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Moist Zucchini Banana Bread Recipe for Summer Baking

Zucchini banana bread is ultra moist, tender, and one of the most flavorful banana breads you can make. Lightly sweet and perfect for breakfast, it’s a great way to use up fresh zucchini and overripe bananas. Zucchini banana bread is ultra moist, extra tender and the most flavorful banana bread you'll eat.

Combine ripe brown bananas with grated zucchini and you get a loaf that’s moist, tender, and full of flavor. This recipe takes a classic banana bread base and adds one cup of finely grated zucchini for extra moisture and a wonderfully soft crumb.

Zucchini Banana BreadClose up shot of slices of zucchini banana bread to show the delicious golden brown top.

We use a standard banana bread batter with the addition of grated zucchini. The zucchini keeps the loaf moist without making it heavy. The finished bread has a dense, tender texture and a warm flavor that sits between banana bread and a lightly spiced cake, with a hint of cinnamon.

Ingredients for making zucchini banana breadHere’s a quick overview of the method:

  1. Whisk together the dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk melted butter with the white and brown sugars until smooth. Add eggs and vanilla, then stir in the mashed bananas.
  3. Fold the dry ingredients into the banana mixture in two additions to avoid overmixing.
  4. Gently fold in the grated zucchini (see notes on draining below).
  5. Pour the batter into a 9×5 inch loaf pan and bake until the top is set and a toothpick comes out clean, about 50–60 minutes.

Simple, straightforward, and reliably delicious.

Tips for Making Zucchini Banana Bread

  • Grate the zucchini perpendicular to the grater to avoid long strands and create a uniform texture.
  • Blot the grated zucchini with paper towel to remove excess moisture—this prevents the loaf from becoming soggy.
  • The batter should be fairly thick; that’s expected and gives the loaf the right density.
  • If your bananas aren’t ripe enough, you can brown them quickly on a baking sheet: place unpeeled bananas on a sheet and bake at 350°F for 10–20 minutes until the skins darken.
  • Optional additions: 1 cup chocolate chips or 3/4 cup chopped walnuts fold in well.
  • Use a light-colored loaf pan to avoid excessive browning. Do not use an 8×4 inch pan—this recipe is sized for a 9×5 inch pan.
  • Check the loaf around 40 minutes. If the top is browning too quickly, tent with aluminum foil and continue baking until done.

Side by side photos showing how to make zucchini banana bread. First blotting the excess water out of the grated zucchini with a paper towel, then gently folding the zucchini into the batter.

A slice of zucchini banana bread slathered with butter on a white plate.

If you enjoy this zucchini banana bread, consider trying other banana bread variations for more flavor and texture options.

Zucchini banana bread is ultra moist, extra tender and the most flavorful banana bread you'll eat.

Zucchini Banana Bread

Zucchini banana bread is ultra moist, extra tender and full of flavor. It’s not overly sweet, making it ideal for breakfast or snacks and a delicious way to use fresh zucchini and ripe bananas.
Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
Servings: 10 slices

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 medium bananas, mashed
  • 1 cup grated zucchini*

Instructions

  • Preheat the oven to 350°F (175°C).
  • Line a 9×5 inch loaf pan with parchment paper or grease and flour the pan.
  • In a medium bowl whisk flour, cinnamon, baking powder, baking soda, and salt.
  • In a large bowl whisk melted butter with white and brown sugars until smooth. Add eggs and vanilla and whisk to combine.
  • Stir in the mashed bananas.
  • Fold the dry ingredients into the banana mixture until just combined, then fold in the grated zucchini.
  • Pour batter into the prepared pan and bake 50–60 minutes, until the top is firm and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil and continue baking.
  • Cool completely before slicing.

Notes

*Squeeze excess water from the grated zucchini using paper towels to avoid adding too much moisture to the batter.

Store the bread in an airtight container at room temperature for up to 4 days. To freeze, wrap tightly in plastic wrap and freeze; thaw in the refrigerator.

Nutrition

Calories: 298 kcal,
Carbohydrates: 47 g,
Protein: 5 g