Go Back
–+ servings
A sliced loaf of Zucchini Banana Bread with a child's hand touching it

Zucchini Banana Bread

While banana bread and zucchini bread are proven standalone favorites, the marriage of the two results in what will undoubtedly be the most moist and flavorful quick bread to ever cross your lips.
4.70 from 49 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients  

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
  • 1/4 cup buttermilk
  • 2 large eggs, beaten lightly
  • 6 Tablespoons butter, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 2 medium zucchini

Instructions 

  • Preheat the oven to 350ºF.
  • Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking soda and salt.
  • In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
  • Shred the zucchini on a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze is with your hands over the sink to remove excess liquid. Fold the zucchini into the batter then scrape the batter into the prepared loaf pan. Bake the bread for 50 to 60 minutes until a toothpick inserted comes out clean. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.

Notes

  • Squeezing the excess moisture out of the zucchini ensures your bread won’t sink in the center.
  • Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don't be afraid to let bananas turn completely brown before using them for banana bread. If you don't have extra-ripe bananas, check out my video for how to ripen bananas in 15 minutes.
  • If you don't have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.
  • You can add up to 1 cup of your favorite zucchini bread mix-ins. Walnuts, pecans, chocolate chips or even blueberries would be delicious.
  • Once cooled completely, store your zucchini banana bread in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days.
  • Freeze: To freeze, wrap the cooled bread tightly in plastic wrap, followed by aluminum foil. Place it in a sealable plastic bag and label with the date. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
  • Make muffins! You can make this into zucchini banana muffins by using two 12-cup muffin tins and dividing the batter into 16 greased muffin cups. Bake at 350ºF for 22-26 minutes, or until a toothpick inserted comes out clean.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!