Banana zucchini bread is a soft, moist quick bread that puts ripe bananas and shredded zucchini in the same loaf. The bananas add sweetness. The zucchini adds moisture and keeps the bread tender for days. Cinnamon ties the two together.

This old-fashioned recipe is based on an Amish banana zucchini bread that has been passed down because it works. It is the kind of simple, reliable loaf that comes from a real kitchen, not a test batch.

Sliced banana zucchini bread loaf on a wire cooling rack.

Why This Banana Zucchini Bread Works

You do not need to peel the zucchini. The skin is thin enough that it shreds with the rest of the fruit and disappears in the baked bread. It adds nutrients without changing the flavor or texture. Just rinse it, grate it, and go.

Ripe bananas matter. The browner the banana, the sweeter it is and the easier it mashes. Green bananas are too starchy and will not mash smooth. Wait until the peel is spotted brown.

Squeeze the shredded zucchini. Zucchini is mostly water. If you skip this step, the bread turns soggy in the middle. Grab a handful of shredded zucchini and squeeze it over the sink. You do not need to wring it bone dry, just remove the excess.

A box grater makes quick work of it. Shred the zucchini on the large holes. No food processor needed. One medium zucchini gives about one and a half cups shredded.

Grease and flour the pans. Butter or spray plus a light dusting of flour is the difference between a loaf that slides out and one that sticks. Run a knife around the edge before inverting.

Two loaves of banana zucchini bread cooling.

How to Make Banana Zucchini Bread

Preheat the oven to 350°F. Grease two 9x5 loaf pans and dust with a little flour.
Shred the zucchini with a box grater, skin on. Squeeze out the excess moisture and set it aside.
In one bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a second bowl, beat the eggs with the vegetable oil and granulated sugar.
Mash the bananas in a small bowl, then beat them into the egg mixture until smooth.
Add the flour mixture to the wet ingredients and stir until just combined. Gently fold in the shredded zucchini.
Divide the batter evenly between the two prepared loaf pans.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the loaves in the pans for 10 minutes. Run a butter knife around the edges, invert, and remove. Cool completely on a wire rack before slicing.

Sliced banana zucchini bread on a square black cooling rack.

How Long Does Banana Zucchini Bread Last?

On the counter, wrapped tightly, the bread keeps for 2 to 3 days.

In the refrigerator, properly wrapped, it lasts 5 to 7 days. The fridge extends the life but can dry out the crumb slightly. Wrap it well in plastic wrap.

A black knife slicing a freshly baked banana zucchini bread loaf.

Can You Freeze Banana Zucchini Bread?

Yes. Slice the loaves first, then wrap and freeze. Separate slices with wax paper so they do not stick together.

Store the wrapped slices in a freezer-safe bag or airtight container for up to 3 months. Pull out as many slices as you need and thaw on the counter. This is perfect for lunches and quick snacks.

A manicured hand lifting a slice of banana bread from the sliced loaf.

More Bread Recipes

For more quick breads, try my chocolate chip zucchini bread for another zucchini loaf your family will love. My apple cinnamon babka is a swirl of apple and cinnamon.

Thickly sliced banana zucchini bread with a sliced loaf in the background.

📖 Recipe

Dana

Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.

Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.