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 overripe bananas, shredded zucchini, cinnamon and all-purpose flour, this tastes like classic banana bread but with added veggies — and it stays incredibly moist for days.
This banana zucchini bread is the moistest, most tender quick bread you’ll pull out of your oven all summer — and it comes together in under an hour. Made with overripe bananas, freshly grated zucchini, cinnamon, and simple pantry staples, it tastes like classic banana bread but even better.
It’s my go-to every time I’ve got brown bananas on the counter and a pile of garden zucchini I need to use up.
Banana zucchini bread is a one-bowl quick bread made with mashed ripe bananas and shredded zucchini, baked into a soft, moist loaf with warm cinnamon flavor. It takes about 55 minutes total and makes 12 slices.
If you love baking with banana, also try my Banana Bread Baked Oats Recipe or my Vegan Chocolate Chip Banana Bread Cookies!
Why This Banana Zucchini Bread Works
There are a few reasons this loaf turns out perfectly moist every single time:
- Double moisture. Both overripe bananas and shredded zucchini add natural moisture to the batter. Together they create a crumb that stays soft for days — no dry edges here.
- Two sugars. Using white sugar AND brown sugar gives the bread sweetness plus a subtle caramel depth from the brown sugar. Don’t skip it.
- The right fat. Melted coconut oil keeps the bread tender and rich without being heavy. Vegetable oil or melted butter also work perfectly.
- Don’t overmix. Stir just until no big flour streaks remain — a few lumps are totally fine. Overmixing develops gluten and makes the loaf tough and dense.
I’ve made this bread more times than I can count, and the version with coconut oil and both sugars is hands-down the best. The first time I made it with only white sugar the flavor was flat — trust the brown sugar!
Ingredients You Need
Here’s everything for this easy banana zucchini bread (exact measurements and full recipe are in the recipe card at the bottom of this post):
- All-purpose flour — whole wheat or a 1:1 gluten-free blend also work, but may change the texture slightly
- Baking powder + baking soda — both help the bread rise and develop a golden top
- Salt
- Ground cinnamon — adds warm spice that pairs perfectly with banana
- White sugar + packed brown sugar — the combo gives the best flavor
- Melted coconut oil — or vegetable oil, canola oil, or melted butter
- 2 overripe bananas, mashed — the browner the better; they mash easier and taste naturally sweeter
- 1 cup grated zucchini — no need to peel, just grate fresh and use right away
- 2 large eggs
- Vanilla extract
- Optional add-ins: chocolate chips, chopped walnuts, or raisins
How to Make Banana Zucchini Bread
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.
- Mix wet ingredients. In a separate bowl, stir together both sugars, coconut oil, mashed bananas, grated zucchini, eggs, and vanilla until smooth.
- Combine. Pour the wet ingredients into the dry and stir gently until just combined. Stop as soon as there are no big flour streaks — do not overmix.
- Fold in add-ins. If using chocolate chips or walnuts, fold them in now.
- Bake. Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too fast, tent loosely with foil.
- Cool. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips, Variations & Storage
Tips for the best results:
- Use bananas that are deeply speckled or fully brown — the riper the banana, the sweeter and more flavorful your bread
- Grate zucchini fresh right before using; if it sits out, liquid builds up and can make the batter too wet
- If your zucchini feels very watery, give it a gentle squeeze in a clean kitchen towel before adding — this helps prevent a soggy center
- Check doneness with a toothpick — it should come out with just a few moist crumbs, not wet batter
Variations:
- Chocolate chip: Fold in ½ cup of chocolate chips — the most popular version by far
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend
- Muffins: Pour batter into a lined muffin tin and bake at 350°F for 20–25 minutes
- Mini loaves: Fill 3–4 mini loaf pans and bake for 25–30 minutes
- Nut-free: Simply omit the walnuts or swap for pumpkin seeds or sunflower seeds
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap, then in foil or a freezer bag. Keeps frozen for up to 3 months — thaw at room temperature or microwave individual slices for 30–45 seconds.
Frequently Asked Questions
Do you need to squeeze the water out of zucchini for banana bread? Not if you grate it fresh right before using. Freshly grated zucchini is fine to add straight to the batter. If you’ve pre-shredded it and it has been sitting, give it a gentle squeeze in a kitchen towel to remove the extra liquid before adding.
How ripe should the bananas be? The riper the better! Look for bananas with mostly brown or black skin — they mash easily and are much sweeter than yellow bananas, which means more natural flavor without extra sugar.
Can I make banana zucchini bread into muffins? Yes! Pour the batter into a lined muffin tin and bake at 350°F for 20–25 minutes. Start checking at 20 minutes — they’re done when a toothpick comes out clean.
Can I freeze banana zucchini bread? Absolutely. Wrap cooled slices individually in plastic wrap, store in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or microwave for 30–45 seconds.
The Best Banana Zucchini Bread Recipe (Easy & Moist)
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup white sugar
- ¼ cup packed brown sugar
- ⅓ cup melted coconut oil
- 2 overripe bananas mashed
- 1 cup grated zucchini
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×5-inch loaf pan and set it aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate bowl, mix together the granulated sugar, brown sugar, coconut oil, mashed bananas, grated zucchini, eggs, and vanilla extract until smooth.
- 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.
- If desired, fold in chopped nuts, chocolate chips, or raisins for added flavor and texture.
- Pour the batter into the greased loaf pan, smoothing the top with a spatula.
- Bake the banana zucchini bread for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10-15 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
- Slice and serve the bread as a delightful breakfast, snack, or dessert option.
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
Other Baking Recipes You’ll Love
- Chocolate Zucchini Sheet Cake With Cream Cheese Icing
- Banana Bread Baked Oats Recipe
- Cinnamon Streusel Sour Cream Coffee Cake
- The Best Gluten Free Chocolate Cake
- Carrot Sheet Cake With Cream Cheese Icing
If you tried this banana zucchini bread, I’d love to hear how it turned out! Leave a star rating and comment below — it really helps other readers and means the world to me. You can also tag me on Instagram @basicswithbails or pin this recipe on Pinterest using #basicswithbails. I can’t wait to see your loaves!
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
I will keep this recipe among my favorites! It’s easy to mix up and turns out to be a moist loaf of deliciousness. Chocolate, nuts and a hint of banana. Yum!