Zucchini Banana Bread (2024)

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Posted by Aimee 38 comments
Published: Apr 22, 2021 Last Updated: Apr 22, 2021

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Sweet and nutty, this Banana Zucchini Bread is a great breakfast or dessert. With two loaves coming out of the oven, you’ll have plenty to share or freeze for later!

Want more zucchini recipes, you can always check out my zucchini archives! There are dozens of recipes to choose from, from Zucchini Bundt Cake to Double Chocolate Zucchini Bread!

Why this Recipe Works

But right now, let’s talk about Zucchini Banana Bread.

I was inspired by my Blueberry Banana Bread recipe to make today’s recipe – I wanted to change it up and create this Zucchini Banana Bread.

Oh my gosh, this Zucchini Banana Bread recipe is so good.

Sweet
Nutty
Moist
2 Loaves

I also like that I can make this in one bowl. Quick to make, quick to clean up. Because you know I don’t want to spend hours cleaning up the kitchen when there’s bread to eat.

I chose NOT to put an icing on today’s Zucchini Banana Bread recipe. I knew I wanted to freeze the bread, and I usually try to freeze loaves of quick bread without the glaze (and add it fresh instead).

However, this cream cheese glaze that I used on the Apple Banana Carrot bread would be wonderful. Just sayin.

Ingredient Notes

Bananas. The riper the better! Use our guide on how to ripen bananas in 20 minutes!
Butter. I always choose unsalted butter in my baking, unless I specify otherwise (like in these chocolate chunk cookies).
Kosher salt. I use kosher salt in all of my baking for best results.
Milk. I used skim but any kind of milk will do. You can even use dairy free milk if you like.
Shredded zucchini. You can easily shred zucchini at home with a hand held grater. Cut the zucchini into 4 sections length wise. Shred the zucchini over a large bowl by pressing it against the grater and drawing it downward.
Pecans. Toast the pecans for best flavor. Or add walnuts instead like we did in our banana nut muffins.

Tips and Tricks

I love making quick breads. They’re also easy and, as the name suggests, quick to make.

Preheat the oven first. Banana Zucchini Bread takes a bit of time to bake. Get the batter ready while the oven heats up.
Do not over mix. When making the batter, mix ingredients together until just combined. If you mix too vigorously, your zucchini bread will be tough and dense.
Line with parchment paper. In addition to greasing the pans with baking spray, I like to place a rectangle of parchment at the bottom. This helps the loaves slide out of the pans with ease.
Let cool completely. I know it’s hard to resist digging into freshly baked banana zucchini bread immediately. But if you slice it too soon, the bread will crumble and fall apart. It’s worth the wait to let it cool down!

Recipe FAQs

Can you freeze zucchini bread?

This banana zucchini bread freezes keeps perfectly in the freezer. I like to double-wrap quick breads for freezing. Wrap them in a layer of foil and then seal them in a ziploc freezer bag. If you want to be extra safe, add a layer of plastic wrap before you wrap them in the foil.

More Easy Bread Recipes

Snickerdoodle Banana Bread: the crispy cinnamon sugar coating puts this bread over the top!
Cherry Lime Bread: super moist and full of citrus flavor!
Nutella Swirled Banana Bread: those ribbons of nutella, though!!
Banana Bread – made in the Instant Pot!

More Zucchini Recipes

Chocolate Zucchini Muffins
Zucchini Brownies
Zucchini Coffee Cake Bread
Zucchini Bread
Cinnamon Zucchini Bars

Zucchini Banana Bread

4.65 from 31 votes

By: Aimee

Sweet and nutty, this Zucchini Banana Bread is a great breakfast or dessert. With two loaves coming out of the oven, it's perfect to share or freeze for later!

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 20 servings

Ingredients

▢ 4 cups all-purpose flour
▢ 2 cups granulated sugar
▢ 1 Tablespoon baking powder
▢ 1 teaspoon baking soda
▢ 1 teaspoon kosher salt
▢ 3 large ripe bananas mashed
▢ 1 cup unsalted butter melted
▢ ¼ cup milk I use skim
▢ 4 large eggs
▢ 2 teaspoon cinnamon
▢ 2 cups finely shredded zucchini
▢ 1 cup chopped pecans

Instructions

Grease and flour two 9-inch x 5-inch loaf pans (or use baking spray). I like to line the bottom of the pan with parchment paper as an extra precaution. Set aside.
In a large bowl, combine everything except zucchini and pecans. Beat until well blended, about 2 minutes. Fold in zucchini and pecans.
Pour into prepared pans and bake in a 350°F oven for 60-65 minutes. Remove and cool on wire rack 10 minutes. Remove from pan and cool completely.

Notes

Preheat the oven first. Banana Zucchini Bread takes a bit of time to bake. Get the batter ready while the oven heats up.
Do not over mix. When making the batter, mix ingredients together until just combined. If you mix too vigorously, your zucchini bread will be tough and dense.
Line with parchment paper. In addition to greasing the pans with baking spray, I like to place a rectangle of parchment at the bottom. This helps the loaves slide out of the pans with ease.
Let cool completely. I know it’s hard to resist digging into freshly baked banana zucchini bread immediately. But if you slice it too soon, the bread will crumble and fall apart. It’s worth the wait to let it cool down!
STORAGE: Store banana zucchini bread in airtight container (or freezer bags) at room temperature for up to a week. Or FREEZE by wrapping in foil and sliding in a freezer bag for up to 3 months.

Nutrition

Serving: 1slice, Calories: 326kcal, Carbohydrates: 46g, Protein: 5g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Cholesterol: 62mg, Sodium: 260mg, Fiber: 2g, Sugar: 23g

Course: Breads

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Whether you keep both loaves of Zucchini Banana Bread for yourself or share them with friends, enjoy them plain or glazed, your friends and family will love this zucchini spin on banana bread!