This banana zucchini bread is the perfect way to use overly ripe bananas. Hearty and healthy, it’s packed with produce and makes for the perfect on-the-go breakfast.

You know the story – you have a bunch of bananas going brown on your counter and you need to do something with them…and quick! Nothing is worse than watching good fruit go to waste, but I’m here to tell you that there’s a great solution: banana zucchini bread.
This recipe for banana zucchini bread is a great way to prevent food waste, while also creating a delicious and wholesome treat for your family. Packed with grated zucchini, smashed bananas, and a healthy dose of chocolate chips, it tastes like a treat but has a substantial serving of fruit and veggies hidden in all its deliciousness. You can truly have your Banana Zucchini Bread and eat it too!
What is Banana Zucchini Bread?
Banana zucchini bread is a loaf cake that is made with a batter of grated zucchini, smashed bananas, and chocolate chips. Below, find a rundown of the flavor, texture, and cooking time.
- Flavor: The flavor of this banana zucchini bread is similar to that of a chocolate-covered banana with a bit of spice.
- Texture: While the bread itself is moist and easy to chew, you’ll get the occasional pocket of melted chocolate chips. Yum!
- Time: From prep to table, this banana zucchini bread takes just over an hour to make.
Did you know? Loaf-style bread have a longer shelf life than other baked goods and naturally retain a ton of internal moisture. Why? Because they are less exposed to oxygen (which leads to drying out). Instead of pre-slicing your loaf, only slice pieces when you are ready to eat them. If you pre-slice the loaf, you expose each piece to more oxygen, causing it to go stale faster.

How to Make Banana Zucchini Bread
Making banana zucchini bread only requires a few simple steps and a handful of wholesome ingredients. Below, find a brief overview of the recipe.
- Combine the Dry Ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl.
- Grate Zucchini: Grate zucchini on the smaller side of the grater. Using a kitchen towel, squeeze any excess water out of your grated zucchini.
- Combine the Wet Ingredients: In a separate bowl, beat eggs, smashed bananas, oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Combine the wet ingredients with the dry ingredients. Stir in the grated zucchini and chocolate chips.
- Bake the Banana Zucchini Bread: Grease a loaf pan with butter or oil. Pour the batter inside. Bake at 350°F for about 45 minutes. Enjoy!






Tips for Making the Best Banana Zucchini Bread
Below, find a couple of tips and tricks to yield the best banana zucchini bread ever!
- Use ultra-ripe bananas. Let your bananas turn almost completely brown before making this bread. The browner they are, the sweeter and moister they will make the cake!
- Use semi-sweet chocolate chips. The cake will already be sweet enough, so opt for semi-sweet chocolate chips of milk chocolate chips.
- Grate your zucchini versus shredding it. Finely grated zucchini will make the bread more moist.
- Sift the dry ingredients. Remove any lumps from the dry ingredients by using a flour sifter.

Other Ingredients to Add to Banana Zucchini Bread
There are so many ways to customize banana zucchini bread with additional ingredients. Don’t be afraid to stray away from the recipe and add in some of your favorite morsels. Want to add more protein? Throw in some nuts. Like it extra sweet? Throw in your favorite dried fruit.
The following are great (and healthy!) additions that you can play around with:
- Walnuts
- Cranberries
- Sunflower seeds
- Pumpkin seeds
- Raisins
- Dried Apricots
- Dried berries (goji berries, blueberries, etc.)
- Dried coconut
- Dried Figs
Banana Zucchini Muffin Hack: If you are really in the market for an on-the-go breakfast, bake this Zucchini Banana Bread muffin style! This is a great method if you are a bit pressed for time or if you like to be in control of your portion sizes. Preheat your oven to 350°F and bake the muffins for about 20 minutes, or until you can pull a toothpick out of the center of each one and it comes out clean. Store the muffins in an airtight container in the fridge for an easy grab-and-go breakfast option.
Storing Banana Zucchini Bread
- Room Temperature: Store the banana zucchini bread in an airtight container at room temperature. It should stay fresh for 2-3 days.
- Refrigerator: To retain maximum moisture, keep banana zucchini bread in an airtight container in the refrigerator. It will keep for 5 to 7 days. Reheat individual slices in the microwave for 30 to 45 seconds.
- Freezer: Wrap completely cooled down zucchini bread in plastic wrap. Then wrap it in aluminum foil and store it in the freezer for up to two months. When you are ready, let it defrost at room temperature for about 3-4 hours.

FAQ
Should I take the skin off the zucchini before grating it?
There’s no need to take the skin off the zucchini bread. It will soften up as it bakes and adds a nice bit of fiber to your diet. You won’t even notice it.
Should I squeeze excess water out of the grated zucchini?
Yes, you should squeeze any excess water out of your grated zucchini. Do so by draining it in a colander first. Then, place grated zucchini in a kitchen towel. Twist the top of the towel to secure it inside and ring out the moisture with your hands.
What makes banana zucchini bread moist?
The smashed bananas and grated zucchini make the bread moist, as well as the oil. Typically, baked goods made with oil versus butter tend to come out more moist.
Should you refrigerate banana bread?
You should refrigerate banana bread if you know you’ll have leftovers for up to a week. If you plan to eat the bread within 2-3 days, storing it in an airtight container on the counter works just fine.
Other Banana Bread Recipes
- Whole Wheat Banana Bread Recipe – Hearty and healthy
- Banana Apple Bread Recipe – Perfect for Fall
- Banana Bread Recipe – Classic banana bread
Recipe
Ingredients
- 1 1/2 cup flour
- 2 eggs
- 1 cup bananas mashed
- 1 1/2 cup zucchini grated
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup olive oil or melted coconut oil
- 1 cup chocolate chips
- 1/2 cup walnuts (optional)
Instructions
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt, and sugar. In a separate bowl grate zucchini and squeeze any excess water out.
- In a separate bowl, beat together eggs, bananas, oil, and vanilla extract.
- Combine egg mixture into the dry ingredients.
- Fold in grated zucchini and chocolate chips.
- Pour batter into a well-oiled loaf pan.
- Bake at 350°F for about 45 minutes, or until a toothpick inserted into the center comes out clean.
I like the bread and I'm really happy with it, it looks and smells wonderful and it came together easily but I had to bake mine foreverrrer! After 45 minutes I tried another 10 and it was superrrrr wet still so it's in for another 15 right now. I will probably end up tenting it with foil. I don't know if my exact loaf pan size but it seems a little thicker and more piled up than the picture
Hi Star, I'm sorry to hear it took so long to cook! There could be a few factors such as the oven temps, and the moisture content of the zucchini that could affect the cooking time.
I doubled this recipe to use 3 cups of shredded zucchini, baked in a big aluminum 11x13 pan for 1hr, A WINNER!!!
Hi Marie, Yay! I'm glad it's a winner! Thanks for sharing! 🙂
Delicious! I make a lot of banana bread and this was SOOOO good. Definitely a keeper. I added walnuts, increased the cinnamon and left out the chocolate chips. So good!
Thank you for a great recipe!
Hi Donna, I'm happy to hear you loved it! Enjoy!
Delicious! I had ripe bananas and extra zucchini, so I googled “banana zucchini muffins” and found this recipe. 🙂 Thank you for adding the note about how long to bake for muffins. These were quick to make and made a great after school snack!
Hi Corrinne, You are right - these make a perfect after school snack! Thanks for sharing your feedback. 🙂
I saw a recent comment from someone who said this was a no-go. I was surprised to read that because this recipe is an absolute banger for me every single time. I make it 2-3 times a month. I double the recipe, substitute the vanilla for almond extract, and throw it in a 9 x 13 deep Pyrex. If I am worried it needs more time, I will leave it in for up to ten minutes longer, but never more. It quickly became a favorite that my kids ask for. We love it!
Hey Adriana, Thanks for the positive feedback!
This is a no go for me. Followed the recipe to the T. It turned out super dark and had to cook for over an hour. I’m wondering if it a pan size? There wasn’t a loaf pan size listed and your loaf looks really long. I was super excited about this recipe but I struggled getting it to actually cook in the middle.
Hi Bunnie, I'm sorry to heat the bread didn't cook properly. I'm curious what pan size you used?
Hi, I am having the same problem, I am using a glass loaf pan, it is a little longer than the traditional bread loaf, maybe an inch. I am over an hour and a half, and still not cooked, but I tented it with foul because it was getting g dark .
Hi Vanessa, I'm sorry to hear it's taking so long to cook. Baking in a glass pan versus a metal pan will affect the cooking time and perhaps that's what is causing a longer cooking time.
can you sub the sugar with monkfruit?
Hi Vangard, I personally have not tried it with monk fruit. If you experiment, let us know how it turns out!
perfect recipe. change nothing!
Hi Lturner, Thank you! I appreciate your feedback!
Quadrupled the recipe with the intention to freeze. Baked all 5 slightly smaller loafs (2lb pan) for 50 mins at suggested heat 350. Coconut oil was used and i think thats the key to this lovely recipe. Beautiful. Thank you Natalya!
Hi Nicky- wow, you really made a lot! Lucky you that you'll get to enjoy this bread for some time. Thanks for giving my recipe a try!
I cannot eat full fat dairy, so I’ve opted for kefir instead. Thanks for this wonderful recipe!
Hi Fatimah, That's good to know kefir works just as well. Thanks for sharing!
I used maple syrup -spelt four -Greek yogurt for the oil plus added raisins. If using yogurt and maple syrup you’ll need to increase flour slightly so holds together.
Very good base recipe.
Hi Yvonne, Thanks for the awesome suggestions!
Hi, your recipe shows 1/2 tbsp baking powder, which is 1 1/2 tsp.
Is it a typo? It seems like quite a bit of baking powder.
Hi Okhee, thank you for double checking but its a correct amount. Baking powder is not as powerful as baking soda so you would need to add a bit more in the recipe. Enjoy!
Absolutely one of my most favorite recipes of yours. This is always my go to.
Hi Jenn, so happy to hear our banana zucchini bread recipe is your go-to. Thanks for sharing!
Came out really good made muffins and a bread - moisture and sweetness on point
Joan, I love it too. I am always blown away by how moist this recipes comes out each time. So glad you got to try it. It's a good one. 🙂
Can I replace the sugar with maple syrup?
I just did because I didn't have vanilla...tastes great!!
Hi Steph, I have not tried that. If you give it a go, would you let me know the result?
Just baked! But they are cooling:) how long and what temp should you bake mini loafs?:)
Hi Sadee, Bake at 350°F for 30 minutes, or until a toothpick inserted into the center of each muffin comes out clean and the outside is golden brown. I hope this helps. Enjoy!
Delicious bread! We penned the name Bikini Bottom Bread (thanks sponge Bob). My kids love this. But this recipe calls for olive oil, and I don’t think I’d ever use olive oil in a baking recipe! I made that mistake once when I was still learning to cook and it was so gross. I subbed vegetable oil and used duck eggs. SO MOIST SO YUMMY!
Hi Jessie, thank you for sharing your feedback and your process with me! I am thrilled that this recipe was a success. Enjoy!
Thank you so much for the recipe!! I made it into muffins (12) and 350 degrees for 30 minutes as you suggested was perfect! It did take me quite a while to squeeze all the moisture out of the grated zucchini but it was well worth it! I made it with coconut oil and topped with shaved coconut. The shavings gave a nice crunch, thanks again! 💕
Hi there, I am so glad that the recipe was a success! Thank you for sharing your process and feedback. The muffins sound like they turned out incredible! Enjoy!!
how long and at what temperature would i need to bake this recipe as muffins?
Hey Alex, same temperature but for about 20 minutes or so. Enjoy, its a good one!
Hi Alex, I would say at 350 for 30 minutes or until the toothpick comes out dry. We have a zucchini chocolate chip muffin recipe that I will link below for you to check out. Hope this helps, Enjoy!
https://momsdish.com/zucchini…
What size loaf pan do you use? Mine was a bit shorter and fatter and I had to overbake a lot to get middle cooked. Still delicious but it was definitely a bit crispy on edges !
Hi Marta, I use a regular laof/bread pan, It is a 9x5 I will link a similar pan to mine. https://amzn.to/3AgRz94
This is my first time baking anything except with mixes from the store and I’m overwhelmed by how perfect this recipe was. So moist it was like a dream! Not only was it the best version of zuke-banana bread I’ve ever had, but it gives me the confidence to keep trying baking (which I’d always found intimidating). Thank you so much!
Hi Lu- oh this comment warms my heart! 😀 Thank you for trying my recipe for your first time baking. I'm SO glad it turned out perfectly and that you now have the confidence to keep baking! You've got this!
I wanted to let you know that I made this with a gluten free all 1-to-1 flour (I used Bobs Red Mill) and it turned out beautifully! So delicious! Thank you!!
Hi Kim- Oh thank you so much for that feedback! I'm so glad it came out wonderfully for you and that you loved it 😀
Delicious! One of the best recipes I've ever tried. Moist, rich, not over sweet at all. I added walnuts for an extra touch.
Natalia, I love the additional of walnuts. Sounds incredible. Thanks for sharing your feedback.
It was ok, but it didn't cook very well. Got pretty dark on the outside and the inside was so moist, it was almost like pudding. Maybe I'll try it with less banana and zucchini and/or more flour? Anyone else have this issue?
Happened to me too! I think pan size was my prob
Hi Sheila, that could happen if the water are not fully squeezed out of zucchini. Otherwise, I dont think you need to reduce the amount of banana and zucchini. Hope this helps.
This recipe was really good. The only tip is that usually the ingredient list is put in the order of how it is mixed together. I also added cocoa powder to make it chocolaty although I had to leave the liquid of the zucchini.
Hi Stephanie- thank you for the feedback! I'm glad you enjoyed the recipe otherwise! 😀
This recipe is fabulous! My 3 year old son loves to help me bake and enjoyed mixing and mashing everything! He’s a fan of mini muffins though, so we made this recipe into 48 mini muffins and cooked for about 11 mins. They are perfectly moist and very delicious. Good use of our surplus of zucchini’s from our garden!
Hey Christina- thank you so much for the feedback and for giving our recipe a try. I'm so glad you and your son enjoyed these muffins 😀 I'm certain others will find your baking tips on making this recipe into mini muffins very helpful!
I made this bread today and it is fantastic! Pretty quick to pull together and what a super moist, well balanced treat! It looks like I have a keeper! Thanks for sharing!
Ah, I'm so happy that you found a new recipe that you love! Thank you for sharing 🙂
The conversions aren’t accurate, 1C chocolate chips certainly weighs more than 7.5g. Not sure about the conversions for all of the other ingredients.
Hi Marianne- thank you for pointing this error out, 1 cup of chocolate chips would be closer to 170 grams.
This was absolutely perfect! My husband said it reminded him of childhood! Thank you for this recipe!
Oh I love that! Thank you for sharing, Jenn.
I made this recently and followed the recipe with no changes. My grandkids loved it!! Has anyone made a gluten free version of this? What would be your recommendation for a flour substitute? I have a baking blend of coconut flour and oat flour and am wondering if it would work.
Hi Jane, I'm glad you enjoyed this recipe. I personally haven't tried substituting with gluten free flours, but if you decide to give the coconut and oat flours a try, please let us know the end result; there may be others who have the same question!
I did use the coconut and oat flour blend in the recipe. I made it for a family vacation for my daughter in law who has Celiac’s. Everyone loved it!! And they all wanted the recipe!!
Jane, thank you for sharing this! It will be helpful to others.
Bobs 1:1 gluten free flour works wonderfully! Great recipe!
Hi Rut, oh that's good to know. Thanks for sharing!