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Zucchini Banana Bread

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5 from 4 reviews

  • Author: Taylor Kadlec


In muffin or loaf form, this zucchini banana bread is our go-to recipe when our garden in overflowing with zucchini and there are brown bananas on the counter. It’s the perfect sweet, soft treat.


  • 2 cups mashed banana (about 4 very large or 5 medium ripe bananas)
  • 1 cup brown sugar
  • 3/4 cup canola or coconut oil
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 cups white whole wheat flour (or all-purpose flour would work too)
  • 2 cups finely grated zucchini
  • 1 cup chocolate chips (optional….I added ~1/2 cup to our loaf of bread)


  1. Preheat oven to 350 degrees F.
  2. Grease a 8.5″ x 4.5″ loaf pan and 12-muffin pan with cooking spray. Alternately, you can make two loaves or 24 muffins.
  3. In a large bowl, whisk together mashed banana, brown sugar, oil, and eggs until well combined.
  4. Add baking soda, baking powder, cinnamon, and salt, and whisk until well combined.
  5. Add flour and stir in with a spatula.
  6. Fold in grated zucchini.
  7. Fill muffin tin up ~3/4 of the way. Pour remaining batter into loaf pan.
  8. Place muffin pan and loaf pan in oven.
  9. Bake muffins for 20-22 minutes, or until tops spring back.
  10. Bake loaf for 50-55 minutes, until top is golden brown and it springs back.
  11. Let cool completely.
  12. Serve and enjoy!
  13. Note: these also freeze well!
  • Category: Baking
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