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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Love your recipes. I have tried many of them and I am very pleased and happy with the turnout. Thanks for shearing.
Love your recipes. I have tried many of them and I am very pleased and happy with the turnout. Thanks for shearing.
I am glad to hear you love my recipes and that they turn out very well for you!
Love all your recipes. I am 80 and still ove to bake. I can print the recipes in larger print also. My glaucome and macular degeneration hinder my viewing but since I can print them with larger print that is great.
Hi Judy thanks for letting me know you love my recipes and I am glad you can print in large font, too! My grandma had macular degeneration and I know exactly what it is. I am sorry you have it. I give you huge props for being 80 and still cooking and finding recipes on the internet!
I stumbled upon this recipe this morning and decided to try it. It is SO good. I ate mine warm and it was a little soft but I know it was the amount of banana I used. I did squeeze out some of the water of the zucchini. I also added walnuts in it that gave it a good crunch. I will for sure be making this again!
I stumbled upon this recipe this morning and decided to try it. It is SO good. I ate mine warm and it was a little soft but I know it was the amount of banana I used. I did squeeze out some of the water of the zucchini. I also added walnuts in it that gave it a good crunch. I will for sure be making this again!
I am glad it was so good and you’ll make it again!
I am a HUGE fan of your desserts and your blog is my go-to. However, I have this recipe is incredibly frustrating for me.. I have now attempted to bake it 3 times and every time it is so moist it falls apart when I take it out of the pan. Even after baking for 90 min it just will not cook through. I have rung the zucchini, added an extra cup + of flour.. the batter tastes amazing but with the sour cream, oil, and zucs/bananas it just won’t cook properly. If I try it again I would probably do half the banana and no sour cream.
I am a HUGE fan of your desserts and your blog is my go-to. However, I have this recipe is incredibly frustrating for me.. I have now attempted to bake it 3 times and every time it is so moist it falls apart when I take it out of the pan. Even after baking for 90 min it just will not cook through. I have rung the zucchini, added an extra cup + of flour.. the batter tastes amazing but with the sour cream, oil, and zucs/bananas it just won’t cook properly. If I try it again I would probably do half the banana and no sour cream.
Sorry it isn’t working well for you. Sounds like you’ve tried everything and that it’s just too moist. Other idea…bake it in an 8×8 or 9×9 inch cake pan. That will allow it to cook through more easily in the center.
And yes with all the wet ingredients in the loaf, it does take some time to cook. Not sure why you’re isn’t setting up.
Try King Arthur brand flour. It is the gold standard in baking and has a slightly higher protein content and gives better results than other (cheaper) brands of flour in my experience. And cut back on the sour cream, oil, etc, by a few tbsp on each and see if that helps too. Just trying to offer you some suggestions.
Wow. My first Averie Cooks fail.
I followed exactly as written adding an additional 1/4 cup flour as was suggested. It was like banana pudding. When I compared lots of other banana bread recipes, they had very similar ratios of ingredients except they had double the flour. I don’t think this recipe has enough flour. It sank and was runny even after two more rounds of 20 minutes in the oven. It ended up in the compost bin and I took cheese and crackers to my book club meeting instead.
I’ve made so many great things from this site so I’m very surprised at this fail.
Wow. My first Averie Cooks fail.
I followed exactly as written adding an additional 1/4 cup flour as was suggested. It was like banana pudding. When I compared lots of other banana bread recipes, they had very similar ratios of ingredients except they had double the flour. I don’t think this recipe has enough flour. It sank and was runny even after two more rounds of 20 minutes in the oven. It ended up in the compost bin and I took cheese and crackers to my book club meeting instead.
I’ve made so many great things from this site so I’m very surprised at this fail.
Sometimes in baking even though you compare something to other recipes, it’s not always a direct comparison.
I am thinking what happened is that your zucchini was extremely moist and you didn’t wring it out, or not enough, and that is why this was very soft and like pudding. In that case, yes, more flour would have helped possibly but it’s hard to say for sure. Baking with two very moist ingredients like zucchini and banana can at times be tricky. Sorry this didn’t work out for you.
Hi Averie! This bread is delicious! I wanted to share that the last time I made this, I made it as mini muffins. I plan on freezing some & packing them as snacks for my kindergartner & 2nd grader’s while they are at school. The recipe made 24 mini muffins & 2 regular sized muffins, which I plan on eating myself! This is my first time using a recipe from your blog & I’ll definitely be checking out more. Thank you for a good one!
Thanks for trying the recipe and I’m glad it came out great for you as mini muffins! LMK what else you make!
Making this right now. However I’m using last summer’s zucchini and so it was less thick then it should be, I did not want to keep adding flour so I opted for quick oats!! I’ll let you know how it turns out.
Not sure how you managed to use zucchini from a year ago! but hey, glad it seems to be working out! Wish I could make my produce last that long :) Good call on the quick oats. Keep me posted!
In case anyone was wondering, this recipe also does great with a handful of mini chocolate chips tossed in! ;)
Making a triple recipe this morning to take to work to celebrate a co-worker’s new baby. I’ve made this twice before and it comes out perfectly!. I squeeze the zucchini lightly in paper towels and add no more flour. Thanks for the recipe! I know I need to take the recipe with me today because everyone’s going to be asking.
Thanks for trying the recipe and I’m glad it came out great for you – twice before! And that’s wonderful you’re making a triple batch today and taking the recipe with you. Hope everyone enjoys the bread. So nice of you to bake for your coworkers!
Made this yesterday…. it turned out perfect! I didn’t add the extra flour, but did add a handful of oatmeal and flaked unsweetened coconut… it is perfectly moist and absolutely delicious! I didn’t tell my husband there was zucchini in it until after he proclaimed it amazing! :) I have tried a few of your coconut oil baked goods and am a big fan! Thank you!
Thanks for trying the recipe and glad it came out great for you! The addition of oatmeal and coconut sounds great!
I tried thisrecipe today, it was divine!!!!
Thanks for trying the recipe and I’m glad it came out great for you!
Hi Averie,
I made this recipe last night and it turned out so perfect and delicious. Granted, I didn’t read the instructions the whole way through before making it, so I thought my batter was way too thick and dry, I added in about a 1/4 cup of milk (plus I only had one banana). Then I started reading the comments once I put it in the oven to bake. I then realized that zucchini lets a lot of moisture out as it bakes, I don’t know why I didn’t think about it before I added in the milk. But, I still saved it and it came out looking the same as your picture! I increased the oven temp to 375, and baked for almost an hour. Right now I am snacking on it for breakfast with some coffee. It is so delicious!! Thanks for the recipe!!
Thanks for trying the recipe and I’m glad it came out great for you even with that extra milk! Yes the batter is thick by design to compensate for all the water that zucchini releases but glad you just kept baking it til it was done and that you have a great treat with your coffee now :)
Have you ever tried using a sweetener other then sugar? I usually use honey or maple syrup to sweeten my baked goods but 3/4 of a cup seems like it would be quite a bit of honey. Just wondering if you have a suggestion for how much I should sub the sugar for honey.
Adding a liquid sweetener (honey) to a recipe that was developed using a dry one (sugar) is going to change the consistency of the batter and in this case, 3/4 c honey would definitely change it quite dramatically and the loaf may not set up unless you started tweaking other things like flour, leaveners, etc.
I haven’t tried the recipe any other way other than I wrote it so can’t say for sure what to do or advise you on.