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Moist Zucchini Banana Bread Recipe

As summer winds down, I always look forward to using the last peak-of-season produce from the garden. After a camping trip I came home to a giant zucchini hiding in the produce drawer, so I turned it into this Zucchini Banana Bread. It’s wonderfully moist and full of flavor — a simple, classic loaf that makes the most of fresh vegetables and ripe banana.

I prefer to make two large loaves when I bake this because once you’ve gathered everything and shredded zucchini, it’s easy to double up and have extras to freeze or share. If you don’t want to shred by hand, a food processor works great — I cube the zucchini and pulse it just until grated. Beyond that step, the recipe comes together easily.

Zucchini bread in process
Zucchini bread mixing bowl

Adding banana gives this bread extra depth and moisture — it’s one of the best tweaks I’ve found to get close to my mom’s zucchini bread. The banana balances the zucchini and pineapple, keeping the crumb tender and flavorful without being overly sweet.

How to make this Zucchini Bread recipe

This loaf is straightforward: mix the dry ingredients in one bowl and the wet ingredients in another, then combine them gently and fold in the nuts. You’ll end up with a batter that bakes into a moist, tender loaf with a lovely texture from the grated zucchini.

Zucchini bread batter
Baked zucchini loaves

Pour the batter into greased loaf pans and bake at 350°F for about 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool before slicing — they slice more cleanly when slightly cooled.

This bread freezes very well. If you want to keep loaves on hand, bake smaller pans or freeze individual slices wrapped tightly for quick snacks or breakfast on the go.

Zucchini banana bread

Zucchini Banana Bread

This zucchini banana bread stays moist thanks to banana and pineapple. It’s a great way to use fresh zucchini and makes a perfect snack or breakfast loaf.
Prep Time 10 minutes
Cook Time 1 hour
Servings: 8
Course: breads, Breakfast, Snack
Cuisine: American
IngredientsEquipmentMethod

Ingredients

  

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 4 tsp cinnamon
  • 3 eggs beaten
  • 2 cups sugar
  • 2 cups vegetable oil
  • 2 tsp vanilla
  • 2 cups grated zucchini
  • 1 banana mashed
  • 1/2 cup crushed pineapple
  • 1/2 cup walnuts optional

Equipment

  • 2 (9.5 in) loaf pans

Method

 

  1. In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon until evenly combined.
  2. In a separate bowl, mix the beaten eggs with the sugar, vegetable oil, and vanilla until smooth.
  3. Stir grated zucchini, mashed banana, and crushed pineapple into the wet mixture until evenly distributed.
  4. Slowly fold the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing so the bread stays tender.
  5. Fold in the walnuts if using, distributing them through the batter.
  6. Divide the batter between greased loaf pans and smooth the tops.
  7. Bake at 350°F for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10–15 minutes, then transfer to a rack to cool completely.

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Looking for other ideas like this? Check out my Carrot Cake Loaf and Cinnamon Sugar Bread!

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If you make this bread, please come back and tell me how you liked it. Snap a photo and tag @stefseatsandsweets on Instagram — I love to see your baking!