• Skip to main content
  • Skip to primary sidebar
Zucchini Zone
menu icon
go to homepage
  • Home
  • Recipes
  • Newsletter
  • About
search icon
Homepage link
  • Home
  • Recipes
  • Newsletter
  • About
×
Home » Zucchini Bread

Banana Zucchini Bread

Published: May 10, 2023 · Modified: May 1, 2025 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1484 words. · About 8 minutes to read this article.

Jump to Recipe

Banana zucchini bread is a moist, lightly sweetened zucchini bread filled with crunchy walnuts. It's a great way to use up leftover bananas and zucchini!

Banana zucchini bread slices on a serving board.

Recipe summary

Flavor/texture: Soft and moist banana bread filled with walnuts and a hint of cinnamon.

Key ingredients: Two ripe bananas and grated zucchini add moisture and structure to the bread.  The rest of the ingredients are pantry staples like eggs, flour, sugar, and walnuts.

Pan size: 9x5

Freezes well: Zucchini bread can be frozen for up to 6 months and individual slices reheat well in the microwave or toaster oven for a quick breakfast.

Similar to: Chocolate Chip Banana Zucchini Bread and Applesauce Zucchini Bread

Jump to:
  • Recipe summary
  • Ingredients and substitutions
  • How to make banana zucchini bread
  • Heather's Top Tip
  • Tips and tricks
  • Storage
  • Frequently asked questions
  • Troubleshooting
  • 📖 Recipe
  • Comments

Ingredients and substitutions

Ingredients on a counter top.
  • Zucchini - You'll need one cup of finely grated zucchini (before squeezing out the liquid). We're squeezing the liquid out of the zucchini because we're also adding bananas and don't want to add too much moisture (which causes your bread to be gummy). One cup of shredded zucchini should weigh about 135 grams before, and about 70 grams after squeezing the liquid out. This equals about 1 medium or 1.5 small zucchini. Zucchini can also be substituted with yellow summer squash if desired.
  • Bananas - Ripe, medium-sized, several days old bananas work best in banana bread. Bananas sweeten as they age, adding extra sweetness to your bread. They're also softer and easier to incorporate into the batter.
  • Sugars - We're using a combination or granulated and brown sugars in this recipe.
  • Vegetable oil - Adds moisture to your bread. Can be substituted with ghee or any neutral cooking oil you have on hand.
  • Egg - You'll only need one egg for this recipe today, since the banana and zucchini help add structure to our bread.
  • Vanilla extract - Adds depth of flavor. Can be omitted if desired.
  • All-purpose flour - Adds structure to your bread and balances out the wet ingredients in the recipe. I have not tested this recipe with other types of flour. Baking is an exact science, so I can't say for sure whether other types of flour will work as a substitute.
  • Leavening - You'll need a combination of baking soda and baking powder to get the proper rise in this recipe.
  • Cinnamon - Adds a hint of warmth and depth of flavor to your bread.
  • Salt - Enhances the flavor of your bread.
  • Walnuts - Walnuts add a bit of crunch and texture to your banana bread. They can be omitted if desired, or substituted with pecans.

How to make banana zucchini bread

Mixing banana zucchini bread batter, pouring into a loaf pan, and baking.
  1. Add wet ingredients to a large bowl and mix to combine.
  2. Whisk dry ingredients in a separate bowl, then add to wet ingredients and stir to combine.
  3. Pour batter into a lightly greased 9x5 loaf pan.
  4. Bake until bread is browned across the top, pops back when gently pressed, and reaches 200F in the center.

Heather's Top Tip

Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.

Tips and tricks

Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread. Here's the box grater I use: OXO Good Grips Box Grater

Gently mix batter - If the batter is overmixed, the gluten is overworked and your bread can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.

Pan size - This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread recipes: Farberware Loaf Pan 9x5, Set of 2

Storage

Zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.

Zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.

See my full post for more information: How To Store Zucchini Bread

Overhead view of banana zucchini bread loaf on a wooden serving board.

Frequently asked questions

Should I peel my zucchini for zucchini bread?

No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your bread is baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the bread.

Should I squeeze the liquid from my zucchini?

Yes, for this recipe you'll need to squeeze the excess liquid from the shredded zucchini before adding it to the batter. Too much liquid will make this bread soggy, gummy, and dense.

Can I use cucumber instead of zucchini?

No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?

Troubleshooting

Why is my zucchini bread soggy/sinking in the middle?

If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.

Why is my zucchini bread dry?

Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.

Why is my zucchini bread bland?

Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your bread to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your bread "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your bread turn out bland (and sometimes dry).

📖 Recipe

Banana zucchini bread slices on a serving board.
Print Recipe
5 from 1 vote

Banana Zucchini Bread

Banana zucchini bread is a moist, lightly sweetened zucchini bread filled with crunchy walnuts. A great way to use up leftover bananas and zucchini!
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Servings: 10 slices
Calories: 263kcal

Ingredients

  • 1 cup (135 g) finely grated zucchini, after measuring, squeeze liquid out*
  • 2 medium bananas, very ripe
  • ½ cup (106 g) brown sugar
  • ¼ cup (50 g) granulated sugar
  • ⅓ cup (66 g) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (56 g) chopped walnuts

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
  • Measure 1 cup (135 grams) of grated zucchini. Place zucchini into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
  • In a large bowl, add peeled bananas. Mash with a fork or a hand mixer. Add remaining wet ingredients: zucchini, brown sugar, granulated sugar, oil, egg, and vanilla extract. Mix, or stir, until incorporated.
  • In a separate bowl, add dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Whisk to remove clumps. Add dry ingredients to wet ingredients and stir until just incorporated. Add chopped walnuts and stir to combine.
  • Pour into prepared loaf pan. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
  • Allow bread to cool completely on the counter before removing from pan and slicing.

Recommended Equipment

  • Farberware Loaf Pan 9x5, Set of 2
  • Nicewell Digital Kitchen Scale
  • OXO Good Grips Box Grater
  • Pyrex Glass Mixing Bowls, Set of 3

Notes

  • Squeeze it: Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
  • Storage: Leftover banana zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating. 
  • Freezing: Banana bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
  • Mix-ins: Walnuts can be omitted or substituted with pecans or chocolate chips.

Nutrition Estimate

Serving: 1slice | Calories: 263kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 258mg | Potassium: 185mg | Fiber: 2g | Sugar: 19g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: American

More Zucchini Bread

  • A decorative collage of muffin recipes.
    18 Easy Christmas Muffin Recipes
  • A decorative collage of Christmas quick breads.
    20 Easy Christmas Quick Breads
  • A stack of cranberry orange zucchini muffins on a cooling rack.
    Cranberry Orange Zucchini Muffins
  • Slices of bacon gruyere zucchini bread on a wooden serving board.
    Bacon Gruyere Zucchini Bread

Share this post:

Subscribe

for your weekly recipe fix.

Reader Interactions

Comments

No Comments

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi I'm Heather, and I'm here to share my recipes for all that backyard garden zucchini.

More about me →

Popular posts

  • A pan of pasta and vegetables with sliced chicken breast on top.
    Chicken Primavera
  • Cheesy zucchini bites stacked on a plate.
    Cheesy Zucchini Bites
  • A slice of frosted chocolate cake on a plate.
    Chocolate Zucchini Cake
  • A decorative collage of vegetable smoothie recipes.
    15 Vegetable Smoothie Recipes

Summer Recipes

  • Slices of tomato basil zucchini bread on a wooden serving board.
    Tomato Basil Zucchini Bread
  • A decorative collage of various grilled vegetables.
    21 Best Vegetables for Grilling
  • Slices of pineapple zucchini bread on a wooden cutting board.
    Pineapple Zucchini Bread
  • Grilled chicken kabobs on a white serving plate.
    Grilled Chicken Kabobs

Footer

Explore

  • Recipe Index
  • Contact
  • FAQ
  • Sign Up! for emails and updates

About

  • About
  • Privacy Policy
  • Disclaimer

Copyright © 2025 Zucchini Zone

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.