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!
Thank you so much for this recipe- 2 loaves for the effort of one .I have RA and get tired quickly so this recipe is great for me as I prefer homemade cakes with no artificial ingredients.
Amazing! I added some copped pecans and a few chocolate chips and I was not disappointed in any way. Can’t wait to make the next batch!
Absolutely loved this recipe, used my first zucchini of this season and the bananas that were left on the counter when we took a little trip. I did tweak the recipes just substituting brown sugar for 1 cup of white sugar and walnuts for pecans. Definitely will make this again as I have 6 zucchini plants in my garden!
Yummy! This bread was a big hit here and such a delicious recipe! My family is begging for more and I’ll definitely make this bread again!
Oh my, this sounds amazing! I can’t wait to try it!
Banana AND zucchini?? Yes please!
I made muffins using this recipe. I filled muffin pans, lined with cupcake liners, for 20 minutes. After they cooled I put the extra in freezer zip lock bags and I will take a few out at a time to enjoy for breakfast. They were light and moist. It was a great way to use the zucchini from my garden!
This is by far the best recipe I have come across for zucchini and bananas period!! Everyone in my home loves it!!
This was delicious. Much better than the so called classic zucchini bread. Moist and yummy!