Zucchini Banana Bread

Zucchini Banana Bread

5 from 3 reviews

Zucchini banana bread is an easy, quick bread that is perfect for summer baking. Moistened and sweetened with fruit and veggies, it is a hybrid of two favorite breads with virtually no oil.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x
  • Category: Muffins and Quick Breads
  • Method: Oven
  • Cuisine: Ukrainian


  • 2 cups grated zucchini, not squeezed
  • 2 large very ripe bananas, mashed (1 cup)
  • 1 egg, large
  • 2 tbsp oil
  • 1/2 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 2 tsp baking powder, aluminum free
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cups whole wheat, spelt or all purpose flour


  1. Preheat oven to 350 degrees F and line 9″ x 5″ loaf pan with parchment paper or spray with cooking spray. Set aside.
  2. In a large bowl, mash bananas with a fork.
  3. Add egg, oil, maple syrup, vanilla, cinnamon, baking powder, baking soda, salt and whisk until everything is dissolved well. Sometimes if baking soda and powder have lumps, it takes a minute to let them sit and then whisk again.
  4. Add flour and stir with spatula just until combined.
  5. Add zucchini and stir just combined. Pour batter into prepared loaf pan, level with spatula and bake for 50-60 minutes.
  6. Insert toothpick into the center of the bread and if it comes out clean remove bread from the oven. Let cool in a loaf pan for 10 minutes and then transfer onto the cooling rack to cool more.
  7. Cut with serrated knife into 12 slices and enjoy.

Storing: If you are baking bread in summer, I highly recommend to refrigerate it in a container lined with double paper towel. It is moist without oil and can develop mold in warm conditions fast. During cooler months, Store covered on a counter for 3-4 days.

Freezing: Past day 4, I recommend to freeze bread. Place in Ziploc bag and freeze for up to 3 months. Thaw on a counter for a few hours.

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