banana zucchini bread is what I turn to when life hands me those sad, spotty bananas and a zucchini that’s starting to look suspiciously shriveled. You ever just get tired of tossing leftovers? Me too. This moist, naturally sweetened loaf is a wild upgrade from regular banana bread. Plus, it secretly packs in veggies*—taste-testers never catch it! Oh, btw, if you’re as obsessed with banana desserts as me, check out this treat: banana bread cinnamon rolls (they’re a weekend game changer). 
Why I Love Mixing Banana With Zucchini
Okay, so you might be wondering… why mash bananas and grate zucchini into one bread? Short answer: the texture turns out softer than a cloud, and the flavor? Way better than you’d expect. I like how the bananas bring that sweet, cozy smell, but the zucchini is the sneaky MVP. It makes the crumb super tender, and keeps slices from going dry after a day (not that leftovers stick around long). I’ve made every banana bread under the sun, and I swear by this combo for breakfast, snacks, or that weird afternoon slump. Straight up, banana zucchini bread gives you a little fiber, some fruit, and even helps clean out your fridge. Kinda feel like you’re winning at adulthood every time you bake it up.
Pro tip: kids will eat it without knowing there are veggies inside, which—let’s be honest—deserves a five-star restaurant medal. 
Ingredients You’ll Need For This Bread
Here’s what I throw together each time, give or take whatever’s in the pantry:
- 2 to 3 ripe bananas, mashed (spotty is best)
- 1 cup grated zucchini (don’t peel, just wash and grate)
- 2 eggs (room temp is best, but who remembers?)
- 1/3 cup olive oil (or any mild oil you like)
- 1/2 cup honey or maple syrup (depends how sweet you want it)
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour (or white whole wheat for extra nutrition)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon (totally optional, but my kitchen smells cozier with it)
- 1/2 teaspoon salt
If you wanna jazz things up, a handful of dark chocolate chips or toasted coconut fits in perfectly. But honestly, this banana zucchini bread is good naked. Oh! And don’t squeeze the liquid from your zucchini—extra moisture equals super soft slices.
| Ingredient | Key Role | Swaps | Why I Love It |
|---|---|---|---|
| Bananas | Natural sweetness, moistness | Applesauce, pumpkin | Makes everything taste like dessert, even veggies |
| Zucchini | Keeps it ultra moist | Grated carrot | Sneaky way to eat more veggies |
| Honey/Maple Syrup | Natural sweetener | Coconut sugar | No weird aftertaste or sugar spike |
How To Make Banana Zucchini Bread (So Simple!)
Honestly? I rarely follow directions to a T, but this one’s forgiving. First off, preheat the oven to 350°F and grease your loaf pan—I always forget and halfway through pouring the batter, I’m scrambling for the spray. Mash your bananas in a big bowl, then beat in the eggs, olive oil, honey, and vanilla. Stir in the grated zucchini (no need to drain).
Add the dry stuff right on top: flour, baking soda, baking powder, cinnamon, and salt. Give it a good stir til you don’t see dry streaks—don’t overthink it. If you’re feeling wild, fold in some chocolate chips now.
Pour it all in your pan. I like using parchment paper strips for easy removal (way less drama when slicing your loaf). Then bake about 45-55 minutes. I poke with a toothpick—if it comes out clean, it’s done. Cool before you slice—if you can wait. My family usually attacks it while it’s hot, and we just risk the crumbles.
Warm tip: let that bread rest for at least 15 minutes before slicing. Tempting, I know, but it helps lock in the moisture and doesn’t smoosh.
Should You Add Nuts? Here’s My Take
So, adding nuts to banana zucchini bread? Wholehearted yes, but only if you love a little crunch. Walnuts, pecans, heck, even toasted hazelnuts—just chop ‘em up first. I tend to divide the batter and do half with nuts, half without, because apparently people have strong (and loud) opinions in my house. Honestly, the bread doesn’t need them to be a showstopper. But they do add a fun nutty vibe that feels extra special with coffee. If you go for it, I’d say toss in about half a cup—more or less, you do you. The only thing I skip is nuts on top, because they scorch fast and nobody likes burnt bits.
This reminds me: If you’re on a baking roll, you might like this spin—banana bread cookie bars with chocolate chips. It’s my fallback for potlucks or snack attacks midweek.
Easy Freezing Tips (So You Never Waste a Slice)
Banana zucchini bread is perfect for the freezer. Here’s how I do it (trust me, this works):
- Cool the bread totally before slicing—otherwise, you get a soggy mess when thawing.
- Wrap individual slices or the whole loaf tightly in plastic wrap.
- Toss wrapped slices in a freezer bag, squeeze out the air, then freeze.
- To serve, thaw at room temp or microwave a slice for 20-30 seconds.
This way, you can grab just one piece for a quick breakfast or snack. Plus, if you find yourself baking two loaves (accidentally, or on purpose), nothing ever goes to waste.
Common Questions
Do I need to peel the zucchini?
Nope, just wash it well and grate it right in. The peel is soft and adds tiny green flecks (which nobody notices).
Can I use frozen zucchini?
You can, but squeeze out excess water before adding — too much liquid will make the bread dense.
How long does banana zucchini bread last?
On the counter, it’s good for up to three days. Keep it covered so it doesn’t dry out. Fridge is fine, but the texture gets a bit firm.
Can I make this bread vegan?
Swap the eggs for flaxseed eggs, and use maple syrup instead of honey. Works surprisingly well!
Does it freeze well?
Absolutely! Cut, wrap, and freeze slices for easy snacks.
Why You Should Try This Banana Zucchini Bread
There you have it—banana zucchini bread is easy, cozy, and full of flavor (not to mention: it tricks picky eaters into eating veggies, which is a win). I keep coming back to this loaf whenever the fruit bowl starts feeling tragic. Trust me, it’s a total upgrade from basic banana bread, and your kitchen will smell like heaven. Oh—and if you want to check out more inspiration, the folks at i am baker have another take, or you might love the Chocolate Chip Olive Oil Zucchini Banana Bread for something fancier. Try it for breakfast, snack, or dessert—you’ll end up making it again and again. 
Banana Zucchini Bread
Ingredients
Wet Ingredients
- 2 to 3 ripe bananas, mashed Spotty bananas work best.
- 2 large eggs Room temperature is preferred.
- 1/3 cup olive oil Or any mild oil you prefer.
- 1/2 cup honey or maple syrup Adjust based on desired sweetness.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 and 3/4 cups all-purpose flour Can substitute with white whole wheat for extra nutrition.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon Optional for added warmth.
- 1/2 teaspoon salt
- 1 cup grated zucchini Do not peel; wash and grate directly.
- 1/2 cup dark chocolate chips (optional) For a sweet twist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease your loaf pan.
- In a large bowl, mash the bananas, then beat in the eggs, olive oil, honey, and vanilla.
- Stir in the grated zucchini.
- Add the dry ingredients on top: flour, baking soda, baking powder, cinnamon, and salt. Mix until just combined.
- If desired, fold in the chocolate chips.
Baking
- Pour the batter into the prepared loaf pan, optionally using parchment paper for easy removal.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for at least 15 minutes before slicing for best texture.