This banana zucchini bread is soft, tender, and packed with warm flavor. It’s the kind of loaf that fills your kitchen with a cozy smell and gives you slices that stay moist for days. You’ll use ripe bananas and shredded zucchini, which melt right into the batter and keep it from drying out.
The best part? It’s simple, forgiving, and perfect for breakfast, snacks, or a sweet little treat with coffee.
What Makes This Special
This bread blends two star ingredients—bananas and zucchini—for unbeatable moisture without feeling heavy. The crumb is soft, the flavor is gently sweet, and it bakes up beautifully with a golden top.
You don’t taste the zucchini; it just adds tenderness and balance. Plus, the recipe uses everyday pantry staples and comes together in one bowl with no mixer needed.
- Moist and tender thanks to mashed bananas, shredded zucchini, and a touch of oil.
- Balanced sweetness that works for breakfast or dessert.
- Flexible add-ins like chocolate chips, nuts, or spices without changing the base recipe.
- Freezer-friendly, so you can bake once and enjoy all week.
Shopping List
- 3 medium ripe bananas (about 1 1/4 cups mashed)
- 1 cup finely shredded zucchini (lightly squeezed)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup neutral oil (canola, vegetable, or light olive oil)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- Optional: 1/2 cup chocolate chips or chopped walnuts/pecans
- Optional: 1/4 teaspoon ground nutmeg
How to Make It
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment, leaving an overhang for easy lifting.
- Shred and drain the zucchini: Grate the zucchini on the fine side of a box grater.
Place it in a clean kitchen towel and lightly squeeze out excess moisture. Don’t wring it dry—just remove the drips.
- Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps. You’ll need about 1 1/4 cups.
- Whisk the wet ingredients: Add the eggs, granulated sugar, brown sugar, oil, and vanilla to the bananas.
Whisk until well combined and glossy.
- Combine the dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, salt, and nutmeg (if using).
- Bring it together: Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. A few streaks of flour are okay.
- Fold in the zucchini and add-ins: Gently fold in the shredded zucchini and any extras like chocolate chips or nuts.
Don’t overmix.
- Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. For a bakery-style look, sprinkle a little sugar on top.
- Bake: Bake for 55–70 minutes, depending on your oven and pan. The bread is done when a tester comes out with just a few moist crumbs and the top springs back lightly.
- Cool properly: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool on a rack until just warm before slicing.
This helps it set and stay moist.
Keeping It Fresh
Moist breads can go soggy or stale if stored badly. Keep it covered but not airtight while it’s still slightly warm. Once fully cool, store in an airtight container at room temperature for up to 3 days.
- For longer storage: Wrap slices or the whole loaf tightly and freeze for up to 3 months.
Thaw at room temperature.
- To rewarm: Toast a slice lightly or warm in the microwave for 10–15 seconds for a fresh-from-the-oven feel.
Benefits of This Recipe
- Uses up produce: A smart way to use ripe bananas and extra zucchini.
- Better texture: Zucchini adds moisture without making the loaf dense.
- Less waste: Works even if your bananas are beyond speckled.
- Kid-friendly: The zucchini is hidden; all they’ll notice is a soft, sweet slice.
- Make-ahead friendly: Tastes even better on day two as the flavors settle.
Pitfalls to Watch Out For
- Over-squeezing zucchini: Removing too much moisture can make the bread dry. Light squeeze only.
- Overmixing the batter: This can make the loaf tough. Stir just until combined.
- Underbaking: The bread will sink and be gummy.
Check doneness in the center.
- Cutting too soon: Let it cool a bit to prevent crumbling and to lock in moisture.
- Pan size swap: Using an 8.5×4.5-inch pan increases height and bake time. Adjust and test early.
Recipe Variations
- Chocolate Chip Banana Zucchini Bread: Fold in 1/2–3/4 cup semisweet chips and a pinch of espresso powder.
- Nutty Crunch: Add 1/2 cup chopped walnuts or pecans and a sprinkle of turbinado sugar on top.
- Whole Wheat Twist: Swap 1/2 cup of the all-purpose flour for whole wheat flour. Add 1–2 tablespoons milk if the batter seems thick.
- Coconut Version: Stir in 1/3 cup unsweetened shredded coconut and a touch of coconut extract.
- Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.
Let the batter rest 10 minutes before baking.
- Dairy-Free: The base is already dairy-free. If you add chocolate, choose dairy-free chips.
- Spice It Up: Increase cinnamon to 1 1/2 teaspoons and add cardamom or ginger for warmth.
FAQ
Do I need to peel the zucchini?
No. Leave the peel on for color and nutrients.
It’s thin and disappears into the batter once baked.
How ripe should the bananas be?
Use bananas with lots of brown spots and a strong banana aroma. The riper they are, the sweeter and more flavorful your loaf will be.
Can I reduce the sugar?
Yes. You can cut the total sugar by 2–4 tablespoons without affecting structure much.
Keep in mind bananas add sweetness, so taste will still be balanced.
Why did my bread sink in the middle?
It’s often due to underbaking, overmixing, or too much moisture left in the zucchini. Make sure a tester comes out with just a few crumbs, not wet batter.
Can I use melted butter instead of oil?
Yes, but the crumb will be slightly less moist the next day. If using butter, consider adding 1 tablespoon milk or yogurt to keep it tender.
How do I make muffins with this batter?
Divide into a 12-cup lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.
Check for doneness at 18 minutes.
Can I double the recipe?
Absolutely. Bake in two loaf pans. Rotate pans halfway through for even browning and extend the bake time only if needed.
Do I need a mixer?
No.
A whisk and spatula do the job. Gentle mixing is actually better for a tender loaf.
Final Thoughts
This moist banana zucchini bread is the kind of easy, reliable recipe you’ll reach for again and again. It makes the most of simple ingredients and delivers soft slices that stay fresh and flavorful.
Keep it classic, or add chocolate, spices, or nuts to make it your own. Either way, you’ll end up with a loaf that feels cozy, tastes great, and never lasts long on the counter.