Garden Zucchini Meets Banana Bread

This banana zucchini bread is a moist, tender quick bread that combines the best of two favorites: sweet ripe bananas and fresh zucchini. The zucchini keeps the crumb soft and springy while the bananas supply natural sweetness and flavor. Baked up in a loaf pan, it's perfect for breakfast, snack time, or an anytime treat that feels cozy and comforting. With simple pantry ingredients and easy steps, this lovely bread becomes a favorite way to use up garden zucchini and ripe bananas in one delicious loaf.

I love making a quick bread to snack on through the week and I often find myself wanting banana bread or zucchini bread. This recipe is the best of both worlds, my new go to quick bread is this banana zucchini bread- you get the sweetness from the bananas and so much moisture from the zucchini. It's the perfect snack anytime of day!

What Makes This One Work

• Bananas: Provide sweetness, moisture, and flavor - the riper, the better for natural sweetness and soft crumb.
• Zucchini: Adds moisture without a strong veggie taste; its texture helps keep the bread tender.
• Brown sugar + granulated sugar: Brown sugar adds depth and moisture, while granulated sugar balances overall sweetness.
• Butter: Adds richness and moistness.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Let's Bake This Cozy Quick Bread

Tips for Success

• You want very ripe, brown bananas. The browner your bananas the sweeter they will be!
• You can make this banana zucchini bread gluten free by using an all-purpose 1:1 gluten-free flour.
• To freeze leftovers, once completely cooled from baking wrap the whole loaf or slices of zucchini bread in plastic wrap tightly, twice. Then place in a freezer-safe container for up to three months. To thaw the banana zucchini bread let it sit at room temperature for a few hours. It will take longer if you are thawing a whole loaf as opposed to slices.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Garden Zucchini Meets Banana Bread

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This banana zucchini bread is a moist, tender quick bread that combines the best of two favorites: sweet ripe bananas and fresh zucchini. The zucchini keeps the crumb soft and springy while the bananas supply natural sweetness and flavor. Baked up in a loaf pan, it's perfect for breakfast, snack time, or an anytime treat that feels cozy and comforting. With simple pantry ingredients and easy steps, this lovely bread becomes a favorite way to use up garden zucchini and ripe bananas in one delicious loaf.

• Total Time: 0 hours
• Yield: 10-12 Slices 1x

Ingredients

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• 4oz (½ Cup) Unsalted Butter, melted
• 100 Grams (½ Cup) Granulated Sugar
• 100 Grams (½ Cup) Light Brown Sugar
• 2 Large Eggs, at room temperature
• 2 Teaspoons Pure Vanilla Extract
• 252 Grams (1 ½ Packed Cups) Shredded Zucchni
• 7oz (¾ Cup + 2 Tablespoons) Mashed Ripe Bananas
• 250Grams (2 Cups) All-Purpose/ Plain Flour
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt

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Instructions

1. Preheat oven to 350F/180C and grease a 9X5 loaf pan.
2. In a large bowl mix together the butter and sugars. Then add the eggs and vanilla extract. Fold in shredded zucchini and mashed bananas.
3. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
4. Gently fold in the flour mixture to the wet ingredients, until just combined- don't overmix!
5. Pour the batter into the prepared pan. Bake for approximately 60-70 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 30 minutes before inverting to cool completely. Store in an air-tight container.

Equipment

1lb Loaf Pan

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OXO Kitchen Scale

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Notes

Freezing: Once completely cooled from baking wrap the whole loaf or slices of zucchini bread in plastic wrap tightly, twice. Then place in a freezer-safe container for up to three months. To thaw the banana zucchini bread let it sit at room temperature for a few hours. It will take longer if you are thawing a whole loaf as opposed to slices.

• Author: Elizabeth Waterson
• Prep Time: 10 Minutes
• Cook Time: 60-70 Minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

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