This zucchini banana bread recipe use up overripe bananas and extra zucchini from the garden in this easy, moist quick bread.
It’s the best of both worlds. If you love banana bread and you love zucchini bread you’re going to love this combination.
Made in one bowl, this zucchini banana bread is moist from the zucchini and sweet, thanks to overripe bananas.
The crunch of chopped pecans gives this loaf texture.
Any way I can sneak extra veggies into my family’s food the better.
I have lots of different versions of quick breads and muffins on Home & Plate.
My double chocolate zucchini muffins are a healthy alternative to chocolate cupcakes and my zucchini blueberry bread is a classic with a sweet twist.
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How to make this zucchini banana bread recipe
This recipe comes together easily. The hardest part is grating the zucchini.
OK… Not really. Use a mini food processor or a box grater for the zucchini. I used white whole wheat flour and reduced the amount of sugar because the bananas were so sweet already.
Why does my quick bread crack on top?
That’s completely normal. The crack on top happens when the loaf “sets” in the oven before the bread is finished rising.
How will I know the zucchini banana bread is finished baking?
I like to check for doneness by using a toothpick. After about 45 minutes you’ll want to start testing. If your toothpick comes out clean the bread is done. otherwise add an additional 5 to 10 minutes baking time.
Does zucchini banana bread taste like zucchini?
You really don’t taste the zucchini. But you will definitely taste the sweetness of the bananas and the crunchy texture from the pecans.
Do you peel zucchini before shredding?
You do not have to peel the zucchini before making the zucchini banana bread. Just be sure to wash the zucchini before grating it.
Can you freeze this zucchini banana bread recipe?
Yes. Just be sure to wrap it tightly in an airtight container before freezing. I like to slice the bread ahead of time and pull out a few slices at a time. Otherwise keep it tightly wrapped. No need to refrigerate.
More recipes using zucchini
- Baked Stuffed Zucchini
- Chicken & Zucchini Burgers
- Fresh Zucchini Parmesan Stacks
- Grilled Zucchini with Feta & Pine Nuts
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Zucchini Banana Bread Recipe
Ingredients
- 3 eggs
- 1 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons cinnamon
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 cup grated zucchini
- 1 cup mashed bananas, very ripe
Instructions
- Preheat the oven to 350 degrees F. Prepare two loaf pans with cooking spray.
- Mash the bananas and grate the zucchini and set aside.
- Using a mixer, blend together the eggs, sugars, vanilla and oil.
- Add the flours, baking soda, powder and salt and mix well.
- Add in the pecans, bananas and zucchini and mix until blended.
- Pour the batter evenly into the loaf pans and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool completely then remove from the pans and slice.
Notes
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
Love how easy this zucchini bread recipe is without squeezing moisture out of the zucchini!!
All the added moisture makes for deliciously soft zucchini bread 🙂
This bread looks perfect!! I bet it’s so moist with zucchini and banana both in it, have to try this asap!!
It promises to become a household favorite.
I love this banana zucchini bread recipe! It is the best of both worlds and has amazing texture and flavor!
Thanks Emily.
Now that is a delicious recipe. I have never tried using zucchini in banana bread. Will give this a try for sure. Thank you for sharing.
It’s the secret to moist and delicious quick breads.
This was amazing! We made it and it was gone in the same day. It was a great way to use up or garden zucchini and it came out super moist.
Thanks Jacque….it’s a favorite in my house too.