★★★★★

Zucchini Banana Bread

Sweet and nutty, this Banana Zucchini Bread is a great breakfast or dessert. With two loaves coming out of the oven, it’s perfect to share or freeze for later!

Sweet and nutty, this Zucchini Banana Bread is a great breakfast or dessert. With two loaves coming out of the oven, it's perfect to share or freeze for later!

I have never posted so many zucchini recipes in a row…but this is number 4, in case you’re counting!

But ‘tis the season for zucchini. I actually like zucchini recipes any time of year, since zucchini is pretty easy to find year round.

And if you want more zucchini recipes, you can always check out my zucchini archives! There are dozens of recipes to choose from, from Zucchini Bundt Cake to Double Chocolate Zucchini Bread!

But right now, let’s talk about Zucchini Banana Bread.

I was inspired by my Blueberry Banana Bread recipe to make today’s recipe – I wanted to change it up and create this Zucchini Banana Bread.

Oh my gosh, this Zucchini Banana Bread recipe is so good. Sweet, nutty, moist…everything you need in a perfect slice of bread! I know you’ll love it as much as we do!

I chose NOT to put a glaze on today’s Zucchini Banana Bread recipe. I knew I wanted to freeze the bread, and I usually try to freeze loaves of quick bread without the glaze (and add it fresh instead).

However, this cream cheese glaze that I used on the Apple Banana Carrot bread would be wonderful. Just sayin.

Loaf of zucchini banana bread sliced and arranged on wooden cutting board.

How to Make Zucchini Banana Bread

I love making quick breads, as they are not only a great breakfast, but also wonderful with a cup of coffee in the afternoon. And they freeze great, so you can enjoy them fresh from the oven or save them for unexpected visitors.

They’re also easy and, as the name suggests, quick to make. Zucchini Banana Bread takes some time to bake, but you can get the batter ready while the oven preheats.

I also like that I can make this in one bowl. Quick to make, quick to clean up. Because you know I don’t want to spend hours cleaning up the kitchen when there’s bread to eat.

To make Zucchini Banana Bread, all you have to do is mix everything except for the zucchini and pecans together in one bowl, just as if you were making a regular banana bread recipe. Then fold in the shredded zucchini and chopped pecans.

Divide the bread batter between two loaf pans and bake for about an hour.

Can you Freeze Zucchini Bread

A great thing about quick breads? They freeze so well.

I like to double-wrap quick breads for freezing. Wrap them in a layer of foil and then seal them in a ziploc freezer bag. If you want to be extra safe, add a layer of plastic wrap before you wrap them in the foil.

Try freezing the loaves whole. Once you thaw them, you can serve them as-is or add a glaze first.

Whether you keep both loaves of Zucchini Banana Bread for yourself or share them with friends, enjoy them plain or glazed, your friends and family will love this zucchini spin on banana bread!

Slice of zucchini banana bread on wooden cutting board.

More Easy Bread Recipes

More Zucchini Recipes

Yield: 2 loaves

Zucchini Banana Bread

Prep Time 15 minutes
Cook Time 1 hour

Sweet and nutty, this Zucchini Banana Bread is a great breakfast or dessert. With two loaves coming out of the oven, it's perfect to share or freeze for later!

Ingredients

  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 3 large ripe bananas, mashed
  • 1 cup unsalted butter, melted
  • 1/4 cup milk (I use skim)
  • 4 large eggs
  • 2 tsp cinnamon
  • 2 cups finely shredded zucchini
  • 1 cup chopped pecans

Instructions

  1. Grease and flour two 9-inch x 5-inch loaf pans (or use baking spray). I like to line the bottom of the pan with parchment paper as an extra precaution. Set aside.
  2. In a large bowl, combine everything except zucchini and pecans. Beat until well blended, about 2 minutes. Fold in zucchini and pecans.
  3. Pour into prepared pans and bake in a 350°F oven for 60-65 minutes. Remove and cool on wire rack 10 minutes. Remove from pan and cool completely.
  4. Store in airtight container at room temperature, or freeze in a ziploc freezer bags. ENJOY!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Today’s recipe for Zucchini Banana Bread was originally published on Shugary Sweets August 10, 2016.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 11, 2019

Comments & Reviews

  1. My husband’s favorite breads are zucchini and banana, so when I read this combo I had to make it! He was not disappointed; he ate 2 slices! Lol! It’s very moist, and absolutely delicious! This will definitely be a keeper! 

  2. I love this recipe! I have been making it for a year and it is a family favorite. I am making it today to use up last year’s zucchini, which I  shredded and froze , 2 cups per bag for this recipe. We just started picking this year’s crop, so I need to get busy. Thanks for such a great recipe!

  3. After grating the zucchini, do you wring out the excess  moisture before adding it to the rest of the ingredients?  
    Recipe sounds delicious and I can’t wait to try it.  . Thanks!

  4. Is the toothpick test an accurate way to test for doneness? I’m never sure if my loaves are cooked through. And if I leave them in the oven they will burn.

  5. Really enjoyed the Banana Zucchini loaf, even added grated carrot to make up 2 cups. I have a question, in all the recipes I’ve read & seen, it always says to fold in the flour, that beating the flour in like the butter, sugar & eggs, will toughen the quick loaf or cake, why do you beat the flour in?

    1. Great question, and maybe I should be more clear in my directions. I do just beat it in until “just combined.” Too long WILL toughen a quick loaf…

  6. Ong I love banana bread AND zucchini bread, so I know this would be a winner! Plus we have SO many zucchini right now it’s ridiculous. This is awesome! 

    1. My zucchini crop is quite ridiculous. I’ve made so much bread that my freezer is stocked for a long time!

  7. Hahaha!  I am getting ready to post zucchini recipe 3 or 4…I’ve lost track of how many I’ve made this year!  Love this fun veggie and fruit laden bread…also, love that you can’t see the zucchini in it because my kids tend to be picky if they can see green!!  Little boogers!! The kids that is…not the green flecks!  LOL!!!

    1. Yeah, for some recipes I’ll peel my zucchini so it doesn’t “appear green” in the photos! My kids don’t like seeing that either 🙂

  8. I so love that you added zucchini to banana bread or banana to zucchini bread – this is like a salad basically so I can enjoy seconds and thirds right? 🙂 BTW, You have such a lovely collection of quick breads!

  9. Just picked 3 more zucchini out of the garden this morning and I can’t think of a better way to use them than in this bread! What a great breakfast or snack with coffee like you said!

    1. You’re so sweet 🙂 I love getting on my computer every morning and reading what you have to say!! Thanks 🙂

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