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Zucchini Banana Bread

Zucchini banana bread with a golden-brown crust and tender, flavorful crumb from mashed bananas plus grated zucchini squeezed dry. This moist banana bread bakes in a standard loaf pan and slices clean after a short cooling rest.
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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: 360
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
Sweetener and wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 very ripe bananas, mashed about 1 cup mashed
Veggie and optional mix-ins
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup walnuts or chocolate chips (optional)

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the bread releases cleanly after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Combine wet ingredients
  1. Mash the very ripe bananas in a large bowl, then stir in granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and thick.
Add zucchini
  1. Stir in the grated zucchini that has been squeezed dry so the batter stays thick rather than watery.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until just combined, then fold in walnuts or chocolate chips if using.
Bake
  1. Pour the batter into the greased loaf pan and bake for 55–65 minutes at 350°F until the crust turns deep golden and a toothpick in the center comes out clean.
Cool before slicing
  1. Cool the loaf in the pan for 15 minutes so the crumb sets and slices without crumbling.

Notes

Pro tip: squeezing the grated zucchini dry is the key to keeping this quick bread moist but not soggy. Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; rewarm slices in the toaster oven. Freezing is yes—freeze individual slices up to 2 months. For a dairy-free option, this recipe already is dairy-free; for lower sugar, reduce granulated sugar by 2–4 tbsp and expect slightly less browning.