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Zucchini Banana Bread

Averie Sunshine

4.38 from 56 votes

Updated: Jun 18, 2026

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This 🍌🍞 Zucchini Banana Bread Recipe is so soft, tender, ultra-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! If you have extra bananas or zucchini on your hands, it’s your sign to make this! ✅

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.
• If your a zucchini bread fan, make sure to check out this Carrot Zucchini Bread which is very similar to today’s recipe but with carrots rather than bananas. And don’t miss my Chocolate Chip Zucchini Bread which is incredible!

Just made this for the first time and got rave reviews!!!

Rebecca

Zucchini Banana Bread Ingredients

To make this zucchini and banana bread recipe, you’ll need: 

• Sugars: A combination of light brown sugar and granulated sugar sweetens the bread, giving it a bit of structure while keeping it soft and moist. Don’t skip the sugar and then expect the same results either in taste or structure.
• Coconut oil: – 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
• Sour cream: You can also use thick Greek yogurt for extra protein. Make sure any product used is nice and thick, and not runny. This is already a moist batter so you don’t want to thin it out even more.
• Vanilla extract
• All-purpose flour: I haven’t tested this recipe with gluten-free flour, but imagine it would work just fine as long as you use a 1:1 all-purpose gluten-free flour substitute.
• Leaveners: Both baking powder and baking soda for a super soft, fluffy loaf.
• Salt
• Grated zucchini – 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. 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.
• Mashed bananas: As with most banana bread recipes, the riper your bananas, the more sweet, banana flavor your bread will have.
• Add-Ins: Optionally, when you add the mashed bananas you may fold in up to 1/2 cup of chopped walnuts, raisins, craisins, etc. or chocolate chips.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

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:

1. Mix the sugars and wet ingredients together, then stir in the dry ingredients.
2. Gently fold in the shredded zucchini and mashed bananas.
3. Turn the batter into a greased 9×5-inch loaf pan. Batter Tip: 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 the 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.
4. Bake 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.
5. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before cutting it into slices and serving on its own or with butter, cream cheese, almond butter, peanut butter, or honey.

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4.38 from 56 votes

Zucchini Banana Bread

By Averie Sunshine

🍌🍞 So soft, tender, ultra-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! If you have extra bananas or zucchini on your hands, it's your sign to make this! ✅

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 9 servings

Equipment

• 1 9×5-inch loaf pan
• 1 Large Bowl

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 if it's not runny; 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 add-ins, optional, walnuts, raisins, mini chocolate chips, 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 add-ins, and fold gently to combine.

  Batter Tips – 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.

  Baking Tips – 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.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Notes

Storage: Bread will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3-4 months.

 

Nutrition

Serving: 1serving, Calories: 228cal, Carbohydrates: 33g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 24mg, Sodium: 99mg, Potassium: 151mg, Fiber: 1g, Sugar: 20g, Vitamin A: 109IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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