Banana Zucchini Bread

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When you have ripe bananas and fresh zucchini, this is the loaf to make. Banana Zucchini Bread combines the best of both into one moist, flavorful quick bread that’s perfect for breakfast, snacks, or freezing for later.

It comes together quickly with simple ingredients and bakes into a tender loaf every time. One slice turns into two, and before you know it, the whole loaf is gone.

Slices of banana bread with zucchini and pecans on a white plate.

A perfect blend of two favorites

If you love banana bread and you love zucchini bread, prepare yourself for a delightful twist on two classics - Banana Zucchini Bread! This delectable treat combines the natural sweetness of ripe bananas with the earthy notes of zucchini, resulting in a flavor combination that will leave you yearning for more.

I've added pecans which bring a delightful crunch and a rich, nutty undertone that perfectly complements the texture of the bread. Each bite offers a harmonious blend of flavors and textures, creating a truly satisfying experience for your taste buds.

This is an easy-to-make bread and it's an excellent way to make use of those overripe bananas and surplus zucchini from your garden. I often make a few loaves and then freeze them to use later.

Key ingredients

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

Bananas - Use really ripe (brown-skinned) bananas. You'll need about two medium-sized bananas.
Zucchini - Adds extra moisture and flavor
Pecans - Any nut can be used. Try walnuts or almonds for a different variety. If you're not a fan of nuts, just omit them.
Sugar - Granulated sugar adds the perfect touch of sweetness
Flour - All-purpose flour is used. If you need gluten-free bread, you can use a 1:1 gluten-free flour.
Oil - I've used oil instead of butter in this recipe. The oil creates a tender, moist crumb. Use a light-tasting oil like vegetable or canola.
Spices - Ground cinnamon and nutmeg add the perfect balance of flavor

Step-by-step directions

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

Combine flour, sugar, baking powder, baking soda, spices, and salt together
Mix eggs, oil, and bananas together. Add to dry mixture and stir just until mixed. The batter will still be very dry.

Flour, sugar and spices in a mixing bowl.

Mixing mashed bananas with oil and eggs.

Add grated zucchini and nuts. Fold in until well mixed
Put batter in a greased bread pan and bake in a 350°F oven for 55-60 minutes until baked through

Recipe tips

Choose ripe bananas with brown spots on the peel. The bananas will be softer, sweeter and offer more banana flavor
Don't squeeze the zucchini after grating. You need all that moisture from the zucchini in the bread
Test your bread with a toothpick to determine if it is fully baked.
Don't overmix the batter. Use a spatula to fold the wet and dry ingredients together. Mix just until combined.
If the batter is too dry, wait 5 minutes and stir again. The zucchini will continue releasing moisture as it sits.
Bake in a fully preheated 350°F oven

Frequently asked questions

Can I freeze Banana Zucchini Bread?

Yes, this bread freezes well. You can freeze the bread whole, or slice it into slices. Allow the bread to fully cool then place in a freezer-safe bag. Use within three months.

Can I use frozen bananas to make this bread?

Yes, you can use frozen bananas. Thaw them before using and then proceed with the recipe.

Serving suggestions

This zucchini banana bread is delicious eaten plain or slather with your favorite topping. Some favorites include honey butter, strawberry jam, blueberry cream cheese, or blackberry jam.