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Zucchini Banana Bread
4.3 from 174 votes

Zucchini Banana Bread

Combining mashed overripe bananas with finely shredded zucchini, this zucchini banana bread yields a moist, tender loaf with subtle sweetness and warm cinnamon notes. The addition of melted butter and vanilla enhances its rich flavor and moist crumb, while turbinado sugar on top adds a slight crunch and caramelized texture. It requires baking in a greased loaf pan until golden brown and a tester comes out clean. The bread is a practical way to use ripe bananas and zucchini, offering a soft slice that works well for breakfast or a snack.

Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 12
Course: Bread

Ingredients

  • 2 cups sugar
  • 2 cups flour
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 egg
  • 1 ½ teaspoons vanilla extract pure
  • 4 banana mashed, overripe
  • 14 tablespoons butter melted, plus more for greasing pan, unsalted
  • 1 zucchini heaping cup, finely shredded
  • ¼ cup turbinado sugar optional

Instructions

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  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.

Notes

  • Makes one 10x5-inch loaf, suitable for several servings.
  • Use overripe bananas for best natural sweetness and moisture.
  • Finely shred zucchini to blend seamlessly into the batter without excess moisture.
  • The turbinado sugar topping is optional but provides a pleasant textured crust.
  • Allow the loaf to cool about 20 minutes before slicing to set its structure.