This zucchini banana bread combines ripe bananas and freshly grated zucchini in one tender quick bread. Banana gives the loaf its familiar flavor, while zucchini supplies moisture and fine green flecks without dominating the finished bread.
The zucchini is not squeezed in this recipe. Instead, the flour, banana, yogurt, butter, and zucchini are measured to work together. Using the correct loaf pan, limiting the mixing, baking the center completely, and allowing the loaf to cool are all important for a soft crumb that slices cleanly.
For more seasonal ideas, explore these easy zucchini recipes. Readers looking for a version without banana can use the classic zucchini bread recipe.
Quick Answer
To make zucchini banana bread, combine 220 g of mashed ripe banana with 200 g of freshly grated, unsqueezed zucchini. Bake the batter in an 8 × 4-inch metal loaf pan at 350°F for 60 to 70 minutes, then cool the loaf completely before slicing.
Zucchini Banana Bread at a Glance
| Recipe Detail | Information |
|---|---|
| Prep time | 15 minutes |
| Bake time | 60 to 70 minutes |
| Total time | About 2 hours, including cooling |
| Yield | 1 loaf |
| Servings | 8 slices |
| Loaf pan | 8 × 4-inch metal loaf pan |
| Oven temperature | 350°F |
| Zucchini preparation | Freshly grated and not squeezed |
| Texture | Tender, moist, and sliceable after cooling |
| Optional mix-ins | Up to 1/2 cup chocolate chips, walnuts, or pecans |
Why You Will Like This Recipe
- It uses both ripe bananas and fresh zucchini in one loaf.
- The zucchini does not need to be squeezed or drained.
- Metric weights help control the moisture in the batter.
- The loaf works for breakfast, brunch, or an afternoon snack.
- Chocolate chips, walnuts, or pecans can be added in moderation.
Ingredients for Zucchini Banana Bread
For consistent results, use the gram measurements for the banana, zucchini, flour, butter, yogurt, and sugars whenever possible.
- 1 cup mashed overripe banana, 220 g, approximately 2 medium bananas
- 1/4 cup plus 1 tablespoon full-fat Greek yogurt or sour cream, 70 g
- 1 2/3 cups freshly grated zucchini, 200 g, not squeezed
- 1/2 cup unsalted butter, 115 g, softened
- 1/2 cup plus 1 tablespoon packed light or dark brown sugar, 120 g
- 1/3 cup plus 1 tablespoon granulated sugar, 80 g
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 7/8 cups all-purpose flour, 235 g
- 1 teaspoon baking soda
- 3 g kosher salt
- 1/2 teaspoon ground cinnamon
- Turbinado sugar for the top, optional
Ripe bananas
Use overripe bananas that mash easily. Bananas with plenty of brown spots provide a stronger banana flavor and blend smoothly into the batter.
Bananas vary in size, so measuring 220 g after mashing is more reliable than relying only on the number of bananas. Adding extra banana can introduce more liquid than the formula was designed to hold.
Fresh zucchini
Use 200 g of freshly grated zucchini. Do not squeeze, blot, or drain it for this recipe.
Small and medium zucchini generally have tender skin and do not need peeling. Trim the ends before grating and avoid including a tough stem.
Greek yogurt or sour cream
Full-fat Greek yogurt or sour cream contributes moisture and richness. Use 70 g and avoid thin, pourable yogurt, which may change the consistency of the batter.
Butter and sugars
Softened unsalted butter is creamed with brown sugar and granulated sugar. The brown sugar supports moisture and flavor, while the granulated sugar contributes sweetness and browning.
Eggs and vanilla
Room-temperature eggs combine more smoothly with the creamed butter. Add them one at a time, then mix in the vanilla.
Flour, baking soda, salt, and cinnamon
All-purpose flour gives the loaf its structure. Baking soda provides the leavening, cinnamon complements the banana, and salt balances the sweetness.
Do not add baking powder to this formula. Measure the flour by weight when possible, or spoon it into the measuring cup and level the top without packing it down.
Optional turbinado sugar
A light sprinkle of turbinado sugar can be added before baking for a slightly crisp surface. It is optional and is not included in the estimated nutrition.
Should You Squeeze Zucchini for This Bread?
No. The zucchini should not be squeezed for this exact zucchini banana bread recipe. The ingredient proportions are built around the moisture contained in 200 g of freshly grated zucchini.
Squeezing the zucchini could remove liquid that the flour and other ingredients need. This may produce a drier or heavier loaf.
Other zucchini bread recipes may use drained or firmly squeezed zucchini, but those methods should not be transferred automatically to this formula.
How to Make Zucchini Banana Bread
1. Prepare the oven and loaf pan
Preheat the oven to 350°F. Grease an 8 × 4-inch metal loaf pan, then line it with parchment paper. Leave enough parchment extending above two sides of the pan to lift the bread out after baking.
Use the specified pan size. A wider 9 × 5-inch pan will produce a shallower loaf and may change the baking time.
2. Mix the banana, yogurt, and zucchini
Mash the bananas until mostly smooth, then measure 220 g into a medium bowl. Stir in the Greek yogurt or sour cream.
Add 200 g of freshly grated zucchini. Fold until the zucchini is distributed throughout the banana mixture. Do not squeeze or blot the zucchini.
3. Cream the butter and sugars
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat until the mixture looks lighter and creamy, scraping the sides and bottom of the bowl as needed.
4. Add the eggs and vanilla
Add the eggs one at a time. Mix well after the first egg before adding the second. Stir in the vanilla extract.
If the mixture looks slightly separated after adding the eggs, continue with the recipe rather than adding extra flour.
5. Combine the wet mixtures
Add the banana, yogurt, and zucchini mixture to the creamed butter mixture. Mix only until the wet ingredients are evenly combined.
6. Whisk the dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cinnamon. Break up any visible lumps before adding the dry mixture to the batter.
7. Finish the batter gently
Add the dry ingredients to the wet ingredients. Fold with a silicone spatula only until no visible streaks of dry flour remain.
Avoid prolonged stirring. Overmixing after the flour is added can make the loaf denser and less tender.
8. Fill the pan
Transfer the batter to the prepared loaf pan and spread it evenly into the corners. Smooth the surface gently without pressing down on the batter.
Sprinkle the top lightly with turbinado sugar, if using.
9. Bake the loaf
Bake for 60 to 70 minutes. Begin checking the center after 60 minutes, but do not remove the loaf simply because the top looks browned.
If the surface becomes too dark while wet batter remains in the center, cover the pan loosely with foil and continue baking.
10. Cool before slicing
Let the bread cool in the pan for 10 to 15 minutes. Use the parchment paper to lift it out, then place it on a wire cooling rack.
Allow the loaf to cool completely before slicing. Cutting while it is still hot can compress the crumb and make the center appear wetter than it is.
How to Prevent a Gummy Center
Banana and zucchini both contribute moisture, so small measuring or baking differences can affect the center of the loaf.
Measure the mashed banana
Use 220 g of mashed banana. Do not add an extra banana simply because it needs to be used, since additional banana can make the center harder to bake through.
Do not squeeze the zucchini
This formula needs the natural moisture from 200 g of grated zucchini. Squeezing it changes the balance in the opposite direction and may make the finished loaf dry or dense.
Use an 8 × 4-inch metal pan
The depth and width of the pan affect how quickly the middle cooks. A different pan material or size can change the baking behavior.
Stop mixing when the flour disappears
Fold the batter gently. Continued mixing develops more gluten and can result in a tighter, heavier crumb.
Check the deepest part of the center
Insert a long skewer into the thickest part of the loaf. The surface may look ready before the center has finished baking.
Cool the loaf completely
The crumb continues to settle as the loaf cools. Waiting before slicing makes it easier to judge the true texture.
How to Tell When the Bread Is Done
Begin checking the loaf after 60 minutes. Insert a long wooden skewer into the deepest part of the center rather than testing close to an edge.
The skewer may come out with a few moist crumbs. It should not be coated in shiny, wet batter.
The top should look set, and the center should not move like raw batter when the pan is handled carefully. If the top has browned before the center is done, add a loose foil cover and continue baking.
Common Problems and Solutions
| Problem | Possible Cause | What to Do |
|---|---|---|
| Gummy center | Excess banana, incorrect zucchini weight, or underbaking | Use the gram measurements and check the deepest part of the center before removing the loaf. |
| Dark top with a wet center | The surface is browning before the middle is done | Cover the loaf loosely with foil and continue baking. |
| Dense crumb | The flour was overmeasured or the batter was overmixed | Weigh the flour and stop folding once the dry flour disappears. |
| Dry loaf | Too much flour, squeezed zucchini, or excessive baking | Use 235 g of flour, leave the zucchini unsqueezed, and begin checking after 60 minutes. |
| Loaf sinks after baking | The center may not have been fully set | Test the deepest part with a long skewer and continue baking if wet batter remains. |
| Batter rises too close to the rim | The pan may be smaller than 8 × 4 inches | Use the specified pan and place it on a baking sheet if the actual dimensions are uncertain. |
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Easy Zucchini Banana Bread Variations
Choose one of the following additions and limit it to 1/2 cup. Adding several mix-ins at once can weigh down the batter and may change the baking progress.
Chocolate chip zucchini banana bread
Fold in up to 1/2 cup of semisweet chocolate chips when the flour is almost incorporated.
For a loaf centered entirely on cocoa and chocolate, use this dedicated chocolate zucchini bread.
Walnut zucchini banana bread
Add up to 1/2 cup of chopped walnuts. Keep the pieces relatively small so they distribute evenly through the batter.
Pecan zucchini banana bread
Fold in up to 1/2 cup of chopped pecans. Avoid adding chocolate chips at the same time unless that combination has been tested separately.
Helpful Tools for This Recipe
- An 8 × 4-inch metal loaf pan
- A digital kitchen scale
- A box grater
- Medium and large mixing bowls
- An electric hand mixer or stand mixer
- A whisk
- A silicone spatula
- Parchment paper
- A long wooden skewer
- A wire cooling rack
- A bread knife
No particular brand is required. The loaf pan dimensions and accurate ingredient measurements are more important than using a specific product.
Serving Ideas
Serve zucchini banana bread plain or with a small amount of butter. It works well for breakfast, brunch, an afternoon snack, or a casual baked treat.
For another simple banana-based loaf, try this easy 4 ingredient banana bread. The cottage cheese banana bread offers another variation with a different ingredient profile.
How to Store Zucchini Banana Bread
Let the bread cool completely before wrapping or covering it. Trapping steam around a warm loaf can make the exterior damp.
Store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container for up to 1 week.
Bring refrigerated slices closer to room temperature before serving when you prefer a softer texture.
How to Freeze Zucchini Banana Bread
Freeze the whole loaf or individual slices for up to 3 months. Wrap the completely cooled bread securely, then place it in a freezer-safe container or bag.
For easy portions, arrange wrapped slices in a single layer until frozen. Thaw individual slices at room temperature or place them in the refrigerator overnight.
Zucchini Banana Bread
Ingredients
Equipment
Method
- Preheat the oven to 350°F or 177°C. Grease an 8 x 4-inch metal loaf pan and line it with parchment paper, leaving an overhang on two sides.
- Mash the bananas until mostly smooth. Weigh 220 g or measure 1 cup of mashed banana into a medium mixing bowl.
- Stir the Greek yogurt or sour cream into the mashed banana. Fold in 200 g or 1 2/3 cups of freshly grated zucchini. Do not squeeze, drain, or blot the zucchini.
- Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat until the mixture looks lighter and creamy, scraping the sides and bottom of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition. Stir in the alcohol-free vanilla extract.
- Add the banana, yogurt, and zucchini mixture to the creamed butter mixture. Mix only until evenly combined.
- In a separate bowl, whisk together the flour, baking soda, kosher salt, and cinnamon. Break up any visible lumps.
- Add the dry ingredients to the wet ingredients. Fold gently with a silicone spatula only until no visible streaks of flour remain. Do not overmix.
- When desired, fold in no more than 1/2 cup of semisweet chocolate chips, chopped walnuts, or chopped pecans. Choose only one optional mix-in.
- Transfer the batter to the prepared loaf pan and spread it evenly into the corners. Smooth the surface gently without pressing down. Sprinkle lightly with turbinado sugar, if using.
- Bake for 60 to 70 minutes. Begin checking the center after 60 minutes, but do not remove the loaf based only on its surface color.
- Insert a long wooden skewer into the deepest part of the loaf. A few moist crumbs are acceptable, but the skewer should not be coated in shiny, wet batter.
- If the surface becomes too dark before the center is fully baked, loosely cover the loaf with foil and continue baking until no wet batter remains.
- Let the loaf cool in the pan for 10 to 15 minutes.
- Use the parchment overhang to lift the loaf from the pan. Transfer it to a wire cooling rack and allow it to cool completely before slicing.
Notes
Frequently Asked Questions
Do you squeeze zucchini for zucchini banana bread?
No. This recipe uses 200 g of freshly grated zucchini without squeezing, blotting, or draining it.
Do you peel zucchini before grating it?
Small and medium zucchini usually do not need peeling. Remove damaged areas or unusually tough skin before grating.
Why is my zucchini banana bread gummy in the middle?
A gummy center can result from too much banana, an incorrect zucchini measurement, underbaking, using a different pan size, or slicing the loaf before it has cooled completely.
Can I add chocolate chips or nuts?
Yes. Add up to 1/2 cup of semisweet chocolate chips, chopped walnuts, or chopped pecans. Choose one addition rather than combining several untested mix-ins.
Can zucchini banana bread be frozen?
Yes. Wrap the cooled loaf or individual slices securely and freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
More Quick Bread Recipes
- Banana bread without baking soda
- Sweet potato bread
- Chocolate zucchini bread
- Cottage cheese banana bread
Final Takeaway
This zucchini banana bread uses exact banana and zucchini weights to help manage the moisture in the batter. Keep the zucchini unsqueezed, use the correct loaf pan, fold the flour in gently, bake until the deepest part contains no wet batter, and cool the loaf completely before slicing.