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This Banana Zucchini Bread recipe is a mix between your two favorite quick breads that has them both beat. You can’t go wrong with combining banana bread and zucchini bread.
Anytime I serve banana zucchini bread it gets rave reviews. I serve it for breakfast, an afternoon snack, or even as dessert. It tastes incredible and it just might be my favorite sweet bread.
This is a quick bread recipe that you will want to make again and again. The bread is moist, sweet, and incorporates a vegetable so you feel justified in having more than one slice!
If this one isn’t quite what you’re looking for, these are all amazing quick breads too: Pineapple Zucchini Bread Recipe, Classic Zucchini Bread Recipe and The Best Banana Bread Recipe.
Table of Contents
Why You’ll Love This Recipe
- Healthy Ingredients: This recipe combines the natural sweetness of bananas with the nutritional benefits of zucchini, making it a healthier option for a sweet treat.
- Sneaky Veggies: This bread is a great way to sneak extra vegetables into your diet, especially for kids or picky eaters who might not otherwise enjoy zucchini.
- Crowd-Pleaser: The unique combination of banana and zucchini is a great option for sharing at gatherings or gifting.
- Freezer-Friendly: Like other quick bread recipes, banana zucchini bread freezes well, so you can make a batch ahead of time and enjoy it later.
Ingredients
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Salt
- Eggs
- Granulated Sugar
- Vegetable or Canola Oil
- Unsweetened Applesauce
- Ripe Bananas
- Shredded Zucchini
See the recipe card below for full information on ingredients and quantities
How to Make Banana Zucchini Bread
Step #1. Preheat the oven and prep two loaf pans. Set aside. In a large bowl, add the dry ingredients and whisk them together.
Step #3. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the zucchini. Divide the batter evenly between the two loaf pans.
Step #2. In a medium bowl, combine the wet ingredients except the zucchini. Stir well.
Step #4. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, then remove and cool completely before serving.
Recipe FAQs
This banana zucchini bread makes two loaves. I have tripled the recipe before with great success and made six loaves. This is a great bread to give to friends or keep in the freezer for unexpected visitors.
Use the tried and true toothpick method. Insert the toothpick into the center of the loaf around 50 minutes. If the toothpick comes out clean, your bread is ready.
If you don’t have applesauce on hand you can sub it with oil, mashed banana, sour cream, or yogurt.
This bread freezes great! I like to double wrap the bread before freezing. Once with plastic wrap and then again with foil. Bread can stay in the freezer for 2-3 months.
Expert Tips
- The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- After grating the zucchini, squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. This prevents the bread from becoming too wet and dense.
- When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense, tough bread.
- Consider adding a teaspoon of vanilla extract or a dash of cinnamon or nutmeg to enhance the flavor of the bread.
More Quick Bread Recipes to Consider
Recipe Collections
Zucchini Recipes
Simple Gingerbread Recipes
Easy Gingerbread Loaf – Better Than Starbucks!
Cornbread Recipes
30-Minute Southern Cornbread Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Banana Zucchini Bread
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 2 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 1/2 cup unsweetened applesauce
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 1/2 cups shredded zucchini
Instructions
- Preheat the oven to 350 degrees and grease two 9×5-inch loaf pans. Set aside.
- In a large bowl combing the flour, baking powder, baking soda, cinnamon and salt. Whisk to combine.
- In another medium bowl combine the eggs, sugar, oil, applesauce, and bananas. Stir until well combined.
- Add the egg mixture to the flour mixture and stir until just incorporated. Don’t over mix at this point of the batter will get tough. Add the shredded zucchini and gently fold it into the batter. Pour the batter evenly into the two prepared pans and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for about 10 minutes, remove from the pan, and then let it cool completely before serving. Store in an airtight container.
Notes
- This recipe is from The Brown Eyed Baker.
- You can swap the applesauce for more oil, melted butter, yogurt, or sour cream if you don’t have any.
- This recipe also works great with whole wheat flour.
- You can easily double or triple this recipe if you want to freeze some or have plenty to give away.
I would love to make these into mini muffins. How long would I bake these and at what temp?
Hi! I don’t have applesauce off hand – is there a substitute that you recommend or just omit this ingredient from the recipe? Thank you!
You can sub it with oil, mashed banana, sour cream, or yogurt!
This looks great! Just made my first zucchini baked good this week so now I want to try this bread!