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!

Loaf of zucchini banana bread sliced on parchment paper.

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Zucchini banana bread is a mash-up of two breakfast favorites! It blends all the best parts of banana bread and zucchini bread into one irresistible loaf. Moist, tender, and warmly spiced with cinnamon, this recipe is the perfect way to put that summer zucchini and those spotty bananas to delicious use.

For the best flavor, use very ripe bananas. They should be brown and spotty with a sweet, strong scent. Not quite there yet? Don’t worry, I’ve included easy tips to ripen them fast. Want more banana and zucchini baking inspo? Try my banana oatmeal muffins, strawberry banana bread and these reader-favorite zucchini muffins!

Miss Kim, this banana zucchini bread is amazing!!! We enjoyed it so much that I’ll be making this for sure many many times 🙂 Thank you so much!!!

— Maggie

Why this loaf is a keeper

  • Double the flavor and wonderful texture: Banana + zucchini = magic
  • Sneaky veggies: Added goodness you won’t even notice.
  • Great for breakfast or snacking: Anytime is the right time!
  • Great for using ripe fruit: If you find yourself with overripe bananas on the counter and/or an overabundance of zucchini, this zucchini banana bread is your delicious solution!

Ingredients you’ll need

This zucchini banana bread recipe is made with simple baking ingredients to give it the perfect soft, tender crumb. Here are all of the ingredients you’ll need:

Mashed banana on a plate near shredded zucchini, a bowl of brown sugar, vanilla, flour and greek yogurt.
  • Egg: Adds structure and helps bind everything together. Use room temperature for best mixing.
  • Greek yogurt: Adds moisture and a slight tang. I typically use 2% plain greek yogurt. Sour cream is a good alternative.
  • Bananas: Use very ripe bananas for natural sweetness and flavor, about 1 cup mashed.
  • Brown sugar: Sweetens the batter and adds a rich, caramel-like depth.
  • Vanilla extract and ground cinnamon: Rounds out the flavor and gives the loaf a warm, bakery-style finish.
  • Baking powder and baking soda: Helps the loaf rise and stay light and tender.
  • Salt: Balances sweetness and enhances the overall flavor.
  • Flour: All-purpose flour or whole wheat pastry flour both work great. Spoon and level or use a kitchen scale for accuracy.
  • Zucchini: Grate finely and squeeze out excess moisture with a towel or paper towels to avoid soggy bread.
  • Chocolate chips: Optional, but add sweet pops of chocolate—plus a few extra on top makes for a pretty presentation!

Variations

Here are some tasty and fun ways you can customize this zucchini banana bread:

  • Add nuts: Stir in up to 1 cup of chopped walnuts or pecans for a bit of crunch.
  • Bake as muffins: Divide the batter into a greased or lined 12-count muffin pan. Bake at 425°F for 5 minutes, then reduce to 350°F and bake 13–14 more minutes, or until a toothpick comes out clean. Cool in the pan for 5 minutes. Makes 10–12 muffins.
  • Gluten-free bread: My favorite gluten free flour is King Arthur gluten free measure for measure flour.
Loaf of zucchini banana bread sliced on parchment paper.
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Zucchini Banana Bread

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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!
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)

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Instructions 

  • Preheat oven to 350ºF, and lightly grease a metal 9×5-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.

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. 
photos by amie of food duchess
Author: Kim
Course: Bread, Breakfast, Snack
Cuisine: American
Serving: 1slice, Calories: 182kcal, Carbohydrates: 34g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Trans Fat: 0.002g, Cholesterol: 16mg, Sodium: 143mg, Potassium: 165mg, Fiber: 1g, Sugar: 18g, Vitamin A: 62IU, Vitamin C: 4mg, Calcium: 55mg, Iron: 1mg

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How to make banana zucchini bread

Mashed banana in a large bowl with brown sugar, an egg and greek yogurt.

Step 1. Preheat oven to 350ºF, and lightly grease a metal 9×5-inch loaf pan with nonstick spray. Set aside. Add egg, yogurt, mashed bananas, sugar, vanilla, cinnamon, baking powder, baking soda and salt to a large bowl.

Whisking wet ingredients in a large bowl.

Step 2. Whisk all wet ingredients until smooth.

Adding flour to wet mixture in a large bowl.

Step 3. Spoon in the flour.

Stirring banana bread batter with a spatula.

Step 4. Gently fold the flour in using a spatula, until just combined. Avoid over-mixing. 

Adding shredded zucchini and chocolate chips to muffin batter.

Step 5. Add the shredded zucchini and chocolate chips to the bread batter.

Stirring chocolate chips and zucchini into bread batter.

Step 6. Gently stir in the grated zucchini and chocolate chips.

Bread batter in a loaf pan.

Step 7. Pour the batter into the loaf pan, top with extra chocolate chips if you like, and bake for 50–55 minutes, covering loosely with foil if the top browns too quickly.

Zucchini banana bread topped with chocolate chips in a loaf pan.

Step 8. Remove the bread from the oven and place on a rack to cool completely (at least 1 hour) before removing from the pan.

How to shred zucchini

Shredding zucchini is super easy with a box grater. I like this box grater! Just slice off one end to create a flat surface, then grate it using the medium or large holes. You can also use a food processor fitted with the shredding disc for even faster prep.

Helpful tips

  • Use very ripe bananas: The spottier, the better! They’re sweeter and mash easily for a moist, flavorful loaf.
  • Squeeze the zucchini: After grating, gently squeeze out excess liquid with a clean towel or paper towel to avoid soggy bread.
  • Measure flour correctly: Use the spoon-and-level method or a kitchen scale to prevent dry or dense bread.
  • Don’t overmix the batter: Stir just until combined to keep the loaf light and tender.
  • Check doneness with a toothpick: It should come out clean or with just a few moist crumbs from the center.
  • Let it cool completely: Cool on a wire rack for at least 1 hour, so it’s fully set and is easier to slice.

Frequently asked questions

How can I ripen bananas quickly?

To quickly ripen bananas, place them on a lined baking sheet and bake at 300°F for 15 to 40 minutes, depending on how green they are. They’ll turn completely brown and become super soft, perfect for making banana bread!

Can I use frozen bananas?

Yes, you can, just be sure to drain off any excess liquid after thawing, since too much moisture can throw off the texture of your batter.

Do I need to peel the zucchini first?

No peeling needed! Just grate it finely and give it a quick squeeze to remove excess moisture.

Storage recommendations

  • Storing: Keep leftovers in an airtight container or wrapped in plastic wrap at room temperature for 2-3 days. For longer storage, wrap the loaf tightly and refrigerate for up to 7 days—just note it may dry out slightly, though it’ll still taste great. You can pop it in the microwave for about 20 seconds to warm it up!
  • Freezing: This bread freezes beautifully! Slice it first so you can grab a piece anytime a craving hits. Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight or at room temp for a few hours.
Sliced zucchini banana bread and one with butter spread over the top.

More quick bread recipes to try

If you love this zucchini banana bread, give some of our other favorites a try!

Glazed loaf of applesauce bread on a large white serving plate.

Applesauce Bread
A sliced loaf of vegan pumpkin bread with cream cheese frosting.

Vegan Pumpkin Bread
Sliced chocolate chip loaf of bread.

Healthy Banana Bread
Lemon zucchini bread cut in slices.

Lemon Zucchini Bread

If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.