• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Bread » Quick Breads

    Zucchini Banana Bread

    Published: Aug 6, 2019 · Modified: Jun 17, 2020 by Marissa Stevens · 25 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    sliced loaf of zucchini banana bread on a wooden board

    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.

    Jump to:
    • How much zucchini is right for you?
    • How to Toast Banana Bread
    • How to Make Zucchini Banana Bread
    • Recipe Video
    • Zucchini Banana Bread
    • 💬 Comments

    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 wrapped tightly and refrigerated 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 cold and dense, straight from the refrigerator, 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

    SUBSCRIBE TO VIDEOS

    Zucchini Banana Bread

    Zucchini Banana Bread

    Marissa Stevens
    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.
    5 from 10 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 10 mins
    Cooling Time 30 mins
    Total Time 1 hr 55 mins
    Course Breads and Quick Breads, Breakfast
    Cuisine American
    Servings 12 slices
    Calories 325 kcal

    Ingredients
      

    • 2 cups white whole wheat flour 240 grams
    • 1 ½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup honey
    • ½ 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 refrigerate 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: 325kcalCarbohydrates: 39gProtein: 6gFat: 18gSaturated Fat: 6gCholesterol: 48mgSodium: 224mgPotassium: 288mgFiber: 4gSugar: 21gVitamin A: 336IUVitamin C: 6mgCalcium: 61mgIron: 1mg
    Keyword easy, edible gift, from scratch, healthy, kid friendly, quick bread, Sunday morning
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « Chicken Salad with Grapes
    Peach Bellini Recipe »

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

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

      Recipe Rating




    1. Momof5! says

      March 01, 2022 at 4:58 pm

      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!!

      Reply
    2. Dawn - Girl Heart Food says

      May 28, 2020 at 8:12 am

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

      Reply
      • Marissa Stevens says

        May 28, 2020 at 3:35 pm

        Thanks so much, Dawn!

        Reply
    3. Kelly | Foodtasia says

      August 14, 2019 at 4:47 am

      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!

      Reply
      • Marissa Stevens says

        August 15, 2019 at 5:38 pm

        Perfect timing! I hope you love it, Kelly!

        Reply
    4. Kankana Saxena says

      August 11, 2019 at 5:26 pm

      5 stars
      I bake banana bread quite often but never zucchini and I definitely going to next time!

      Reply
      • Marissa says

        August 13, 2019 at 8:10 am

        Thank you! I think you'll love it, Kankana!

        Reply
    5. Mary Ann | The Beach House Kitchen says

      August 09, 2019 at 6:17 am

      5 stars
      Adding this lovely loaf to my baking list Marissa. My brother in law has kindly gifted me 4 gorgeous zucchinis from his fabulous garden. Bet this will be a hit here! Happy Friday!

      Reply
      • Marissa says

        August 13, 2019 at 8:10 am

        Perfect timing, Mary Ann! I hope you all love it!

        Reply
    6. Leanne @ Crumb Top Baking says

      August 09, 2019 at 5:44 am

      5 stars
      I love banana bread toasted too! But instead of butter, I slather on peanut butter! Love the texture of this one, and the extra veggies from the zucchini! And the crunch from the walnuts is a nice touch!

      Reply
      • Marissa says

        August 13, 2019 at 8:11 am

        I'm with you, Leanne! I love to slather peanut butter on any kind of bread!

        Reply
    7. Valentina says

      August 08, 2019 at 11:27 pm

      I love the combination of banana and zucchini in a bread. And deliciously sweet with honey instead of sugar. Love it. And with the butter melting on top while it's warm - oh my! Yes, please. 🙂 ~Valentina

      Reply
      • Marissa says

        August 13, 2019 at 8:14 am

        I love to the depth of sweetness that honey adds to quick breads! And yes to the melting butter - a must!

        Reply
    8. Cheyanne @ No Spoon Necessary says

      August 08, 2019 at 4:31 pm

      5 stars
      Homemade banana bread is my love language!!! And this version looks so delicious I can practically taste it!!! I love that you added a ton of zucchini!! Now I don't have to feel so guilty when I eat the entire loaf in of sitting! Gimme gimme!!!!! Pinned!

      Reply
      • Marissa says

        August 13, 2019 at 8:15 am

        ha! Love it, Cheyanne. 🙂 Thank you!

        Reply
    9. Balvinder says

      August 08, 2019 at 7:11 am

      Ahh LOVE zucchini bread! This looks so delicious with bananas in it.

      Reply
      • Marissa says

        August 08, 2019 at 9:10 am

        Thank you, Balvinder!

        Reply
    10. Dawn - Girl Heart Food says

      August 07, 2019 at 8:48 am

      5 stars
      Such a fabulous way to get those extra veggies in...plus, in a banana bread form? Oh yeah! I'd be eating ma veggies allllll day long 😉

      Reply
      • Marissa says

        August 08, 2019 at 9:10 am

        haha...love it! Thanks, Dawn.

        Reply
    11. David @ Spiced says

      August 07, 2019 at 6:59 am

      5 stars
      You are talking my kinda language here with this banana bread! I've always loved banana bread, and adding the zucchini in is perfect for this time of year. I kinda want a slice of this with a cup of coffee right about now!

      Reply
      • Marissa says

        August 08, 2019 at 9:10 am

        Wish I could share! Thanks, David!

        Reply
    12. Paula Montenegro says

      August 07, 2019 at 1:59 am

      5 stars
      A gorgeous bread Marissa! I love this type of zucchini recipes, especially with banana. I will remember the tip of refrigerating it before eating. I never do but am so intrigued to see how it improves! Lovely recipe.

      Reply
      • Marissa says

        August 08, 2019 at 9:11 am

        Thank you so much, Paula! That means a lot to me coming from a baker extraordinaire like yourself!

        Reply
    13. Kevin says

      August 06, 2019 at 5:49 pm

      Holy zucchini! Great way to sneak in those veggies into a tasty banana bread!

      Reply
      • Marissa says

        August 08, 2019 at 9:12 am

        Absolutely! Thanks, Kevin!

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email