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–+ servings
Freshly baked loaf of zucchini bread sliced to show its moist interior

Banana Zucchini Bread Recipe

Moist banana zucchini bread made with ripe bananas, grated zucchini, cinnamon, brown sugar, vanilla, and pantry staples for breakfast, snacks, or dessert.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana zucchini bread, Banana Zucchini Bread Recipe, easy banana zucchini bread, homemade banana zucchini bread, moist banana zucchini bread, zucchini banana bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas about 2 bananas
  • 1 cup grated zucchini

Instructions

Preheat the oven.

  • Preheat the oven to 350°F, or 175°C. Grease a 9x5-inch loaf pan with butter or cooking spray.

Combine the dry ingredients.

  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt until evenly combined.

Combine the wet ingredients.

  • In a separate mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until fully blended.

Mix the batter.

  • Add the wet ingredient mixture to the dry ingredient mixture. Stir with a spatula just until combined, stopping when no visible streaks of flour remain.

Add the banana and zucchini.

  • Gently fold in the mashed ripe bananas and grated zucchini until evenly incorporated. Avoid overmixing.

Transfer to the loaf pan.

  • Pour the batter into the prepared loaf pan. Spread the batter evenly and smooth the top with a spatula.

Bake the bread.

  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool in the pan.

  • Allow the bread to cool in the pan for 10 minutes.

Transfer and slice.

  • Remove the loaf from the pan and transfer it to a wire rack. Cool completely before slicing and serving.

Notes

To make this recipe gluten-free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend suitable for quick breads.
Confirm that the baking powder, baking soda, cinnamon, vanilla extract, and all other packaged ingredients are labeled gluten-free.
Use clean bowls, utensils, measuring cups, loaf pans, and cooling racks to prevent cross-contamination.
Gluten-free quick breads may be slightly more delicate, so allow the loaf to cool completely before slicing.
If the batter appears too thick, add 1 to 2 tbsp of milk or orange juice to help adjust the texture.