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Zucchini Banana Bread

If you love zucchini bread and banana bread, you’ll love this marriage of both! Zucchini Banana Bread is a twist on your favorite banana bread. Don’t forget the crunchy sugar topping!

Sliced loaf of zucchini banana bread on a piece of parchment paper

I’m starting to think that the only reason I purchase bananas these days is to make banana bread. No one in our house is in a fresh banana mood right now, but for some reason I keep adding them to my Instacart order week after week.

At any given moment there are no less than 4 ripe bananas sitting on my counter just waiting to either be made into banana bread, or be attacked by fruit flies.

Some of them find there way into freezer bags for smoothies, but for the most part I’m using them to whip up my favorite banana bread for friends, family, neighbors and even Eric’s chiropractor.

This Zucchini Banana Bread is my new favorite twist on classic banana bread and it is absolutely perfect for this time of year!

Ingredients for zucchini banana bread arranged on a marble countertop

RICH AND BUTTERY ZUCCHINI AND BANANA BREAD

I love making zucchini desserts in the summer. I may not be the best at growing zucchini (or anything else), but I always have friends, family, and neighbors who have too many zucchini from their garden.

So what’s a gal to do besides make lots of zucchini baked goods?

I’ve made everything from Zucchini Cookies to Lemon Zucchini Bread to Chocolate Zucchini Muffins and even Chocolate Zucchini Cake and Zucchini Bread Pancakes.

Whisk stirring together the dry ingredients for zucchini banana bread in a white mixing bowl

One thing I hadn’t done is combine another of my favorite baked goods, banana bread, with zucchini bread. But there’s no time like the present, right?

So I pulled up my all-time favorite banana bread recipe, Dominique Ansel’s Banana Bread, and figured out how to zhuzh it up with some of the extra zucchini I’ve found myself with lately. 

Zucchini banana bread batter being stirred by a spatula in a white mixing bowl

Now, if you’ve made Dominique Ansel’s Banana Bread, then you know that it isn’t exactly a healthy banana bread recipe. So this Zucchini Banana Bread is not what I’d call healthy either. It’s rich and buttery and has a delicious crunchy sugary top. 

So maybe it’s not the most balanced breakfast. But as an afternoon snack with a cup of tea, or even for dessert?

This bread is what dreams are made of. 

Zucchini banana bread batter in a loaf pan, sprinkled with turbinado sugar, ready to bake

HOW TO MAKE ZUCCHINI BANANA BREAD

To make this Zucchini Banana Bread, you will need:

  • 2 cups sugar
  • 2 cups flour
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 1 /2 teaspoons vanilla extract
  • 4 overripe bananas, mashed
  • 14 tablespoons unsalted butter, melted, plus more for greasing pan
  • 1 heaping cup finely shredded zucchini
Baked loaf of zucchini banana bread set on a piece of parchment paper

Start by whisking together the dry ingredients: sugar, flour, baking soda, cinnamon, salt, and baking powder. 

In a separate bowl, beat together the eggs, vanilla, and mashed bananas. Add this mixture to the dry ingredients and mix until just combined. Add the melted butter and stir until combined, then fold in the shredded zucchini.

Pour the batter into a greased 10×5-inch loaf pan and sprinkle the top with turbinado sugar.

Loaf of zucchini banana bread sliced in half, surrounded by butter and a knife on a countertop

Technically adding the turbinado sugar is optional, but I highly recommend it. When the bread bakes, the sugar creates the perfect crunchy top. I can promise that will be your favorite part.

After the bread bakes, allow it to cool for about 20 minutes before digging in. 

Four slices of zucchini banana bread stacked on a cutting board

CAN THIS QUICK BREAD BE FROZEN?

I love freezing quick breads! You could freeze the loaf whole or freeze individual slices.

If you freeze the loaf whole, wrap tightly it in plastic wrap, followed by a layer of foil. Let the bread thaw overnight before slicing.

If you want to freeze individual slices, wrap each slice in a piece of plastic wrap. Place the slices in a zip-top freezer bag. 

When you’re ready for a slice of Zucchini Banana Bread, take out as many slices as you want and warm them in the microwave or a toaster oven.

Buttered slice of zucchini banana bread with a bite taken out of it on a plate
Loaf of zucchini banana bread sliced in half, surrounded by butter and a knife on a countertop

Zucchini Banana Bread

Yield: 1 10x5-inch loaf
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

If you love zucchini bread and banana bread, you’ll love this marriage of both! Zucchini Banana Bread is a twist on your favorite banana bread. Don’t forget the crunchy sugar topping!

Ingredients

  • 2 cups sugar
  • 2 cups flour
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 1 /2 teaspoons vanilla extract
  • 4 overripe bananas, mashed
  • 14 tablespoons unsalted butter, melted, plus more for greasing pan
  • 1 heaping cup finely shredded zucchini
  • ¼ cup turbinado cane sugar, optional

Instructions

  1. Preheat the oven to 350°. Grease a 10" x 5" x 3 ½" loaf pan and set aside. 
  2. In a large bowl, whisk together the sugar, flour, baking soda, cinnamon, salt and baking powder.
  3. In a separate large bowl, beat the eggs and vanilla and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Fold in the shredded zucchini until fully incorporated.
  4. Pour the batter into prepared pan and sprinkle the top with turbinado sugar. Bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.
Nutrition Information
Yield 12 Serving Size 1 slice
Amount Per Serving Calories 400Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 82mgSodium 317mgCarbohydrates 64gFiber 2gSugar 43gProtein 5g

Did you make this recipe?

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Brenda

Monday 20th of September 2021

Hello,can the banana zucchini bread be made with gluten free flour

Jamie

Tuesday 21st of September 2021

Hi Brenda! I haven't tried this recipe with GF flour, but if you do, let us know how it goes. -Jamie

APRIL ALVA

Sunday 12th of September 2021

Could you add chocolate chips to it?

Jamie

Thursday 23rd of September 2021

Sure!

Margot

Thursday 2nd of September 2021

I hate dealing with the frozen banana skins so blend my over-ripe bananas, pour them into sprayed muffin tins, and freeze. I usually pop them out of the tins once frozen and put in a Ziploc bag to store. Each “muffin” is 1/2 cup making it easy to grab what I need out of the freezer when the mood strikes.

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