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Zucchini Banana Bread

Moist Zucchini Banana Bread, this bread is the best of both worlds. Everyone's favorite banana bread with shredded Zucchini, spiced with ground cinnamon has a moist crumb and really easy to make.
Course breads
Cuisine American
Keyword Banana Bread with Zucchini, Zucchini Banana Bread
Prep Time 15 minutes
Cook Time 1 hour
Servings 10 slice
Calories 275kcal


  • 2 cups Flour
  • ½ teaspoon salt
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon Baking powder
  • ½ teaspoon baking soda
  • 3 Large Overripe bananas
  • ½ cup castor sugar
  • ⅓ cup light brown sugar
  • 2 eggs room temperature
  • ⅓ cup coconut oil or any neutral flavored oil
  • 1 cup Shredded Zucchini (tightly packed)
  • 2 teaspoon vanilla extract


  • Pre-heat oven to 350 F.Prepare a 9-inch loaf pan.
  • Put shredded zucchini in a cheesecloth or with hands squeeze as much liquid as possible.
  • In a bowl mix flour, baking powder, baking soda, salt, and cinnamon. Whisk it well.
  • In another bowl add ripe banana and sugar. With the help of a fork or potato masher mash bananas until it is almost smooth.
  • Add eggs, oil, vanilla to the banana sugar mixture. Whisk well.
  • Stir in the shredded zucchini.
  • Add the dry ingredients in 2-3 parts to the wet mixture. First, incorporate the dry ingredients well before adding the next part.
  • Pour the batter into the prepared pan and bake 50 to 60 minutes until a toothpick inserted comes out clean.
  • Gently release the edges of the bread from the pan using a knife. Transfer the loaf to a wired rack.
  • Let the bread cool completely before cutting.


Serving: 1g | Calories: 275kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 270mg | Fiber: 2g | Sugar: 23g | Vitamin A: 99IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg