Okay, let’s talk about one of my all-time favorite ways to use up those browning bananas and overflowing zucchini from the garden: easy banana zucchini bread! I swear, it’s like magic how these two seemingly different ingredients come together to create something so incredibly moist, delicious, and comforting. You know those mornings when you wake up craving something sweet but don’t want to feel too guilty? This bread is the answer.

Picture this: It’s a cool autumn morning, the smell of cinnamon and warm banana bread fills the kitchen, and the entire family is gathered around the table, each grabbing a slice fresh from the oven. That’s what this bread is all about – creating those cozy, heartwarming moments that we cherish. And honestly, even on those hectic weeknights when I need a quick and easy dessert to bring to a friend’s house, this is my go-to. It’s always a crowd-pleaser, and people are always asking for the recipe.

I’ve tried so many different variations over the years, tweaking the ingredients, adjusting the baking time, and even adding a secret ingredient or two (shhh!). I’ve learned that a little bit of brown sugar adds the perfect caramel-y sweetness, and a sprinkle of chopped walnuts on top provides a delightful crunch. One time, I accidentally added too much cinnamon, and it turned out surprisingly delicious! Now, I always add a little extra.

If you’ve ever struggled with dry, crumbly banana bread, this recipe is going to change your life. The zucchini adds so much moisture that the bread stays perfectly soft for days (if it lasts that long, that is!). And the best part? It’s incredibly easy to make. Even if you’re a beginner baker, I promise you can nail this.

We’ve all been there – staring at those browning bananas on the counter, wondering what to do with them. Well, now you have the perfect solution! I can’t wait for you to try this – it’s become such a staple in our house, and I know it will be in yours too! Plus, if you’re looking for another great way to use up bananas, check out my banana bread recipe as well!

Ingredients

Here’s what you’ll need to whip up this amazing easy banana zucchini bread. Don’t worry if you don’t have everything on hand; I’ll share some substitutions along the way!

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1 ½ cups all-purpose flour: This is the base of our bread, providing structure and texture. Consider using unbleached flour for a more natural flavor. You can also experiment with different types of flour, like spelt or whole wheat pastry flour, for a slightly different texture and nutritional profile.
1 teaspoon baking soda: This helps the bread rise and gives it a light and airy texture. Make sure your baking soda is fresh for the best results. You can test its freshness by adding a little bit to vinegar; if it fizzes, it’s still good.

½ teaspoon ground cinnamon: For that warm, comforting spice that complements the bananas and zucchini perfectly. I sometimes add a pinch more because my family loves cinnamon. Try using Ceylon cinnamon for a more delicate flavor, or add a pinch of cardamom or cloves for extra warmth.
¼ teaspoon ground nutmeg: Adds a subtle warmth and depth of flavor. Freshly grated nutmeg will have a much stronger flavor than pre-ground, so adjust accordingly.
½ teaspoon salt: Enhances the sweetness of the other ingredients. A pinch of sea salt can add a nice complexity to the flavor.

½ cup (1 stick) unsalted butter, softened: Adds richness and moisture. Make sure it’s softened, not melted, for the best texture. You can also use coconut oil for a dairy-free option, but it will impart a slight coconut flavor.
¾ cup granulated sugar: For sweetness and to help create a tender crumb. You can use cane sugar or beet sugar, depending on your preference.
¼ cup packed light brown sugar: The brown sugar adds a caramel-y note and helps keep the bread moist. Dark brown sugar will add an even richer flavor.

2 large eggs: Bind the ingredients together and add richness. For a richer flavor, use pasture-raised eggs.
1 teaspoon vanilla extract: Enhances the flavors and adds a touch of sweetness. I love using pure vanilla extract for the best flavor. You can also try using vanilla bean paste for a more intense vanilla flavor.
1 cup mashed ripe bananas (about 2-3 medium bananas): The star of the show! The riper the bananas, the sweeter and more flavorful the bread will be. Overripe bananas with brown spots are ideal for baking.

1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out: The secret ingredient that adds moisture and nutrients without adding a strong flavor. Zucchini Nutrition Facts say that Zucchini is an excellent source of Vitamin B6. Yellow squash can also be used as a substitute for Zucchini.
½ cup chopped walnuts or pecans (optional): For added crunch and flavor. My family loves walnuts, but you can use any nuts you prefer, or leave them out altogether. Toasted nuts will have a more intense flavor.

A little kitchen secret my grandma taught me: If you don’t have vanilla extract on hand, a tablespoon of bourbon or rum can work in a pinch! It gives it a nice, complex flavor. I always buy my nuts in bulk at Costco and freeze the excess to keep them fresh. If you’re using frozen nuts, just let them thaw slightly before chopping. If you are looking for another recipe with bananas and cinnamon, I highly recommend my banana bread cinnamon rolls recipe.

And here’s a shopping tip: Sometimes, I find that the zucchini at my local grocery store is a bit watery. To avoid that, I look for smaller, firm zucchini. They tend to have less moisture. Also, if you are on a budget, you can often find overripe bananas at a discount. They are perfect for baking!

Storage Tip: If you are not planning on using your bananas right away, you can freeze them! Peel the bananas and place them in a freezer bag. They will be perfect for banana bread whenever you need them.

Step-by-Step Instructions

Alright, let’s get baking! Here’s how to make this easy banana zucchini bread, step-by-step. Don’t worry, I’ll be with you every step of the way.

Hands mixing batter for banana zucchini bread in a stainless steel bowl

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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is super important to prevent the bread from sticking. I usually grease it with butter or cooking spray, then dust it with flour. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal. This makes it incredibly easy to lift the baked bread out of the pan without any sticking.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures that all the dry ingredients are evenly distributed. I like to use a whisk because it helps break up any clumps of flour or baking soda. Even distribution of these ingredients ensures a consistent rise and flavor throughout the bread.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a stand mixer or a hand mixer for this. If you don’t have a mixer, you can use a wooden spoon, but it will take a little more elbow grease. Creaming the butter and sugar together incorporates air, which contributes to a lighter and more tender crumb.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Adding eggs one at a time ensures they emulsify properly with the butter and sugar, creating a smooth batter.
In a separate bowl, mash the ripe bananas with a fork until smooth. You can leave a few small chunks if you like, for added texture. I find that the riper the bananas, the easier they are to mash. The Banana Health Benefits include being rich in potassium, which can contribute to a healthy blood pressure.

Add the mashed bananas and grated zucchini to the wet ingredients and mix until just combined. Be careful not to overmix at this stage. Overmixing can lead to a tough bread. Gently fold in the bananas and zucchini to maintain the air incorporated during the creaming process.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix. Mix until you can no longer see streaks of flour. Adding the dry ingredients gradually prevents clumps from forming and ensures even distribution.
If using, fold in the chopped walnuts or pecans. This adds a nice crunch and nutty flavor. Gently fold in the nuts to avoid deflating the batter.

Pour the batter into the prepared loaf pan and spread evenly. An even layer of batter ensures the bread bakes uniformly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking the bread around 50 minutes. If the top is browning too quickly, you can tent it with foil. I’ve learned the hard way to always check with a skewer – there’s nothing worse than cutting into a loaf of bread and finding it’s still gooey in the middle! The baking time may vary depending on your oven, so keep a close eye on it.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly. I know it’s tempting to cut into it right away, but trust me, it’s worth the wait. Cooling the bread allows the internal structure to set, preventing it from becoming gummy.

Real Life Tip: If your bread starts to brown too quickly on top, loosely cover it with aluminum foil during the last 15-20 minutes of baking. This will prevent it from burning. One time, I forgot to do this, and the top was almost black! Luckily, the inside was still delicious.

My family always asks me to make extra because they love having it for breakfast the next day!

And if you accidentally overmix the batter (we’ve all been there!), don’t panic. Just try not to mix it anymore and bake as directed. The bread might be a little denser, but it will still taste delicious.

Serving Ideas

Okay, so you’ve baked this amazing easy banana zucchini bread – now what? Here are some serving ideas to make it even more enjoyable.

In my house, we usually just slice it up and eat it warm with a pat of butter. It’s simple, classic, and always satisfying. But sometimes, we like to get a little fancier.

Warm with butter or cream cheese: As I mentioned, this is our go-to. The warm bread melts the butter perfectly, creating a delicious and comforting treat. Try using salted butter to enhance the sweetness of the bread.

Toasted with a drizzle of honey or maple syrup: Toasting the bread adds a nice crunch and brings out the flavors even more. The honey or maple syrup adds extra sweetness and makes it feel like a special breakfast. Use local honey for the best flavor and to support local beekeepers.
As a side with yogurt and fresh fruit: This is a healthier option that’s still delicious. The yogurt adds protein and the fruit adds vitamins and freshness. Greek yogurt is a great option for added protein.
Make French toast: This is a great way to use up any leftover bread. Just dip the slices in a mixture of eggs, milk, and cinnamon, and then cook them in a pan until golden brown. Add a splash of vanilla extract to the egg mixture for extra flavor.

Grilled banana bread with ice cream: This is a decadent dessert that’s perfect for a special occasion. Grill the bread until it’s warm and slightly caramelized, then top with a scoop of your favorite ice cream. A scoop of vanilla bean ice cream pairs perfectly with the warm bread.
Sandwich with peanut butter or Nutella: My kids love this! It’s a quick and easy snack that’s perfect for after school. Add a sprinkle of chia seeds for extra nutrition.

Presentation Tip: I like to dust the bread with powdered sugar before serving. It makes it look extra pretty and adds a touch of sweetness. We love to serve this for Sunday brunch with the grandparents. It’s always a hit! And, honestly, while this recipe says it serves 8, in my house, it barely feeds 6 hungry people!

Leftover Tip: If we somehow have leftovers (which is rare), I love to make bread pudding. Just cube the bread, soak it in a custard mixture, and bake until golden brown. It’s a delicious and comforting way to use up any extra bread.

FAQs

Okay, let’s tackle some frequently asked questions about this easy banana zucchini bread recipe. I’ve gotten these questions from friends, family, and readers over the years, so I hope they’re helpful!

Q: Can I use frozen zucchini?

A: Yes, you can! Just make sure to thaw it completely and squeeze out as much excess moisture as possible before using it. I usually wrap it in a clean kitchen towel and squeeze until no more water comes out.

Q: Can I substitute the all-purpose flour with whole wheat flour?

A: Yes, you can, but the texture will be slightly different. Whole wheat flour will make the bread a bit denser. I recommend using half all-purpose flour and half whole wheat flour for the best results.

Q: Can I make this recipe vegan?

A: Yes! You can substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg), and make sure your sugar is vegan-friendly. There are plenty of great vegan butter alternatives available these days.

Q: How do I store the banana zucchini bread?

A: Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing.

Q: Can I add chocolate chips to this recipe?

A: Absolutely! Chocolate chips are a delicious addition. I recommend using about ½ cup of chocolate chips. My son loves it with milk chocolate chips, while my daughter prefers dark chocolate.

Q: Why did my banana zucchini bread turn out dry?

A: There are a few reasons why your bread might have turned out dry. You may have overmixed the batter, used too much flour, or overbaked the bread. Make sure to measure your ingredients accurately, mix the batter until just combined, and check the bread for doneness with a wooden skewer.

Q: Can I reduce the amount of sugar in this recipe?

A: Yes, you can reduce the sugar slightly, but keep in mind that it will affect the texture and sweetness of the bread. I wouldn’t recommend reducing it by more than ¼ cup.

Make-Ahead Tip: You can mix the dry ingredients together ahead of time and store them in an airtight container. This will save you time when you’re ready to bake the bread.

If you don’t have a loaf pan, you can use a muffin tin! Just adjust the baking time accordingly. Muffins will bake faster than a loaf of bread. And if you don’t have a mixer, no problem! You can mix everything by hand with a wooden spoon. It might take a little more effort, but it will still turn out delicious.

Conclusion

This easy banana zucchini bread recipe is more than just a recipe to me; it’s a slice of home, a taste of comfort, and a reminder of all the little moments we share as a family. It’s one of those recipes that has been passed down and adapted over the years, each version holding a special memory. It’s so rewarding when my family enjoys something I made from scratch, and this bread always brings smiles to their faces.

Finished banana zucchini bread on a kitchen table with a handwritten note

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Here are some of my top tips for making this bread perfect every time:

Always use ripe bananas: They add the most flavor and moisture. The riper, the better!
Don’t overmix the batter: This will result in a tough bread. Mix until just combined.
Let it cool completely before slicing: This prevents it from crumbling. Patience is key!

My son loves it with a big dollop of whipped cream, while my daughter prefers a simple slice with a glass of milk. And my husband? He loves it toasted with peanut butter! It’s a blank canvas that each member of my family can customize to their liking. The possibilities are endless! It’s a recipe that’s easy to adapt to your own tastes and preferences. Add different spices, nuts, or even dried fruit.

Don’t be intimidated by baking – it’s all about having fun and experimenting. And even if you make a mistake, it’s usually still delicious! I’d love to hear how this easy banana zucchini bread turns out for your family – drop me a comment and let me know! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! You will love this moist banana zucchini bread, I promise!

Easy Banana Zucchini Bread

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Discover top tips for making the most delicious and moist banana zucchini bread! Learn how to enhance flavor, texture, and presentation with these easy techniques.

Author: Kiera
Prep Time: 15
Cook Time: 60

Total Time: 75
Yield: 1 loaf 1x
Category: Bread

Method: Baking
Cuisine: American

Ingredients

Scale

3 ripe bananas, mashed

1 cup shredded zucchini, excess moisture squeezed out
1/2 cup granulated sugar
1/4 cup brown sugar

1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, mash bananas and combine with shredded zucchini.
Add granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in nuts or chocolate chips, if using.

Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra moist bread, add a tablespoon of sour cream or yogurt to the batter. Adjust spices to your preference. Store leftovers in an airtight container at room temperature.