Name: Banana Zucchini Bread
Prep time: 15 min
Cook time: PT-488784H24M3S
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg or ginger; 1 cup mashed ripe bananas (about 2–3 bananas); 1 cup shredded zucchini, well-drained; ¾ cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; ½ cup neutral oil (canola, coconut, olive) or melted butter; Optional: 1 cup chocolate chips or ½–1 cup chopped nuts

Jump to Recipe·Leave a Review

Banana zucchini bread is the kind of cozy, spiced loaf I crave when I want something warm, sweet, and nourishing. With tender banana, flecks of shredded zucchini, and hints of cinnamon and nutmeg, this bread is my go-to when I want comfort and simplicity in one slice. It’s moist, flavorful, and incredibly easy to make using pantry staples. Whether I enjoy it for breakfast, as an afternoon snack, or a late-night treat, it never disappoints.

Banana Zucchini Bread

Why You’ll Love This Recipe

I love this banana zucchini bread for so many reasons:

Deliciously moist and tender: Thanks to the zucchini and ripe bananas, every slice stays soft and full of flavor.
Spiced just right: The combination of cinnamon and a touch of nutmeg or ginger brings cozy, fall-inspired warmth.
Great way to use up ripe bananas and zucchini: Instead of letting them go to waste, I toss them into this delicious quick bread.
Simple to make: No mixer required—just two bowls, a whisk, and a loaf pan.
Customizable: I often add chocolate chips or nuts for extra texture and taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg or ginger
mashed ripe bananas
shredded zucchini (well-drained)
granulated sugar
eggs (room temperature)
vanilla extract
neutral oil (like canola, coconut, or olive) or melted butter
optional: chocolate chips or chopped nuts

Directions

I start by preheating the oven to 350°F (170°C) and lining a 9×5-inch loaf pan with parchment paper.
Next, I grate the zucchini and place it on paper towels or a clean dish towel to drain for about 15 minutes. I always squeeze out as much excess water as I can.
In one bowl, I whisk together the flour, cinnamon, nutmeg (or ginger), baking powder, baking soda, and salt.
In another large bowl, I mash the bananas and mix in the oil, sugar, eggs, and vanilla until everything is well blended.
I then stir the dry ingredients into the wet just until combined. After that, I fold in the shredded zucchini—along with chocolate chips or nuts if I’m using them.
I pour the batter into the prepared pan and bake for 45–65 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs.
Once it’s done, I let it cool in the pan for 15 minutes before lifting it out to cool completely. Then I slice and enjoy!

Servings and timing

This recipe makes 8 servings.
Prep time: 15 minutes
Cook time: 45–65 minutes
Total time: About 1 hour and 5 minutes

Variations

I like to change it up depending on what I have on hand:

Chocolate Chip Banana Zucchini Bread: I stir in 1 cup of semi-sweet chocolate chips.
Nutty Banana Zucchini Bread: I mix in ½ to 1 cup of chopped walnuts or pecans.
Chocolate Banana Zucchini Bread: I reduce the flour to 1½ cups, add ½ cup of cocoa powder, swap ½ cup of sugar for light brown sugar, and keep the total sugar at 1 cup.

Storage/Reheating

To store: I keep the bread wrapped tightly or in an airtight container at room temperature for up to 3 days. After that, I move it to the fridge for up to 2 more days.
To freeze: I slice it, wrap each piece in parchment paper, and store them in a zip-top freezer bag for up to 2 months.
To thaw: I let slices defrost in the fridge overnight, then warm them in the microwave or toaster for that fresh-baked flavor.

FAQs

Can I make this banana zucchini bread in a different size pan?

Yes, I can use mini loaf pans or even a muffin tin, but I always adjust the baking time. Smaller pans will bake faster, so I start checking around the 20-minute mark for muffins or mini loaves.

Do I need to peel the zucchini before grating it?

Nope—I leave the skin on. It softens beautifully as it bakes and adds nice color and nutrients to the loaf.

What side of the box grater should I use for the zucchini?

I like using the smaller holes on a box grater for finer shreds that blend seamlessly into the bread, but the large holes also work if I want more texture.

How much zucchini do I get from one zucchini?

One medium zucchini gives me about 1 to 1¼ cups of grated zucchini, depending on its size and how much water I squeeze out.

Can I use frozen zucchini?

Yes, but I always thaw and drain it completely. I squeeze out as much moisture as I can before adding it to the batter to avoid soggy bread.

Conclusion

This banana zucchini bread has everything I want in a quick bread: warmth, moisture, just the right amount of sweetness, and a subtle veggie boost. It’s one of those recipes I keep coming back to—easy, comforting, and perfect for sharing (or keeping all to myself). Whether I add chocolate chips, nuts, or just keep it classic, this loaf always hits the spot.