Moist, gently spiced, and laced with the natural sweetness of ripe bananas, this banana-zucchini bread is a clever way to use summer squash while baking a comforting loaf the whole family will enjoy. Grated zucchini melts into the batter, adding extra moisture and a subtle vegetal note without overpowering the banana flavor.

Why You’ll Love This Recipe

Combines two classic quick-bread favorites into one tender loaf
A delicious method for sneaking vegetables into breakfast or snacks
No mixer required—everything comes together in a single bowl
Freezes beautifully for make-ahead convenience
Adaptable to mix-ins like nuts, chocolate chips, or dried fruit

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Fine sea salt
Ground cinnamon
Ripe bananas, mashed (about 2 medium)
Grated zucchini (well-drained)
Granulated sugar
Light brown sugar
Large eggs
Neutral oil (such as sunflower or canola)
Pure vanilla extract
Optional: chopped walnuts, pecans, or chocolate chips

Directions

Prepare equipment. Preheat the oven to 175 °C / 350 °F. Grease and flour a 9 × 5-inch (23 × 13 cm) loaf pan or line it with parchment.
Combine dry ingredients. In a large bowl whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly blended.
Mix wet ingredients. In a separate bowl, stir the mashed bananas, grated and well-drained zucchini, both sugars, eggs, oil, and vanilla until smooth.
Create batter. Add the wet mixture to the dry ingredients, folding gently with a spatula just until no streaks of flour remain. If using nuts or chocolate chips, fold them in now.
Bake. Pour the batter into the prepared pan, smoothing the top. Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean and the loaf springs back lightly to the touch.
Cool. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Yield	Prep Time	Bake Time	Cooling Time	Total Time
1 loaf (≈ 10 slices)	15 minutes	55–65 minutes	1 hour	~1 hour 15 minutes (active) + cooling

Variations

Whole-grain boost: Substitute up to 50 % of the all-purpose flour with white whole-wheat flour for added fiber.
Citrus twist: Add 1 teaspoon of finely grated orange or lemon zest for a brighter flavor profile.
Chocolate indulgence: Fold in ¾ cup (120 g) dark chocolate chips to transform the bread into a dessert-style loaf.
Nutty crunch: Stir in ½ cup (60 g) toasted walnuts or pecans for extra texture.
Gluten-free option: Replace the flour with a cup-for-cup gluten-free baking blend; check that your blend contains xanthan gum for structure.

Storage/Reheating

Room temperature: Wrap the cooled loaf tightly in plastic wrap and keep it in an airtight container for up to 3 days.
Refrigeration: For longer storage (up to 1 week), refrigerate the wrapped bread; bring to room temperature before serving to regain softness.
Freezing: Slice, then freeze the pieces individually on a baking sheet. Once solid, transfer them to a freezer bag—good for 2 months.
Reheating: Warm slices in a 150 °C / 300 °F oven for 8–10 minutes or microwave on medium power for about 20 seconds.

FAQs

Can I leave the zucchini unpeeled?

Yes. The skin is thin and contains nutrients; it softens during baking and is virtually undetectable in the finished loaf.

How do I prevent a dense texture?

Be sure to drain excess moisture from the grated zucchini and avoid over-mixing once the wet and dry ingredients are combined.

May I reduce the sugar?

You can safely cut the total sugar by up to one-third without affecting structure, though the bread will be less sweet and may brown a little less.

Can I substitute butter for the oil?

Melted, cooled unsalted butter can replace the oil in equal measure, yielding a richer flavor but a slightly firmer crumb.

Why did my loaf sink in the middle?

Common causes include under-baking, too much leavening, or opening the oven door early. Check doneness with a skewer before removing the bread.

Is it necessary to squeeze the zucchini dry?

Yes—wringing out the grated zucchini in a clean towel prevents excess water from weighing down the batter.

Can I make muffins with this batter?

Absolutely. Fill greased or lined muffin cups two-thirds full and bake at 200 °C / 400 °F for 18–20 minutes, or until a toothpick tests clean.

How ripe should the bananas be?

Use bananas with deep brown speckles or nearly black skins; they mash easily and provide maximum sweetness and flavor.

What’s the best way to measure flour?

Spoon flour into the measuring cup, then level it with a straight edge. Scooping directly from the bag can pack the flour and lead to excess.

Is this bread suitable for vegans?

Replace the eggs with two flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 5 minutes) and choose plant-based chocolate chips if using.

Conclusion

Banana-zucchini bread offers the comfort of a classic banana loaf while putting surplus summer squash to delicious use. With its moist crumb, adaptable flavor profile, and straightforward method, it is an excellent recipe to keep in your baking rotation for breakfasts, snacks, or thoughtful homemade gifts. Enjoy warm from the oven or toasted the next day; either way, it is sure to become a household favorite