk and a bowl
    • Parchment paper

    Ingredients

    • 250 g all-purpose flour
    • 2 teaspoon baking powder
    • 1 teaspoon salt
    • 90 g white granulated sugar
    • 90 g brown sugar
    • 100 g unsalted butter at room temperature
    • 1 teaspoon vanilla extract
    • 1 tablespoon vegetable oil
    • 2 large eggs at room temperature
    • 150 g zucchini grated
    • 100 g bananas ripe pureed bananas (the bananas should be weight without skins)

    Instructions

    • Preheat the oven to 350°F (175°C) and line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper.
    • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
    • In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), cream together the sugar, unsalted butter, and vanilla until light and fluffy.
    • Then, add the oil and beat until has incorporated.
    • Add the eggs, one at a time, mixing well after each addition.
    • Add the puréed bananas and grated zucchini and beat on low to incorporate. You can also fold with a rubber spatula.
    • Gradually add the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined (or fold the dry mixture using a rubber spatula).
    • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cover with a piece of foil if the top browns too much during baking.
    • Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.

    Video

    Notes

    Store in an air-tight container for up to 4 days.
    Freeze for up to 2 months.

    Nutrition

    Nutrition Facts
    Zucchini banana bread
    Serving Size
     
    1 slice
    Amount per Serving
    Calories
    269
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    6
    g
    38
    %
    Trans Fat
     
    0.3
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    54
    mg
    18
    %
    Sodium
     
    335
    mg
    15
    %
    Potassium
     
    129
    mg
    4
    %
    Carbohydrates
     
    40
    g
    13
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    334
    IU
    7
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    69
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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