Zucchini Banana Bread Recipe: Easy, Moist & Perfect for Breakfast

Introduction

That first bite of warm, moist zucchini banana bread fresh out of the oven—honestly, it’s like wrapping yourself in a cozy blanket on a rainy morning. There’s something magical about the way sweet, ripe bananas mingle with tender, garden-fresh zucchini, all packed into a slice that’s somehow healthy and indulgent at the same time. I’ll never forget the first time I made this zucchini banana bread recipe: I was staring at two overripe bananas and a giant zucchini from my neighbor’s garden, desperate for a breakfast treat that wasn’t just another boring muffin.

Turns out, combining zucchini and banana in a single loaf is a total game-changer. The zucchini adds so much moisture without overpowering the flavor, and the bananas bring that natural sweetness and nostalgia of classic banana bread. Plus, you can sneak in some extra veggies without anyone (especially picky kids) noticing—a serious mom win, if you ask me.

If you’re craving something that hits the spot for breakfast, snack time, or even dessert, this zucchini banana bread recipe is going to be your new go-to. It’s fuss-free, uses basic pantry staples, and you don’t need any fancy equipment. Whether you’re a seasoned baker or someone who usually burns toast, I promise this loaf will come out moist, flavorful, and just a little bit addictive. I’ve tested this recipe more times than I can count, and it’s now a staple in our weekly meal prep. So let’s get baking—you won’t regret trying this zucchini banana bread recipe today!

Why You’ll Love This Recipe

Trust me, there are plenty of reasons to fall in love with this zucchini banana bread recipe. After years of tweaking, testing, and baking (sometimes at 2 a.m. because cravings don’t wait), I can honestly say this is the best version I’ve ever made. Here’s why you’re going to want to make it again and again:

• Quick & Easy: You can whip up the batter in just 15 minutes—seriously, it’s faster than running to the bakery. Great for busy mornings or when you need a last-minute treat.
• Simple Ingredients: No need for a special shopping trip. Most of the ingredients are probably already in your pantry or fridge (and if you’ve got a zucchini and banana lying around, you’re halfway there!).
• Perfect for Any Occasion: This loaf is just as welcome at a fancy brunch as it is in a lunchbox or as an afternoon pick-me-up with coffee. I’ve brought it to potlucks, bake sales, and, let’s face it, just enjoyed it solo while binge-watching my favorite show.
• Crowd-Pleaser: Even veggie skeptics don’t notice the zucchini—kids, spouses, and even my picky aunt have all asked for seconds! The banana keeps it sweet and familiar, while the zucchini works its moisture magic in the background.
• Unbelievably Delicious: The texture is so tender and moist (never dry or crumbly), with a flavor that’s rich, comforting, and just the right amount of sweet. It’s the kind of bread that makes you close your eyes and savor every bite.

What really sets this zucchini banana bread recipe apart is the way the grated zucchini melts right into the batter, leaving you with a loaf that’s never soggy or dense—just perfect crumb, every time. I also use a blend of brown sugar and cinnamon for depth, plus a hint of vanilla for that “wow, what is that?” aroma. This isn’t just another banana bread—it’s a little healthier, a lot more interesting, and honestly the best way to use up summer zucchini. Once you try it, you’ll see why it’s become a family legend in my house!

Ingredients Needed

This zucchini banana bread recipe is all about simple, wholesome ingredients that work together to create magic. You don’t need anything fancy—just humble pantry staples and a couple of fresh items. Here’s what you’ll need:

• All-Purpose Flour (2 cups / 240g): Provides structure. You can substitute half with whole wheat flour for extra fiber.
• Baking Soda (1 teaspoon / 5g): Gives the bread its rise. Double-check it’s fresh for best results.
• Salt (1/2 teaspoon / 2.5g): Balances sweetness and enhances flavors.
• Ground Cinnamon (1.5 teaspoons / 4g): Adds warmth and a hint of spice.
• Overripe Bananas (2 large, mashed / about 1 cup / 240g): The riper, the better—brown spots mean extra sweetness and moisture. I always use bananas that are almost too mushy to eat.
• Eggs (2 large, room temperature): Binds everything together and helps the bread rise.
• Vegetable Oil (1/2 cup / 120ml): Makes the loaf super moist. You can use melted coconut oil or light olive oil as alternatives.
• Brown Sugar (2/3 cup / 130g, packed): Brings a caramel note. Light or dark brown sugar both work.
• Granulated Sugar (1/4 cup / 50g): Balances the brown sugar and boosts sweetness.
• Vanilla Extract (2 teaspoons / 10ml): For that bakery-style aroma. Real vanilla is always my pick.
• Zucchini (1 medium, about 1.5 cups grated / 180g): No need to peel—just grate and lightly blot. Finely shredded zucchini blends in best.
• Optional Mix-Ins:
  • Chopped walnuts (1/2 cup / 60g) for crunch
  • Mini chocolate chips (1/2 cup / 90g) for a dessert vibe
  • Raisins or dried cranberries (1/3 cup / 50g) for extra chew

A few quick tips: If you want to make this recipe gluten-free, just use a 1:1 gluten-free flour blend (I’ve had great luck with King Arthur). For dairy-free, stick with the oil (skip butter or yogurt), and for less sugar, you can cut the granulated sugar by half. Don’t skip the cinnamon—the spice really brings all the flavors together. Oh, and if you’ve got a huge zucchini, scrape out the seeds before grating for the best texture.

Equipment Needed

• Loaf Pan (9×5-inch / 23x13cm): Standard size works best. If you have an 8×4-inch, just watch the bake time—it may need a few extra minutes.
• Mixing Bowls: Two bowls—one for wet ingredients, one for dry. I use glass, but any type works.
• Whisk: Great for combining dry ingredients and beating eggs. A fork works in a pinch!
• Wooden Spoon or Silicone Spatula: For mixing the batter together without overworking it.
• Box Grater: For shredding zucchini. If you have a food processor with a shredding blade, it’s even faster (but more cleanup).
• Measuring Cups and Spoons: Accurate measuring makes a big difference for baking, so level off those scoops.
• Parchment Paper or Nonstick Spray: Makes removing the loaf from the pan so much easier. I always line the pan for less mess.
• Cooling Rack: Lets air circulate around the bread so it cools evenly and doesn’t get soggy on the bottom. If you don’t have one, just tilt the loaf pan on its side.

You don’t need a stand mixer—just a bit of elbow grease. If you bake often, investing in a sturdy loaf pan is worth it (mine’s lasted years with just a quick wash after each use). For the box grater, rinse it right after grating to keep it easy to clean. If you’re on a budget, dollar store measuring cups and a hand whisk do the trick just fine!

Preparation Method

1. Prep the Pan and Oven (5 minutes): Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper or grease well with nonstick spray. This helps with easy removal (no more stuck-on bread!).
2. Grate the Zucchini (5 minutes): Wash and trim the ends off your zucchini. Using the medium holes on a box grater, grate enough for 1.5 cups (about 180g). Lightly blot with a paper towel—no need to squeeze it dry, just remove excess water.
3. Mash the Bananas (2 minutes): In a large mixing bowl, mash 2 large overripe bananas (about 240g) until mostly smooth. Some small lumps are totally fine.
4. Mix Wet Ingredients (3 minutes): To the bananas, add 2 eggs, 1/2 cup (120ml) oil, 2/3 cup (130g) brown sugar, 1/4 cup (50g) granulated sugar, and 2 teaspoons (10ml) vanilla extract. Whisk until well combined and glossy.
5. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon (5g) baking soda, 1/2 teaspoon (2.5g) salt, and 1.5 teaspoons (4g) cinnamon. Make sure there are no lumps.
6. Stir It All Together (3 minutes): Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined (don’t overmix or the bread will be tough). It’s okay if you see a few streaks of flour.
7. Add Zucchini and Mix-Ins (2 minutes): Fold in the grated zucchini and any optional mix-ins (nuts, chocolate chips, etc.). The batter will be thick, almost like a muffin batter.
8. Pour and Smooth (1 minute): Scrape the batter into the prepared loaf pan. Smooth the top with your spatula. If you like, sprinkle a few extra nuts or chips on top for a pretty finish.
9. Bake (50-60 minutes): Bake in the center of the oven for 50–60 minutes. Start checking at 50 minutes—insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, it’s done. If the top is browning too quickly, loosely tent with foil for the last 10 minutes.
10. Cool (15 minutes): Let the bread cool in the pan for 10–15 minutes, then lift out using the parchment paper and transfer to a cooling rack. Wait until it’s barely warm to slice—otherwise, you risk crumbs everywhere!

Troubleshooting tip: If your bread sinks in the middle, it’s probably underbaked—pop it back in for 5-10 minutes. If it seems too wet, double-check your zucchini wasn’t too watery or that you used the right amount of banana. Don’t worry, even slightly imperfect loaves taste amazing.

Cooking Tips & Techniques

• Use Overripe Bananas: The darker and softer, the better—extra ripe bananas make the bread sweeter and more moist. Don’t be afraid of those brown spots!
• Don’t Overmix: Seriously, just fold the batter until the last streaks of flour disappear. Overmixing can make your bread tough or dense (I’ve learned this the hard way!).
• Check Your Oven Temperature: Ovens can run hot or cool—an inexpensive oven thermometer takes out the guesswork. If your bread bakes too fast on top but is raw in the middle, your oven might be too hot.
• Grate Zucchini Finely: Finely shredded zucchini disappears into the batter, making for a smoother crumb and even moisture. Coarse shreds are okay, but you’ll see green flecks (which I think is pretty!).
• Line Your Pan: Parchment paper makes removing and slicing the bread a breeze. No more stuck bottoms or torn loaves.
• Let It Cool: It’s tempting to slice right away, but letting the bread cool a bit helps it set and keeps it from falling apart.
• Batch Cooking: Double the recipe and freeze a loaf for later—this bread freezes beautifully, and you’ll thank yourself on busy mornings.

I’ve definitely had a loaf or two stick to the pan or collapse from impatience—so now I always line the pan, check doneness with a toothpick, and let it cool at least 15 minutes before slicing. Trust me, it’s worth the wait!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried this with King Arthur’s measure-for-measure and the texture stayed soft and moist.
• Vegan-Friendly: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, let sit 5 minutes), and use coconut oil or vegetable oil. The bread will still turn out lovely!
• Chocolate Lovers: Add 1/2 cup (90g) mini chocolate chips to the batter, and maybe a sprinkle on top before baking. My kids go wild for this version—and so do I, honestly.
• Nut-Free: Just skip the walnuts or any nuts. Sunflower seeds or pumpkin seeds can add a nice crunch if allergies allow.
• Seasonal Twists: Stir in a handful of diced apples in the fall, or swap half the zucchini for shredded carrot for a carrot cake vibe.

One personal favorite? I once added a swirl of peanut butter on top before baking—total game-changer! You can also experiment with adding 1/4 teaspoon of nutmeg or ginger for extra spice. If you want muffins instead of a loaf, just scoop batter into muffin tins and bake for 18–22 minutes.

Serving & Storage Suggestions

Zucchini banana bread is best served slightly warm or at room temperature. For breakfast, I love it with a smear of almond butter or a drizzle of honey. It pairs beautifully with a hot cup of coffee, chai tea, or even a cold glass of milk (plant-based or regular).

If you’re hosting brunch, slice the loaf and arrange it on a pretty platter with fresh berries and maybe a dollop of whipped cream. For dessert, warm up a slice and serve with a scoop of vanilla ice cream—trust me, it’s incredible.

To store, wrap the cooled bread tightly in plastic wrap or place in an airtight container. It keeps well at room temperature for up to 3 days. For longer storage, refrigerate for up to a week (just let it come to room temp before eating), or freeze slices individually for up to 3 months. Reheat in the microwave for 20-30 seconds or toast lightly for that just-baked taste. Honestly, the flavors deepen after a day—sometimes the second-day slice is even better!

Nutritional Information & Benefits

Each slice of this zucchini banana bread (based on 12 slices per loaf) has roughly 180 calories, 6g fat, 30g carbs, 2g fiber, and 3g protein. It’s lower in sugar than many traditional banana breads and sneaks in a serving of vegetables thanks to the zucchini.

Bananas bring potassium and vitamin B6, while zucchini adds vitamin C, antioxidants, and extra hydration. This recipe can fit into vegetarian, nut-free, and dairy-free diets with simple swaps. Allergy note: contains wheat (unless using gluten-free flour) and eggs (see vegan variation above). I love that it’s a better-for-you treat—satisfying and comforting, but not loaded with junk.

Conclusion

If you’re searching for a breakfast bread that’s moist, flavorful, and just a little bit wholesome, this zucchini banana bread recipe is the one you want. It’s easy enough for weekday baking, special enough for sharing, and endlessly adaptable for your family’s tastes.

I make this recipe whenever I need to use up bananas or zucchini, and it never fails to bring a smile to our table. Don’t be afraid to experiment—add chocolate, nuts, or a touch of spice to make it your own. I hope it becomes a staple in your kitchen, too!

If you try this zucchini banana bread recipe, leave a comment below—tell me your favorite add-ins, or share a photo on social media! Happy baking, friend. May your mornings be extra delicious!

Frequently Asked Questions

Can I make this zucchini banana bread recipe gluten-free?

Absolutely! Just use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture stays soft and moist.

Do I need to peel the zucchini before grating?

Nope, leave the skin on—just wash the zucchini well. The peel is thin and adds nutrients and color to the loaf.

Can I freeze zucchini banana bread?

Yes! Wrap slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or gently warm before serving.

How do I know if the bread is done baking?

Insert a toothpick in the center—it should come out clean or with just a few crumbs. If it’s still wet, bake for another 5-10 minutes and check again.

What can I use instead of eggs?

For an egg-free version, use 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit until thickened). It works great and keeps the bread moist!

Zucchini Banana Bread

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• Author: Isabella Russo
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 12 slices) 1x

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Description

This easy, moist zucchini banana bread combines ripe bananas and fresh zucchini for a wholesome, delicious loaf perfect for breakfast, snacks, or dessert. It’s quick to make, uses simple pantry staples, and is a great way to sneak in extra veggies.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1.5 teaspoons ground cinnamon
• 2 large overripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/2 cup vegetable oil (or melted coconut oil or light olive oil)
• 2/3 cup packed brown sugar (light or dark)
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 medium zucchini, grated (about 1.5 cups)
• Optional: 1/2 cup chopped walnuts
• Optional: 1/2 cup mini chocolate chips
• Optional: 1/3 cup raisins or dried cranberries

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease well with nonstick spray.
2. Wash and trim zucchini. Grate using the medium holes of a box grater to yield 1.5 cups. Lightly blot with a paper towel to remove excess moisture.
3. In a large mixing bowl, mash bananas until mostly smooth.
4. Add eggs, oil, brown sugar, granulated sugar, and vanilla extract to the bananas. Whisk until well combined and glossy.
5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
6. Add dry ingredients to wet mixture. Gently fold with a spatula until just combined; do not overmix.
7. Fold in grated zucchini and any optional mix-ins (nuts, chocolate chips, dried fruit). Batter will be thick.
8. Scrape batter into prepared loaf pan and smooth the top. Sprinkle extra nuts or chips on top if desired.
9. Bake for 50–60 minutes, checking at 50 minutes. Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s done. Tent with foil if browning too quickly.
10. Cool in pan for 10–15 minutes, then lift out and transfer to a cooling rack. Wait until barely warm to slice.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute eggs with flax eggs and use plant-based oil. Do not overmix the batter for best texture. Bread freezes well; slice before freezing for easy grab-and-go breakfasts. Let bread cool before slicing to prevent crumbling.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of loaf)
• Calories: 180
• Sugar: 13
• Sodium: 160
• Fat: 6
• Saturated Fat: 1
• Carbohydrates: 30
• Fiber: 2
• Protein: 3

Keywords: zucchini banana bread, banana bread, zucchini bread, breakfast bread, easy banana bread, moist banana bread, healthy banana bread, quick bread, kid-friendly, freezer-friendly