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Easy Zucchini Banana Bread
If you have ripe bananas and garden zucchini on the counter, this zucchini banana bread is the best way to use them. The bananas add natural sweetness and moisture, while the zucchini keeps every bite soft without a strong vegetable flavor. It takes about 15 minutes to mix together, then the oven does the rest. The result is a golden, tender loaf that works for busy mornings, lunchboxes, or a lighter dessert. This recipe is simple enough for beginner bakers and uses everyday pantry staples. No mixer required—just two bowls, a whisk, and a loaf pan.
Breakfast
Easy
Easy Zucchini Banana Bread
This zucchini banana bread is a moist, naturally sweet quick bread that combines ripe bananas and shredded zucchini for an easy breakfast or snack.
Ingredients
4
💡 Chef Tip
Squeeze the grated zucchini well before adding it to the batter—this keeps the bread moist but not gummy.
Nutrition Facts
Per Serving
Calories
310 kcal
Protein
5 g
Carbs
40 g
Fat
15 g
Fiber
2 g
Sugar
19 g
* Percent Daily Values are based on a 2,000 calorie diet.
Instructions
1
Preheat the oven to 350°F and grease a small loaf pan, then line it with parchment paper.
2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3
In a large bowl, mash the ripe banana until mostly smooth.
4
Add the brown sugar, egg, vegetable oil, and vanilla to the banana and whisk until fully combined.
5
Grate the zucchini and squeeze out excess moisture with a clean kitchen towel.
6
Fold the grated zucchini into the wet ingredients.
7
Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain.
8
Pour the batter into the prepared loaf pan and smooth the top.
9
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
10
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Frequently Asked Questions
Yes, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly different but still moist.
No, the peel is thin and blends into the bread after baking. Just wash and trim the ends before grating.
Yes, thaw frozen shredded zucchini completely and squeeze out as much liquid as possible before adding it to the batter.
Insert a toothpick into the center. If it comes out with only a few moist crumbs, the bread is ready.
Yes, fold in up to 1/4 cup of chocolate chips or chopped walnuts with the dry ingredients.
Simple pantry ingredients for zucchini banana bread.
Why You’ll Love This Recipe
✓ Uses ripe bananas and zucchini
✓ No mixer required
✓ Moist and naturally sweet
✓ Great for busy mornings
Equipment Needed
🧰 Small loaf pan
🧰 Mixing bowls
🧰 Whisk
🧰 Box grater
🧰 Cooling rack
Recipe Notes
- Shred zucchini on the small holes of a box grater.
- If using frozen shredded zucchini, thaw and drain it first.
🧊 Storage Tips
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
⏰ Make Ahead Tips
Bake the bread a day ahead and wrap it once fully cooled; the texture is even more moist the next day.
🍴 Kitchen Picks
Helpful tools that make this recipe easier and more enjoyable.
Pyrex Essentials 3-Piece Glass Measuring Cup Set
Essential for accurately measuring wet and dry ingredients like grated zucchini, mashed bananas, flour, and sugar.
Nordic Ware Naturals 3 Piece Baker’s Delight Sheet Pan Set
A standard loaf pan or sheet pan is required for baking zucchini banana bread, and this set provides multiple sizes for any baking task.
COSORI TurboBlaze 9-in-1 Air Fryer 6QT
An air fryer with a bake function can be used to make small batches of zucchini banana bread quickly and with less energy.
Serve zucchini banana bread warm with a little butter.
📋 Recipe Summary
⏱️
65 Min
65 Min
👨🍳
Easy
Easy
🍽️
4 Servings
4 Servings
🔥
310 kcal
310 kcal
- ✓ Uses ripe bananas and zucchini
- ✓ No mixer required
- ✓ Moist and naturally sweet
- ✓ Great for busy mornings
This zucchini banana bread is an easy, reliable recipe you’ll want to make all year. Serve it warm with a little butter, or pack slices for a quick breakfast on the go. Because it stays moist, it is also a great make-ahead bake for the week. If you try this recipe, leave a rating or share your favorite add-ins in the comments.
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