Spring Zucchini Banana Bread
A moist and flavorful zucchini banana bread perfect for springtime baking. This easy recipe combines ripe bananas and fresh zucchini for a delightful treat.
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Ingredients
Yields 1 loaf
- (2) ripe bananas
- (1 cup) grated zucchini
- (1/2 cups) granulated sugar
- (1/4 cups) brown sugar
- (1/2 cups) vegetable oil
- (2) large eggs
- (1 teaspoon) vanilla extract
- (1 1/2 cups) all-purpose flour
- (1 teaspoon) baking soda
- (1/2 teaspoons) baking powder
- (1/2 teaspoons) salt
- (1 teaspoon) ground cinnamon
- (1/2 cups) chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175 °C) and grease a 9x5-inch loaf pan.
- 2
In a large bowl, mash 2 ripe bananas until smooth.
- 3
Add 1 cup grated zucchini, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the mashed bananas. Mix until well combined.
- 4
In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- 6
Fold in 1/2 cup chopped walnuts if using.
- 7
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 8
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- 9
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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