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Zucchini Banana Bread

Zucchini banana bread that bakes up a deep golden crust with a tender, flavorful crumb using mashed ripe bananas and squeezed-dry grated zucchini. This easy quick bread delivers a moist slice every time, with an optional mix-in for extra texture.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs Large
  • 0.33 cup vegetable oil
  • 3 very ripe bananas, mashed (about 1 cup)
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Optional mix-in
  • 0.5 cup walnuts or chocolate chips Optional

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Set up the pan on a sheet pan so any drips can catch while baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. Mash very ripe bananas in a large bowl, then stir in granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and fully mixed.
  2. Stir in grated zucchini that has been squeezed dry so the batter stays thick and not watery.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping when no dry streaks remain.
  2. Fold in walnuts or chocolate chips if using so they’re evenly dispersed through the loaf.
  3. Pour the batter into the greased 9x5 loaf pan and spread evenly.
  4. Bake at 350°F for 55–65 minutes, until the top is deep golden and a toothpick in the center comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes, letting the crumb set before slicing.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up dense and moist instead of gummy. Store sliced bread in an airtight container in the fridge for up to 4 days, or freeze whole (wrap well) for up to 2 months. For a nut-free swap, replace walnuts with chocolate chips or omit the mix-in for a classic plain loaf.