This post may contain affiliate links. Please read our disclosure policy.

Though you can’t taste it, this dense, moist, delicious Zucchini Banana Bread is loaded with 10 ounces of raw zucchini! Whole grain flour, butter, and walnuts impart its rich flavor while overripe bananas and honey infuse a deep sweetness. Toasted and slathered in butter, it’s nothing short of heavenly.

zucchini banana bread served on a wooden board

Zucchini is a magically versatile vegetable. It works beautifully in both sweet and savory dishes and is equally at home on center stage in my favorite Zucchini Salad as it is in a supporting role. In this Zucchini Banana Bread it provides a magnificent texture without a hint of flavor.

To develop this recipe, I started with my favorite Oatmeal Banana Bread and embellished it with shredded, raw zucchini and a generous mound of chopped walnuts for crunch. Both versions are spectacularly flavorful and both require a torturous wait. To get those smooth slices, the loaves must be cooled then wrapped tightly and held at room temperature overnight or at least several hours. And if you just can’t wait, your warm slices will still be delectable, just soft and shaggy.

slices of zucchini banana bread served with butter

How much zucchini is right for you?

Note that this recipe calls for more than many recipes call for, the equivalent of about two medium zucchini. This yields a dense, moist bread; solid, but on its way to gooey. If you like your banana bread more delicate, with a lighter crumb, use less – at least 5 ounces and up to the 10 I’ve called for.

How to Toast Banana Bread

I enjoy Zucchini Banana Bread slices at room temperature, but they’re even better toasted and slathered in butter. This can be a challenge. If you have a toaster oven: perfect, use that. If you don’t (like me), just be very gentle when inserting and removing the slices. Wooden toast tongs works well and, if you’re using metal utensils (like butter knives) to lift the slice, be sure to unplug your toaster! You can also use your oven to reheat several slices at once, 5-10 minutes at 350˚works well.

How to Make Zucchini Banana Bread

Step 1: Cream butter and honey together in a stand mixer until fluffy.

creaming butter and honey in a stand mixer

Step 2: Add eggs and vanilla to batter; mix to combine. Add mashed bananas and shredded raw zucchini; mix to combine.

making zucchini banana bread batter

Step 3: Mix dry ingredients and nuts into batter and transfer to greased loaf pan.

finishing zucchini banana bread batter and transferring to loaf pan

Step 4: Bake at 350˚f for 60 to 70 minutes until cooked through. Cool on wire rack 20-30 minutes before removing from pan to cool completely.

baked loaf of zucchini banana bread

Recipe Video

Zucchini Banana Bread

5 from 10 votes
Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 55 minutes
Course: Breads and Quick Breads, Breakfast
Cuisine: American
Calories: 304
Servings: 12 slices
I love using my kitchen scale for baking – no scooping guesswork. If you have a kitchen scale, I recommend using it for both the dry ingredients and the shredded zucchini.

Ingredients  

  • 2 cups white whole wheat flour 240 grams
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1/2 cup butter room temperature (plus more for greasing loaf pan)
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • 2 very ripe bananas mashed
  • 10 ounces shredded raw zucchini about 2 medium, see recipe note #1
  • 6 ounces chopped walnuts

Instructions 

  • Preheat the oven to 350°F.
  • Grease a loaf pan with butter.
  • In a medium bowl whisk together flour, baking powder, baking soda and salt.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; mix just until combined. Add mashed bananas; mix just until combined. Add shredded zucchini; mix just until combined.
  • Mixing on low speed, add dry ingredients in two additions, scraping down sides with a spatula as needed. Add walnuts; mix just until combined.
  • Pour batter into the prepared loaf pan and bake 60-70 minutes, or until a knife inserted in the center comes out moist but clean. If you see wet batter, bake for a few more minutes, tenting the top with foil if it’s getting too brown.
  • Cool bread in the pan on cooling rack for 20-30 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or for best results, wrap tightly with plastic wrap and let stand at room temperature overnight. Then slice, toast and serve warm with butter.

Notes

  1. You can make this recipe with as little as 5 ounces of shredded zucchini and up to 10. If you like your Zucchini Banana Bread very dense and moist like I do, use the full 10 ounces of shredded zucchini, use less if you like a more delicate texture. 
  2. This is the loaf pan I like. And here is an affordable kitchen scale that works well for baking.
  3. To cut the loaf into 12 slices: cut the loaf into quarters crosswise, starting in the middle. Then cut each quarter into 3 equal slices.

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 217mg | Potassium: 287mg | Fiber: 4g | Sugar: 15g | Vitamin A: 339IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. Patricia says:

    I have some shredded, FROZEN, zucchini – can I use that? Should I squeeze it or drain it? How wold you suggest I measure it – still by weight, or by cups (it was two cups when I originally put it in the freezer, but I hadn’t thought to weigh it.)
    I really want to try this recipe. It sounds great and I seem to have everything on hand! Just as aside – can you use regular all purpose flour?) Thank you!

    1. Marissa Stevens says:

      Hi Patricia! Since your zucchini is frozen, I’d thaw and drain / lightly squeeze it before adding to the recipe as the freezer will draw out the moisture and could effect the texture of the bread. For the amount, two cups grated zucchini should be just fine in this recipe. If you’re using all purpose flour, add an extra 2 tablespoons (so 2 cups + 2 tablespoons). I hope you’ll love the bread!

  2. Momof5! says:

    5 stars
    I made these, numerous times. They are fantastic!!!!! I finally had a few to give my parents, as I hid them from my kids. My father called me and asked “what bakery did you buy these at?! They were amazing!! He said I’m good (at cooking/baking) but it THIS good! What a compliment!! But seriously- these are a must make!! So Damn GOOD!!

  3. Dawn - Girl Heart Food says:

    5 stars
    What a delicious combo, Marissa! Wish I had a thick slice right now smeared with butter! Love all the zucchini in there 😉

    1. Marissa Stevens says:

      Thanks so much, Dawn!

  4. Kelly | Foodtasia says:

    5 stars
    Marissa, this zucchini banana bread looks wonderful! It must be so moist and delicious. Can’t wait to use some of this load of zucchini I’ve got on hand to try it!

    1. Marissa Stevens says:

      Perfect timing! I hope you love it, Kelly!