Zucchini Banana Bread

Love Zucchini Bread? Got Zucchini and Bananas? Turn them into this delicious, easy quick bread! Zucchini Banana Bread is tender, moist and loaded with flavor. Serve it warm with a slab of butter for a treat.

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You guys know I’m all about the quick bread recipes and the one I’m sharing today combines two favorites into one: Zucchini Banana Bread!

So, basically this is the one I make when I can’t decided between a classic banana bread or zucchini bread. You get the best of of both worlds – the perfect balance of banana flavor with all the moisture from the fresh zucchini.

Why this recipe works:

• Easy to make.
• Only need one bowl to mix it in.
• So tender, moist and delicious.
• Never have to decide between banana or zucchini bread.

Notes about the Ingredients

There aren’t any surprises with this recipe – all you need are basic baking ingredients plus bananas and shredded zucchini.

Ripe vs Overripe Bananas: I know what you’re thinking – ” do I have to use overripe bananas for this recipe?” and the answer is: nope! You can use regular ripe bananas – you don’t have to wait for them to turn brown to use them.

Overripe bananas mash easier and are more fragrant and sweet, but don’t feel like you have to wait – you can use them if they’re not brown, too!

How to Shred Zucchini: The easiest way is with a food processor fitted with the grating attachment. If you don’t have one, just use a box grater!

This is an Easy One-Bowl Recipe

Once you have all of your ingredients you’re just a few steps away from getting your loaves in the oven:

• Place all of the ingredients in a large bowl.
• Mix until the batter comes together.
• Divide the batter between two prepared loaf pans.
• Bake for 60 minutes or until a toothpick comes out clean!

Recipe FAQS!

• Can you taste the zucchini? You really can’t! You can definitely taste the banana flavor, but the zucchini just disappears while it bakes. The bread will be perfectly moist from the zucchini and you’ll see the little flecks of green.
• Should you peel the zucchini? No, you don’t need to! The peel is very tender and you won’t even notice it except for the little green flecks it leaves in the bread.
• Don’t you need to remove the liquid from the zucchini? I bake with zucchini a lot and I never wring it out before adding it to the batter. You want all of the moisture in the batter.
• How many zucchini do you need for 1 1/2 cups shredded? For this recipe, I recommend using seven to eight ounces of zucchini which is a medium-sized one.
• Can you freeze it? Yes, you can. It actually freezes really well. Cool the loaves completely and then tightly wrap them in plastic wrap and store them in an airtight container. They will keep in the freezer for up to three months. Leave them at room temperature to thaw.

I love a slice of this bread with a pat of butter and a cold brew coffee or caramel latte to sip on. It’s perfect for breakfast, brunch, or as an afternoon snack! I hope you give it a try!

More of My Favorite Quick Breads!

• If you want to try a lightened-up recipe be sure to try my Healthy Banana Bread!
• During the fall there’s nothing better than a slice of Pumpkin Chocolate Chip Bread!
• For another twist, you might like to try my easy Zucchini Apple Crumb Bread!
• Blueberry Banana Bread combines the classic quick with juicy blueberries!

Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4.63 from 27 votes

Banana Zucchini Bread

Tender, delicious quick bread loaded with zucchini and banana.

Prep:15 mins

Cook:1 hr

Total:1 hr 15 mins

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Ingredients

• ▢ 4 eggs
• ▢ 2 c. white sugar
• ▢ 1 c. canola oil
• ▢ 2 bananas mashed
• ▢ 3 c. all-purpose flour
• ▢ 1 1/2 tsp baking powder
• ▢ 1 1/2 tsp baking soda
• ▢ 1 1/2 tsp cinnamon
• ▢ 1 1/2 c. shredded zucchini

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Instructions

• Preheat oven to 350 degrees. Grease two, 4×8 inch, loaf pans and set aside.
• In a large bowl mix together all ingredients. Divide batter evenly between loaf pans.
• Baked 60 minutes or until bread tests done.

Tips

• Can you taste the zucchini? You really can’t! You can definitely taste the banana flavor, but the zucchini just disappears while it bakes. The bread will be perfectly moist from the zucchini and you’ll see the little flecks of green.
• Should you peel the zucchini? No, you don’t need to! The peel is very tender and you won’t even notice it except for the little green flecks it leaves in the bread.
• Don’t you need to remove the liquid from the zucchini? I bake with zucchini a lot and I never wring it out before adding it to the batter. You want all of the moisture in the batter.
• How many zucchini do you need for 1 1/2 cups shredded? For this recipe, I recommend using seven to eight ounces of zucchini which is a medium-sized one.
• Can you freeze it? Yes, you can. It actually freezes really well. Cool the loaves completely and then tightly wrap them in plastic wrap and store them in an airtight container. They will keep in the freezer for up to three months. Leave them at room temperature to thaw.

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Nutrition Information

Calories: 440kcal (22%), Carbohydrates: 67g (22%), Protein: 6g (12%), Fat: 16g (25%), Saturated Fat: 1g (6%), Cholesterol: 40mg (13%), Sodium: 137mg (6%), Potassium: 220mg (6%), Fiber: 1g (4%), Sugar: 32g (36%), Vitamin A: 115IU (2%), Vitamin C: 5.3mg (6%), Calcium: 40mg (4%), Iron: 2.4mg (13%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.