Zucchini Banana Bread

This Zucchini Banana Bread is the best of both worlds—super moist, naturally sweet, and packed with a sneaky veggie you’d never guess is there. Perfect for breakfast, snacking, or anytime you need a cozy slice of something delicious!

Course Bread, Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 182

Author Kim

Ingredients

1 large egg
1/2 cup (110g) plain 2% Greek yogurt
2 medium (200g) ripe bananas mashed (about 1 cup)
1/2 cup (100g) brown sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup (180g) all-purpose flour or whole wheat pastry flour*
1 cup (115g) shredded zucchini (about 1 small zucchini) squeezed of excess liquid**
3/4 cup (143g) chocolate chips plus more for the top (optional)

Instructions

Preheat oven to 350ºF, and lightly grease a metal 9x5-inch loaf pan with nonstick spray. Set aside.
In a large mixing bowl, lightly beat the egg and whisk in the yogurt, bananas, sugar, vanilla, cinnamon, baking powder, baking soda and salt, mixing until smooth.
Spoon in the flour and gently fold it in until just combined. Avoid overmixing. Gently mix in the zucchini and chocolate chips.
Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle on extra chocolate chips, if desired. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the bread from the oven and place on a rack to cool completely (at least 1 hour) before removing from the pan.

Video

Notes

* You can use a mix of 3/4 cup (90g) all-purpose flour and 3/4 cup (90g) of whole wheat flour or whole wheat pastry flour.

** I like to place a handful of shredded zucchini between two paper towels and squeeze it over the sink. This drains it of just the right amount of liquid to make the bread perfectly moist.

Store the leftover bread wrapped well in plastic at room temperature for 2 days or in the refrigerator for up to 1 week.

To freeze, wrap the cooled loaf in aluminum foil and place in a large freezer bag. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.

Muffins: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter evenly in each cavity. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, lower the oven temperature to 350°F and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.

This recipe was originally published May 2015. The recipe was revised and updated with new photos and helpful tips May 2025.

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