Sometimes the best breakfast bread is a combination of two favorites. This Zucchini Banana Bread recipe is a mashup of everyone’s favorite banana bread with a healthy zucchini bread. So go on and indulge in a slice or two.
Zucchini Banana Bread
This zucchini banana bread recipe is the best of both worlds. It combines the flavors and textures of banana bread AND zucchini bread in one easy to make breakfast loaf. A warm slice with soft butter is seriously to die for.
I’m actually surprised it has taken me this long to add zucchini to banana bread because I make loaves of banana bread quite often. Banana bread with sour cream is one of our family’s all time favorite thing to eat.
In fact, when I add different things to the bread, my family groans about it. They prefer the plain moist banana bread. But I love changing it up and making things like Reese’s peanut butter cup banana bread or chocolate banana bread.
This time I had an extra zucchini, so I decided to add grated zucchini to a loaf of easy banana bread. The quick bread baked up light and fluffy with a moist texture from the added veggies. Of course, a sprinkle of cinnamon sugar gave the top a delicious crunch that everyone loved.
What You’ll Need
These simple pantry ingredients will give you enough batter to make one loaf of banana and zucchini bread. Double the ingredients and make two loaves, so you can enjoy more sweet zucchini banana bread later in the week.
- Sugars – A mixture of granulated sugar and brown sugar sweetens the bread.
- Oil – Make sure to use a neutral oil like canola or corn. Baking breads and cakes with oil gives them a light delicate crumb texture. The fat in the oil also provides moisture.
- Eggs – Binds the ingredients together and adds moisture.
- Vanilla Extract – Adds flavor. Make sure you use a pure extract for best flavor.
- Ripe Banana – 1 mashed banana will yield about 1/2 cup.
- Zucchini – Grated to make 1 1/2 cups loosely packed zucchini. Do not squeeze it.
- Flour – An all purpose flour works best in this zucchini bread recipe. Make sure you are measuring it with the spoon and sweep method.
- Baking Powder & Baking Soda – Provides the lift needed while baking.
- Salt & Cinnamon – Adds flavor.
How to make Zucchini Banana Bread
This easy quick bread comes together in minutes with just one bowl. A loaf of zucchini banana bread makes the perfect breakfast or snack.
- Mix the oil and sugars in a medium bowl until it looks like wet sand.
- Add the eggs, vanilla, and mashed banana and mix again.
- Slowly add the dry ingredients until a soft batter forms. Do not over mix.
- Stir in the grated zucchini gently.
- Pour the batter into a prepared loaf pan.
- Sprinkle the top of the batter with this cinnamon sugar recipe before baking.
- Counter: Store the banana zucchini bread tightly wrapped at room temperature for 2-3 days.
- Refrigerator: Wrap the bread in plastic wrap or place in an air tight container. Refrigerate for 4-6 days. Reheat slices of bread in the microwave for 10-15 seconds.
- Freezer: Tightly wrap the cooled bread in plastic wrap, then place in a freezer safe bag or container. Freeze for 1-2 months. To thaw, place it on the counter for a few hours.
Zucchini Banana Bread Variations
There are so many different ingredients and mix ins that would make this zucchini bread taste even better. Try adding one or more of the following ingredients.
- Nuts – Use 1/2 cup of your favorite chopped nuts to add crunch and flavor. Walnuts and pecans are great choices.
- Dried Fruits – Raisins, cranberries, blueberries, and shredded coconut would be delicious.
- Seeds – Sunflower and pumpkin seeds will add a great taste and crunch.
- Chocolate Chips – Any variety or size will be good. Use 1/2 cup if you are using miniature chips and 3/4 cup if using regular chocolate chips.
Make sure your bananas are extra ripe. Brown and spotty bananas are sweeter and will make your banana bread moister.
Use the smallest hole on a kitchen grater to grate the zucchini. Finely grated zucchini gives baked goods more moisture, and the pieces will “melt” into the bread better.
Although, if you want to see bigger zucchini pieces in your sweet bread, grate it with a larger hole.
Grease and sprinkle your loaf pan with cinnamon and sugar before pouring in the batter. The bread will bake with a delicious “crunch” on the sides.
Allow the baked bread to cool in the pan for 10 minutes before removing it. The pan will be hot and the bread will continue to “bake” as it sits.
Let the zucchini bread cool a little bit before slicing it, so it doesn’t crumble and fall apart.
Frequently Asked Questions
Do you need to peel the zucchini before grating?
No, you can grate the zucchini with the peel on. Wash and dry the zucchini, cut the ends off, and grate on the smallest side of a box grater. I prefer the peels on because it gives your baked goods little green flecks. If you are wanting to “hide” the veggies, then you would peel them first.
Do you squeeze excess water out of the zucchini before using?
No, you do not need to remove the extra liquid from the grated zucchini because this recipe needs the moisture.
Can you make this recipe into muffins?
Yes, you can. Fill muffin tins 2/3 full and bake at 350° for 20 minutes. Check with a toothpick to see if the muffins are done.
Other Sweet Bread Recipes
- Cinnamon Banana Bread
- Zucchini Bread recipe with Pineapple
- Double Chocolate Zucchini Bread
- Orange Poppy Seed Bread
- Cherry Banana Bread
- Pumpkin Pecan Bread
Love a recipe you tried from Inside BruCrew Life?
Please consider leaving a 5 star ⭐️ rating in the recipe card below and/or a review in the comments section further below.
- 2 tablespoons cinnamon sugar, divided
- 3/4 cup canola oil
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed banana (1 medium)
- 1 1/2 cups grated zucchini
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 teaspoons cinnamon
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with nonstick baking spray. Sprinkle it with 1 tablespoon cinnamon sugar and tap to coat the whole inside. Set aside.
- Beat the oil and sugars until it looks like wet sand. Add the eggs, vanilla, and mashed banana and beat again.
- Add the dry ingredients slowly until mixed in.
- Stir in the zucchini gently. Pour into prepared loaf pan and sprinkle with remaining cinnamon sugar.
- Bake 60-65 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
- Remove and let cool in the pan for 10 minutes, then flip out onto a wire rack. Flip over and let cool.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 198mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.