This is it—the ultimate zucchini banana bread recipe you’ve been searching for! If you’re looking for a way to use up that garden zucchini and those overripe bananas on your counter, you’ve found the perfect solution. This recipe creates an incredibly moist, tender, and flavorful quick bread that’s so delicious, even the picky eaters in your family won’t guess it’s packed with veggies. It’s a simple, one-bowl wonder that comes together in minutes and makes your whole house smell amazing.
Forget dry, dense, or bland loaves. We’re sharing the key secrets to achieving a perfect crumb and rich flavor every single time. Get ready to bake the best zucchini banana bread of your life!
Why This is the Best Zucchini Banana Bread Recipe
There are countless recipes out there, but this one stands out for a few key reasons. It’s been tested and perfected to guarantee success, even for beginner bakers.
Unbelievably Moist: Thanks to the combination of banana, zucchini, and oil, this bread has a tender, moist crumb that stays fresh for days.
Simple, Everyday Ingredients: No fancy ingredients required! You probably have everything you need in your pantry and fridge right now.
Easy One-Bowl Method: We mix the wet and dry ingredients in a way that minimizes cleanup without compromising on texture.
Perfectly Spiced: A warm blend of cinnamon and a hint of nutmeg complements the sweet banana and earthy zucchini beautifully.
Great for Freezing: This recipe freezes exceptionally well, making it perfect for meal prep or saving a loaf for a busy day.
Key Ingredients for Success
The magic of this recipe lies in how simple, wholesome ingredients work together. Here’s what you’ll need:
Simple, wholesome ingredients are all you need for this delicious quick bread.
Zucchini: The star of the show! You’ll need about one medium zucchini. We’ll cover the most important prep step below.
Overripe Bananas: The browner, the better! Overripe bananas are sweeter and provide incredible moisture. For a classic flavor, check out our best banana bread recipe.
All-Purpose Flour: Provides the structure for our loaf. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
Sugar: We use a mix of granulated and brown sugar for the perfect balance of sweetness and moisture.
Oil: Using a neutral oil (like vegetable or canola) instead of butter guarantees a supremely moist loaf.
Eggs: They bind the ingredients together and add richness.
Spices & Flavor: Vanilla extract, cinnamon, and nutmeg give this bread its classic, comforting flavor profile.
Leavening: Baking soda and baking powder provide the perfect lift.
How to Make Zucchini Banana Bread (Step-by-Step)
Follow these simple steps for a flawless loaf. The process is straightforward and perfect for an afternoon baking session.
Step 1: Prep Your Zucchini & Oven
First, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Now for the most important part: preparing the zucchini. Finely shred your zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or a few layers of paper towels and squeeze out as much excess water as you possibly can. This step is critical! Removing the water prevents the bread from becoming soggy and dense.
Step 2: Combine Wet Ingredients
In a large mixing bowl, mash the overripe bananas with a fork until mostly smooth. Whisk in the granulated sugar, brown sugar, oil, eggs, and vanilla extract until everything is well combined.
Step 3: Combine Dry Ingredients
In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 4: Mix & Pour
Pour the dry ingredients into the wet ingredients. Mix with a spatula until just combined—be careful not to overmix! A few streaks of flour are okay. Gently fold in the squeezed, shredded zucchini. If you’re looking to add some crunch, now is the time to fold in some walnuts, just like in our favorite banana nut bread. Pour the batter evenly into your prepared loaf pan.
Step 5: Bake to Perfection
Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Patience is key here—letting it cool ensures clean slices!
Let the bread cool completely for perfect, clean slices every time.
Tips for the Moistest Zucchini Banana Bread Every Time
Don’t Skip the Squeeze: I can’t say it enough! Squeezing the water from the zucchini is the #1 secret to a perfect texture.
Measure Flour Correctly: Scooping flour directly from the bag packs it down, leading to a dry loaf. Spoon it into your measuring cup and level it off with a knife.
Use Overripe Bananas: Spotted, brown bananas are essential for sweetness and moisture. They are much easier to mash and have a more concentrated banana flavor.
Do Not Overmix: Overmixing the batter develops the gluten in the flour, resulting in tough, dense bread. Mix only until the ingredients are just combined.
Delicious Variations & Add-Ins
This recipe is a fantastic base for customization. Here are a few ideas to make it your own:
Add-In
Amount
Notes
Chocolate Chips
1 cup
Semi-sweet or dark chocolate chips are delicious. Try our chocolate chip banana bread for a dedicated recipe!
Chopped Nuts
3/4 cup
Walnuts or pecans add a wonderful crunch. Toast them first for deeper flavor.
Spices
1/4 tsp
Add a pinch of cardamom or allspice for extra warmth.
Cream Cheese Glaze
N/A
Once cooled, drizzle with a simple glaze made from cream cheese, powdered sugar, and milk.
How to Store and Freeze Zucchini Banana Bread
One of the best things about this quick bread is how well it keeps. Follow these tips to enjoy it for days or even months to come.
Storing at Room Temperature
Store the completely cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. Storing it in the refrigerator can dry it out, so the counter is best.
Freezing for Later
To freeze, let the loaf cool completely. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen whole or in individual slices. It will keep well in the freezer for up to 3 months. To thaw, simply leave it on the counter for a few hours.
The Ultimate Zucchini Banana Bread Recipe
FL Recipes
Zucchini Banana Bread Recipe: The Secret to an Ultra-Moist Loaf!
This is the ultimate zucchini banana bread recipe! It creates an incredibly moist, tender, and flavorful quick bread that's easy to make in one bowl. Perfect for using up garden zucchini and overripe bananas.
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Finely shred the zucchini, then place it in a clean kitchen towel and squeeze firmly to remove as much excess water as possible. Set aside.
In a large bowl, mash the bananas. Whisk in the granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Do not overmix. Gently fold in the squeezed, shredded zucchini.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
Let the bread cool in the pan on a wire rack for 15 minutes before inverting it out of the pan to cool completely. Slice and serve.
Nutrition
Calories: 245kcalProtein: 4gFat: 12gFiber: 2g
Notes
Do not skip squeezing the zucchini! This is the most crucial step for achieving the perfect texture. For best results, use very ripe, brown-spotted bananas. Let the bread cool completely before slicing for the cleanest cuts.
No, there is no need to peel the zucchini. The skin is thin, soft, and contains nutrients. It melts into the bread as it bakes and the green flecks add lovely color.
Yes, absolutely! This is the most critical step. Zucchini holds a lot of water, which can make the bread heavy, dense, and soggy. Squeezing out the excess moisture ensures a light, tender crumb.
The most reliable way to check for doneness is to insert a wooden skewer or toothpick into the thickest part of the loaf. If it comes out clean or with a few dry crumbs attached, it’s done. If there is wet batter on it, it needs more time.
Yes, this recipe works great for muffins. Simply divide the batter among a lined 12-cup muffin tin, filling each cup about 3/4 full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
To make a healthier version, you can substitute half of the all-purpose flour with whole wheat flour, reduce the sugar by 1/4 cup, or replace the oil with an equal amount of unsweetened applesauce for a lower-fat option.
More Quick Breads You’ll Love
If you enjoyed this recipe, you’re sure to love some of our other baking favorites! For a delicious autumn twist, try our easy pumpkin banana bread (coming soon). And for a naturally sweetened option, our healthy banana bread recipe is always a winner.
We hope you love this zucchini banana bread recipe as much as we do! It’s a true crowd-pleaser that’s as wholesome as it is delicious. If you try it, please leave a comment below to let us know how it turned out. Don’t forget to save it to your favorite board on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
