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Zucchini Banana Bread

Zucchini banana bread that stays super moist with a golden-brown crust and a tender, flavorful crumb. This easy quick bread folds grated, squeezed zucchini into classic mashed bananas for a hidden veggie loaf that bakes up dense and sliceable.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 3 very ripe bananas, mashed (about 1 cup)
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Optional add-ins
  • 0.5 cup walnuts or chocolate chips (optional)

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the banana base
  1. Mash very ripe bananas in a large bowl, then add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract and stir until smooth.
  2. Stir in zucchini, grated and squeezed dry until the batter is uniformly speckled.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until no dry streaks remain, then fold in walnuts or chocolate chips if using.
  2. Pour the batter into the greased loaf pan and bake for 55–65 minutes, until deep golden and a toothpick in the center comes out clean.
Cool and slice
  1. Cool the zucchini banana bread in the pan for 15 minutes so it slices cleanly.

Notes

For the most tender crumb, squeeze the grated zucchini very well so the loaf doesn’t bake gummy. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lower-sugar version, reduce granulated sugar by 2–4 tbsp and use an equal amount of brown sugar or a baking-friendly sugar substitute as a direct swap.