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banana zucchini bread

Banana Zucchini Bread

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 14 slices 1x


This recipe is inspired by a zucchini quick bread passed down from my grandmother. My version includes banana which adds flavor and moisture without having to use a lot of oil.



  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 medium banana, mashed
  • 1 cup grated zucchini



  1. Preheat oven to 350°F. Spray a standard-sized glass loaf pan with cooking spray.
  2. In a medium-sized bowl, whisk the flour with the baking soda. In a large bowl, combine both sugars with the egg until well combined. Add the oil, banana, and zucchini and stir until well combined.
  3. Add the dry ingredients to the wet ones in batches stirring until just combined. Transfer the batter to the loaf pan.
  4. Bake the bread for 35-40 minutes or until an inserted toothpick comes out clean. Cool the bread in the pan before removing and slicing.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 114
  • Sugar: 9.9g
  • Sodium: 119mg
  • Fat: 2.5g
  • Saturated Fat: 0.8g
  • Trans Fat: 0g
  • Carbohydrates: 21.1g
  • Fiber: 0.7g
  • Protein: 2g
  • Cholesterol: 15.3mg

Keywords: zucchini banana bread