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!!

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!!

Zucchini Banana Bread Mash-Up

I love banana bread and I have over 30 different recipes for banana bread and dozens more for banana muffins and banana cakes.

And I have lots of zucchini-banana recipes. Here, here, and here. But you can never have too many and I just adored this bread.

This zucchini banana bread a spin-off of my Carrot Zucchini Bread, adapted from Carrot Apple Bread, which is adapted from my favorite banana bread recipe. It’s a very adaptable quickbread base and never lets me down.

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!!

Coconut Oil Makes the Best Zucchini Bread

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. Oil keeps bread softer and springier than butter, and I prefer it. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute as desired.

I love baking with coconut oil for muffinscakesbreadcookies and more.

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!!

Baking with zucchini and bananas adds so much moisture that it’s impossible to have a dry loaf. 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.

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.

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!!

Other favorite zucchini recipes:

  • The Best Zucchini Recipe Collection – From sweet to savory, sides to main dishes, this collection of amazing zucchini recipes has you covered!
  • Blueberry Banana Zucchini Bread – Banana bread just got BETTER with juicy BLUEBERRIES in every bite!! The zucchini (you can’t taste it) keeps it moist and HEALTHY! Easy and DELICIOUS!!
  • Blueberry Zucchini Bread – Juicy BLUEBERRIES in every bite of this soft, easy, no mixer bread!! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and HEALTHIER!!
  • Triple Chocolate Zucchini Muffins – NO dairy or butter and only 1/4 cup oil in the entire batch!! Promise you CANNOT taste the zucchini but it keeps the muffins so soft and moist! Love sneaking in extra veggies with lots of CHOCOLATE!!

Zucchini Banana Bread

The bread is 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’s an easy, no mixer recipe, that comes together quickly. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute as desired. I grated the zucchini by hand using the coarsest blade on a box grater. Feel free to optionally add walnuts, raisins, or your favorite nuts or dried fruit, or glaze the bread if desired.

Did you make this recipe?

Ingredients:

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
  • 1/4 cup granulated sugar
  • 1/4 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)
  • 1/2  teaspoon baking powder
  • 1/2  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)
  • 3/4 to 1 cup mashed ripe bananas (about 2 medium/large bananas)
  • 1/2 cup walnuts, raisins, etc., optional

Directions:

  1. 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.
  2. In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  3. 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.
  4. 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.
  5. Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
  6. 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. 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.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey ButterCinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Carrot Apple Bread and Carrot Zucchini Bread

Only Eats

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68 comments on “Zucchini Banana Bread”

  1. Definitely agree- you can never have too much banana bread! So much tastier than plain bananas. I love how light the crumb looks here, too.

  2. MMM this bread looks so delicious. can’t wait to try it.

  3. You can never have too many zucchini or banana recipes because they are two things there always seem to be a few too many of!  The texture of this bread looks ridiculous – soooo good!

  4. I love the idea of not creaming any butter. So much healthier and easier! Plus, you get that great arm workout grating zucchini. ;)
    This bread looks beyond perfect. I can’t imagine what heights it would climb to with a brown butter glaze!

    • I actually almost never cream butter for my banana breads and almost always use oil. I used to use melted butter but the past 5 years or so, I think oil keeps it softer AND it’s….easier than dealing with butter in any form!

  5. I’ve been making banana bread weekly lately and this one looks so moist I can’t wait to add it to the rotation.

  6. My boyfriend isn’t a squash person but I am. S,o when an opportunity arises where I can sneak in some healthiness to his desserts in the form of squash, I cease it. He does enjoy zucchini bread. Looks like I’ll be making this recipe soon. 

  7. I need to pass this (and all your zucchini recipes) along to one of my neighbors who grows it. She was about over run with them last year!

  8. My hubs is a banana bread FANATIC! And I am always looking for ways to get him to sneakily eat veggies, since he doesn’t believe in “green food.”  Men.
    So, this? It’s perfect! And I LOVE Nutiva – the best~ Pinned!

  9. This is totally the absolute BEST of both zucchini bread and banana bread worlds!! This loaf looks so ultra moist from both the banana and zucchini, I can hardly stand it! I just wanna sink my teeth into a slice. ;) Pinned!

  10. I love zucchini and banana bread on their own, so this is sure to be a hit! Love how you combined them :)

  11. Averie this bread looks so delicious and those slices are so neatly cut that this is way better than any bakery stuff! Pinned!

  12. I just love banana bread and agree that you can’t have too many recipes!

  13. Wow. I have never thought of using Zuchinni in a sweet dish muchness banana bread. You have my attention. I will be looking forward to baking this recipe :) 

  14. I’ve made the carrot zucchini bread twice since you posted. Now I’m excited to try this one, too!

  15. My husband just informed me that we already have 3 zucchinis on our plant. Bread is in my future!! *happy dance* This looks perfect Averie!

  16. Ooh. I have good luck every time I use your carrot apple bread, so this must be another winner. Mmm.

  17. This looks fantastic Averie!! Pinned!!!

  18. YUM! I was just asked to bake something for our staff get together tomorrow and I’m so going to make this! Have you ever baked them in a mini muffin tin? Thinking I’ll give it a shot… 

    • No I haven’t but I think some readers have made the carrot-apple bread into muffins. You could read through the comments on that post but pretty sure it’s been done successfully. LMK how it goes if you try!

  19. Holy yum…this bread looks like HEAVEN!! :) Perfect for indecisive people like me who can never decide if what we really want is zucchini bread or banana bread! Absolutely in love with this <3

  20. Help! My batter came out a bit soupy. When I baked it, the bottom was still very under baked! I’m guessing because of the soupy batter :(. The taste, though, is very good. 

    • Thanks for trying the recipe and I updated some info within the recipe about wringing out the zucchini and possibly adding up to about 1/4 cup additional flour as needed since all zucchini and bananas vary in their moisture content. In your case, wring out the zucchini and add a touch more flour and I think you’ll be set – batter won’t be as thin and bake as long as necessary til doneness.

  21. I’m with you – I love banana bread – especially banana nut bread loaded with walnuts!  I’ve never mixed it up with zucchini before – but this looks incredible!  I’m definitely making this.  Love your note about mostly using oil in lieu of butter for moistness too!  

  22. I love this mixup on two classic breads. What a treat!

  23. I adore banana bread so much!!!  Love the addition of zucchini and coconut oil too!  Now I can’t wait for the farmer’s market to open, so I can start buying zucchinis!!!!  Yum!!!

  24. Oh my gosh, Averie – this bread looks marvelous! So moist and tender, and I love the strips of zucchini swirled throughout. I bet this has a TON of flavor!

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