Banana Zucchini Bread Recipe

Name: Banana Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 large eggs; 1 cup white sugar; 1 cup grated zucchini; 0.75 cup vegetable oil; 2 bananas, mashed; 0.66666668653488 cup packed brown sugar; 2 teaspoons vanilla extract; 3.5 cups all-purpose flour; 1 tablespoon ground cinnamon; 1.5 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 0.5 cup dried cranberries; 0.5 cup chopped walnuts

Cook Time: 45 minutes

This banana zucchini bread is moist and subtly sweet, making it an ideal way to sneak in some healthy ingredients while satisfying your sweet tooth! Here's how to make it:

Ingredients:

3 large eggs
1 cup white sugar
1 cup grated zucchini
cup vegetable oil
2 ripe bananas, mashed
cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
cup dried cranberries (optional)
cup chopped walnuts (optional)

Directions:

Preheat the oven to 325F (165C). Grease and flour two 8x4-inch loaf pans.
In a large bowl, beat the eggs with an electric mixer until light and frothy. Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Beat until well combined.
Stir in the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt until just combined.
If you're using cranberries and walnuts, fold them into the batter at this stage.
Divide the batter evenly between the prepared loaf pans.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaves to cool in the pans on a wire rack for 10 minutes before removing them. Let them cool completely before serving.

Storage Tips:

Wrap the banana zucchini bread tightly in foil or plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 1 week.

Freezing Instructions:

If you want to keep the bread for longer, freezing is a great option. Slice the bread before freezing, then wrap each slice in storage wrap and foil. Place the wrapped slices in a storage bag and freeze for up to 3 months. Thaw slices as needed.

Nutrition Facts (per serving):

Nutrient	Amount
Calories	272
Total Fat	11g
Saturated Fat	2g
Cholesterol	28mg
Sodium	230mg
Total Carbohydrate	40g
Dietary Fiber	2g
Total Sugars	21g
Protein	4g
Vitamin C	2mg
Calcium	42mg
Iron	1mg
Potassium	117mg

Community Feedback:

"Loved this recipe!" says one happy cook. "We grew a ton of zucchini in our garden this summer, and this was the perfect way to use them. I swapped cranberries for mini chocolate chips, and it was a hit!"

"A great bread that was moist, with both zucchini and banana flavor," shares another reviewer. "I halved the cranberries and walnuts and only used one loaf to satisfy my picky eaters. Both loaves turned out fantastic!"

"This bread feels healthier than plain banana bread," says another fan. "The zucchini adds moisture, and the kids dont even realize there's a veggie in it!"

Banana Zucchini Bread is a comforting, moist, and flavorful quick bread that blends two seemingly unlikely ingredientsbananas and zucchini. This delightful recipe has become a popular staple in many households, offering a great way to use up ripe bananas and garden-fresh zucchini. Not only does it provide a healthy option for breakfast or snacks, but it also hides the often-dreaded vegetable in a sweet, familiar format that both kids and adults will love.

History and Origins

The origins of banana bread can be traced back to the early 20th century when baking soda and baking powder gained popularity. Zucchini bread, on the other hand, has roots in the mid-1900s, particularly within American and Canadian kitchens. The pairing of these two ingredients came about as bakers sought to create a healthier, more moist bread using available ingredients. Zucchinis mild flavor complements the sweetness of bananas, making it a perfect addition to the traditional banana bread recipe. Over time, variations of banana zucchini bread have emerged, often incorporating nuts, dried fruits, and spices to elevate the flavor and texture.

Regional Variations

While banana zucchini bread is popular throughout North America, there are notable regional twists to the recipe. In the Southern United States, it is common to see this bread made with a generous amount of cinnamon, nutmeg, and sometimes even a touch of cloves or allspice. In contrast, the more health-conscious regions, particularly in the Pacific Northwest, might add flax seeds, chia seeds, or even substitute part of the sugar with honey or agave syrup. Some cooks in rural areas may use freshly grated zucchini from their gardens, which gives the bread a more earthy flavor, while urban bakers tend to prefer store-bought vegetables.

What Makes It Different from Other Bread Varieties

Banana zucchini bread stands out from traditional banana bread or zucchini bread in a few key ways. Firstly, the inclusion of zucchini adds moisture and a subtle texture that traditional banana bread doesn't offer. While classic banana bread relies entirely on mashed bananas for its moisture, the zucchini helps prevent the bread from becoming too dense, allowing it to rise more evenly and maintain a soft crumb. Additionally, zucchini brings a slight vegetable flavor that pairs unexpectedly well with the natural sweetness of bananas, creating a harmonious balance in every bite. The dual-purpose ingredient also boosts the bread's nutritional value, adding fiber and vitamins without overpowering the flavor.

Where Is Banana Zucchini Bread Typically Served?

This versatile bread is typically served as a breakfast item, snack, or even dessert. Its popular in many American households, particularly during the summer when zucchini is in season and bananas are at their ripest. Its a common dish to bring to potlucks, family gatherings, or bake sales because its easy to slice and serve. Many people also make mini loaves to give as thoughtful homemade gifts. Whether served alongside a cup of coffee or as an afternoon snack, this bread offers a comforting treat any time of day.

Fun Facts About Banana Zucchini Bread

The use of zucchini in baked goods is thought to have originated as a way to use up surplus vegetables from summer gardens.
Bananas are naturally high in potassium, which, combined with the fiber from zucchini, makes this bread a surprisingly nutritious snack.
Banana zucchini bread is often a favorite among children because the banana flavor masks the taste of the zucchini, making it a sneaky way to get them to eat vegetables.
The bread can be easily customized with different mix-ins, such as nuts, dried fruits, chocolate chips, or even a sprinkle of coconut flakes for added flavor and texture.

Whether youre a novice baker or a seasoned pro, banana zucchini bread offers an easy and delicious way to experiment with ingredients you already have at home. Its unique combination of flavors and textures ensures that it will remain a beloved recipe in many kitchens for years to come.

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FAQ about Banana Zucchini Bread Recipe

To store Banana Zucchini Bread, wrap it tightly in foil or plastic wrap and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.

Yes, Banana Zucchini Bread can be frozen. Slice the bread and wrap each slice in storage wrap, then in foil. Place the wrapped slices in a storage bag and freeze for up to 3 months.

To make the Banana Zucchini Bread healthier, you can substitute ingredients like using applesauce instead of oil, reducing sugar, adding in extra zucchini for moisture, or even using whole wheat flour instead of all-purpose flour.

Yes, you can use frozen bananas for this recipe. Just make sure to thaw them before mashing to ensure they incorporate well into the batter.

While zucchini is the best option for this recipe due to its moisture content, you could experiment with other mild-tasting vegetables like shredded carrots, though it may alter the flavor and texture.

If you don't have cranberries or walnuts, you can substitute them with other dried fruits, like raisins or apricots, or other nuts such as pecans or almonds. You can also skip them entirely if you prefer a simpler loaf.

Banana Zucchini Bread typically bakes for 45 to 50 minutes at 325°F (165°C), but check for doneness with a toothpick. If the toothpick comes out clean, the bread is ready.

Yes, you can make Banana Zucchini Bread in a muffin pan. Adjust the baking time to 20-25 minutes, checking with a toothpick for doneness.

To check if your Banana Zucchini Bread is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs, the bread is ready. If it comes out wet, bake for a few more minutes.

Yes, you can substitute all-purpose flour with a gluten-free 1:1 baking flour. Just be sure to follow the instructions for your specific brand of gluten-free flour, as some may require additional ingredients like xanthan gum.

Comments

MEBOUMA

10/06/2025 01:52:54 PM

My whole family loved this recipe! The only reason I didn’t give it 5 stars is because I did change it just a tiny bit. I left out the nuts and cranberries and only used 2/3 cup Sugar. Also I used Cinnamon Plus (a cinnamon spice blend for pampered chef that has nutmeg, allspice, orange peel, cloves, & ginger) instead of just cinnamon. I cooked it in a muffin pan (making 24 muffins) instead of loaf pans. It takes less time to cook so keep an eye on the muffins. I think it was about 25-30 minutes.

Acurlytops

07/17/2007 10:12:41 AM

After reading other reviews, I made a couple of changes. I used 2 cups of grated zucchini, and I cut the white sugar back to 1/2 cup. I also used 1 cup applesauce instead of oil. I also baked it for about 40 minutes, but I have a convection oven. This bread was moist, and it was a great way to use up both bananas and zucchini.

Sarina C

12/31/2017 05:19:50 PM

This bread is a favorite in our home. My sons love it. Especially the one who hates veggies. I actually use 4 bananas and a whole zucchini to make it a little tastier and moist. I puree the zucchini and bananas in a food processor.

Keith Worrell

07/07/2017 01:54:54 AM

I kept the ingredients almost the same, minus cranberries or nuts as I didn't have any on hand. I dramatically changed the directions and believe it made a big improvement over some of the concerns expressed in other reviews. 1. I used one very ripe banana previously frozen and one fresh banana, sliced about 1/2", then quartered. Combined that with a heavily packed one cup grated zucchini, and 1/4 cup of homemade Madagascar vanilla rum. Set aside. 2. Separated eggs and whipped the whites with some cream of tartar to stiff peaks, and set aside. 3. Added all dry ingredients into a bowl, whisked together, and set aside. 4. For oil I used butter and creamed this first with the white sugar, then added the brown sugar until frothy. Added in egg yolks and whipped until fully combined. I then gradually added the dry ingredients until the mixture became a crumble (mind you I am using the whisk attachment and kitchen aide mixer) 5. Gently fold egg whites into zucchini/banana/rum mix, then gently folded in crumble 1/3 at a time. It came out very light and moist, but held together perfectly for serving. The flavors were delicate, but present. If I were to do it again, I would add some nutmeg and allspice, sprayed the top with simple sugar, and cooked it for 1:15 @ 300F°. I will absolutely use what is here as a guide again.

ZanyThyme5215

05/27/2024 06:11:12 PM

Delicious! Instead of all purpose flour exchanged exactly with gluten free 1:1 baking flour, instead of 1 cup white sugar exchanged for 1 teaspoon liquid Stevia. I did not add cranberries or walnuts. Maybe next time. Replaced with pecans and added Lilys Chocolate chips about 1/2 cup each. Made 13 mini loaves baked for 30 minutes at 325 degrees. I froze them after they completely cooled for a quick breakfast any time. Just thaw one at a time as needed!

CAN

02/14/2021 06:30:22 PM

I subbed 1/2 C of Stevia for the 1 C of white sugar, and instead of oil I subbed plain white yogurt. I used 3 bananas and 3/4 of a zucchini, and finally, I also added some cardamom. Turned out great! It didn't seem any less sweet and it was very moist. I have to admit I also ground up quick cooking oats and made oat flour - the texture was less refined, but really good.

emipiano

10/25/2023 09:04:53 PM

I love it! Due to allergies in the family, I replaced the walnuts with chocolate chips. I also halved the sugar. Due to other comments about it being a bit dry, plus I have an abundance of it, I did 1.5X zucchini (I have homegrown organic!) and could have doubled it for an even more moist loaf. I put it into 3 medium loaf pans and it still took about 70 min to bake. It was well worth the wait!

Shelly Boyd

07/31/2018 11:50:05 PM

The only changes I made was I only used 1/2 c of white sugar, used 4 mashed bananas, 1 cup of blueberries and 1 c up of chopped walnuts. Turned out so good. I made them in cupcake pans. Definitely will make again

Sue Whitmore Batson

09/09/2018 07:07:38 PM

This was a great recipe. I added an additional banana and an additional cup of zucchini which I partially squeezed the water out of. I used 1 cup coconut flour, one cup rolled oats, an 1 1/2 cups all purpose flour. I didn't have walnuts so I used pecans in their place. I did not use the white sugar and I substituted applesauce for the oil. This made 27 muffins that I baked 22 minutes on the first batch and 25 for the next batch. Even though the toothpick came out clean on the first batch, they needed to cook a little longer. Taste is flavorful and healthy. Look forward to making again!

Jay

08/06/2019 08:52:18 AM

If I made this as written, I'd give it 4 stars but since I'm trying to make healthy snacks for my kids I tweaked it as follows: used 2.5 cups oat flour, 1/2 cup white sugar, 1/2 cup applesauce instead of oil plus 1/4 cup oil, only had 1 zucchini, 4 bananas (overripe), 1.25 cups walnuts, 1/4 cup cranberries - made a loaf and 20 cupcakes - cupcakes baked at 140°C for 20 mins and loaf for 65 mins. Cupcakes needed a few more mins to bake but turned out great! -next time try adding 3 bananas and 2 zucchinis

hez1991

07/28/2018 08:08:09 PM

This is a good recipe but I had a lot of zucchini to use! I used 2 cups of zucchini, added 1/3 cup unsweetened cocoa, used 3 bananas and took out the cranberries. I baked for 60 minutes and it came out tasty and beautiful! I made 8 loaves today, the neighbors are thrilled!

Monica

08/18/2025 12:43:39 AM

Made as written. Absolutely loved the idea of banana to help it stay moist and banana isn't a strong flavor ; - it goes well with the zucchini. The problem is the cranberries - which pack too much flavor and basically the delicate flavor of zucchini and banana with a hint of cinnamon are completely overwhelmed. Call it what it is another cranberry bread nothing outstanding.

Ruby

07/23/2025 05:55:03 PM

I loved this recipe but it took way longer than 45 minutes to bake

Cathy

07/10/2025 06:13:04 AM

Great recipe but I did make changes. I used 1/2 c white sugar and 2 c zucchini. I also substituted apple sauce for the oil and added a scoop of unflavored protein powder. Delicious and will make again.

Karen

07/01/2025 01:43:56 AM

Perfectly delicious!!!

Francesca Moore

06/02/2025 08:53:50 PM

Only added sour cream, one dollop. It came out marvelous!

DaringFish1369

11/24/2024 01:27:20 AM

Made this for my gifts for family and friends, made in mini loafs. I did not have the cranberries so, I just omitted those. It is fabukous though. :)

mhveronicab

11/12/2024 12:42:17 AM

I started out using the basic recipe given here. Used pumpkin pie spice and probably more than 1 cup of zucchini because I had 2 big fat ones so had about 2-1/2 cups along with my bananas so just added an extra egg and another 1/2 cup veg oil. DELISH!

KiKi M Sharp

10/08/2024 02:48:24 AM

Overall easy to follow and they they are yummy. I got a Kitchen Aid stand up mixer a little bit ago. I'm having trouble with keeping all the ingredients inside the bowl. Was very glad I had it for this recipe though. Otherwise mixing would have been difficult.

Kevin Ramirez

09/20/2024 10:58:14 PM

Quick, satisfying, and ridiculously flavorful.

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