zucchini banana bread is absolutely my go-to fix when I’m staring at an overripe banana graveyard and a sad, lonely zucchini in the fridge. It’s just wild to me how throwing these two things together (both headed for the compost!) comes out tasting like you bought it from some cozy bake shop down the street. If you ever made banana bread and wished it stayed moist for longer, this one will rock your socks off. By the way, if you love experimenting, you might fall for these ridiculously good banana bread cinnamon rolls too. 
What makes it great
Look, I’m no health nut, but anytime I can sneak veggies into my breakfast—total win. zucchini banana bread is soft, naturally sweet, crazy easy, and only takes one bowl. Which means? Less mess, fewer dishes, more happy dances in your kitchen. And let’s talk flavor: the zucchini doesn’t make it taste “green” at all (kids won’t notice, pinky swear). It adds moisture and some sneaky vitamins, but keeps all the banana goodness front and center. You can eat this for breakfast, snack, or, let’s be real, dessert. You can even toast it. Actually, don’t even get me started on toasting it.
Okay, maybe I’m getting carried away, but it also freezes like a dream. So you can bake once and enjoy all week, which feels like some kind of mom (or just busy person) victory. It’s got the perfect balance of being indulgent and still kinda healthy? Like, five-star restaurant quality with zero fuss. 
Ingredients
Here’s what you’ll need for zucchini banana bread—nothing fancy, I promise:
- 2-3 ripe bananas, mashed (medium size is great)
- 1 cup grated zucchini (I squeeze out a bit of the water, but not all)
- 2 eggs (at room temp. if you remember; I always forget)
- 1/4 cup olive oil or melted coconut oil
- 1/3 cup honey or maple syrup (use sugar if you want, it’s fine)
- 1 teaspoon vanilla extract
- 1 1/2 cups flour (I like half whole wheat, half all-purpose, but you do you)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (I sometimes do a heavy hand here)
- 1/4 teaspoon salt
That’s the base. See? Barely anything you don’t already have.
Instructions
Mess-free, promise (even if you’re an “I hate baking” person). Here’s how it goes for zucchini banana bread:
First, preheat your oven to 350°F and grease a regular loaf pan. Mash the bananas right in a big bowl so you only dirty one thing. Crack in the eggs and add the honey, oil, and vanilla—mix it up pretty good with a fork or whisk. Toss in the shredded zucchini and give everything a solid stir.
Next, sprinkle the dry stuff (flour, baking soda, cinnamon, salt) over the top. Stir just until no big patches of flour are hanging around. Don’t overmix unless you like tough bread (my grandma actually lectured me about this once). Scrape batter into your loaf pan and smooth out the top.
Bake around 45-55 minutes. Sometimes it’s done at 45, sometimes it dawdles—depends on your oven, the universe, humidity, who knows. Just poke a toothpick in. If it comes out without goo, you’re golden. Cool before slicing if you can possibly be that patient. If not, no judgment.
Add-ins
Okay, this is where you get wild. zucchini banana bread plays super nice with lots of goodies. Here are some crowd-pleasers:
- Chocolate chips or chopped dark chocolate—never a bad idea
- Chopped walnuts or pecans for crunch (or sunflower seeds for nut-free)
- Shredded coconut for a toasty twist
- Dried cranberries or dates if you like some tang or extra sweetness
Just toss a handful into the batter before baking. I usually eyeball it, honestly. Try mixing and matching! I swear, every batch turns out a bit different and tastes awesome in its own way.
| Add-in | Flavor boost | Texture |
|---|---|---|
| Chocolate chips | Sweet, rich | Melty pockets |
| Walnuts | Earthy, nutty | Crunchy |
| Cranberries | Tart, bright | Chewy |
Storage & reheating
zucchini banana bread keeps way better than regular bread. If you hide it from your family (just saying). Here’s what works for me:
- Wrap it in foil or pop it in a big container with a lid and keep it on the counter (up to three days)
- If it’s hot or you’re in a humid spot, put it in the fridge instead—stays fresh about a week
- For long-term plans, freeze individual slices between wax paper so you can grab and go. I reheat mine with a little pat of butter or nut butter, straight from the freezer, in the toaster oven. It’s shockingly cozy.
Common Questions
Do I need to peel the zucchini first?
Nope, just wash and shred. The peel disappears in the bread, trust me.
Can I use frozen bananas?
Oh for sure. Thaw, drain off any weepy liquid, and use as usual.
What if I don’t have honey?
Maple syrup, regular sugar, or even brown sugar will work. Your zucchini banana bread will just taste a little different but still delish.
Can I make these as muffins?
Yes. Start checking for doneness at 18-20 minutes in muffin tins.
My bread sunk in the middle—why?
Probably underbaked or too much liquid left in the zucchini. Squeeze out some of the water next time and double-check your oven temp.
Wanna Bake Like a Rock Star?
So here’s the deal—zucchini banana bread is about the easiest, healthiest way to treat yourself on a busy morning. It lasts ages, it’s flexible, it totally works for picky eaters and actual foodies alike. I always say, once you try baking with zucchini you’ll get why folks rave about recipes like Banana Zucchini Bread – i am baker or even wild combos such as Chocolate Chip Olive Oil Zucchini Banana Bread. – Half Baked Harvest. If you want variation, check out these banana bread cookie bars with chocolate chips for another tasty take. Roll up your sleeves, mash those bananas, and get baking. You’re gonna love every slice, promise. 
Zucchini Banana Bread
Ingredients
Base Ingredients
- 2-3 pieces ripe bananas, mashed Medium size is great
- 1 cup grated zucchini Squeeze out a bit of the water, but not all
- 2 pieces eggs At room temperature if you remember
- 1/4 cup olive oil or melted coconut oil
- 1/3 cup honey or maple syrup Sugar can be used as well
- 1 teaspoon vanilla extract
- 1 1/2 cups flour Half whole wheat and half all-purpose recommended
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon A heavier hand can be used for more flavor
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F and grease a regular loaf pan.
- Mash the bananas in a large bowl.
- Add the eggs, honey, oil, and vanilla to the bowl; mix well.
- Stir in the shredded zucchini.
- Sprinkle the flour, baking soda, cinnamon, and salt over the mixture.
- Gently stir until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 45-55 minutes, checking for doneness with a toothpick.
- Cool before slicing, if possible.