There’s something quietly satisfying about a loaf of zucchini banana bread cooling on the counter. I remember one morning when I was halfway distracted by an email, the smell of cinnamon and banana pulled me back to the kitchen. The bread was still warm, and I sliced a thick piece, the crumb tender and just a little sticky from the banana’s natural sweetness. It wasn’t perfect — the zucchini bits were a bit chunkier than I expected, and I didn’t squeeze out quite enough moisture the first time. But that rustic texture made it feel homemade in the best way. That moment, with a mug of tea in hand and the first bite melting softly, felt like the kind of slow morning ritual worth repeating.
Why You’ll Love It:
- The balance of flavors is subtle — the earthiness of zucchini plays a quiet sidekick to the banana’s sweetness.
- Moist and tender crumb that holds up well even a day or two later.
- It’s simple — and that’s kind of the point. No fuss, just a comforting loaf you can slice whenever you want.
- A great way to sneak some veggies into breakfast without anyone noticing right away.
If you’re hesitant about zucchini in bread, don’t be. It adds moisture and a little texture, but the banana still takes center stage. You might find yourself slicing off one more piece than you planned.
PrintZucchini Banana Bread
A moist and flavorful zucchini banana bread that combines the natural sweetness of ripe bananas with the subtle earthiness of zucchini. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
1 cup mashed ripe banana (about 2 medium bananas)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, whisk the granulated sugar, light brown sugar, and vegetable oil until combined.
Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition.
Stir in the vanilla extract.
Fold in the grated zucchini and mashed banana until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.
Kitchen Notes: I usually use a standard loaf pan and just line it with parchment to avoid sticking, but a well-greased pan works too. This bread is lovely on its own, but I sometimes spread a little nut butter on a warm slice or enjoy it with a smear of cream cheese for a richer snack. If you want to experiment, adding chopped nuts or a handful of chocolate chips feels like an indulgence, though I haven’t tested exactly how it changes the texture yet. Sometimes I swap half the all-purpose flour for whole wheat, but that makes it a bit denser — still good, just different.
FAQ:
Can I freeze this bread? Yes, it freezes well wrapped tightly and can be thawed at room temperature before eating.
Will the zucchini flavor be strong? Not really; it’s quite mild and blends into the moist crumb.
Is this bread very sweet? It’s moderately sweet, balanced by cinnamon and nutmeg, so it’s not overpowering.
Give this zucchini banana bread a try when you need a little morning comfort or an afternoon treat that feels handmade. Save it, print it, and most of all, bake it.