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!!
Table of Contents
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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These turned out delicious! I made two different sizes of mini loaves. One very small, like 2×3″ and one 3×4″. I used more bananas than it called for since I had way too many frozen ones and added a fair amt more zucchini and flour to thicken the batter. I thought these would cook a lot quicker because of their size but it took almost as long as the recipe said for large loaves. May be because my oven is crappy or I used a lot of bananas but just check yours often. The smaller ones also browned quicker on the outside than they cooked on the inside.
Thanks for trying the recipe and I’m glad it came out great for you! Way to go with using up your frozen banana stash and compensating with extra flour/zuke. The long cooking time is probably because your batter was super moisture-filled from all the zuke and bananas. Both have soooo much moisture and when I bake with zucchini especially, I’m always reminded of that and remind myself ‘just bake until done, however long that takes’ and good job for doing that and glad they’re delicious!
Oops – I meant flax eggs in place of eggs!
Do you have a suggested vegan substitute for the sour cream? I routinely use flax eggs in place of flax, but what would you suggest to sub for sour cream? I thought about maybe just some applesauce and a squirt of lemon or vinegar for the tang? What do you think? This recipe sounds delish, and I need to use some overripe bananas stat!
https://followyourheart.com/products/sour-cream-3/ That should do the trick!
Baked it for 75 minutes. Tooth pick came out clean. Let it stand and then when I tried to remove it from the pan it fell into 8 pieces because parts of it are still raw, apparently. Back in the oven, shoved together, it’s no longer a loaf, more like breadcrumbs. Not what I usually get with standard banana bread or zucchini bread recipes.
With zucchini AND bananas, they can vary widely in the amount of moisture and just natural juiciness since Mother Nature is never the same twice. That said, it sounds like you had some very moist zucchini (and possibly bananas) and I would suggest that in the future you could wring out the zuke very well in paper towels or a kitchen towel before adding it, and/or add a bit more flour to the batter to thicken it up. Thanks for trying the recipe and I think a couple little tweaks for the future will solve this issue.
Hi Averie,
I tried this bread today. You know I’ve made close to 100 of your recipes. (no jokes there) :) but this one came out similar to ”Jessica L” who commented before me. I guess I did not know exactly what you meant when you replied to that lady by “wringing out the zucchini”. So what I did was I shredded my zucchini and then with a paper towel tried dabbing it repeatedly so it could soak up the vegetables natural water. Do you think I should have taken the grated zucchini and squeezed the heck out of it? *This is my first attempt to baking with zucchini. BTW, I could tell the flavor would have been good if it was baked ideally. I baked it for 50 min and then tried it. Way too moist so I did bake it 20 more min. And still on the soft side. Regardless you know I love your site so it’s not like I wont try your other recipes that include it.
Do you think I should have taken the grated zucchini and squeezed the heck out of it? <--- yes! That's what I tried to say in the directions without being quite as blunt, but yes wringing it out in paper towels is what you should have done and/or add more flour. Sometimes zucchini are very juicy and give off lots of water, other times not as much. But to be safe, wring, add flour, and bake as long as necessary is the basic, bottomline advice. And I know you have tried to many of my recipes and I think with just a little tweaking with this bread, you would have been all set! And yes, continue to bake with zucchini and keep trying because it's great once you master it :) And healthy!
This looks wonderful, Averie! You know how I love my banana breads. :)
And you make amazing ones, and they’re always healthy!
The more recipes for banana bread better! Is always so most and I love that I can delude myself into thinking it’s healthy! Pinned!
Thanks for pinning!
Oh my gosh, Averie – this bread looks marvelous! So moist and tender, and I love the strips of zucchini swirled throughout. I bet this has a TON of flavor!
Sooo much flavor and I didn’t feel bad at all downing most of it myself since it’s half vegetables :) That’s what I said anyway!
I adore banana bread so much!!! Love the addition of zucchini and coconut oil too! Now I can’t wait for the farmer’s market to open, so I can start buying zucchinis!!!! Yum!!!
Farmers markets and summer are just the BEST aren’t they!
I love this mixup on two classic breads. What a treat!
I’m with you – I love banana bread – especially banana nut bread loaded with walnuts! I’ve never mixed it up with zucchini before – but this looks incredible! I’m definitely making this. Love your note about mostly using oil in lieu of butter for moistness too!
Help! My batter came out a bit soupy. When I baked it, the bottom was still very under baked! I’m guessing because of the soupy batter :(. The taste, though, is very good.
Thanks for trying the recipe and I updated some info within the recipe about wringing out the zucchini and possibly adding up to about 1/4 cup additional flour as needed since all zucchini and bananas vary in their moisture content. In your case, wring out the zucchini and add a touch more flour and I think you’ll be set – batter won’t be as thin and bake as long as necessary til doneness.
Holy yum…this bread looks like HEAVEN!! :) Perfect for indecisive people like me who can never decide if what we really want is zucchini bread or banana bread! Absolutely in love with this <3
YUM! I was just asked to bake something for our staff get together tomorrow and I’m so going to make this! Have you ever baked them in a mini muffin tin? Thinking I’ll give it a shot…
No I haven’t but I think some readers have made the carrot-apple bread into muffins. You could read through the comments on that post but pretty sure it’s been done successfully. LMK how it goes if you try!
This looks fantastic Averie!! Pinned!!!
Thanks for pinning my friend!
This bread looks AMAZING!
Paige
https://thehappyflammily.com