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This banana zucchini bread recipe is the perfect mashup of everyone’s favorite breads! It comes out fluffy and moist: a total crowd pleaser.

Banana zucchini bread
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What’s better: banana bread or zucchini bread? Now you don’t have to choose! Make this banana zucchini bread, the perfect mashup of everyone’s favorite loaves. It’s ultra moist and fluffy, with just the right fruity banana-meets-cinnamon flavor. Use up those past-ripe bananas on your counter right along with that seasonal green veggie.

Ingredients in banana zucchini bread

This banana zucchini bread is simple to whip up if you’ve got both of the produce items on hand. Other than that, it’s a simple list of items you might already have on hand in your pantry or refrigerator. The ingredients for zucchini banana bread are:

  • Ripe bananas
  • Zucchini
  • Salted butter
  • Neutral oil
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Baking powder, baking soda, cinnamon, and kosher salt
  • All-purpose flour
Banana zucchini bread

The riper the bananas, the better!

You’ll want bananas that are as ripe as they come: browned and blackened is great! This is the way to infuse the strongest fruity perfume into your bread and the sweetest flavor. Wait as long as possible for the best tasting moist bread.

Tips for making zucchini banana bread

Like any quick bread, for zucchini banana bread you mix the wet and dry ingredients into a batter and bake until fluffy and golden. There are just a few things to keep in mind with this specific bread:

  • Vary the sugar to match the banana ripeness. You’ll want extremely ripe bananas for this bread recipe. If they aren’t completely mushy and brown, add a little more sugar to make up for it flavor-wise (using 1 cup instead of ¾ cup). Of course you’ll still want the ripest bananas you can, which yields the best result.
  • Mix the ingredients until just combined. Overmixing a quick bread can lead to holes in the texture. Note that often a zucchini bread tends to have more holes than other breads due to the zucchini shreds. Mix the ingredients just until no more streaks of flour remain.
  • Bake in a 9 x 5″ aluminum loaf pan. Aluminum tends to make for a more consistent bake for quick breads. This recipe is optimized for quantities to fit a 9 x 5 pan, but you can also use an 8 x 4 pan: simply bake the bread a bit longer until the top springs back when touched and a toothpick inserted has just a few clinging crumbs.

Variations and mix-ins

There are lots of way to mix up this banana zucchini bread if you want to get creative! Here are a few options that are plays on some recipes we love:

  • Toasted nuts: Mix in ¾ cup toasted walnuts, reserving a few for topping
  • Chocolate chips: Add 1 cup chocolate chips, reserving a few for topping (though keep in mind, the top chocolate chips will remain melty for a few hours so it will take longer to cool before removing from the pan)
  • Lemon: Increase to 1 cup granulated sugar, add 1 tablespoon each lemon zest and lemon juice, and top with this lemon glaze
Zucchini banana bread

Storage info

What’s the best way to store this banana zucchini bread? The bread keeps up to 3 days at room temperature wrapped in aluminum foil, or up to 1 week refrigerated. We like to store quick breads in the refrigerator to extend their life; simply allow to stand at room temperature for a few minutes before serving.

You can also freeze slices in a sealed container or tightly wrapped and placed in a ziplock bag for up to 3 months.

More zucchini and banana bread variations

Love a great zucchini bread, or a moist loaf of banana bread? Here are a few other ways to spin this recipe:

This banana zucchini bread recipe is…

Vegetarian.

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Banana zucchini bread

Banana Zucchini Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x

Description

This banana zucchini bread recipe is the perfect mashup of everyone’s favorite breads! It comes out fluffy and moist: a total crowd pleaser.


Ingredients

Scale
  • ¼ cup melted salted butter
  • ⅓ cup neutral oil
  • ¾ cup granulated sugar (for very ripe bananas, or 1 cup for ripe bananas)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup mashed banana
  • 1 ½ cups shredded zucchini (about 8 ounces), grated with large grater
  • 1 ¾ cup [245 g] all-purpose flour

Instructions

  1. Preheat oven to 350°F. Butter a 9×5-inch loaf pan.
  2. Melt the butter, then whisk in the oil, granulated sugar, eggs, vanilla extract, baking powder, baking soda, cinnamon, and salt.
  3. Use a spatula to mix in the mashed banana and shredded zucchini. Then mix in the flour until just combined, mixing just until there are no longer streaks of dry ingredients.
  4. Pour the batter into the prepared loaf pan. Sprinkle top with a few teaspoons of extra sugar (or turbinado sugar, if desired). 
  5. Bake 60 to 65 minutes, until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated (allow to come to room temperature before serving). You can also freeze slices in a sealed container or tightly wrapped and placed in a ziplock bag for up to 3 months.
  • Category: Bread
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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5 Comments

  1. CAndy says:

    Just a couple corrections. Throughout instructions you say a “9×9” pan. In the recipe you say “9×5” pan. Since it’s a bread and not a cake I’m guessing you mean the 9×5? The other is re the flour…1 3/4 cups flour is about 218 grams, not 245. One cup is usually 125 grams. I hope it turns out ;)

    1. Sonja Overhiser says:

      Thanks for this note! The 9 x 9 was a typo: we’ve corrected that! The ratio we use for flour is 140 grams per cup of unsifted flour (our publisher’s style guide), which is 245 grams for 1.75 cups.

  2. Tanya Voss says:

    This banana zucchini bread recipe came out great! I did add dried cherries to the batter before mixing in the flour. The cherries added just the right amount of sweet.

    As an aside, cinnamon was listed in the ingredients but not mentioned in the instructions.

    Thanks!






    1. Sonja Overhiser says:

      Love the idea of adding cherries! Thanks for the note about the cinnamon and we’ve updated the recipe accordingly.

  3. Sonja Overhiser says:

    Let us know if you have any questions!