Moist Banana Zucchini Bread
The ultimate quick bread hybrid combining sweet ripe bananas with shredded zucchini.
In a nutshell: This authentic american moist banana zucchini bread comes together in just 70 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Can't decide between banana bread and zucchini bread? Combine them! Super moist, naturally sweet, and perfect for breakfast.
Key Equipment
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Chef's Pro-Tips
- Measure Flour by Spooning & Leveling: Avoid scooping measuring cups directly into flour bags, which packs the grains densely. Spoon flour into the cup and level with a butter knife.
- Cool in Pan Briefly, Then Rack: Let loaves rest 10 minutes in the loaf tin before turning onto a wire rack. Trapped steam inside pans can make bottom crusts soggy.
Ingredients
10
servings
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2 medium ripe bananas, mashed
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1 cup grated zucchini, squeezed dry
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2 cups all-purpose flour
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1 tsp baking soda
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1 tsp ground cinnamon
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½ cup brown sugar
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¼ cup granulated sugar
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⅓ cup melted butter or coconut oil
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2 large eggs
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Step-by-Step Instructions
Mash & Mix Wet
Preheat oven to 350°F (175°C). Mash ripe bananas in a bowl. Whisk in eggs, sugars, melted butter, and vanilla.
Combine
Stir in flour, baking soda, cinnamon, and salt. Fold in shredded zucchini.
Bake
Pour into greased loaf pan and bake for 50-55 minutes until cooked through.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. The recipe calls for 1 cup of grated zucchini squeezed dry because excess moisture will make the bread gummy instead of tender.
Bake at 350°F for 50-55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the loaf feels set.
Yes, the recipe lists ⅓ cup melted butter or coconut oil, so either works. Coconut oil adds a faint tropical note that pairs nicely with the banana.
Cool completely, then keep in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. It also freezes well for up to 3 months.
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