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This banana zucchini bread recipe is the perfect way to use overly ripe bananas and add more fruits and veggies to your diet. It’s the perfect on-the-go breakfast!

Sliced zucchini banana bread

Why is it sometimes so easy to eat carbs but so hard to eat more fruits and veggies? I know my family and I are not the only ones with this problem! Well — here’s my secret: add fruits and veggies to your “desserts!”

Over the years, I’ve loved figuring out all the different ways I can “secretly” (or not so secretly) add more fruits and veggies into almost everything I make. This quick bread is one of my favorites because it is packed with grated zucchini (a vegetable), smashed banana (fruit), and a healthy dose of chocolate chips (or any other additions you like). It tastes like a treat but has a substantial serving of fruit and veggies hidden in all its deliciousness — does it get any better than this?

Muffin Hack: If you’re looking for an on-the-go breakfast, bake this zucchini banana bread muffin-style! Preheat your oven to 350°F and bake the muffins for about 20 minutes, or until a toothpick comes out clean from the center of the muffin.

How to Make Banana Zucchini Bread

Get ready to boast about this moist, flavorful banana zucchini bread. Follow these steps and you’ll have a steaming loaf in just over an hour!

  • Combine the dry ingredients: Combine the flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl.
  • Grate the zucchini: Grate the zucchini on the small side of the grater. Using a kitchen towel, squeeze out any excess water from the grated zucchini.
  • Combine the wet ingredients: In a separate bowl, beat the eggs, smashed bananas, oil, and vanilla extract until well combined.
  • Combine the wet and dry mixtures: Combine the wet ingredients with the dry ingredients. Fold in the grated zucchini and the chocolate chips.
  • Bake: Grease a loaf pan with butter or oil. Pour the batter inside. Bake at 350°F for about 45 minutes. Let the bread cool on a wire rack before slicing in.

Hot tip: Instead of pre-slicing the loaf, only slice pieces as you’re ready to eat them. If you pre-slice the loaf, each piece tends to go stale and dry out faster.

Banana, eggs, vanilla, oil in a bowl
Banana bread dough in th making, flour getting mixed in
Zucchini and chocolate chips in banana bread
Banana Zucchini bread in a bakingpan

Tips for Making the Best Banana Zucchini Bread

Below, find a couple of tips and tricks to easily take your loaf from good to great.

  • Use ultra-ripe bananas. Let your bananas turn almost completely brown before making this bread. The browner they are, the sweeter and more moist the loaf!
  • Opt for semi-sweet chocolate chips. The loaf is already sweet enough (in my opinion), so opt for semi-sweet chocolate chips instead of milk chocolate chips.
  • Grate the zucchini and remove the excess water. Finely grated zucchini makes the bread more moist. But — remove the extra water or you may have a soggy, dense loaf.
  • Sift the dry ingredients. Remove any lumps from the dry ingredients with a flour sifter.

Hot tip: I love adding in different ingredients as inspiration hits! Nuts (walnuts, pecans, almond slivers), seeds (sunflower, pumpkin), raisins, and dried berries (cranberries, blueberries) are all great options.

cropped-Banana-Zucchini-Bread-06.jpg

Storing Banana Zucchini Bread

Chances are you’ll have some bread left over today, so you’ll need to store it correctly to keep enjoying it for days to come. Here’s how I store mine.

  • Room temperature: Store the banana zucchini bread in an airtight container at room temperature for 2-3 days.
  • Refrigerator: To retain maximum moisture, keep the zucchini banana bread in an airtight container in the refrigerator for 5-7 days.
  • Freezer: If you’ve made a ton of bread and want to freeze the extra, wrap the completely cooled bread in plastic wrap. Then, wrap it in aluminum foil and store it in the freezer for up to two months. When you’re ready, let it defrost at room temperature for about 3-4 hours.

Reheating hot tip: I personally love warm slices of this bread. Reheat individual slices in the microwave for 30-45 seconds for a delicious bite.

Banana zucchini bread in a fresh and save

More Banana Bread Recipes

Recipe

Sliced zucchini banana bread

Banana Zucchini Bread (with Chocolate)

Print Pin
Servings
8 People
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Recipe contributed by: Natalya Drozhzhin
This banana zucchini bread is the perfect way to use overly ripe bananas and add more fruits and veggies to your diet. And, it's the perfect on-the-go breakfast!

Ingredients

US Units – Metric

Instructions

  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and sugar. In a separate bowl, grate the zucchini and squeeze out any excess water.
    Ingredients for banana zucchini bread
  • In a separate bowl, beat together the eggs, bananas, oil, and vanilla extract.
    Banana, eggs, vanilla, oil in a bowl
  • Combine the egg mixture with the dry ingredients.
    Banana bread dough in th making, flour getting mixed in
  • Fold in the grated zucchini and chocolate chips.
    Zucchini and chocolate chips in banana bread
  • Pour the batter into a well-oiled loaf pan.
    Banana Zucchini bread in a bakingpan
  • Bake at 350°F for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before slicing in!
    Whole zucchini banana bread
Nutrition Facts
Banana Zucchini Bread (with Chocolate)
Amount Per Serving
Calories 453 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g30%
Cholesterol 44mg15%
Sodium 337mg14%
Potassium 276mg8%
Carbohydrates 53g18%
Fiber 3g12%
Sugar 30g33%
Protein 6g12%
Vitamin A 168IU3%
Vitamin C 6mg7%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Updated July 16, 2025

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.