Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!
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Moist Zucchini Bread Recipe … with Banana!
This easy zucchini bread requires no mixer and goes from bowl to oven in minutes! I used liquid-state coconut oil so there’s no butter to cream and no mixer to dirty.
Baking with zucchini and bananas adds so much moisture that it’s impossible to have a dry loaf!
It is so flavorful and moist that it doesn’t even need butter. Although I wouldn’t say no to a cream cheese glaze or browned butter glaze.
Zucchini Banana Bread Ingredients
To make this zucchini and banana bread recipe, you’ll need:
- Egg
- Light brown sugar
- Coconut oil
- Granulated sugar
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Grated zucchini
- Mashed bananas
How to Make Zucchini Banana Bread
If you’ve made a classic zucchini bread before, then you can absolutely make this zucchini bread recipe with banana. The combination of zucchini and banana makes for an ultra moist loaf that everyone loves!
Here’s an overview of the recipe steps:
- Mix the sugars and wet ingredients together, then stir in the dry ingredients.
- Gently fold in the grated zucchini and mashed bananas, then turn the batter into a greased 9×5-inch loaf pan.
- Bake the until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Banana Zucchini Bread FAQs
Yes, you’re welcome to add up to 1/2 cup of chopped walnuts, raisins, craisins, etc.
Oil keeps bread softer and springier than butter, and I prefer it. I love baking with coconut oil for muffins, cakes, bread, cookies and more.
Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute as desired. Between the mashed banana and the vanilla extract, I can barely taste the coconut.
Your batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary.
Note that the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
I grate the zucchini by hand using the coarsest blade on a box grater. It only takes a few minutes and I’d spend much more time washing food processor parts than doing it the old-fashioned way.
The answer is: it depends. If as you’re grating the zucchini by hand on a box grater it seems very moist, then yes, go ahead and wring it well using paper towels or a clean kitchen towel. Otherwise you do not need to wring out the zucchini first.
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Zucchini Banana Bread
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup liquid-state coconut oil, canola or vegetable may be substituted
- ¼ cup granulated sugar
- ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, plus additional if necessary (see step 4 in directions)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup grated zucchini, laid loosely in cup and not packed (about 1 medium/large trimmed zucchini; note – wring out zucchini in a paper towel if it seems very moist)
- ¾ to 1 cup mashed ripe bananas, about 2 medium/large bananas
- ½ cup walnuts, raisins, etc., optional
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
- In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
- Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
- Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
- Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of zucchini, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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HOW LONG TO COOK IF I USE JUMBO MUFFIN TINS??
I really don’t know. They can vary widely in size. I would say at least 22-25 minutes, maybe 35 mins, test with a toothpick.
These make GREAT muffins! It made 12 standard muffins, baked at 350 on convect for 30 min ❤️ I only had one small banana (1/3 c) so I added 1 2/3 c shredded zucchini. I squeezed all of the liquid possible out of the zucchini by putting it between two paper towels and pressing down really hard, then replacing the paper towels and pressing again. I did that until the zucchini felt like matchstick carrots. I added chocolate chips on the tops just before baking, because I’m a wild woman and my diet starts next week ✌️
These make GREAT muffins! It made 12 standard muffins, baked at 350 on convect for 30 min ❤️ I only had one small banana (1/3 c) so I added 1 2/3 c shredded zucchini. I squeezed all of the liquid possible out of the zucchini by putting it between two paper towels and pressing down really hard, then replacing the paper towels and pressing again. I did that until the zucchini felt like matchstick carrots. I added chocolate chips on the tops just before baking, because I’m a wild woman and my diet starts next week ✌️
Thanks for the 5 star review and I’m glad that this came out great for you as muffins! And that you were able to improvise a bit based on the banana quantity you had on hand and good luck with the diet next week!
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Love your recipes. I have tried many of them and I am very pleased and happy with the turnout. Thanks for shearing.
Love your recipes. I have tried many of them and I am very pleased and happy with the turnout. Thanks for shearing.
I am glad to hear you love my recipes and that they turn out very well for you!
Love all your recipes. I am 80 and still ove to bake. I can print the recipes in larger print also. My glaucome and macular degeneration hinder my viewing but since I can print them with larger print that is great.
Hi Judy thanks for letting me know you love my recipes and I am glad you can print in large font, too! My grandma had macular degeneration and I know exactly what it is. I am sorry you have it. I give you huge props for being 80 and still cooking and finding recipes on the internet!
I stumbled upon this recipe this morning and decided to try it. It is SO good. I ate mine warm and it was a little soft but I know it was the amount of banana I used. I did squeeze out some of the water of the zucchini. I also added walnuts in it that gave it a good crunch. I will for sure be making this again!
I stumbled upon this recipe this morning and decided to try it. It is SO good. I ate mine warm and it was a little soft but I know it was the amount of banana I used. I did squeeze out some of the water of the zucchini. I also added walnuts in it that gave it a good crunch. I will for sure be making this again!
I am glad it was so good and you’ll make it again!
I am a HUGE fan of your desserts and your blog is my go-to. However, I have this recipe is incredibly frustrating for me.. I have now attempted to bake it 3 times and every time it is so moist it falls apart when I take it out of the pan. Even after baking for 90 min it just will not cook through. I have rung the zucchini, added an extra cup + of flour.. the batter tastes amazing but with the sour cream, oil, and zucs/bananas it just won’t cook properly. If I try it again I would probably do half the banana and no sour cream.
I am a HUGE fan of your desserts and your blog is my go-to. However, I have this recipe is incredibly frustrating for me.. I have now attempted to bake it 3 times and every time it is so moist it falls apart when I take it out of the pan. Even after baking for 90 min it just will not cook through. I have rung the zucchini, added an extra cup + of flour.. the batter tastes amazing but with the sour cream, oil, and zucs/bananas it just won’t cook properly. If I try it again I would probably do half the banana and no sour cream.
Sorry it isn’t working well for you. Sounds like you’ve tried everything and that it’s just too moist. Other idea…bake it in an 8×8 or 9×9 inch cake pan. That will allow it to cook through more easily in the center.
And yes with all the wet ingredients in the loaf, it does take some time to cook. Not sure why you’re isn’t setting up.
Try King Arthur brand flour. It is the gold standard in baking and has a slightly higher protein content and gives better results than other (cheaper) brands of flour in my experience. And cut back on the sour cream, oil, etc, by a few tbsp on each and see if that helps too. Just trying to offer you some suggestions.
Wow. My first Averie Cooks fail.
I followed exactly as written adding an additional 1/4 cup flour as was suggested. It was like banana pudding. When I compared lots of other banana bread recipes, they had very similar ratios of ingredients except they had double the flour. I don’t think this recipe has enough flour. It sank and was runny even after two more rounds of 20 minutes in the oven. It ended up in the compost bin and I took cheese and crackers to my book club meeting instead.
I’ve made so many great things from this site so I’m very surprised at this fail.
Wow. My first Averie Cooks fail.
I followed exactly as written adding an additional 1/4 cup flour as was suggested. It was like banana pudding. When I compared lots of other banana bread recipes, they had very similar ratios of ingredients except they had double the flour. I don’t think this recipe has enough flour. It sank and was runny even after two more rounds of 20 minutes in the oven. It ended up in the compost bin and I took cheese and crackers to my book club meeting instead.
I’ve made so many great things from this site so I’m very surprised at this fail.
Sometimes in baking even though you compare something to other recipes, it’s not always a direct comparison.
I am thinking what happened is that your zucchini was extremely moist and you didn’t wring it out, or not enough, and that is why this was very soft and like pudding. In that case, yes, more flour would have helped possibly but it’s hard to say for sure. Baking with two very moist ingredients like zucchini and banana can at times be tricky. Sorry this didn’t work out for you.