Banana Zucchini Bread – A Cozy, Cinnamon-Spiced Classic You’ll Make on Repeat

Introduction

Alright, here’s the deal: banana bread is great. Zucchini bread? Also great. But put ’em together and you’ve got a moist, flavorful, cinnamon-kissed masterpiece that works for breakfast, snack time, or let’s be honest—straight from the loaf pan at midnight. This banana zucchini bread is spiced, sweet, and ridiculously simple to make.

No mixers. No stress. Just a bowl, a spoon, and some ripe bananas begging for a purpose.

 Why Should You Make This Recipe

• Comfort Food Vibes
  This loaf feels like a warm sweater in bread form. It’s cinnamon-y, slightly sweet, and has that classic homemade comfort.
• Tender & Moist (in the best way)
  Zucchini brings the moisture, banana brings the richness. Together? Unreal.
• No Fancy Equipment
  One bowl. Maybe two. A whisk or fork. That’s it.
• Customizable
  Toss in chocolate chips, nuts, or switch up the spices. It’s your loaf—do what you want with it.

 Ingredients (with Tips & Substitutions)

Dry Ingredients (Structure + Flavor)

These build the foundation of the loaf:

• 2 cups all-purpose flour
  Standard base flour—gives the loaf body and a tender crumb. You want it sifted for best results.
• 1 tsp baking soda + ½ tsp baking powder
  A combo of leaveners helps the loaf rise evenly and get that nice dome. Baking soda handles the bananas; baking powder backs it up.
• ½ tsp kosher salt
  Don’t skip this—it balances the sweetness and enhances flavor across the board.
• 1 tsp cinnamon
  The spice backbone. Warm and familiar, it makes this bread taste like home.
• ¼ tsp ground ginger or nutmeg
  Optional but adds complexity. Ginger brings mild heat; nutmeg adds nutty warmth. Pick one based on your mood.

Wet Ingredients (Moisture + Binding)

This is where the flavor and tenderness come from:

• ½ cup canola oil (or neutral oil)
  Keeps the bread moist without overpowering flavor. Canola, vegetable, sunflower—they all work.
• ¾ cup granulated sugar
  Adds sweetness and helps create that golden-brown crust. Want deeper flavor? Sub half with light brown sugar.
• 2 large eggs
  These bind the batter and give the loaf structure. Make sure they’re at room temp for best results.
• 1 tsp vanilla extract
  Adds warmth and depth—skip it and the loaf tastes flat.
• 1 cup shredded zucchini (drained well)
  The secret weapon for moistness. It disappears in the batter but keeps things incredibly tender. Squeeze out the liquid so it doesn’t water down your crumb.
• 1 cup mashed ripe bananas (about 2 medium)
  Sweet, rich, and naturally binding. Spotty bananas work best—the riper, the better.

Substitutions & Add-ins

• Flour: A gluten-free 1:1 blend works beautifully here if you’re avoiding wheat. Just don’t overmix.
• Oil: Want a richer flavor? Use melted butter or coconut oil. Keep the quantity the same.
• Spices: Swap the cinnamon for a spice blend—chai, pumpkin pie, or apple pie spice all work if you’re feeling seasonal.
• Optional Add-ins:
  
  • Yellow zucchini – slightly sweeter, visually subtle.
  • Maple sugar or brown sugar – adds molasses notes or maple depth.
  • Orange zest – freshens everything up (especially nice with nuts).

 Variations (Flavor Upgrades)

• Chocolate Chip Version
  Stir in ½ cup semi-sweet or dark chocolate chips before baking. Melty bits in every bite? Yes, please.
• Nutty Version
  Fold in ½ cup chopped pecans or walnuts. Toast them first for more flavor—totally worth it.
• Chocolate Zucchini Bread
  Want something richer? Sub ¼ cup of the flour with unsweetened cocoa powder. Use brown sugar for depth. Toss in some chocolate chunks if you’re bold.

 How To Make Banana Zucchini Bread (Step-by-Step)

Step 1: Prep the Pan and Oven (Get Set Up to Win)

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan with oil or butter. For extra insurance, line it with parchment—leave an overhang so you can lift the loaf out cleanly.
• No parchment? Grease and flour the pan so nothing sticks.

Why it matters: Proper pan prep = no sticking, no tears when unmolding your perfect loaf.

Step 2: Shred and Drain the Zucchini (This is Key)

• Use the fine holes on your box grater (not the big ones).
• Place zucchini in a clean dish towel, twist it up, and squeeze hard over the sink.
• You want it barely damp—zucchini holds a ton of water, and too much will make your loaf gummy.

Chef Tip: Moisture is the enemy of browning and structure. Drier zucchini = better texture.

Step 3: Mix Your Wet and Dry Separately (Then Gently Combine)

• In one bowl, whisk together the dry: flour, baking soda, baking powder, salt, cinnamon, and nutmeg or ginger.
• In a second bowl, whisk oil and sugar until smooth and slightly glossy.
• Add eggs one at a time, then vanilla.
• Fold in mashed bananas and your squeezed-dry zucchini.

Why this matters: Mixing dry and wet separately ensures even distribution—no clumps, no missed leaveners.

Step 4: Combine the Batters (Don’t Overdo It)

• Add the wet mix to the dry.
• Stir gently with a spatula or wooden spoon—just until the dry disappears.
• This is where you fold in your chocolate chips or nuts, if using.
  

Most people mess this up: Overmixing activates the gluten in flour, which gives you a tough, rubbery loaf. You’re going for tender and moist—stop as soon as the streaks are gone.

Step 5: Bake and Cool Like a Pro

• Pour the batter into your prepared pan.
• Tap the pan on the counter a few times to pop air bubbles—no tunnels in your crumb.
• Bake for 55 to 65 minutes, rotating the pan halfway through.
• Insert a toothpick into the center—it should come out clean or with just a few moist crumbs.

After baking:

• Let the loaf cool in the pan for 10–15 minutes so it sets up.
• Then turn it out onto a wire rack and cool completely before slicing.

Let it rest. That juice inside? That’s flavor. Slice too early, and you lose it.

 How To Serve, Store, Freeze and Thaw

Serve It Like a Pro

• Toasted with butter
• With brown butter cream cheese frosting
• Plain, warm, right off the counter

Storing Tips

• Airtight container, room temp: up to 3 days
• Fridge (wrapped): 2 extra days

Freezing Tips

• Slice it
• Wrap each piece in plastic, then foil
• Freeze up to 3 months

To Thaw

• Fridge overnight or microwave 20–30 seconds straight from the freezer

 M’s Expert Tips

• Room Temp Ingredients = better blend. Cold eggs stiffen the mix
• Overmixing ruins texture. Fold, don’t beat
• Zucchini must be drained. You want its moisture in control, not running wild
• Add-ins go last—just before you pour the batter

Benefits of Banana Zucchini Bread

 FAQs

 Related to Banana Zucchini Bread:

To enhance your Banana Zucchini Bread content, consider interlinking with these relevant recipes:

• Super moist chocolate chip banana bread – Link in the Chocolate Chip Variation section or when discussing chocolate chip add-ins.
• Old fashioned banana bread recipe – Mention in the Introduction or Why Make This Recipe section to contrast classic vs. hybrid styles.
• Chocolate chip zucchini bread – Include as a related option in the Variations section.
• Best banana bread recipe – Link near the Other Loaf Cakes and Bread Recipes section to boost SEO around banana bread.
• Best banana cake recipe – Reference when discussing baked banana desserts with a softer, more cake-like texture.
• Low calorie air fryer zucchini fries – Add to the Zucchini Preparation section to show other healthy ways to use zucchini.

Banana Zucchini Bread – A Cozy, Cinnamon-Spiced Classic You’ll Make on Repeat

Print Recipe

This Banana Zucchini Bread is the ultimate cozy bake—moist, cinnamon-spiced, and totally irresistible. Perfect for breakfast, snack time, or a midnight bite.

• Author: Emilio
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt
• 1 tsp cinnamon
• ¼ tsp ground ginger or nutmeg (optional)
• ½ cup canola oil (or neutral oil)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup shredded zucchini, drained well
• 1 cup mashed ripe bananas (about 2 medium)
• Optional: ½ cup chocolate chips or chopped nuts

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
2. Shred zucchini using the fine holes of a box grater and squeeze out excess moisture.
3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ginger or nutmeg.
4. In another bowl, whisk oil and sugar until smooth. Add eggs one at a time, then stir in vanilla, mashed bananas, and zucchini.
5. Combine the wet and dry mixtures. Stir until just combined—do not overmix.
6. Fold in chocolate chips or nuts if using.
7. Pour batter into prepared pan. Tap to remove air bubbles.
8. Bake for 55–65 minutes. A toothpick inserted should come out clean or with a few moist crumbs.
9. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure your zucchini is well-drained for the best texture. Don’t overmix the batter—gentle folding keeps the loaf tender.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 12g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg

Keywords: banana zucchini bread, banana bread, zucchini bread, cinnamon bread, quick bread

Conclusion + Call to Action

You’ve got everything you need to make a seriously good loaf of Banana Zucchini Bread—a recipe that delivers big on flavor, comfort, and versatility. From its perfectly moist crumb to that warm cinnamon finish, this bread works for every occasion: lazy weekend mornings, packed lunchboxes, or a quiet moment with coffee.

Want to make it your own? Go wild with spices, throw in a handful of chocolate, or add toasted nuts for crunch. That’s the beauty of this recipe—it adapts to you.

Tried it? Tag me! I’d love to see your version or hear your spin. Got a secret ingredient? Share it.

Get inspired for your next loaf:
I’m always posting new bread, muffin, and cozy baking recipes. Come hang out over on my Pinterest page and pin your favorites for later.

Let’s keep baking real, feel-good food—one loaf at a time.