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Zucchini Banana Bread

This Zucchini Banana Bread is incredibly moist, soft, and naturally sweet thanks to ripe bananas and fresh grated zucchini. Lightly spiced with cinnamon and made with simple pantry ingredients, it's the perfect quick bread for breakfast, snacking, or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
10 minutes
Total Time 1 hour 25 minutes
Course Snack
Cuisine American
Servings 8 slices
Calories 190 kcal

Equipment

  • * 9x5-inch loaf pan
  • Large mixing bowl
  • * Medium mixing bowl
  • Box grater
  • * Fork or potato masher
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • * Cooling rack

Ingredients
  

  • 1½ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large overripe bananas mashed
  • 1 cup grated zucchini squeezed dry
  • ⅓ cup melted coconut oil or vegetable oil
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Add-Ins

  • ½ cup semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans
  • ¼ cup shredded coconut
  • ½ teaspoon ground nutmeg
  • Cinnamon sugar for topping

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
  • In a large bowl, mash the bananas until smooth. Add the grated zucchini, oil, brown sugar, eggs, and vanilla extract, then whisk until combined.
  • Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no dry flour remains.
  • Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
  • Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas with plenty of brown spots for the sweetest flavor.
Gently squeeze the grated zucchini to remove excess moisture without drying it out completely.
Do not overmix the batter, as this can make the bread dense.
If the top browns too quickly, loosely cover it with aluminum foil during the final 15–20 minutes of baking.
Store at room temperature for 3 days, refrigerate for 1 week, or freeze for up to 3 months.