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Home » Quick Breads and Muffins

Easy Banana Zucchini Bread (with Video)

Published: Jan 21, 2022 · Modified: May 28, 2022 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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Can't choose between banana bread and zucchini bread? You don't have too! This recipe combines those two classic quick breads for the ultimate treat! It's easy. It's quick. And with half the sugar of the average loaf, it's healthy with just the right amount of sweetness! You can even make this moist bread into muffins or mini loaves instead! This is one of my favorite quick breads for an afternoon snack!

Slices of fresh banana zucchini bread.
Fresh loaf of banana zucchini bread with two slices ready to eat!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Step by Step Instructions
  • Recipe FAQs and Expert Tips
  • Related Banana or Zucchini Recipes
  • Easy Banana Zucchini Bread Recipe

Why You'll Love This Recipe

  • Quick and easy just as a Quick Bread or muffin recipe should be!
  • Great way to use up those bananas that ripened with the summer heat in the blink of an eye!
  • Freezes well!
  • It's zucchini season and you're being invaded by zucchini! (By the way, if you haven't tried my Chocolate Zucchini Bread you definitely have got too!!!!)
  • Can be made with or without chocolate chips! (I always sneak some in just like I do with my Banana Oatmeal Muffins...shhh!)
  • Makes 9-12 muffins or 3 mini loaves of bread instead of a standard loaf if you prefer.

Ingredient Notes

  • Bananas - How do you know if your bananas are too ripe or just ripe enough for baking? They should not have green on the peels. As bananas ripen the starches in the turn to sugars which allows us to be able to add less granulated sugar to the recipe. So you're looking for your bananas to have brown freckles covering at least ½ the peel. Totally brown overripe bananas that are syrupy when peeled are too ripe.
  • Zucchini - No need to peel the zucchini first. Can be either yellow (golden) or green fresh zucchini. Small to medium zucchini are best for baking. Large zucchini tends to be much dryer, slightly bitter and the seeds inside have become large, stiff and have tough outsides. Many people wonder whether you need to squeeze the liquid out of the zucchini before using it due to too much moisture. Short answer is no. If you grate it and use it immediately you'll be fine. As grated zucchini sits out the liquid accumulates so if you pre-grate it you may need to wring out the excess moisture. FUN FACT: Did you know a zucchini is a summer squash that's also know as a "courgette"?
  • Flour - all purpose, never self rising flour. Self rising flour has baking powder and salt added to it and this recipe already has those ingredients.
  • Olive Oil - Can you substitute coconut oil or other cooking oils? Yes! Absolutely! Just sub equal amounts of coconut oil, vegetable oil, or canola oil for the olive oil.
  • Sugar - You can substitute ½ cup applesauce for ½ of the sugar in this recipe. So instead of 1 cup of sugar you would add ½ cup sugar, ½ cup unsweetened applesauce but because you will be increasing the amount of liquid with the applesauce you will need to add an additional ⅓ cup of flour to compensate. Check out this article for more info on Substituting Sugars in baking if you need.
  • Other Variations - If you would like to add nuts simply fold in ¾ cup walnuts or pecans with the zucchini. If you are needing special diet recipes for banana or zucchini breads then let me recommend a few other recipes options as these types of diets are not my specialty. For a gluten free banana bread try this Roasted Banana Bread or try Gluten Free Zucchini Bread. For keto diets check out this Keto Low Carb Banana Bread or Keto Zucchini Bread.
Ingredients needed for this recipe are Flour, Sugar, Cinnamon, Baking Soda, Baking Powder, Olive Oil, Salt, Vanilla, Bananas, Zucchini, and an Egg.
Everything you'll need for this zucchini banana bread recipe!

Step by Step Instructions

  • Preheat your oven to 350 degrees.
  • Either spray a standard loaf pan with non-stick cooking spray or line it with parchment paper to easily lift the loaf out. You could also line 9-12 muffins cups in a standard tin or prepare 3 mini loaf pans.
  • Mash up the bananas in a 2 cup measuring cup and set it aside.  
  • Then grate up 1 cup of zucchini and set it aside for just a moment. 
Grate the zucchini and mash the bananas.
Freshly grated zucchini and over ripe bananas about to be mashed.
  • In a large mixing bowl, stir the sugar, olive oil, egg and vanilla extract together by hand.
  • (You can use a mixer or beaters to mix this bread however any banana chunks or pieces in the mashed bananas will become completely mashed. Not bad necessarily but if you want small banana pieces dotting your bread then mix by hand.)
  • Stir in the mashed bananas.
  • Stir in the baking powder, baking soda, cinnamon and salt.
Mix sugar, oil, vanilla, bananas, baking powder, baking soda, cinnamon and salt together.
Begin mixing the ingredients for this great recipe together in a large bowl.
  • Stir in the flour.
  • Stir in the shredded zucchini.
  • If you want to add ¾ cup of walnuts or pecans now is the time.
  • Mix just until no white streaks remain.
  • Pour the batter into prepared loaf pan, lined muffin tins or mini loaf pans.  
  • Bake for 50 minutes at 350 degrees.
  • Tent the bread with tin foil after 25-30 minutes of baking to prevent over browning. 
  • Bake 15 minutes for muffins and 20 for mini loaves. Check with a toothpick and bake longer if necessary.
  • You'll know your bread is done when a toothpick comes out nearly clean.  
  • Cool in the bread pan for 10 minutes before turning it out on a wire rack.  
  • Cool completely which takes 30-40 minutes.
  • Slice into individual slices and enjoy!
Mix in flour and zucchini, pour in a loaf pan and bake.
Pour the batter for this easy quick bread into a loaf pan to bake!

Recipe FAQs and Expert Tips

Can other flours be substituted for the all purpose flour?

Honestly, I have not used any substitutions for the flour myself but that doesn't mean it can't be done. Check out this Guide to Flour Substitutions for information that can help you know how and what could be switched out.

Why do zucchini or banana breads fall in the middle?

The most common reason is that the batter was mixed too vigorously or too quickly. This causes lots of tiny bubbles to be caught in the batter and they pop upon cooling.  That doesn't mean you need to mix your batter super slow, just remember it's not a race. 

How should I store my banana zucchini bread?

I store mine loosely covered or in a ziploc bag that's not completely sealed, on the countertop. People always wonder why their banana or zucchini breads get soggy and it's because bananas and/or zucchini continue to make quick breads moist as they sit so sealing them tightly especially if you live where it's humid will make them soggy. Check out this guide for more info on how to store muffins and other quick breads.

How long will my banana zucchini bread be good for?

In general, when stored properly, banana zucchini bread will be good for 4 days, maybe a day or two longer if stored in the fridge.

How do I properly freeze this delicious bread?

Once your loaf is completely cool wrap it tightly in plastic wrap and then aluminum foil. Label it and pop it in the freezer for up to 6 months. Thaw at room temperature.

Related Banana or Zucchini Recipes

  • Zucchini Bread Pancakes -drizzle with Cream Cheese Syrup and you'll be in heaven!
  • Banana Oatmeal Chocolate Chip Cookies - another perfect way to use brown bananas and sneaky source of fiber!
  • Lemon Raspberry Zucchini Muffins - light, moist texture and delicious!
  • Double Chocolate Banana Muffins -warning...highly addictive!

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest and Instagram!

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Sliced loaf of banana zucchini bread.

Easy Banana Zucchini Bread Recipe

★★★★★ 5 from 10 reviews
  • Author: Mindee
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 1 Loaf 1x
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: American
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Description

Can't choose between banana bread and zucchini bread?  You don't have too!  This recipe combines those two classic quick breads for the ultimate treat!  It's easy.  It's quick. And with half the sugar of the average loaf, it's healthy!  You can even make this moist bread into muffins instead!


Ingredients

Units Scale
  • 1 cup sugar
  • 1 egg
  • 1 cup mashed ripe bananas (about 3 bananas)
  • ½ cup Olive Oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1-½ cups all-purpose flour
  • 1 cup shredded zucchini

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with non-stick cooking spray.
  3. In a measuring cup small bowl or mash and measure out 1 cup of bananas. Set aside.
  4. Shred 1 cup of zucchini. Set aside.
  5. In a large mixing bowl, whisk together the sugar, egg, mashed bananas, olive oil, and vanilla.
  6. Stir in the cinnamon, baking powder, baking soda, and salt.
  7. Stir in the flour, then the shredded zucchini.
  8. Spread the batter in the loaf pan and bake for about 50 minutes.
  9. Tent the bread with tin foil 25-30 minutes into baking to avoid over browning.
  10. When done a toothpick should come out mostly clean.
  11. Cool for 10 minutes before turning out onto a cooling rack.
  12. Cool completely. Enjoy!

Notes

  • Bananas should be well freckled with brown spots but not completely brown.
  • Small to medium zucchini either yellow or green work best.
  • If you want to add chocolate chips or nuts, add either ¾ cup chocolate chips or ¾ cup walnut or pecans when you add the grated zucchini.
  • For 9-12 muffins, bake for 15 minutes before checking for doneness.  Bake longer if necessary.
  • For mini loaves, bake for 20 minutes before checking for doneness.  Tent and bake longer if necessary.

Keywords: banana zucchini bread, zucchini banana bread

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

 Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

More Quick Bread and Muffin Recipes

  • Cranberry Poppy Seed Bread
  • Moist Pumpkin Chocolate Chip Bread
  • Pumpkin Zucchini Bread
  • Lemon Raspberry Zucchini Muffins Recipe

Reader Interactions

Comments

  1. Kris E

    July 02, 2022 at 11:44 pm

    Literally just finished making this for the first time, we had an overflow of zucchini this year in the garden so I thought I’d give it a try. My husband and I are in love with this I did add a cup of unsweetened applesauce but other than that, went by the recipe. Definitely will be making again!! Thank you!!!

    ★★★★★

    Reply
    • Mindee

      July 05, 2022 at 7:21 am

      You're Welcome!

      Reply
  2. Catherine

    May 28, 2022 at 3:00 pm

    Well to begin with an ingredient in this recipe It was a bit confusing In the Ingredients you list 'OLIVE OIL' and in the full instructions you are saying Canola Oil I used the Canola Oil just never seem right to me in all the years I been baking Must have been a ERROR on your part Sorry to be so BLUNT

    Reply
    • MK

      June 16, 2022 at 6:41 pm

      Wow, to the person who is sorry for being so "Blunt". Here is a thought: Why don't you ask nicely and help the author and others who might also be confused by what may be a minor error? You are what is wrong with the net community. To the author of this recipe, thanks for posting and taking the time to explain your methods both through copy and pictures. Much appreciated 🙂

      Reply
      • Mindee

        June 16, 2022 at 7:26 pm

        You are welcome and thank you!

        Reply
    • S.R

      June 30, 2022 at 6:06 am

      the author did not make a mistake in her recipe, or in her advise to change the ingredients, she suggests many items that we, the home cooks can use, that we have in our pantry's. I read the instructions fully, and it is states many choices. Everyone should read instructions before jumping to conclusions,that creates problems.

      Reply
  3. Cass

    August 25, 2021 at 4:38 pm

    Flavorful and wonderfully smooth texture. Thanks for posting.

    ★★★★★

    Reply
  4. Jeff

    June 12, 2021 at 8:44 pm

    Excellent bread!!!

    ★★★★★

    Reply
  5. L.S.

    June 12, 2021 at 3:18 pm

    Amazingly delicious!

    ★★★★★

    Reply
  6. Mindee

    June 12, 2021 at 7:20 am

    Best recipe ever!!!

    ★★★★★

    Reply
  7. Susan

    August 08, 2020 at 7:38 pm

    This bread is delicious. I made it last week for the first time and I’m making it again and doubling the recipe. It is that good! The only change I made was adding a few mini chocolate chips.

    ★★★★★

    Reply
  8. Sharon

    April 26, 2020 at 2:14 pm

    I made this recipe last night and I’m so happy that I have it saved in my Pinterest app. The bread is moist, flavorful, and delicious. The only change I made was to use a combination of brown and granulated sugar instead of all granulated as called for in the recipe. I also was more generous with the mashed banana.

    ★★★★★

    Reply
    • KiMee

      June 12, 2021 at 2:30 pm

      And I are a whole loaf myself!!

      ★★★★★

      Reply
  9. Jessie

    September 02, 2019 at 7:37 am

    Your directions in the post say 325° and the recipe instructions say 350°. Can you assist on which is the correct temperature?

    Reply
    • mindeescookingobsession

      September 02, 2019 at 1:37 pm

      I apologize. 350 degrees is the correct temperature.

      Reply
  10. G. T.

    April 22, 2019 at 4:15 pm

    You can never have too many recipes for bananas or zucchini!

    ★★★★★

    Reply
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Hi! I'm Mindee! Not only do I love to try and create all kinds of recipes, I LOVE to share them! Teaching others how to be successful in cooking in their own kitchens is one of my favorite things to do! Learn more about me or jump right in and check out my recipes!

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