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Banana Zucchini Bread Recipe

    Table of Contents


    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar, packed
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup ripe bananas, mashed (about 2-3 medium-sized bananas)
    • 1 cup zucchini, grated and excess moisture squeezed out
    • 1/2 cup chopped nuts (optional)
    • 1/2 cup chocolate chips (optional)


    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

    Mix in the mashed bananas until well combined.

    Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

    Fold in the grated zucchini until evenly distributed in the batter.

    If desired, fold in chopped nuts or chocolate chips for added texture and flavor.

    Pour the batter into the prepared loaf pan and spread it evenly.

    Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

    Allow the banana zucchini bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

    Once cooled, slice and enjoy!

    Feel free to customize this recipe by adding your favorite mix-ins or adjusting the spice levels according to your preference.

    This Banana Zucchini Bread is a perfect way to use up overripe bananas and add a healthy twist with zucchini.

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