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Zucchini Banana Bread

A loaf of homemade Zucchini Banana Bread, fresh out of the oven, sliced and ready to serve.
Recipes
  • Picture of Jennifer Scott Jennifer Scott
  • August 31, 2025

why make this recipe

Zucchini Banana Bread is a delightful combination of two ingredients that add moisture and flavor. This bread is not only delicious but also a great way to use up ripe bananas and extra zucchini from your garden. It has a sweet flavor and a soft texture that makes it perfect for breakfast or a snack. Plus, adding nuts gives it a nice crunch!

how to make Zucchini Banana Bread

Ingredients:

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

Directions:

  1. Grease and flour two 9-inch x 5-inch loaf pans (or use baking spray). You can also line the bottom of the pans with parchment paper for extra protection. Set aside.
  2. In a large bowl, combine all the ingredients except for the zucchini and pecans. Beat the mixture until well blended, about 2 minutes.
  3. Fold in the shredded zucchini and chopped pecans gently until mixed.
  4. Pour the batter into the prepared pans and bake in a preheated oven at 350°F for 60-65 minutes.
  5. Remove the bread from the oven and let it cool on a wire rack for 10 minutes. Then, take it out of the pans and let it cool completely.

how to serve Zucchini Banana Bread

Zucchini Banana Bread is delicious served warm or at room temperature. You can slice it and spread a little butter on top for extra flavor. It also pairs well with a cup of coffee or tea. Enjoy it for breakfast or as a snack throughout the day!

how to store Zucchini Banana Bread

To store your Zucchini Banana Bread, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in the fridge for up to a week, or freeze it for up to three months. Just make sure to slice it first if you plan to freeze it.

tips to make Zucchini Banana Bread

  • Make sure your bananas are very ripe for the best flavor.
  • Squeeze the shredded zucchini using a clean kitchen cloth to remove excess moisture before adding it to the batter.
  • You can substitute the pecans with walnuts or chocolate chips for a different flavor.
  • If you prefer a sweeter bread, feel free to add a little more sugar.

variation

You can add spices like nutmeg or allspice for a different flavor profile. You might also consider adding raisins or dried cranberries for a fruity twist.

FAQs

Q: Can I use frozen zucchini in this recipe?
A: Yes, you can use frozen zucchini. Just thaw it and drain any excess moisture before adding it to the batter.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure to follow any specific instructions for the blend you choose.

Q: How do I know when the bread is done?
A: You can test if the bread is done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready!

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Jennifer Scott

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