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Zucchini Banana Bread loaf with knife on white marble tray.
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4.63 from 16 votes

Homemade Banana Zucchini Bread

If you love a moist, homemade, classic banana bread from scratch, you will love this Zucchini Banana Bread. It bakes up to a to a fluffy, dense, flavorful bread that has a vibrant ripe banana taste with a subtle hint of zucchini.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Banana Zucchini Bread, Banana Zucchini Quick Bread
Servings: 10 slices
Calories: 302cal
Author: Amy Desrosiers
Cost: $3


  • 1 8x5 inch loaf pan
  • parchment paper
  • large bowl
  • Wooden Spoon
  • rubber spatula
  • banana masher


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp. salt
  • 1 stick unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large size
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 3 overripe bananas medium-size
  • 1 cup shredded zucchini strain excess liquid out with paper towels.
  • 1/4 cup pecans may use walnuts, optional**


  • Preheat oven to 350 degrees Fahrenheit.
  • Add parchment paper to the loaf pant and set aside.
  • In a large bowl combine the softened butter and sugar using a wooden spoon.
  • Add in both eggs and the salt; mix to combine.
  • Pour in the milk and vanilla and mix.
  • Mash in bananas using a banana masher.
  • Add in the flour and baking soda. Mix using the wooden spoon. However, scraping down the bowl with the rubber spatula is helpful to ensure everything is combined.
  • Fold in zucchini and mix to just combine.
  • Pour mixture into the parchment-lined loaf pan.
  • Bake for 55-65 minutes or until a toothpick inserted into the center of the loaf pan comes out clean. Bread will be firm, have cracks, and be springy to the touch with a deep golden-brown coloring.
  • Allow bread to cool in the pan for 15 minutes before removing it using the parchment paper.
  • Place bread on a tray and cool for another 10 minutes until you are able to slice through it using a bread knife.


Nutritional values may differ and are meant to be a guide.
Do I need to squeeze the excess zucchini juices out?
Last week, I tested this recipe two times because the first time I didn’t squeeze out the extra juice from my zucchini and the load was flat, and really dense and moist. Too much liquid in a quick bread from fresh additions like zucchini will effect the texture and cause it to bake up flat or with a depression in the center of the bread.
How long is Banana Zucchini Bread good for?
If this bread makes it past day one (yes, it is that good) it will last up to 5 days wrapped tightly in a cool dry place on the counter. You can also freeze this loaf (for up to 45 days) as a whole once cooled for later consumption. Additionally, you could freeze individual slices. To enjoy, simply thaw or reheat.


Serving: 1slice | Calories: 302cal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 193mg | Potassium: 235mg | Fiber: 2g | Sugar: 25g | Vitamin A: 410IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg