Ever Googled zucchini banana bread recipe and caught yourself thinking, “Okay, but will my kids actually eat this stuff?” Or maybe your bananas went from fine to questionable overnight and your zucchini’s starting to look like it needs a new home. I hear you. Whenever I end up with that lonely zucchini and a few seriously spotty bananas, this recipe comes to the rescue. Plus, who doesn’t love sneaking veggies into breakfast? If you’re already a banana bread lover, you should check out these banana-banana bread or for something a little different, try this banana bread brownies for your next sweet treat. Okay, let’s get into it. 
Bread Ingredients & Substitutions
To be honest, the ingredient list here is forgiving. You need a couple of ripe bananas, a small zucchini, flour, sugar (brown or white, your call), eggs, a bit of oil, baking soda, cinnamon, and salt. I go with vegetable oil if I have it, but honestly, melted coconut oil works great too. If you only have whole wheat flour, go ahead and use it, but maybe mix it half-and-half with regular flour or your bread could turn out a little too hearty (like, doorstop level). Allergic to nuts? Just skip them. Don’t like cinnamon? Meh, leave it out. Quick confession: one time I had just three spoonfuls of sour cream left so I added it in and—no kidding—it made the loaf even moister.
If you’re the type who likes to level up recipes, a handful of chocolate chips or chopped walnuts takes this to five-star restaurant territory. You can swap things out, but try to keep the ratio of wet to dry ingredients about the same. It’s not rocket science, but it matters.
I made this zucchini banana bread recipe with my daughter and we couldn’t stop eating it warm from the oven! Even my picky husband had a second slice. — Lisa T.
Do I Have to Peel and Seed the Zucchini?
People always ask about this—probably because the idea of eating zucchini skin sounds, well, weird, right? Don’t overthink it! For this zucchini banana bread recipe, just wash your zucchini, trim off the ends, and shred it. No peeling required. The skin is thin and honestly, after it bakes, you won’t even notice it. I’d only worry about seeds if your zucchini is GIGANTIC (like, from your neighbor’s garden after vacation). Otherwise most average-sized ones are just fine as is. If you’re jazzed about zero food waste, this is basically a gold medal recipe.
Here’s the thing—zucchini holds water like crazy. Pat it dry with a paper towel so you don’t end up with soggy bread. If you shred it ahead of time, squeeze out extra liquid for best results. Remember: less gooey equals more happy slices. Even my kids can’t tell there’s zucchini in this and, trust me, they’re picky about anything green.
Variations to Banana Zucchini Bread
Oh, you want options? I could list a dozen. Sometimes I add blueberries—just toss a handful right into the batter, no fussing. If fall’s rolling around, add a pinch of nutmeg or allspice for cozy vibes. Want a light crunch? Sunflower seeds or pumpkin seeds are surprisingly good. If you’re in a chocolate mood, use cocoa powder and swap chocolate chips for walnuts (super decadent). You can also check out more ideas like this easy chocolate chip banana bread for serious dessert bread energy, or if you’re feeling adventurous, why not try a banana cake recipe for a fancier finish.
Making it vegan is honestly easy—swap eggs for flax eggs, use dairy-free milk, and boom, it works out great (I tested, promise). So basically, whatever works with plain banana bread, works here too. Try different nuts, little dried fruit, or even swirl in some almond butter if you want to get wild.
How to Store Banana Zucchini Bread
Storing banana zucchini bread is straightforward but a little planning keeps it fresh. After it cools (tempting as it is, don’t wrap it while it’s hot!), wrap up the whole loaf in foil or toss it in an airtight container. Countertop is fine for about two days. Longer than that? Fridge is your friend—just let it come back to room temp before serving or zap in the microwave for a few seconds.
Pro-tip: if you want to freeze slices, wrap each one in plastic wrap, toss them in a zip-top bag, and boom, grab-and-go breakfast for weeks. By the way, it still tastes fabulous reheated. I’ve hidden the last few slices at the back of my freezer before—no shame.
Zucchini Banana Bread Tips and Tricks
Here’s my unofficial manual for nailing this bread every single time:
- Make sure those bananas are super ripe—the spottier, the sweeter.
- Don’t overmix the batter. Stir enough to combine but leave it a little lumpy.
- Grease your pan like you mean it, or use parchment for zero sticking.
- Let the loaf cool before cutting. Or don’t, but be prepared for messy (delicious) slices.
Seriously, the best tip is to not take it too seriously. I’ve messed up measurements more than once, still turned out tasty.
Common Questions
Is zucchini banana bread recipe freezer-friendly?
Yes, it freezes like a dream. Just slice it before freezing if you want easy portions.
Can I use yellow squash instead of zucchini?
You bet! The flavor and moisture are almost the same, so swap away.
Does this bread taste like zucchini?
Honestly, not really. It stays super moist and sweet. Nobody ever guesses zucchini is in there.
How do I know when it’s done baking?
Stick a toothpick into the center. If it comes out clean (a few crumbs are okay), it’s ready. If it’s goopy, give it a few more minutes.
What flour is best?
All-purpose is classic, but whole wheat or even gluten free blends work if you handle the mix-ins right.
Why You’ll Love Making This Bread at Home
If you made it this far, you’re basically ready to bake like a superstar. The magic of this zucchini banana bread recipe isn’t just in sneaky veggies or using up your old bananas. It’s also quick, flexible, and honestly just tastes better homemade. You don’t need fancy tools or pro skills. Whether you want more inspiration, check out the Banana Zucchini Bread – i am baker, this perfectly moist recipe or even the clever one-bowl version. I dare you to not smile when your kitchen smells like banana, cinnamon, and a little adventure. Give it a try—your breakfast plate (and probably your entire family) will thank you.
Zucchini Banana Bread
Ingredients
Main Ingredients
- 2 pieces ripe bananas The spottier the better.
- 1 small zucchini Shredded, no need to peel.
- 1.5 cups all-purpose flour Whole wheat flour can be substituted.
- 1 cup sugar Brown or white sugar can be used.
- 2 pieces eggs Can substitute with flax eggs for vegan option.
- 0.5 cup vegetable oil Melted coconut oil works as well.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Can be omitted as per taste.
- 0.5 teaspoon salt
Optional Add-ins
- 0.5 cup chocolate chips For a sweeter, richer flavor.
- 0.5 cup chopped walnuts Adds crunch to the bread.
- 1 cup blueberries For a fruity twist.
- 1 teaspoon nutmeg Optional for additional flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas.
- Shred the zucchini and pat it dry with a paper towel to remove excess moisture.
Mixing
- Add the shredded zucchini, sugar, oil, and eggs to the mashed bananas. Mix well.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix.
- Fold in any optional add-ins like chocolate chips or nuts.
Baking
- Grease a loaf pan or line it with parchment paper.
- Pour the batter into the prepared loaf pan.
- Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.
