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Zucchini Banana Bread

Zucchini banana bread is a moist quick bread with a golden-brown crust and tender crumb, powered by mashed ripe bananas and squeezed-dry grated zucchini. This easy banana zucchini loaf bakes until deep golden 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
Wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.3333333333 cup vegetable oil
  • 3 very ripe bananas mashed (about 1 cup)
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
Optional add-in
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter can go in immediately after mixing.
Mix the dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
Mix the 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 fully combined.
Add zucchini
  1. Stir in the grated zucchini that has been squeezed dry so the loaf stays tender without excess moisture.
Combine wet and dry
  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 loaf pan and bake at 350°F 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 before slicing so the crumb sets and holds together.

Notes

For the best moist crumb, squeeze the grated zucchini very dry before mixing. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a less-sweet loaf, reduce granulated sugar by 2 tablespoons and keep the brown sugar.