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Zucchini Banana Bread Recipe

Zucchini Banana Bread Recipe

Zucchini Banana Bread is incredibly tender and easy to make, with delicious hints of banana and vanilla flavor, and pretty zucchini specs through it.
Course Breakfast, Dessert
Cuisine American
Keyword Zucchini Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 284kcal
Author Catalina Castravet


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg optional
  • 3 eggs room temperature
  • 1 cup vegetable oil or olive oil
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup mashed bananas abut 2 bananas
  • 2 cups grated zucchini drain of water
  • 1/2 cup walnuts chopped (optional)
  • 1/2 cup chocolate chips chopped (optional)


  • Preheat oven to 325 degrees F.
  • Grease a 9-by-5-inch loaf pan with nonstick cooking spray or butter and some flour, set aside. You can also make two smaller loafs, for that grease and flour two 8 x 4 inch pans.
  • In a medium bowl, mix together flour, salt, baking powder, baking soda, cinnamon and nutmeg (if using) until combined.
  • In a large bowl whisk together eggs, oil, vanilla extract and white sugar, until creamy and fully combined.
  • Add lemon juice, lemon zest, and mashed bananas, whisk with the mixer on medium-high speed until fully combined.
  • Add the dry ingredients to the egg mixture, little by little and beat well until fully combined.
  • Stir in the grated zucchini and chopped nuts or chocolate chips (if using) until well combined. Pour batter into the prepared pan(s).
  • Bake for 55 to 65 minutes, or until tester inserted in the center comes out clean if using a larger pan and 40-60 minutes if using two smaller pans. If the edges and top brown before the center is settled, cover the bread with aluminum foil and continue baking. Make sure you check on the bread to avoid burning.
  • Cool in pan on rack for about 20 minutes.
  • Remove bread from pan, and completely cool before storing or freezing.
  • The bread can be served warm or cold.



Serving: 0g | Calories: 284kcal | Carbohydrates: 56g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 368mg | Potassium: 418mg | Fiber: 5g | Sugar: 24g | Vitamin A: 255IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 3.7mg