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Zucchini Banana Bread

Zucchini banana bread made with ripe banana and grated zucchini for a moist, tender quick-loaf with a deep golden top. The crumb stays soft and subtly spiced from cinnamon, baked until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 salt
Wet ingredients
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 1 cup mashed ripe banana about 2 medium bananas
  • 1 cup grated zucchini moisture squeezed out
  • 1 tsp vanilla extract
  • 0.5 cup chopped walnuts optional

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt in a bowl. Stop when the dry ingredients look evenly combined with no streaks of spices.
Mix wet ingredients
  1. Whisk eggs, vegetable oil, granulated sugar, and brown sugar until smooth. Stir in mashed ripe banana and vanilla extract until no banana lumps remain.
Combine the batter
  1. Fold the dry ingredients into the wet mixture until just combined. Fold only until you no longer see dry flour, avoiding overmixing for a tender crumb.
Add zucchini (and walnuts)
  1. Fold in grated zucchini and chopped walnuts, if using. Mix gently until the zucchini is evenly distributed and the batter looks thick and cohesive.
Bake
  1. Pour batter into the prepared loaf pan. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean and the top is deep golden brown.
Cool and slice
  1. Let the loaf cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.

Notes

Pro tip: squeeze the grated zucchini well so the loaf bakes up with a soft, not gummy, crumb. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices for up to 3 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce for a slightly less rich but still moist loaf.