Zucchini Banana Bread – Moist, Cozy & Naturally Sweetened

Some of the best recipes are born from abundance. That’s exactly how this Zucchini Banana Bread came to life in my kitchen one late summer afternoon. I had too many ripe bananas on the counter and a pile of zucchini from the garden. My grandmother used to say, “Waste not, want not,” and this loaf is the perfect example. It’s soft, moist, and naturally sweetened with fruit—what I call a slice of late summer comfort with a touch of fall coziness.

Inspired by classic American baking traditions, this recipe brings together two beloved ingredients in one loaf that’s perfect for breakfast, snacks, or a light dessert. Whether you’re making the most of a summer garden or looking for a transitional bake as the weather turns cooler, this bread has you covered.

Why You’ll Love This Zucchini Banana Bread

Double the moisture: Thanks to banana and zucchini
No refined sugar needed: Naturally sweet from ripe bananas and maple syrup
Soft and tender texture: Perfect crumb without being too dense
Easy to customize: Add nuts, chocolate, or spices
Great for any time of day: Breakfast, snack, dessert—you name it
Freezer-friendly: Make one loaf now, save one for later

Ingredients (Yields 8–10 slices)

• 1 1/2 cups grated zucchini (drained of excess moisture)
• 2 ripe bananas, mashed (about 1 cup)
• 2 large eggs
• 1/3 cup melted coconut oil or butter
• 1/3 cup pure maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (or half whole wheat flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat and prepare the pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Drain the zucchini:
Grate the zucchini and use a clean towel to squeeze out as much moisture as possible. Set aside.

3. Mix wet ingredients:
In a large bowl, combine mashed bananas, eggs, melted oil or butter, maple syrup, and vanilla. Whisk until smooth.

4. Add zucchini:
Stir the drained zucchini into the wet ingredients until evenly incorporated.

5. Combine dry ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.

6. Mix the batter:
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in walnuts or chocolate chips if using.

7. Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil halfway through if the top browns too quickly.

8. Cool:
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Tips for the Perfect Zucchini Banana Bread

Use very ripe bananas:
Dark-speckled or blackened bananas are best for sweetness and moisture.

Don’t skip draining the zucchini:
Too much water can make your loaf soggy.

Avoid overmixing:
Mix until ingredients are just combined to keep the bread tender.

Enhance the flavor:
Add 1/2 teaspoon of espresso powder for richness, or a handful of shredded coconut for texture.

Make it nut-free or dairy-free:
Skip the nuts or use plant-based butter to suit dietary needs.

Delicious Variations

Chocolate Zucchini Banana Bread:
Add 1/4 cup unsweetened cocoa powder to the batter and stir in chocolate chips.

Cinnamon Swirl:
Mix 2 tablespoons of brown sugar with 1 teaspoon of cinnamon. Layer half the batter, then sprinkle the mixture and top with remaining batter for a swirl effect.

Mini loaves or muffins:
Divide the batter into mini loaf pans or a muffin tin (reduce bake time to 18–22 minutes).

Gluten-free option:
Use a 1:1 gluten-free flour blend for the perfect gluten-free alternative.

How to Store and Reheat

Room Temperature:
Wrap tightly in foil or store in an airtight container for up to 3 days.

Refrigerator:
Will stay fresh for up to 6 days. Allow slices to come to room temp or reheat before serving.

Freezer:
Wrap cooled slices individually in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Reheat in the toaster oven or microwave.

Serving Suggestions

For breakfast:
Serve warm with a spread of nut butter or a pat of butter.

As a snack:
Pair with Greek yogurt or fresh fruit for an afternoon boost.

For dessert:
Top with whipped cream, mascarpone, or a drizzle of dark chocolate sauce.

With drinks:
Perfect alongside coffee, chai, or a cold glass of oat milk.

Nutritional Information (per slice – based on 10 slices)

• Calories: 210
• Fat: 9g
• Carbs: 29g
• Sugars: 10g
• Protein: 3g
• Fiber: 2g

Note: Nutrition will vary based on ingredients and optional add-ins.

Why Zucchini + Banana = Magic

Zucchini is practically flavorless, which makes it an ideal moisture-booster in baked goods. Bananas add not only sweetness and richness but also act as a binder, reducing the need for excess oil or sugar. Together, they create a loaf that’s naturally tender and full of depth.

And while zucchini might seem like a summer ingredient, this loaf transitions perfectly into fall thanks to warm spices and the comforting banana flavor.

Make It a Seasonal Staple

This bread is just as fitting on a sunny summer morning as it is wrapped in a cozy fall sweater. Want to go seasonal?

Summer version:
Add lemon zest, blueberries, or coconut for brightness.

Fall version:
Stir in a pinch of clove or ginger, or even a swirl of pumpkin purée.

How to Gift or Share

Zucchini banana bread makes a wonderful edible gift. Bake in mini pans, wrap in parchment, and tie with rustic twine. Add a handwritten note: “From my garden to your table.”

Ideal for housewarmings, new parents, or teacher gifts—everyone loves a slice of something homemade.

Bake Ahead & Freeze

Want to meal prep snacks or breakfasts? Make two loaves and freeze one. Or, slice and freeze individually so you can enjoy one warm, comforting piece at a time.

This loaf freezes beautifully, retains its texture, and thaws quickly.

Final Thoughts

There’s something magical about recipes that blend the practicality of garden-fresh ingredients with the coziness of home baking. This Zucchini Banana Bread is one of those timeless recipes—moist, comforting, and endlessly adaptable.

Bake it for your family, gift it to a friend, or just enjoy a quiet slice with your favorite cup of coffee. However you serve it, this bread is pure comfort in every bite.

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