The Best Banana Zucchini Bread Recipe (Easy & Moist)

This banana zucchini bread recipe is a great way to use up all the extra zucchini from your garden during summer months. Made with medium bananas, shredded zucchini, cinnamon and all-purpose flour, this tastes like classic banana bread but with added veggies.

Discover the delightful harmony of ripe bananas and fresh zucchini in this scrumptious banana zucchini bread recipe. Moist, flavorful, and loaded with natural sweetness, this bread is a wonderful way to sneak in some extra nutrients and indulge in a wholesome treat. 

The combination of bananas and zucchini creates a tender crumb, making it a perfect breakfast, snack, or even a dessert option. Get ready to savor the taste of this heavenly bread that will leave you wanting more.

If you love banana bread recipes you may also want to try my Vegan Chocolate Chip Banana Bread Cookies or my Banana Bread Baked Oats Recipe.

INGREDIENTS YOU NEED FOR THE BANANA ZUCCHINI BREAD RECIPE

You will need the following ingredients listed below to make this easy zucchini bread recipe (the exact measurements, nutrition information and full recipe are in the recipe card at the bottom of this post):

• All-purpose flour – whole wheat flour will also work in this recipe, and gluten-free flour. It may just change the texture and taste of the bread.
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• White sugar
• Packed brown sugar
• Vegetable oil, canola oil, olive oil, melted coconut oil or melted butter.
• Overripe bananas
• Grated zucchini
• Large eggs (substitute with flax eggs for a vegan version)
• Vanilla extract
• Optional add-ins: chopped nuts, chocolate chips, or raisins.

HOW TO MAKE THE EASY ZUCCHINI BANANA BREAD RECIPE

Preheat and Prep:

1. Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan and set it aside.

Mix the Dry Ingredients:

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.

Combine the Wet Ingredients:

1. In a separate bowl, mix together the granulated sugar, brown sugar, vegetable oil, mashed bananas, grated zucchini, eggs (or flax eggs), and vanilla extract until smooth.

Combine Wet and Dry Ingredients:

1. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter to maintain a tender texture.

Add Optional Add-ins:

1. If desired, fold in chopped nuts, chocolate chips, or raisins for added flavor and texture.

Bake the Bread:

1. Pour the batter into the greased loaf pan, smoothing the top with a spatula.
2. Bake the banana zucchini bread for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve:

1. Remove the bread from the oven and let it cool in the pan for about 10-15 minutes.
2. Transfer the bread to a wire rack to cool completely before slicing.
3. Slice and serve the bread as a delightful breakfast, snack, or dessert option.

TIPS AND VARIATIONS

1. Ripe Bananas: For the best flavor and sweetness, use ripe brown bananas with brown specks on the skin. Using older bananas will result in sweeter bread.
2. Zucchini Moisture: After grating the zucchini, gently squeeze out any excess moisture with a clean kitchen towel. This prevents the recipe from becoming overly moist bread.
3. Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the bread gluten-free.
4. Nut-Free Version: If you have nut allergies, omit the nuts or substitute them with seeds like pumpkin seeds or sunflower seeds.
5. Storage: Store any leftover bread in an airtight container at room temperature for up to 3-4 days. You can also freeze individual slices for longer storage.

CAN I USE FROZEN BANANAS FOR THIS RECIPE?

Fresh bananas and zucchini are recommended for this recipe as they provide the best flavor and texture. If you use frozen bananas, make sure to thaw and drain them before mashing. Frozen zucchini may release too much moisture, affecting the bread’s texture.

CAN I MAKE MUFFINS OR MINI LOAVES INSTEAD OF A BIG LOAF?

Absolutely! This recipe can be adapted to make banana zucchini muffins. Simply pour the batter into lined muffin tins and bake at the same temperature for about 20-25 minutes or until a toothpick inserted comes out clean. 

Alternatively you can use a mini loaf pan to make mini loaves to pack for lunches or as an after dinner treat.

CAN I REDUCE THE SUGAR IN THIS RECIPE?

Yes, you can adjust the sugar amount to suit your preference. Reducing the sugar slightly should not significantly affect the overall texture of the bread.

IS THIS DELICIOUS BANANA BREAD SUITABLE FOR THOSE WITH ALLERGIES?

This banana zucchini bread can easily be adapted to suit various dietary preferences. It can be made gluten-free by using a gluten-free flour blend. However, if you have specific allergies or dietary restrictions, always check the ingredient list carefully to ensure it meets your needs.

HOW TO STORE THE HEALTHY ZUCCHINI BREAD

To store your freshly baked banana zucchini bread and keep it at its best, follow these simple steps:

1. Allow the Bread to Cool: Before storing the bread, ensure it has cooled completely. Letting it cool helps prevent excess moisture buildup, which can lead to a soggy texture.
2. Airtight Container: Place the cooled banana zucchini bread in an airtight container. If you don’t have a container large enough, wrap the bread tightly in plastic wrap or aluminum foil.
3. Room Temperature: If you plan to consume the bread within 1-2 days, it can be stored at room temperature. Keep it away from direct sunlight and any heat sources to maintain its freshness.
4. Refrigeration: If you want to extend the shelf life of the bread, store it in the refrigerator. The cool environment will help prevent mold growth and keep the bread fresh for up to 4-5 days.
5. Freezing: To store the banana zucchini bread for an extended period, freezing is the best option. Wrap the cooled bread tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe bag. Properly wrapped, the bread can be stored in the freezer for up to 2-3 months.
6. Thawing: When you’re ready to enjoy a frozen slice, remove it from the freezer and let it thaw at room temperature. Alternatively, you can microwave it for a few seconds for a quick thawing process.
7. Slicing: If you don’t plan to consume the entire loaf at once, consider slicing the bread before freezing. This allows you to defrost only the number of slices you need, rather than the whole loaf.

Other Dessert Recipes You May Like To Try!

• Chocolate Zucchini Sheet Cake With Cream Cheese Icing
• Vegan Strawberry Cream Pie Recipe
• Cinnamon Streusel Sour Cream Coffee Cake
• Vegan Key Lime Pie Recipe
• The Best Gluten Free Chocolate Cake
• Gluten-Free Zucchini Muffins
• Carrot Sheet Cake With Cream Cheese Icing
• Easy Lemon Fruit Dip

IF YOU TRIED THIS EASY BANANA BREAD PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails