This banana zucchini bread is an easy recipe, that uses one bowl, no eggs, no butter and comes out consistently each time you make it and to top it all off – it’s delicious.
Recipe notes for this recipe were updated on 01/04/21.
This is an easy banana zucchini bread recipe that can be prepped in 20 minutes, is made in one bowl and does not need any eggs or butter. It’s healthy, vegan and delicious.
I love a good, flavorful quick bread and this banana zucchini bread is my go to quick bread. It’s lightly sweet, fluffy and moist. It’s easy to make and uses just one bowl – so minimal clean up!
Why add zucchini to banana bread? I love adding zucchini to banana bread – you can’t taste it, but it’s a great way of getting some more veggies into your diet. And kids won’t notice it either! You won’t taste the zucchini in this recipe, but it makes the banana zucchini bread nice and moist.
Bananas seem to ripen all at once, so this is a great way to use those overly ripe bananas that are sitting on your counter before they go bad.
This recipe is kid approved and a super, easy recipe to make with your kids – let them mash up the banana and add the sugar, flour, etc… to the bowl, but I would have an adult handle the grating of the zucchini to be on the safe side. This is an easy baking recipe that the whole family will enjoy.
It’s also a great way to use up any extra zucchini that you have – especially in late summer when everyone seems overrun with zucchini.
This banana zucchini bread is easy to put together, uses just one bowl, comes out consistently each time you bake it and it’s delicious.
Main ingredients you will need to make banana zucchini bread
- Ripe banana – you definitely want to use a very ripe large banana for this recipe.
- Zucchini – one medium sized zucchini grated up.
- Applesauce – this recipe uses applesauce instead of eggs to bind everything together.
- Vegetable oil – I used canola oil. Since there is no butter in this recipe – you use canola oil instead.
- White sugar – 3/4 cup of sugar lightly sweetens the quick bread.
- Flour – I used white flour in this recipe.
- Spices – Vanilla and Cinnamon
- Baking Soda – make sure it’s fresh!
- Walnuts – optional but I like a little crunch in my banana zucchini bread.
Essential equipment you will need for this recipe
- One large bowl
- A box grater
- A wire cooling rack
- A measuring cup
Tips and questions about making banana zucchini bread
- Does this banana zucchini bread get soggy in the middle? This baked up really well. It cooked completely through with no soggy center.
- How can I tell that it’s fully cooked? To check for doneness, when you take it out of the oven, insert a toothpick into the top so it sticks in about half way. Pull out the toothpick, it should be clean. If the toothpick is wet with batter then continue cooking for another 5 minutes. The three times I’ve made this it was perfectly done at 45 minutes but all ovens are slightly different. You may want to set the timer for 40 minutes and start checking with a toothpick so you don’t overcook.
- How do I grate the zucchini for this recipe? When grating the zucchini, use the large holes on a box grater and grate the zucchini in short strokes. You don’t want long strands of zucchini. So hold the end of the zucchini perpendicular to the box grater.
- Do I need to dry the zucchini before adding it to the bowl? The zucchini does not need to be drained or dried off with paper towels once it’s shredded. So just shred it and add it to the bowl.
- How long should I let the banana zucchini bread cool before eating it? When the bread comes out of the oven, let it sit in the pan for 10 minutes. This will make it easier to remove from the pan. After 10 minutes, flip the bread out and let it cool on a wire rack for 30 minutes.
- How do I store banana zucchini bread? The best way to store this banana zucchini bread is to wrap it in plastic or store in an air tight container on the counter for up to 4 days. Don’t store your bread in the refrigerator – this will cause it to dry out.
- Can I freeze this recipe? Yes! Banana zucchini bread freezes really well. Wrap it tightly in tinfoil and store in a ziplock bag – try and squeeze out as much air as you can to prevent any freezer burn.
- What type of vegetable oil should I use? You want to use a neutral tasting vegetable oil for this recipe. I recommend either a canola or corn oil. I used canola.
- How do I know if my banana is ripe enough? Super ripe bananas are soft and almost overly ripe with lots of small brown dots on the skin. You want to be able to easily mash up the banana with a fork. Do not use bananas that are still green for this recipe.
- Can I add nuts? Yes! There are walnuts in this recipe. I sprinkled walnuts on the top expecting them to sink down – but they didn’t – they stayed on top – like little walnut ornaments.
- Can I add more spices? I like the subtle cinnamon and vanilla flavoring the spices add to this recipe but you could easily double the vanilla or cinnamon if you’re a big fan of those flavors.
Looking for more baking ideas then try one of these recipes:
- No knead focaccia – super simple focaccia recipe with no kneading!
- Easy blueberry banana muffins – quick and easy vegan muffins! Great for breakfast.
Looking for more bread recipes? Then check out my brother’s site – Bread Dad! He’s making and sharing all kinds of different bread using a bread machine.Print
Banana Zucchini Bread
Banana zucchini bread. This is an easy recipe, that uses one bowl, no eggs, no butter and comes out consistently each time you make it and to top it all off – it’s delicious.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 minutes
- Yield: 8 to 10 slices 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
- 1 large ripe banana
- 3/4 cup white sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil – I used a canola olive oil blend
- 1 tsp vanilla
- 1 cup grated zucchini – about 1 medium sized zucchini
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup of chopped walnuts – plus some extra to sprinkle on top
- Preheat oven to 350 degrees.
- Lightly grease a 8 x 4 or 9 x 5 bread pan with a little canola oil. If you use a larger bread pan, the bread will be flatter than pictured.
- In a large mixing bowl, mash up banana with a fork.
- Add sugar, applesauce, canola oil and vanilla to the bowl with the banana. Stir to combine with a wooden spoon.
- Add zucchini to the bowl and stir to combine.
- Sift 1 cup flour, cinnamon, baking soda and salt over the bowl with banana zucchini mixture. I just used a fine mesh sieve and shook it gently till all the dry ingredients were in the bowl with the banana zucchini mixture.
- Stir to combine with the wooden spoon so that all the dry ingredients are mixed in thoroughly to the wet ingredients.
- Sift in last 1/2 cup of flour and add walnuts. Stir to thoroughly combine. The mixture will be fairly thick.
- Pour the batter into the prepared bread pan. Smooth top of mixture if it looks uneven. Sprinkle with walnuts.
- Bake in the oven for 45 minutes. Remove from oven and check if it’s ready by sticking a toothpick in the center of the bread – it should come out clean.
- Cool in pan for 10 minutes. Then remove from pan and let cool on a cooling rack until cool – about 30 minutes.
If you make and enjoy this recipe, please come back and leave a detailed comment and star rating. This is helpful for other readers to see how it worked out for you! Thank you!
- Serving Size: 1 of 8
- Calories: 256
- Sugar: 19.8g
- Sodium: 235mg
- Fat: 10.4g
- Saturated Fat: 0.7g
- Carbohydrates: 38.4g
- Fiber: 1.8g
- Protein: 4.3g
- Cholesterol: 0mg
Keywords: vegan banana zucchini bread, easy banana zucchini bread, zucchini banana bread