Print

Ultra-Moist Zucchini Banana Bread (Easy Recipe)

Close-up of freshly baked zucchini banana bread, sliced to show moist texture and green zucchini shreds.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy zucchini banana bread for an ultra-moist, fluffy loaf perfect for breakfast or a sweet snack. This simple recipe uses up ripe bananas and fresh zucchini.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large very ripe bananas, mashed
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini, squeezed dry
  • Optional: 1 cup chocolate chips or 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, combine the mashed bananas, granulated sugar, and brown sugar. Mix until just combined.
  4. Whisk in the eggs, vegetable oil, and vanilla extract into the banana mixture until smooth.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Fold in the squeezed, shredded zucchini and any optional mix-ins like chocolate chips or nuts.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the shredded zucchini using paper towels or a clean kitchen cloth. This step is key for a non-soggy loaf.
  • For a crunchy top, sprinkle 2 tablespoons of coarse sugar over the batter before baking.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil.

Nutrition