Fluffy zucchini banana bread, 1 amazing loaf

Oh, the dreaded banana bowl! We’ve all been there—you have three bananas that have gone totally black overnight, and probably an overgrown zucchini sitting on the counter staring you down. You want something comforting, you want something easy, but you absolutely do not want another dry loaf. That’s why I’m walking you through the best zucchini banana bread recipe you will ever attempt. This isn’t just another sweet bread with zucchini and banana mashed together; this is the ultimate, incredibly moist and fluffy quick bread discovery I made when I was trying to streamline my weeknight baking.

When I started Carla’s Cooking, I promised myself I’d only share recipes that bring maximum joy with minimal stress. This loaf fits that perfectly! I tweaked my grandmother’s basic quick bread method, folding in the veggie power of zucchini right alongside those jammy, ripe bananas. It’s simple, it’s flavorful thanks to that perfect hint of cinnamon, and it uses basic pantry staples. Forget those recipes that call for squeezing the zucchini dry! We’re embracing the moisture here. If you’re fighting produce overload and craving something truly delightful, let’s dive into how it’s done. You can find my original inspiration over at Mix Whisk Bake, but trust me, my version is the keeper! If you love this technique, you have to try my moist pumpkin bread next.

Why This is the Best Zucchini Banana Bread Recipe

There are a million recipes out there claiming to be the best, but this moist zucchini banana bread recipe is truly different because we focus on *keeping* the moisture in, not trying to fight it! The secret to genuinely fluffy zucchini bread lies in treating our vegetable and fruit additions correctly. Most people squeeze the squash, but if you do that, you’re throwing away the only thing that guarantees tenderness.

We use simple, reliable chemistry here to ensure this easy banana zucchini loaf stays soft for days. You’ll thank me when you’re reaching for a slice on Thursday morning that tastes like it just came out of the oven!

Tips for Achieving Ultra-Moist Zucchini Banana Bread

Listen closely, because this is the most important part of this whole process. We absolutely do not squeeze the zucchini! The moisture from the zucchini combines perfectly with the natural sugars from very ripe (read: totally brown and getting soft!) bananas. This combination prevents that dry, crumbly texture you hate so much. My tip is to grate your zucchini right before you add it—that way, it’s still coated in its own lovely liquid.

Making this Easy Banana Zucchini Loaf

This whole loaf comes together faster than you can clean up the mixing bowls. It’s designed specifically for those times when your bananas are begging to be used right now. It fits perfectly into the category of quick bread recipes for ripe bananas because you’re basically just mixing wet in one bowl and dry in another, then combining. Honestly, if you can stir batter, you can make this loaf. You can see how seriously I take the moisture aspect over at Pottoplate, too!

If you adore this kind of moist spiced loaf, make sure you save my recipe for moist cinnamon swirl apple bread for the fall!

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Gathering Ingredients for Your Zucchini Banana Bread

Okay, let’s get down to business! You can’t have the best zucchini banana bread without the right components. I’ve listed exactly what you need below, and I need you to pay attention to the details I underlined in my notebook. We aren’t using just any sugar; we want that deep molasses flavor from the brown sugar. For the wet stuff, make sure that butter is truly softened—not melted, just soft enough for an indent. And please, ensure that zucchini is packed well into the measuring cup, but trust me, we are leaving the draining sponge in the cupboard!

If you want to make this the absolute ultimate loaf, grab those chocolate chips, but remember they are completely optional. If you skip the chips, be sure to check out my cinnamon streusel coffee cake for another topping idea!

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 3 medium)
• 1 cup packed, shredded zucchini (do not squeeze dry!)
• 1/2 cup chocolate chips (optional, but highly encouraged!)

Step-by-Step Instructions for the Best Zucchini Banana Bread

Ready to bake the loaf that will retire all other quick bread recipes? This is where we put all those wonderful ingredients together! We move quickly, but we don’t rush the creaming, alright? This entire process is basically a very simple, two-bowl method. If you want to achieve that perfect crumb structure that makes this a tender banana bread tutorial success story, pay attention to how we combine the mixtures.

First things first: get that oven hot! Preheat your oven way up to 350°F (175°C). Don’t forget to grease and flour your 9×5 inch loaf pan, or you can cheat a little like I often do and line it with parchment paper so you can lift the whole thing out later. So much easier for cleanup!

Mixing the Dry and Wet Components for Zucchini Banana Bread

In a medium bowl, whisk your flour, baking soda, cinnamon, and salt together. Just a quick whisk—that’s all that’s needed to make sure the leaveners are evenly distributed. Now, head over to your big bowl where you have the softened butter and both sugars. Beat that vigorously until it looks light and fluffy, almost pale yellow. This is what incorporates the air we need for fluffiness!

Beat in the eggs one at a time, making sure they incorporate fully before adding the next one. Stir in the vanilla. Then, add those mashed bananas and that glorious, un-squeezed zucchini. Once they’re just barely mixed, it’s time for the dry stuff. Add the dry ingredients slowly and mix on low speed only until you see the last flour streak vanish. If you’re adding chips, fold them in now. Stop mixing! Overmixing is the enemy of fluffy bread, so just stop when it looks combined.

Baking and Cooling Your Zucchini Banana Bread Loaf

Pour that beautiful batter right into your waiting pan and pop it into that hot oven. It usually takes around 55 to 65 minutes to bake completely. You’re looking for a wooden skewer to come out clean, but I always aim for those slightly moist crumbs—that’s the sign of true moisture! Remember, check it starting around the 50-minute mark to be safe.

Once it’s done, leave the bread in the pan on a wire rack for a good 15 minutes. If you try to wrestle it out too soon, it might crumble, and we worked too hard for that! After those 15 minutes, gently turn it out onto the rack to cool completely before you slice it. This final cooling step is crucial for setting the structure. For more baking tips on combining ingredients gently, check out my guide on one-bowl oatmeal cookies!

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Seeing those ingredients come together so easily reminds me of the step-by-step guides people are sharing, like the one I saw on Olives + Thyme—it’s all about keeping the steps clear!

Ingredient Notes and Substitutions for Zucchini Banana Bread

Now that you know the method delivers the goods, let’s circle back to those key ingredients. This recipe is meant to be part of your vegetable packed banana bread strategy, which means we have to talk about maximizing that produce!

The biggest thing I need you to remember is the zucchini rule: do not, under any circumstances, squeeze that moisture out. I know it feels wrong—like you’re supposed to wring out every vegetable before baking—but we need the water content to keep this loaf soft alongside the bananas. And speaking of bananas, use the ugly ones! Those super spotty, almost black bananas have the most concentrated sugar and the deepest flavor. Throwing out ripe fruit is just a waste when it tastes this good baked up!

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If you ever find yourself short on butter, I’ll let you in on a little secret. You can substitute up to half of the butter with Greek yogurt. It keeps the fat content slightly lower while still giving you that dense, tender structure we love. Don’t go over half, though, or the texture gets a little gummy. Since we are already working with fruit purées here, the yogurt blends right in. If you’re looking to learn more about baking with yogurt for that tender crumb, you might enjoy my creamy cheesecake recipe sometime!

Variations on Classic Zucchini Banana Bread

You’ve mastered the basic ultra-moist loaf, and now you want to experiment? That’s what I love about baking! This recipe is such a fantastic, tender base that it takes additions like a charm. If you want to kick up the cozy factor, first make sure you’re using plenty of cinnamon, as a truly cinnamon spiced banana zucchini bread is just divine.

For texture, toasted pecans or walnuts are absolutely wonderful. Chop them up a bit roughly before folding them in with the chocolate chips. They add a nice little crunch that contrasts beautifully with the soft crumb. I often toss mine in a tiny bit of flour first so they don’t all sink straight to the bottom of the pan during the bake time.

But let’s talk upgrades. If you want something truly spectacular that screams “weekend baking,” you have to try adding a cream cheese swirl quick bread element. It’s super easy! Just whip together 4 ounces of softened cream cheese with 1 tablespoon of sugar and a splash of vanilla extract until smooth. When you pour your banana zucchini batter into the prepared pan, dollop the cream cheese mixture randomly on top. Then, take a butter knife and gently swirl it through the batter a few times. Don’t go crazy, or you’ll mix it all away!

When it bakes, you get these gorgeous, tangy pockets of richness contrasting against the sweet bread. It feels fancy, but it only adds about two minutes to your prep time. For another great swirl idea featuring cinnamon, you have to check out my recipe for snickerdoodle cheesecake! And if you want that satisfying sweet crunch on top instead of a swirl, check out the method people use over at Chip Cooks for that crunchy topping.

Serving Suggestions for Your Zucchini Banana Bread

Okay, the hard part is over! You have this beautiful, fragrant, perfectly moist loaf cooling on the rack. Now, how do you serve this amazing thing? Honestly, a slice of this zucchini banana bread is delightful all on its own, especially when it’s still slightly warm. It’s one of those rare quick breads that doesn’t absolutely *need* anything piled on top of it.

But since we are talking about making things joyful, let’s elevate that simple slice! This loaf checks every box for being the perfect morning treat. It’s definitely one of my go-to breakfast loaves using zucchini because it feels decadent but it’s genuinely simple to grab and go on a hectic day. It also travels incredibly well for picnics or potlucks.

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My favorite way to enjoy it is when the loaf is completely cool. Then, I slice it thick, about an inch, and smear it generously with a lightly sweetened cream cheese spread. The slight tang of the cheese contrasts with the sweet banana and cinnamon perfectly. If you love cream cheese spreads on your breakfast goods, you absolutely must check out my recipe for stuffed French toast with cream cheese—it uses the same delicious flavor profile!

If you’re serving this after dinner, try a small dollop of freshly whipped cream dusted with a tiny bit more cinnamon. If you’re a fan of serving things slightly warm, you can microwave a slice for about 15 seconds to get that glorious melt happening again. Enjoy every single bite!

Storing Your Moist Zucchini Banana Bread

Baking a loaf this delicious means wanting it to last, right? The great news is that because we packed so much natural moisture into this zucchini banana bread with those bananas and that un-squeezed zucchini, it has fantastic staying power! You don’t need to worry about running out of slices too quickly, unlike those dry store-bought loaves.

The number one rule for keeping this bread tender is airflow control. You should absolutely *not* leave it sitting uncovered on the counter for more than an hour or two. As soon as it is completely cool—and I mean fully cool, down to the cardboard-y center—you need to wrap it up tight. I prefer using two layers of plastic wrap first, followed by a layer of aluminum foil. This keeps the air out and locks in all that amazing moisture we worked so hard to create.

Keep the wrapped loaf sealed on your counter at room temperature for up to three, maybe four days, and it will still taste heavenly. If you need it to last longer than that, you can absolutely freeze it! Slice the loaf first, wrap the individual slices tightly, and then seal those wrapped slices inside a freezer-safe bag. It freezes beautifully for up to three months! When you want a slice, just unwrap it and let it thaw on the counter for an hour, or zap it for about 20 seconds in the microwave. Easy peasy! If you need more make-ahead tips, check out how I prep drinks for parties over in my easy frozen strawberry daiquiri recipe section!

Frequently Asked Questions About Zucchini Banana Bread

I know you might have a few lingering questions before you tie on your apron! Quick breads are generally forgiving, but when you combine two different types of produce, sometimes you need a little extra guidance. Don’t worry, I’ve answered the most common ones I receive about keeping this loaf perfect. If you have another question, feel free to leave a comment—I read every single one! You can also check out my main blog index for other ideas.

Do I need to squeeze the zucchini for this zucchini banana bread recipe?

Absolutely not! This is the biggest point of confusion, and if you squeeze your zucchini, you are essentially removing the magic ingredient that helps create that incredibly moist zucchini banana bread recipe result. We want that water content in there. As the bread bakes, the zucchini releases that moisture slowly, steaming the crumb from the inside out and keeping it tender. If you see liquid when you shred it, just scoop it all up and plop it right into the batter!

What bananas are best for this sweet bread with zucchini and banana?

You want bananas that look borderline past their prime—you know, the ones that are mostly brown or even black with soft spots. Those bananas have converted almost all their starch into sugar, which means your final sweet bread with zucchini and banana will be naturally much sweeter and fuller of that rich banana flavor. If you try to use a standard yellow banana, you’ll end up needing to add more sugar, and the flavor just won’t sing the same way.

Can I make this recipe into a two vegetable quick bread recipe?

Yes, you totally can! If you happen to have some carrots that need using up, this recipe is sturdy enough to handle it. It easily morphs into a two vegetable quick bread recipe. I suggest swapping out about half a cup of the shredded zucchini for half a cup of shredded carrot. Keep the moisture level high by not squeezing anything, and add just a tiny bit more cinnamon (maybe an extra quarter teaspoon) to amplify those cozy spice notes common in carrot-based breads. It’s a win-win—more veggies, same fluffy texture!

Nutritional Snapshot of This Zucchini Banana Bread

Now, I know many of you are baking this loaf because it sounds delicious, but I also know a few of you are trying to sneak in a few veggies where you can! That’s what I love about this two-ingredient powerhouse loaf. While this is absolutely a treat—we have sugar and butter in here because that’s what makes baked goods taste amazing—it does sneak in some fiber and nutrition from that zucchini and the bananas.

Below is the estimated nutritional breakdown based on making one standard loaf without any optional add-ins like chocolate chips. Please take this information with a massive grain of salt!

• Serving Size: 1 slice
• Calories: Approximately 280
• Total Fat: 13g
• Carbohydrates: 40g
• Protein: 4g
• Sugar: 22g

I really need to stress that these are just estimates. If you use almond flour instead of all-purpose, or if you decide to double down on the chocolate chips, those numbers are going to shift! I always find it helpful to see a rough guide, especially when figuring out serving sizes, but remember, this is home baking, not a science lab! For more transparent ingredient breakdowns, check out my thoughts on how I prep ingredients for my cauliflower rice.

The Ultimate Moist & Fluffy Zucchini Banana Bread

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This easy recipe delivers the best zucchini banana bread, combining ripe bananas and shredded zucchini for an incredibly moist and fluffy quick bread spiced with cinnamon. It is simple to make and perfect for using up overripe fruit.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (about 10 servings) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 3 medium)
• 1 cup packed, shredded zucchini (do not squeeze dry)
• 1/2 cup chocolate chips (optional add-in)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set this dry mixture aside.
3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 minutes.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas and the shredded zucchini to the wet ingredients. Mix on low speed until just combined. Do not overmix at this stage.
6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until the flour streaks disappear. If using, gently fold in the chocolate chips now.
7. Pour the batter evenly into your prepared loaf pan.
8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
9. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

• For the most moist zucchini banana bread, leave the shredded zucchini un-squeezed; the extra moisture helps keep the loaf tender.
• Use very ripe, spotty bananas for the best natural sweetness and flavor in your banana zucchini loaf.
• If you prefer a crunchy top, sprinkle 2 tablespoons of coarse sugar over the batter before baking.
• This bread stays soft for days when stored tightly wrapped at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22
• Sodium: 210
• Fat: 13
• Saturated Fat: 7
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 40
• Fiber: 2
• Protein: 4
• Cholesterol: 55