Easy Homemade Zucchini Banana Bread

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This is a simple Zucchini Banana Bread Recipe that is delicious and flavorful! It easy homemade zucchini banana bread is a cherished family recipe, adapted from my church cookbook and blended with my Grandma’s classic banana bread.

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  • 2 large eggs, beaten
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1 cup shredded zucchini (about 1 medium zucchini, squeezed of excess liquid)
  • 1 cup mashed ripe bananas (about 2-3 medium ripe bananas)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • Optional Mix-ins: 1/2 cup chopped walnuts, pecans, or chocolate chips (or a mix!)

Baking Tips:

Getting that perfect, moist and flavorful zucchini banana bread is easy with a few simple tips:

  • The right pans: The right size loaf pans are key! I swear by these pyrex loaf pans that are glass and not made with harmful chemicals
  • Choose Ripe Bananas: The riper your bananas are (think brown spots!), the sweeter and more flavorful your bread will be. They also mash more easily and contribute to the bread’s moisture.
  • Squeeze Your Zucchini: Don’t skip squeezing out the excess liquid from your shredded zucchini! Too much moisture can make your bread dense and gummy.
  • Don’t Overmix: Once you combine the wet and dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, leading to a tough, dry bread.
  • Test for Doneness: A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it comes out wet, bake for a few more minutes.
  • Storage Tips: Store your homemade zucchini banana bread tightly wrapped at room temperature for up to 3-4 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months! Just wrap slices or whole loaves in plastic wrap, then foil.

How to make Easy Zucchini Banana Bread

  1. The first thing to make easy zucchini banana bread, preheat your oven to 350 degrees. Prepare two loaf pans by greasing them.
  2. In a bowl, beat the eggs well, then add the sugar, oil, grated zucchini, bananas, vanilla, and mix well!
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3. In a separate bowl, mix the dry ingredients: flour, cinnamon, nutmeg, salt, and baking soda. Then stir into the egg mixture

4. Add the option ingredients, nuts or chocolate chips, or both if you are feeling extra fancy!

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5. Pour into the loaf pans, and bake for 50 min- 1 hour.

I love eating this bread fresh out of the oven, with a little bit of butter, SO delicious!!

Check out some of my favorite baking essentials here!

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Zucchini Banana Bread

Delicious flavorful bread, perfect for every season.
Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 12 servings

Ingredients

  • 3 eggs
  • 2¼ cups sugar
  • 1 cup oil
  • 2 cups grated zucchini
  • 2 Tbs vanilla
  • 1 Tbs Cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 ½ cups flour
  • ½ cup nuts optional
  • 1 cup chocolate chips optional

Instructions

  • Preheat your oven to 350 degrees. Prepare two loaf pans by greasing them.
  • In a bowl, beat the eggs well, then add the sugar, oil, grated zucchini, bananas, vanilla, and mix well!
  • In a separate bowl, mix the dry ingredients: flour, cinnamon, nutmeg, salt, and baking soda. Then stir into the egg mixture.
  • Add the optional ingredients, nuts or chocolate chips, or both if you are feeling extra fancy!
  • Pour into loaf pans and bake for 50 min- 1 hour.

Notes

This bread is delicious fresh out of the oven, with a little bit of butter! 

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3 Comments

  2. I always love about cuisine. New recipe. This is looks delicious. I would love to try this soon. Your recipe on my list! Thank you for sharing this through.

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