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The Ultimate Moist & Fluffy Zucchini Banana Bread

Close-up of a freshly baked, moist loaf of zucchini banana bread showing visible shreds of green zucchini.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://carlacooking.com/zucchini-banana-bread-moist-fluffy-easy/