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    Home » Breakfast

    Banana Zucchini Bread

    Published: Jul 23, 2023 · by Nico Pallotta

    Jump to Recipe

    Banana zucchini bread is a healthy and delicious recipe that packs the beloved flavor of banana bread with the mouthwatering moistness of zucchini bread.

    You'll love this recipe because you can make it with simple pantry staples and because it's the moistest, softest, and tastiest quick bread you'll ever try.

    Sliced banana zucchini bread
    On this page:
    • Ingredients & Substitutions
    • How to make banana zucchini bread
    • Variations
    • Tips
    • Questions
    • Storage
    • More easy baking ideas
    • More zucchini recipes
    • Recipe

    This delicious banana zucchini bread combines the natural sweetness of over-ripe mashed bananas with the mild earthy notes and moistness of shredded zucchini.

    You'll love this loaf because it's a breeze to make, healthy and indulgent, and you can have it for a quick breakfast or as a healthy snack.

    We developed this recipe without eggs to suit most people, including vegans and people who can't eat eggs.

    The crumb is soft and incredibly moist, thanks to the zucchini. Yet, it slices perfectly and holds well together.

    To make zucchini banana bread even tastier, we like to add chopped walnuts and dark chocolate chips, but these are optional and up to you.

    Banana zucchini bread on a cutting board

    Ingredients & Substitutions

    Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

    Wet ingredients

    • Bananas: use ripe or over-ripe bananas that have black dots on the skin. They are sweeter and easier to mash.
    • Zucchini: you can use any zucchini, including green, grey, and yellow zucchini.
    • Olive oil: Olive oil is healthier than most other oils and works perfectly in quick bread. Substitute avocado oil, melted coconut oil, or another neutral vegetable oil like canola oil and sunflower oil (less healthy). We don't recommend extra virgin olive oil because it has too much flavor.
    • Sugar: you can use white or brown sugar.
    • Vanilla extract: substitute cinnamon or other spices like nutmeg, cloves, and all-spice.
    • Milk: we use almond milk. Substitute other non-dairy milk or regular milk.

    Dry ingredients

    • Flour: we make this with all-purpose flour. Substitute 50% whole-wheat flour for all-purpose flour to make the recipe healthier. We haven't tried this with gluten-free flour.
    • Baking powder
    • Baking soda
    • Salt: just a pinch to tie the flavors together.

    Add-ins (optional)

    • Dark chocolate chips: substitute a dark chocolate bar chopped with a knife.
    • Walnuts: substitute chopped pecan nuts, almonds, cranberries, or raisins.
    a slice of banana zucchini bread

    How to make banana zucchini bread

    Preheat the oven to 350°F or 180°C. Line a 9 x 5 inches (23cm x 12cm) loaf pan with parchment paper on the bottom and brush the sides with oil or butter.

    buttered loaf pan

    In a large bowl, mash the banana with a fork, then add olive oil, sugar, vanilla extract, and almond milk.

    Stir to combine, then fold in the zucchini, grated with the large holes of a box grater.

    Tip: no need to peel or squeeze the water out of the zucchini.

    grated zucchini and sugar in a bowl

    Add the flour, baking powder, baking soda, and salt. Stir to combine but without overmixing.

    wet ingredients in a glass bowl

    Fold in the dark chocolate chips and the chopped walnuts.

    chocolate chips and walnuts in a bowl

    Transfer the batter to the loaf pan and bake for 50 to 60 minutes at 350°F or 180°C.

    Banana zucchini bread in a baking shape

    The banana zucchini bread should be a dark golden brown on top. A toothpick inserted in the center should come out mostly dry.

    Banana zucchini bread after baking

    Let it cool down completely - at least 3 hours but better overnight - on a wire rack, then slice into 0.8 Inches or 2 cm thick slices and enjoy.

    Banana zucchini bread in slices

    Variations

    Vegan zucchini bread

    Vegan Zucchini Bread with chocolate chips

    A quick and easy sweet bread made with shredded zucchini, dark chocolate chips, and walnuts. It's soft, moist, and easy to make.

    It's a classic for summer and early autumn days when zucchini abounds.

    Check out our vegan zucchini bread recipe.

    Vegan Banana bread

    Vegan banana bread sliced

    Banana bread is the most popular quick bread of all.

    Our version, without eggs, is packed with banana flavor, has a soft and compact crumb, and it's super easy to make with simple pantry staples.

    Check out our banana bread recipe.

    Banana nut bread

    Banana nut bread inside

    Banana nut bread combines the naturally sweet flavor of bananas with nutty and mildly earthy walnuts.

    We are sure you'll love this combination of flavors and textures.

    Check out our banana nut bread recipe.

    Zucchini muffins

    open zucchini muffin crumb

    Zucchini muffins are made with the same soft and moist crumb of our zucchini bread.

    They are a great alternative to quick breads because they areb easy to store and turn into a quick breakfast or snack on the go.

    Check out our zucchini muffins recipe.

    Tips

    Don't overmix the batter: if you mix too much, you will activate the gluten in the flour, making your bread heavy and gummy.

    Let it cool down completely: cooling down is an essential part of the recipe because the starch changes textures as it cools down, and excess moisture escapes creating a beautiful crumb.

    Three hours of cooling is the minimum requires, and we recommend half day to a day for the best texture and flavor.

    Questions

    Do you squeeze out the liquid from zucchini for bread?

    With our recipe, there is no need to squeeze out the liquid from the zucchini.

    We use the water in the zucchini as part of the recipe to make a wonderfully moist crumb.

    When making zucchini bread, do you peel the zucchini before shredding?

    There is no need to peel the zucchini before shredding.

    The peel is the best part because it's colorful and contains the most nutrients. Also, it gives a nice texture to the bread.

    So no, don't peel the zucchini for this banana zucchini bread or any other zucchini bread.

    Why is my zucchini bread so heavy?

    There are several reasons why your zucchini bread is heavy:

    1. You over-mixed the batter. That's the most common mistake. Over-mixing develops the gluten in the flour, making your bread heavy, compact, and gummy.

    2. You didn't add enough baking powder and baking soda, and your bread did not rise while cooking.

    3. The ratio of your recipe's wet-to-dry ingredients is wrong.

    Can I add zucchini to banana bread?

    Yes, that's what we did with our banana zucchini bread recipe. But you have to slightly tweak the recipe so it is not too moist.

    Storage

    Make ahead: banana zucchini bread is an excellent recipe to make ahead because the loaf needs time to cool down completely, ideally for half to one day. Also, the flavors meld as the bread cools, and the recipe tastes much better on days two and three.

    Storage: wrap your loaf in plastic wrap and keep it in a dry corner of your kitchen for up to 3 days. Alternatively, store in the refrigerator for up to 5 days.

    Freezer: this is an excellent recipe to freeze. Let the bread cool down completely, then wrap it in freezer-friendly film and freeze for up to 3 months. You can freeze it whole or in slices. Thaw in the fridge, microwave, or at room temperature.

    More easy baking ideas

    • Zucchini muffins (chocolate chips, milk, flour, vanilla extract, zucchini, olive oil, etc.)
    • Banana muffins (banana, flour, milk, vanilla extract, oil, baking powder, etc.)
    • Blueberry muffins (blueberries, lemon zest, vanilla extract, flour, milk, etc.)
    • Sweet potato muffins (microwave sweet potato, milk, flour, vanilla extract, etc.)
    • Zucchini muffins with almonds
      Zucchini Muffins
    • vegan banana muffins
      Vegan Banana Muffins
    • blueberry muffins cut open
      Vegan Blueberry Muffins
    • sweet potato muffins
      Sweet Potato Muffins

    More zucchini recipes

    • Zucchini boats (lentils, walnuts, canned tomato, basil, lemon, olive oil, etc.)
    • Roasted zucchini (breadcrumbs, rosemary, garlic, olive oil, zucchini, etc.)
    • Air fryer zucchini (zucchini, paprika, garlic powder, salt, olive oil, etc.)
    • Zucchini fritters (grated zucchini, flour, red onion, egg or chickpea flour, etc.)
    • Stuffed zucchini (ricotta or vegan ricotta, sundried tomatoes, breadcrumbs, etc.)
    • Zucchini boats
      Zucchini Boats
    • stuffed zucchini with ricotta and leafy greens
      Stuffed Zucchini
    • zucchini fritters with tzatziki
      Zucchini Fritters
    • Roasted zucchini with lemon
      Roasted Zucchini

    For many more breakfast ideas, check out our breakfast category page.

    Recipe

    Banana zucchini bread with walnuts and chocolate

    Banana Zucchini Bread

    Author: Nico Pallotta
    Banana zucchini bread is a healthy and delicious recipe that packs the beloved flavor of banana bread with the mouthwatering moistness of zucchini bread.
    You'll love this recipe because you can make it with simple pantry staples and because it's the moistest, softest, and tastiest quick bread you'll ever try.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Cooling time 3 hours hrs
    Total Time 1 hour hr
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 slices
    Calories 256 kcal

    Equipment

    • Loaf pan 9 x 5 inches (23cm x 12cm)

    Ingredients
     
     

    Wet Ingredients

    • 3 ripe bananas 12 ounces, 330 grams or 1⅓ cup mashed
    • 2 medium zucchini 10 ounces or 300 grams, or 2 cups grated with the large holes of a box grater
    • ¼ cup olive oil or another neutral vegetable oil
    • ½ cup sugar
    • ¼ cup almond milk or any other milk
    • 1 tablespoon vanilla extract

    Dry Ingredients

    • 2 cups all-purpose flour or 50% whole-wheat flour and 50% all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ⅛ teaspoon salt

    Add-Ins

    • ⅓ cup dark chocolate chips
    • ½ cup walnuts chopped
    Keep screen on

    Instructions
     

    • Preheat the oven to 350°F or 180°C. Line your loaf pan with parchment paper on the bottom and brush the sides with oil or butter.
      buttered loaf pan
    • In a large bowl, mash 3 ripe bananas with a fork, then add ¼ cup olive oil, ½ cup sugar, 1 tablespoon vanilla extract, and ¼ cup almond milk.
      Stir to combine, then fold in 2 medium zucchini, grated with the large holes of a box grater.
      grated zucchini and sugar in a bowl
    • Add 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ⅛ teaspoon salt. Stir to combine, without overmixing.
      wet ingredients in a glass bowl
    • Fold in ⅓ cup dark chocolate chips and ½ cup walnuts.
      chocolate chips and walnuts in a bowl
    • Transfer the batter to the loaf pan and bake for 50 to 60 minutes at 350°F or 180°C.
      Banana zucchini bread in a baking shape
    • The banana zucchini bread should be a dark golden brown on top. A toothpick inserted in the center should come out mostly dry.
      Banana zucchini bread after baking
    • Let it cool down completely - at least 3 hours but better overnight - on a wire rack, then slice into 0.8 Inches or 2 cm thick slices and enjoy.
      Banana zucchini bread in slices

    Video Recipe

    Banana Zucchini Bread (Moist & Easy)

    Notes

    Nutrition information is an estimate for 1 slice of banana zucchini bread out of 12 slices with chocolate and nuts.
    Without add-ins each slice would be 196 calories. Without oil and add-ins each slice would be 156 calories. 
    STORAGE
    Make ahead: banana zucchini bread is an excellent recipe to make ahead because the loaf needs time to cool down completely, ideally for half to one day. Also, the flavors meld as the bread cools, and the recipe tastes much better on days two and three.
    Storage: wrap your loaf in plastic wrap and keep it in a dry corner of your kitchen for up to 3 days. Alternatively, store in the refrigerator for up to 5 days.
    Freezer: this is an excellent recipe to freeze. Let the bread cool down completely, then wrap it in freezer-friendly film and freeze for up to 3 months. You can freeze it whole or in slices. Thaw in the fridge, microwave, or at room temperature.
    ALSO ON THIS PAGE
    • Substitutions
    • Variations
    • Tips
    • Questions
    • More easy baking ideas
    • More zucchini recipes

    Nutritional Values

    Nutrition Facts
    Banana Zucchini Bread
    Amount per Serving
    Calories
    256
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    313
    mg
    9
    %
    Carbohydrates
     
    38
    g
    13
    %
    Dietary Fiber
     
    2
    g
    8
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    69
    IU
    1
    %
    Vitamin B6
     
    0.2
    mg
    10
    %
    Vitamin C
     
    7
    mg
    8
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    5
    µg
    5
    %
    Calcium
     
    65
    mg
    7
    %
    Folate
     
    63
    µg
    16
    %
    Iron
     
    2
    mg
    11
    %
    Manganese
     
    0.5
    mg
    25
    %
    Magnesium
     
    27
    mg
    7
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this banana zucchini bread, you might also enjoy:

    • Zucchini recipes for weeknight dinners
      20 Easy Zucchini Recipes
    • Vegan breakfast recipes including nutella, oats, cookies
      40 Vegan Breakfast Recipes
    • Tasty vegetarian meal ideas
      30 Tasty Vegetarian Recipes
    • 43 plant-based desserts including vegan custard and apple cake
      43 Plant-Based Desserts
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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      Lentil Curry
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    Seasonal

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