This old-fashioned Banana Zucchini Bread is a moist, tender quick bread made with ripe bananas and shredded zucchini. Inspired by a traditional Amish recipe, it uses simple pantry ingredients and bakes into two soft, flavorful loaves that are perfect for breakfast, snacking, or dessert.
The ripe bananas add natural sweetness and moisture, while the zucchini blends into the batter and helps create a soft crumb without changing the flavor. If you enjoy classic homemade zucchini bread and banana bread, this easy banana zucchini bread recipe brings the best of both together in one comforting loaf.
Old Fashioned Zucchini Bread
Old-fashioned recipes are loved because they are practical, reliable, and made with basic ingredients that many home bakers already keep on hand. This banana zucchini bread follows that same simple style. There are no complicated steps, no unusual ingredients, and no special techniques required. The result is a soft, moist loaf with warm cinnamon flavor and a homemade taste that feels familiar and comforting.
Recipes like this are often passed down because they work well every time. The combination of bananas, zucchini, oil, eggs, sugar, flour, and cinnamon creates a quick bread that stays tender and slices beautifully once cooled. It is a great way to use ripe bananas and fresh zucchini, especially when you want a baked treat that is easy to prepare and makes enough to share.
Do You Need to Peel Zucchini?
No, zucchini does not need to be peeled before adding it to this bread. The skin is thin and soft, so it shreds easily and bakes smoothly into the loaf. Leaving the skin on also adds color and helps keep more of the zucchini’s natural nutrients in the recipe.
For the best texture, shred the zucchini with a grater and gently squeeze out the excess moisture before stirring it into the batter. You do not need to press it completely dry; simply remove the extra liquid so the bread stays moist without becoming heavy or soggy.
Ingredients in Zucchini Bread with Bananas
- Eggs
- Vegetable oil
- Granulated sugar
- Ripe bananas, mashed
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Shredded zucchini with the skin on
Ripe bananas are important for both flavor and texture. As bananas ripen, they become sweeter, softer, and easier to mash. For the zucchini, one medium zucchini should be enough to make about 1 ½ cups shredded zucchini, which is the amount needed for this recipe.
How to Make Banana Zucchini Bread
Preheat the oven and prepare the loaf pans: Preheat the oven to 350ºF. Grease two 9×5-inch loaf pans. For easier removal, lightly flour the greased pans so the baked loaves release cleanly after cooling for a few minutes.
Shred the zucchini: Use a grater to shred the zucchini with the skin on. Gently squeeze out excess liquid from the shredded zucchini. This helps keep the banana zucchini bread soft and moist without making the batter too wet.
Combine the dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mixing the dry ingredients first helps distribute the leavening and spices evenly throughout the bread.
Combine the wet ingredients: In a separate bowl, beat the eggs with the vegetable oil and granulated sugar until combined. Mash the ripe bananas in a small bowl, then beat them into the wet mixture until smooth.
Mix the batter: Slowly add the flour mixture to the wet ingredients and mix just until combined. Avoid overmixing, as quick breads are best when the batter is handled gently. Fold in the shredded zucchini until evenly distributed.
Fill the pans: Divide the batter evenly between the two prepared loaf pans. Smooth the tops lightly so the loaves bake evenly.
Bake: Bake for about 50 minutes, or until a toothpick inserted into the center of each loaf comes out clean. If a few moist crumbs cling to the toothpick, the bread may still be done, but wet batter means it needs more time.
Cool: Remove the loaves from the oven and let them cool in the pans for 10 minutes. Run a butter knife around the edges to loosen the bread, then carefully invert the pans to release the loaves. Place the banana zucchini bread on a wire rack and allow it to cool completely before slicing.
How Long Does Banana Zucchini Bread Last?
How long banana zucchini bread lasts depends on how it is stored. When tightly wrapped and kept at room temperature, it will stay fresh for about 2 to 3 days. Keep it in an airtight container or wrap it well to help preserve the soft texture.
For longer storage, refrigerate the bread. Properly wrapped banana zucchini bread will keep in the refrigerator for 5 to 7 days. Let slices come to room temperature before serving, or warm them slightly if you prefer a softer texture.
Can You Freeze Zucchini Bread?
Yes, zucchini bread freezes well. Wrap each loaf tightly and place it in an airtight freezer-safe container or freezer-safe bag. Banana zucchini bread can be frozen for up to 3 months.
For convenience, slice the loaves before freezing. This makes it easy to remove only the number of slices you need while keeping the rest frozen. Sliced banana zucchini bread is great for quick snacks, lunch boxes, and make-ahead breakfasts.
📖 Recipe
Banana Zucchini Bread
Dana
Equipment
- Grater
- Hand mixer
- Two 9 x 5-inch loaf pans
Ingredients
- 4 eggs, beaten
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 bananas, ripened and mashed, about 1 cup mashed
- 1 ½ cups zucchini with skin on, shredded
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Instructions
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Preheat the oven to 350ºF and grease two 9×5-inch loaf pans.
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Shred the zucchini with the skin on, then gently squeeze out the excess liquid.
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In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
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In a separate bowl, beat the eggs together with the vegetable oil and granulated sugar.
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Mash the bananas in a small bowl, then beat them into the wet mixture until smooth.
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Slowly mix the flour mixture into the wet mixture until just combined.
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Gently stir in the shredded zucchini.
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Divide the batter evenly between the prepared loaf pans.
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Bake for 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
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Remove from the oven and cool in the pans for 10 minutes.
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Run a butter knife around the edges, then invert the pans to remove the loaves.
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Transfer the loaves to a wire rack and cool completely before slicing. Store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary depending on ingredients, measurements, and serving sizes.