Zucchini Banana Bread has become a weekday essential. I am combining two of our family favorite bread recipes into one quick bread that my kids can’t seem to get enough of.

My mom always made zucchini and banana bread, especially during the fall and winter seasons. I have memories of us standing in the kitchen, using my mom’s KitchenAid mixer and shredding loads of zucchini.

So if you have been following A Dash of Sanity for a while you will know that 2 years ago, we moved and I haven’t had a garden to grow my favorite vegetable of all time, zucchini.

I am happy to say that I currently have my first zucchini growing in a garden box in our backyard. Now, this is a big deal, friends, because it has been two years in the making. Since selling our old house I haven’t had a garden. In reality, I don’t have much of a green thumb, and there are only a few things that I can grow successfully. One of them being zucchini.

Shredding zucchini in the late summer was one of my favorite childhood memories. After my sisters and I would shred all the zucchini from the garden, my mom would place several Ziplock bags in the freezer so that we were guaranteed to have zucchini bread for the rest of the year. She fostered my love for zucchini.

I really only ever had zucchini in bread, that was until I became a mom myself. Now I love zucchini in pasta dishes, salads, and in desserts like cookies, brownies, and cakes!

I would love to know if you have a garden and if so what is your favorite vegetable that comes from it?

We have only our family favorites growing in our garden boxes, including tomatoes, onions, jalapenos, and of course, zucchini! Happy zucchini season, friends.

Ingredients

  • Eggs
  • Sugar
  • Oil
  • Fresh zucchini grated
  • Bananas, about 2 1/2
  • Vanilla extract
  • Flour
  • Cinnamon
  • Baking powder
  • Salt
  • Baking soda

How do you make zucchini banana bread?

Preheat oven to 375 degrees; grease bread loaf pans or two larger ones.

Mix all ingredients in order, as listed.

Mix until well combined.

Once it is well combined, pour into 2- 3 bread pans, make sure to divide evenly, and bake at 375 for 40-50 minutes.

Time may vary depending on the oven; insert a toothpick to ensure the bread is done.

How long does zucchini banana bread last?

If stored in an airtight container at room temperature, it lasts about 1 week.

If stored in an airtight freezer bag and frozen, it lasts 1-2 months.

More delicious zucchini recipes

Looking for some other fun ways to use zucchini? Below are my favorites.

Don’t forget to pin this recipe for Zucchini Banana Bread to your favorite Pinterest board for later!

Zucchini Banana Bread

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Calories: 3653 kcal
Zucchini Banana Bread has become a weekday essential. Combining two of our family favorite bread recipes into one quick bread that my kids can't seem to get enough of.

Ingredients
 

  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 3 cups fresh zucchini grated
  • 1 cup mashed bananas about 2 1/2 whole bananas
  • 2 teaspoons vanilla
  • 3 cups + 3 tablespoons flour
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Instructions
 

  • Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.
  • Mix all ingredients in order, as listed. Mix until well combined.
  • Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.
  • Time may vary depending on oven; insert toothpick to make sure bread is done.
Calories: 3653kcalCarbohydrates: 764gProtein: 66gFat: 41gSaturated Fat: 7gCholesterol: 491mgSodium: 3680mgPotassium: 3443mgFiber: 24gSugar: 447gVitamin A: 2275IUVitamin C: 146.6mgCalcium: 372mgIron: 23.4mg
Tried this recipe?Let us know what you think!

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14 Comments

  1. This was the best banana zucchini bread ever!!! I can’t stop eating it. It has a nice balance of bananas and zucchini and comes out nice, light, and moist. I added some walnuts for some extra texture. Terrific recipe!

    1. Someone mentioned on our pumpkin bread recipe that stevia or Truvia made a good substitute. I’m not sure how honey would work as it adds more liquid and is sweeter than sugar. You may be able to find useful guides on how to sub honey for sugar online!

  2. 5 stars
    This is such a delicious recipe. The banana flavor is wonderful and the zucchini makes it so moist and gives it a wonderful texture.

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