Let’s be honest—banana bread alone slaps. But add zucchini? Boom. Next-level moistness, a touch of veggie magic, and a loaf that disappears faster than your favorite snacks on movie night.
If you’ve got some overripe bananas lounging on the counter and a sad zucchini in the fridge, this zucchini banana bread recipe is your golden ticket. It’s not just “moist” (ugh, that word, I know), it’s super tender, packed with flavor, and honestly? Kind of a flex at brunch.
I’ve made this recipe more times than I’d like to admit, and trust me—it never misses. Let’s get into the good stuff.
Why You’ll Love This Recipe
Because it tastes amazing without trying too hard.
This isn’t your average quick bread. It’s:
- Moist (yes, we’re saying it again)
- Just the right balance of sweet and spiced
- Packed with hidden veggies your kids or picky friends won’t even notice
- Freezer-friendly (hello, meal prep win)
- And best of all? One bowl. Okay fine, technically two—but close enough.
Ever had a slice of banana bread that felt dry halfway through? Yeah, no thanks. The zucchini here keeps things soft and rich all the way through without making it soggy. IYKYK.
Why It Actually Works
Let’s geek out for a sec—don’t worry, I’ll keep it short.
Zucchini is basically 95% water. When you grate it and fold it into your batter, it melts into the mix like magic. This adds moisture without flavor, so the banana and spices can still shine. Plus, it means no dry edges. Ever.
Bananas bring the sweet, the sticky, and that soft, melt-in-your-mouth texture we all love.
Oil instead of butter? That’s the move. Oil stays liquid at room temp, so your bread stays soft and springy even days later. (Assuming it lasts that long.)
Cinnamon + nutmeg = flavor explosion. Just the right amount of cozy.
Best Time to Eat Zucchini Banana Bread
Okay, technically you can eat this whenever. But if you’re asking for optimal joy? Try one of these:
- Fresh out the oven (let it cool a bit though, or your tongue’s in danger)
- Breakfast with coffee—instant mood boost
- Midday snack when lunch didn’t cut it
- Late-night treat with a smear of butter or cream cheese (don’t knock it till you try it)
FYI: Toasting a slice the next day is chef’s kiss.
What to Serve With Zucchini Banana Bread
You don’t need to serve anything with it, but if you want to turn it into a moment? I got you.
- Coffee or chai latte – The spices in the bread pair perfectly with a warm, cozy drink.
- Greek yogurt + berries – Adds some protein and freshness. Also makes it feel like brunch at a café.
- Scrambled eggs + avocado toast – Boom, sweet + savory breakfast combo.
- Whipped cream or ice cream – For those “I deserve this” dessert moments.
Feeling extra? Drizzle some honey or maple syrup on top. Thank me later.
Why Zucchini Banana Bread Deserves a Spot in Your Recipe Arsenal
Let’s be real—banana bread is the MVP of homemade baking. But this zucchini banana bread recipe? It’s the cooler cousin who always brings something interesting to the party.
It’s:
- Simple, reliable, and crowd-pleasing
- A sneaky way to use up produce before it goes sad and squishy
- Ideal for make-ahead breakfasts, snacks, or gifts (because who doesn’t love a loaf?)
- Versatile AF – add nuts, chocolate chips, or even a cream cheese swirl if you’re feeling fancy
Plus, it just makes your kitchen smell like comfort and happiness. That alone is worth baking it.
The Recipe
Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 1 tbsp vanilla extract
- 2 cups grated zucchini (don’t wring it out!)
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup chopped walnuts (optional but delish)
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs, oil, sugar, and vanilla until smooth.
- Stir in the dry ingredients until just combined. Don’t overmix unless you like rubbery bread. (Spoiler: You don’t.)
- Fold in the zucchini, mashed bananas, and nuts.
- Divide the batter evenly between pans.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Let the loaves cool for 10 minutes in the pan before turning out onto a wire rack.
Prep Time: 20 mins
Bake Time: 60–70 mins
Total Time: 1 hr 30 mins
Servings: 24
Calories: ~290 kcal per serving
Nutritional Breakdown (Per Serving):
Because yes, you care. Maybe.
- Calories: 290
- Carbs: 40g
- Sugar: 22g
- Protein: 4g
- Fat: 13g
- Fiber: 2g
Not the lightest snack ever, but honestly? Worth every bite.
FAQ
Can I make this gluten-free?
Yes, just swap the all-purpose flour with a good 1:1 gluten-free baking mix. Don’t use almond flour unless you want zucchini pudding.
Can I freeze it?
Absolutely. Wrap it tight and freeze it for up to 3 months. Thaw at room temp or toast slices straight from frozen.
Can I skip the nuts?
Yep! They’re optional. But if you like crunch, try pecans or even a handful of chocolate chips.
Do I need to peel the zucchini?
Nope. The skin is thin and disappears into the bread. Plus, it adds a nice color.
What if I don’t have bananas?
Hmm. Then you’ve got zucchini bread, not zucchini banana bread. But hey, that works too—just add an extra half cup of zucchini and maybe a splash of applesauce.
Final Thoughts (Because You’re Probably Hungry Now)
So there you have it—the moistest, most flavorful zucchini banana bread recipe you’ll ever bake. It’s easy, it’s cozy, and it makes you feel like you’ve got your life together (even if it’s just for 90 minutes).
Whether you eat it for breakfast, snack, dessert, or bribe your neighbor to bring back your tools—this loaf delivers.
So grab that zucchini, rescue those bananas, and let your kitchen smell like pure comfort. You deserve it.
Now go bake.
