Zucchini Banana Bread Recipe

This zucchini banana bread became a staple in my kitchen after I realized how perfectly mashed bananas and shredded zucchini work together. The bananas bring natural sweetness, the zucchini keeps everything moist, and the result is a soft, flavorful loaf that feels comforting without being overly heavy. It’s the kind of recipe I make when I want something wholesome but still crave a cozy treat.

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour (or whole wheat)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)

Wet Ingredients

1 cup shredded zucchini (squeeze out excess moisture)
2 ripe bananas, mashed
2 large eggs
½ cup melted coconut oil or vegetable oil
½ cup honey, maple syrup, or brown sugar
1 teaspoon vanilla extract

Optional Add-ins

½ cup chopped walnuts or pecans
½ cup chocolate chips
¼ cup shredded coconut

Instructions

Step 1: Prep the Zucchini

Grate the zucchini, then gently squeeze out most of the liquid using your hands or a clean towel. Leaving a little moisture is good—it keeps the bread soft.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix mashed bananas, eggs, melted oil, sweetener, and vanilla.
Stir in the shredded zucchini.

Step 4: Bring It All Together

Add the dry ingredients to the wet mixture and stir just until the flour disappears.
Fold in nuts, chocolate chips, or any add-ins you like.

Step 5: Bake

Preheat your oven to 350°F (175°C).
Grease a loaf pan or line it with parchment.
Pour the batter into the pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool before slicing so it holds its shape.

Serving Suggestions

Spread with butter, almond butter, or cream cheese.
Toast slices lightly for breakfast.
Add a drizzle of honey or maple syrup for extra sweetness.
Serve with coffee, tea, or a yogurt bowl.

Tips

Don’t oversqueeze the zucchini. A bit of moisture keeps the loaf tender.
Use extra ripe bananas. The darker the peel, the sweeter the bread.
Don’t overmix the batter. This helps avoid dense or gummy bread.
Tent with foil halfway through. This prevents over-browning on top.

Substitutions

Flour: Use whole wheat, oat flour, or a gluten-free 1:1 blend.
Oil: Swap with applesauce for a lighter version.
Sweetener: Replace honey/maple with coconut sugar or regular sugar.
Eggs: Use flax eggs for a vegan loaf.
Nuts: Replace with seeds if needed.

FAQs

1. Why is my zucchini banana bread too moist?

Excess water in the zucchini is usually the reason. Lightly squeeze before mixing.

2. Can I freeze this loaf?

Yes. Wrap slices or the whole loaf tightly and freeze for up to 3 months.

3. Should I peel the zucchini?

No need. The peel softens completely and adds nutrients.

4. Can I make muffins instead?

Absolutely. Bake at the same temperature for 18–22 minutes.

5. How do I avoid dense banana bread?

Make sure not to overmix the batter and avoid using too much liquid.

6. Can I reduce the sugar?

Yes—use ⅓ cup sweetener instead of ½ cup if you prefer a lightly sweet loaf.

7. How do I make it more banana-forward?

Add an extra half banana, but reduce the zucchini slightly to balance moisture.

A Note from My Kitchen

This zucchini banana bread is the kind of recipe I turn to when I want something cozy, moist, and not overly sweet. It’s simple enough for a weekday but special enough to share. Every slice reminds me why I love mixing zucchini into baked goods—you get moisture, flavor, and a bit of hidden nutrition without anyone noticing. If you find your own favorite mix-ins, I’d love to know what twist you add!