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!
Banana Zucchini Bread Recipe
But right now, let’s talk about Zucchini Banana Bread.
I was inspired by my Blueberry Banana Bread and Pumpkin Banana Bread recipes to make today’s treat. 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
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.
It’s up to you. The peel is so thin it will not affect the taste or texture of this quick bread. I like to peel my zucchini so I don’t see any flecks of green in the finished loaf. Feel free to leave it in if you prefer.
Yes, you can shred zucchini ahead of time and stash it in the freezer to use here. Thaw frozen zucchini and squeeze out any excess water before adding it to the batter.
Yes, go ahead and use walnuts if you prefer the taste. (Or that’s what you have in the cupboard.)
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
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Zucchini Banana Bread
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
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!
My whole family loved this recipe and was asking for more! You make the best breads that are so moist!!! This one and your pumpkin zucchini breads are my very favorite. Thank you so much for the recipe!
My husband’s favorite breads are zucchini and banana, so when I read this combo I had to make it! He was not disappointed; he ate 2 slices! Lol! It’s very moist, and absolutely delicious! This will definitely be a keeper!
I love this recipe! I have been making it for a year and it is a family favorite. I am making it today to use up last year’s zucchini, which I shredded and froze , 2 cups per bag for this recipe. We just started picking this year’s crop, so I need to get busy. Thanks for such a great recipe!
Yay, glad you love it
love that you combined banana with zucchini bread. Brilliant. This one is a keeper
The entire family loves this moist and flavorful banana zucchini bread. Thanks for the recipe!
After grating the zucchini, do you wring out the excess moisture before adding it to the rest of the ingredients?
Recipe sounds delicious and I can’t wait to try it. . Thanks!
Can I use frozen zucchini?
Yes, but I would thaw it and squeeze out the excess water!
Is the toothpick test an accurate way to test for doneness? I’m never sure if my loaves are cooked through. And if I leave them in the oven they will burn.
Really enjoyed the Banana Zucchini loaf, even added grated carrot to make up 2 cups. I have a question, in all the recipes I’ve read & seen, it always says to fold in the flour, that beating the flour in like the butter, sugar & eggs, will toughen the quick loaf or cake, why do you beat the flour in?
Great question, and maybe I should be more clear in my directions. I do just beat it in until “just combined.” Too long WILL toughen a quick loaf…
We like banana bread and we like zucchini bread, so I assume we would like them together. Thanks for the recipe.
You’re welcome! ENJOY 🙂
Ong I love banana bread AND zucchini bread, so I know this would be a winner! Plus we have SO many zucchini right now it’s ridiculous. This is awesome!
My zucchini crop is quite ridiculous. I’ve made so much bread that my freezer is stocked for a long time!
This bread looks amazing! A combo of two of my fave quick breads 🙂
HA! I love the title of this! Sounds like a great combo to me!
Hahaha! I am getting ready to post zucchini recipe 3 or 4…I’ve lost track of how many I’ve made this year! Love this fun veggie and fruit laden bread…also, love that you can’t see the zucchini in it because my kids tend to be picky if they can see green!! Little boogers!! The kids that is…not the green flecks! LOL!!!
Yeah, for some recipes I’ll peel my zucchini so it doesn’t “appear green” in the photos! My kids don’t like seeing that either 🙂
I so love that you added zucchini to banana bread or banana to zucchini bread – this is like a salad basically so I can enjoy seconds and thirds right? 🙂 BTW, You have such a lovely collection of quick breads!
Thank you! I love quick breads 🙂
Mines in the oven as I speak. I used 1 cup brown sugar, and about 3/4 c white sugar. I substituted walnuts for the pecans, and actually added about 3 TBSP dark Hershey’s chocolate cocoa powder to my second loaf. Going all out! It’s the first time I have baked this year! Hopefully it will be good! Sure smells good while baking!!
Just picked 3 more zucchini out of the garden this morning and I can’t think of a better way to use them than in this bread! What a great breakfast or snack with coffee like you said!
Zucchini crops are ridiculous this year 🙂
I love your recipe title today. It will totally get me in the kitchen if these fab pics don’t. I love this combo!
You’re so sweet 🙂 I love getting on my computer every morning and reading what you have to say!! Thanks 🙂