There’s something so nostalgic about the smell of banana bread wafting through the kitchen—but when you sneak in shredded zucchini and a few crunchy walnuts, it becomes a wholesome treat I can’t get enough of.

This banana zucchini bread is one of my favorite ways to use up ripe bananas and garden zucchini in one go.

It’s subtly sweet, perfectly moist, and feels just indulgent enough for breakfast or an afternoon coffee break.

Why You’ll Love This Recipe

Great way to use ripe bananas and fresh zucchini

Extra moist without needing lots of butter or sugar

Kid-friendly and naturally dairy-free

Customizable with chocolate chips or nuts

Freezer-friendly for make-ahead snacks

Feels like a treat, but packed with fiber and nutrients

What You’ll Need (Ingredient Highlights)

Ripe bananas – add natural sweetness and moisture

Zucchini – keeps the loaf tender and sneaks in veggies

Almond milk – a light, dairy-free touch

Olive oil – for a healthier fat option

Flour – use all-purpose or a blend with whole wheat

Baking soda & powder – ensure a nice rise

Dark chocolate chips & walnuts (optional) – for flavor and crunch

Pro Tips Before You Start

Squeeze zucchini well after grating to avoid a soggy loaf.

Don’t overmix your batter once the flour is in—it can toughen the texture.

Let it cool completely before slicing, or it may crumble.

Use very ripe bananas (brown-speckled skin is perfect).

For a deeper flavor, store it overnight before eating.

How to Make Banana Zucchini Bread

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (180°C).

Line the bottom of a loaf pan with parchment paper and grease the sides with a bit of oil or butter to prevent sticking.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, mash the ripe bananas using a fork.

Add sugar, olive oil, almond milk, and vanilla extract.

Stir until everything is fully combined.

Step 3: Grate and Add the Zucchini
Grate the zucchini using the large holes of a box grater.

Gently squeeze out excess moisture using your hands or a clean kitchen towel.

Fold the grated zucchini into the banana mixture until well incorporated.

Step 4: Add the Dry Ingredients
Sprinkle in the flour, baking powder, baking soda, and salt.

Stir gently until the batter is just combined—avoid overmixing to keep the texture light and moist.

Step 5: Add Optional Ingredients
If using, fold in the dark chocolate chips and chopped walnuts for extra richness and texture.

Step 6: Bake the Bread
Pour the batter into the prepared loaf pan.

Smooth the top with a spatula.

Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Step 7: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Allow it to cool completely for at least 3 hours—overnight is even better. Slice and enjoy!

What to Serve It With

Serve with a dollop of Greek yogurt, a drizzle of nut butter, or simply alongside your morning coffee or tea.

Variations / Substitutions

Use maple syrup or coconut sugar instead of white sugar

Swap in whole-wheat flour for extra fiber

Add a sprinkle of cinnamon or nutmeg for warmth

Replace almond milk with regular or oat milk

Try it with blueberries or dried cranberries for a fruity twist

Storage & Leftovers

Store in an airtight container at room temperature for up to 3 days

Refrigerate for up to 5 days

Freeze individual slices wrapped in plastic and foil for up to 3 months

Thaw at room temperature or warm gently in the microwave

FAQs

Can I make this bread without oil?
Yes, substitute oil with applesauce for a lighter version, but the texture may be slightly less rich.

Do I have to peel the zucchini?
Nope! The peel softens during baking and adds extra color and nutrients.

Can I use frozen bananas?
Yes—just thaw and drain any excess liquid before mashing.

What if I don’t have almond milk?
Any milk works: dairy, oat, soy, or coconut.

How do I know it’s fully baked?
The top should be golden, and a toothpick should come out with a few moist crumbs (not wet batter).

Can I double the recipe?
Yes, just bake in two pans and adjust the baking time slightly.

Is this bread very sweet?
It’s mildly sweet—perfect for breakfast. You can add more sugar or chocolate chips if desired.

Final Thoughts

This banana zucchini bread has become my go-to when I want something comforting yet nourishing

The banana brings the sweetness, the zucchini brings the moisture, and together they make a loaf that disappears quickly in my house.

Whether you’re baking for your family or meal prepping for the week, this recipe never fails to impress—simple ingredients, minimal effort, and tons of flavor in every bite.

The Boat Shed Kitchen