Name: Banana Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 large Eggs (at room temperature); 1 cup White Sugar; 1 cup Grated Zucchini (squeezed lightly to remove excess water if very wet); 3/4 cup Vegetable Oil; 2 ripe Bananas (mashed (about 1 cup)); 2/3 cup Brown Sugar (packed); 2 teaspoons Vanilla Extract; 3 1/2 cups All-Purpose Flour; 1 tablespoon Ground Cinnamon; 1 1/2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1/2 cup Dried Cranberries; 1/2 cup Chopped Walnuts

Jump to Recipe

Creamy, moist, and wonderfully comforting, this Banana Zucchini Bread hits all the right notes when you want something sweet but not too heavy. Imagine ripe bananas and tender zucchini teaming up to create a loaf that’s perfectly tender, slightly spiced, and full of cozy flavor. Fun fact: adding shredded zucchini to quick breads is an old home-baking trick to boost moisture without extra fat — and it sneaks in some veg for picky eaters.

This recipe is special because it’s incredibly simple, needs minimal hands-on time, and makes two generous loaves to share with family or friends. If you love easy banana desserts, you might also enjoy this twist on banana treats like banana bread brownies with brown butter frosting, which brings a more decadent finish but similar comforting flavors. Whether you’re baking for a school snack, a cozy afternoon coffee, or a potluck, this loaf is built for everyday baking with impressive results. Get ready to warm your kitchen and your heart.

What is Banana Zucchini Bread?

What’s in a name — and why does this loaf sound like a kitchen love story? Banana Zucchini Bread is exactly what it says: banana bread enriched with grated zucchini for extra moisture and subtle texture. Who came up with it — a clever baker hiding veggies in dessert or someone who liked experimenting with bananas and garden squash? Either way, it’s a happy accident that yields tender crumb and a mild flavor that keeps everyone coming back for another slice. After all, they do say “the way to a man’s heart is through his stomach.” Curious? Try it and see how quickly it becomes a favorite.

Why You’ll Love This

Moist, tender crumb: Ripe bananas and shredded zucchini create a loaf that stays soft for days, not dry and crumbly.
Budget-friendly baking: This recipe uses pantry staples and stretches ripe bananas into two loaves — great for using up produce and saving money.
Flavor and texture contrast: Warm cinnamon, chewy dried cranberries, and crunchy walnuts give each bite interest and balance.

Compared to creamier desserts or denser loaves like some of our richer banana bars, this bread is lighter and more versatile — perfect for breakfast, snack time, or a simple dessert. If you enjoy cozy, simple recipes, you’ll want to try this at home.

How to Make

Quick Overview

This Banana Zucchini Bread is straightforward: mix wet ingredients, fold in dry ingredients, stir in add-ins, and bake. It’s great for beginners because it uses basic techniques, delivers a tender texture from the bananas and zucchini, and produces two loaves that are perfect for sharing. Prep time is about 15 minutes and bake time around 45 to 50 minutes, so plan for roughly 1 hour total.

Ingredients

3 large eggs, at room temperature
1 cup white sugar
1 cup grated zucchini, squeezed lightly to remove excess water if very wet
3/4 cup vegetable oil
2 ripe bananas, mashed (about 1 cup)
2/3 cup packed brown sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts

Directions

Preheat the oven to 325°F (165°C). Grease and flour two 8×4-inch bread loaf pans, tapping out excess flour.
Beat the eggs in a large bowl with an electric mixer until light yellow and frothy, about 1 to 2 minutes.
Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract; beat until well combined and smooth.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet mixture gently until just combined. Avoid overmixing to keep the loaf tender.
Fold in the dried cranberries and chopped walnuts evenly through the batter.
Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. If the tops brown too quickly, tent with foil for the last 10 minutes.
Allow to cool in the loaf pans on a wire rack for 10 to 15 minutes before removing. Let the loaves cool completely before slicing for best texture.

Banana Zucchini Bread

What to Serve With

A smear of softened butter or cream cheese for spreading on warm slices.
Greek yogurt with a drizzle of honey and a sprinkle of cinnamon for breakfast.
A fresh fruit salad or sliced apples to add a bright contrast.
Hot coffee, chai, or a creamy latte for cozy pairing.
For a dessert twist, serve with vanilla ice cream and toasted walnuts.

Top Tips for Perfecting

Use ripe bananas with brown spots — they give the best banana flavor and natural sweetness.
If your zucchini is very watery, press it in a clean towel to remove excess moisture; you still want some moisture for tenderness.
Don’t overmix after adding flour — mix until just combined to avoid a tough loaf.
Swap walnuts for pecans, or omit nuts for nut-free households; sunflower seeds work as a crunchy substitute.
If you like a sweeter loaf, fold in a handful of chocolate chips in place of cranberries.

Storing and Reheating Tips

Room temperature: Wrap cooled loaves tightly in plastic wrap or store in an airtight container for up to 2 days.
Refrigerator: Keep wrapped or in an airtight container for up to 5 days. Bring to room temperature or warm gently before serving.
Freezing: Slice the cooled loaf, wrap individual slices in plastic, and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for 1 to 2 hours.
Reheating: Warm slices in a toaster oven or conventional oven at 325°F (165°C) for 6 to 8 minutes, or microwave a slice for 15 to 25 seconds for a quick fix.

FAQs

Can I use whole wheat flour instead of all-purpose?
Yes. Substitute up to half the flour with whole wheat for a nuttier flavor and denser texture. You may need to add a tablespoon or two of milk if the batter seems too thick.

Can I omit the nuts or cranberries?
Absolutely. The bread will still be delicious without them. Try raisins, chocolate chips, or toasted seeds as alternatives.

How do I know when the loaves are done?
Insert a toothpick into the center of each loaf. If it comes out clean or with a few moist crumbs (not wet batter), the loaves are done.

Can I make this in one large pan instead of two loaf pans?
Yes. Use a larger loaf pan or a 9×13-inch pan and adjust baking time—start checking at 35 minutes and expect up to 55 minutes depending on depth.

Can I reduce sugar in this recipe?
You can reduce white sugar slightly or replace part with a natural sweetener, but the brown sugar and bananas contribute to texture and moisture, so don’t eliminate them entirely.

Conclusion

This Banana Zucchini Bread is an easy, crowd-pleasing loaf that brings comfort, smart use of pantry ingredients, and plenty of flavor to your table. It’s perfect for breakfast, snacks, and sharing with loved ones — and it’s forgiving enough for first-time bakers. If you want to explore other banana-zucchini inspired variations, check out this classic take on Banana Zucchini Bread from a well-known baking blog: Banana Zucchini Bread – i am baker. For a chocolatey twist that pairs the same great concept with chocolate, see this creative option: Banana Zucchini Bread (with Chocolate) – Momsdish.

Give this recipe a try, slice a warm piece, and share it — you might just find it becomes someone’s favorite way to enjoy bananas and zucchini together.