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Zucchini Banana Bread

Zucchini banana bread with a golden-brown crust and a tender, moist crumb. This banana zucchini loaf blends mashed ripe bananas with grated, squeezed-dry zucchini for a classic quick-bread texture.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
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
  • 0.5 tsp salt
  • 1 tsp cinnamon
Sugar and wet ingredients
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.3333333333 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 very ripe bananas, mashed about 1 cup
Vegetable ingredient and add-ins
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup walnuts or chocolate chips optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prepare the pan
  1. Preheat oven to 350°F (175°C) and grease a 9x5 loaf pan.
  2. Position the rack in the center of the oven so the loaf bakes evenly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients
  1. Mash very ripe bananas until smooth in a large bowl.
  2. Stir in granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture looks cohesive.
  3. Stir in grated, squeezed-dry zucchini until it is evenly distributed.
Combine and bake
  1. Fold dry ingredients into the wet mixture just until no dry streaks remain.
  2. Fold in walnuts or chocolate chips if using.
  3. Pour the batter into the greased 9x5 loaf pan and level the top.
  4. Bake at 350°F (175°C) for 55–65 minutes, until deep golden and a toothpick in the center comes out clean.
Cool and slice
  1. Cool in the pan for 15 minutes before slicing.
  2. Slice once slightly cooled so the tender crumb holds together.

Notes

Pro tip: Squeeze the grated zucchini dry (seriously) to prevent a gummy center and keep the loaf dense and tender. Store tightly wrapped in the fridge for up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a dietary swap, replace vegetable oil with an equal amount of neutral oil or melted coconut oil for similar texture.