Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!
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Moist Zucchini Bread Recipe … with Banana!
This easy zucchini bread requires no mixer and goes from bowl to oven in minutes! I used liquid-state coconut oil so there’s no butter to cream and no mixer to dirty.
Baking with zucchini and bananas adds so much moisture that it’s impossible to have a dry loaf!
It is so flavorful and moist that it doesn’t even need butter. Although I wouldn’t say no to a cream cheese glaze or browned butter glaze.
Zucchini Banana Bread Ingredients
To make this zucchini and banana bread recipe, you’ll need:
- Egg
- Light brown sugar
- Coconut oil
- Granulated sugar
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Grated zucchini
- Mashed bananas
How to Make Zucchini Banana Bread
If you’ve made a classic zucchini bread before, then you can absolutely make this zucchini bread recipe with banana. The combination of zucchini and banana makes for an ultra moist loaf that everyone loves!
Here’s an overview of the recipe steps:
- Mix the sugars and wet ingredients together, then stir in the dry ingredients.
- Gently fold in the grated zucchini and mashed bananas, then turn the batter into a greased 9×5-inch loaf pan.
- Bake the until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Banana Zucchini Bread FAQs
Yes, you’re welcome to add up to 1/2 cup of chopped walnuts, raisins, craisins, etc.
Oil keeps bread softer and springier than butter, and I prefer it. I love baking with coconut oil for muffins, cakes, bread, cookies and more.
Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute as desired. Between the mashed banana and the vanilla extract, I can barely taste the coconut.
Your batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary.
Note that the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
I grate the zucchini by hand using the coarsest blade on a box grater. It only takes a few minutes and I’d spend much more time washing food processor parts than doing it the old-fashioned way.
The answer is: it depends. If as you’re grating the zucchini by hand on a box grater it seems very moist, then yes, go ahead and wring it well using paper towels or a clean kitchen towel. Otherwise you do not need to wring out the zucchini first.
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Zucchini Banana Bread
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup liquid-state coconut oil, canola or vegetable may be substituted
- ¼ cup granulated sugar
- ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, plus additional if necessary (see step 4 in directions)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup grated zucchini, laid loosely in cup and not packed (about 1 medium/large trimmed zucchini; note – wring out zucchini in a paper towel if it seems very moist)
- ¾ to 1 cup mashed ripe bananas, about 2 medium/large bananas
- ½ cup walnuts, raisins, etc., optional
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
- In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
- Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
- Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
- Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of zucchini, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Ooh. I have good luck every time I use your carrot apple bread, so this must be another winner. Mmm.
Another version on that theme and so good :)
My husband just informed me that we already have 3 zucchinis on our plant. Bread is in my future!! *happy dance* This looks perfect Averie!
I didn’t know you grew zucchini!!?? OMG beyond impressed!!!! I actually didn’t know you gardened!
I’ve made the carrot zucchini bread twice since you posted. Now I’m excited to try this one, too!
Thanks for trying that recipe and yes this is another version on that theme and so good!
Wow. I have never thought of using Zuchinni in a sweet dish muchness banana bread. You have my attention. I will be looking forward to baking this recipe :)
I noticed your email addy is .au so maybe it’s an American thing but it’s so good!
I just love banana bread and agree that you can’t have too many recipes!
Averie this bread looks so delicious and those slices are so neatly cut that this is way better than any bakery stuff! Pinned!
Thanks for pinning!
I love zucchini and banana bread on their own, so this is sure to be a hit! Love how you combined them :)
This is totally the absolute BEST of both zucchini bread and banana bread worlds!! This loaf looks so ultra moist from both the banana and zucchini, I can hardly stand it! I just wanna sink my teeth into a slice. ;) Pinned!
Thanks for pinning and I pinned and want your perfect guac!!
My hubs is a banana bread FANATIC! And I am always looking for ways to get him to sneakily eat veggies, since he doesn’t believe in “green food.” Men.
So, this? It’s perfect! And I LOVE Nutiva – the best~ Pinned!
Thanks for pinning and this is the perfect el sneaky recipe :)
I need to pass this (and all your zucchini recipes) along to one of my neighbors who grows it. She was about over run with them last year!
My boyfriend isn’t a squash person but I am. S,o when an opportunity arises where I can sneak in some healthiness to his desserts in the form of squash, I cease it. He does enjoy zucchini bread. Looks like I’ll be making this recipe soon.
If you try it LMK and it’s the best way ever to work in some veggies :)
I’ve been making banana bread weekly lately and this one looks so moist I can’t wait to add it to the rotation.
Can I come eat your leftovers! I love banana bread in all ways and forms!
I love the idea of not creaming any butter. So much healthier and easier! Plus, you get that great arm workout grating zucchini. ;)
This bread looks beyond perfect. I can’t imagine what heights it would climb to with a brown butter glaze!
I actually almost never cream butter for my banana breads and almost always use oil. I used to use melted butter but the past 5 years or so, I think oil keeps it softer AND it’s….easier than dealing with butter in any form!
You can never have too many zucchini or banana recipes because they are two things there always seem to be a few too many of! The texture of this bread looks ridiculous – soooo good!
MMM this bread looks so delicious. can’t wait to try it.
Definitely agree- you can never have too much banana bread! So much tastier than plain bananas. I love how light the crumb looks here, too.