Bananas, zucchini, walnuts, and dried cranberries come together in this moist and flavorful banana zucchini bread recipe.
You ever stare at two sad bananas on your counter and think, “Well, guess I’ve gotta bake now”? That’s exactly how this Banana Zucchini Bread Recipe was born in my kitchen. I wasn’t trying to make anything fancy—just wanted something comforting, like a warm hug in loaf form. The kind of thing that makes your house smell like Sunday morning and tastes even better the next day… if there’s any left by then.
This loaf is a mashup of two favorites: classic banana bread (soft, sweet, nostalgic) and zucchini bread (moist, earthy, and just a tiny bit virtuous). And because I can never leave well enough alone, I tossed in some cranberries and chopped walnuts. That little bit of tart-chewy-crunch combo? So good it should probably come with a warning.
I first made this Banana Zucchini Bread the summer before my daughter started kindergarten. We had just picked up way too many zucchinis from the farmers’ market—because I always overdo it there. The bananas were already past their prime, and I remembered my grandma used to say, “Never waste a ripe banana. That’s a sin.” So I mashed everything into one batter and hoped for the best.
When it came out of the oven, my house smelled like cinnamon, toasted nuts, and pure comfort. And when my daughter took her first bite, she said (mouth full), “Mom, this tastes like a cozy sweater.” I’ve made it at least once a month ever since.
Why You’ll Love This Banana Zucchini Bread Recipe?
Alright, so here’s what makes this loaf extra special. It’s not just banana bread. It’s not just zucchini bread. It’s both, and it doesn’t try to hide either one. It’s not overly sweet, but it’s definitely a treat. The texture is soft with little pops of crunch and chewy bites. It holds together well—none of that sad, soggy middle. And bonus: you feel kinda good eating it because zucchini. You can make it for breakfast, a snack, or honestly, dessert. No judgment here.
Ingredient Notes:
If you’re like me and like knowing the why behind the what, here’s a breakdown of the key players in this Banana Zucchini Bread recipe:
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Bananas: The browner, the better. Adds natural sweetness and that signature banana bread texture.
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Zucchini: Sneaky veg that brings moisture without screaming, “I’m healthy!”
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Brown + White Sugar: A mix for depth of flavor and better moisture balance.
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Vegetable Oil: Keeps it nice and tender—none of that dry crumb business.
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Cinnamon: Don’t skimp! It adds warmth and that “homey” flavor.
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Cranberries: Adds a sweet-tart kick. You can totally skip or swap with raisins.
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Walnuts: Texture heaven. Optional, but highly recommended.
How To Make Banana Zucchini Bread?
Step 1: Preheat and prep.
Turn your oven to 325°F (165°C). Grease and flour two 8×4″ loaf pans—or line them with parchment paper if you’re anti-sticking like me.
Step 2: Whip the eggs.
Grab a big mixing bowl and beat the eggs with an electric mixer until they’re pale and frothy. (Yes, this step matters.)
Step 3: Mix in the good stuff.
Add the white sugar, zucchini, oil, mashed bananas, brown sugar, and vanilla to the eggs. Beat it all together until it looks like a wet batter.
Step 4: Dry team enters the chat.
Toss in the flour, cinnamon, baking powder, baking soda, and salt. Stir until just combined. Don’t overmix it—nobody wants rubbery bread.
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Step 5: Fold in the fun.
Add the cranberries and walnuts and give it a gentle mix. The batter will be thick, and that’s exactly what you want.
Step 6: Bake it up.
Divide the batter evenly between the two loaf pans. Pop them in the oven for 45 to 50 minutes. Start checking around the 45-minute mark. A toothpick should come out clean—or mostly clean, because banana bread likes to play games.
Step 7: Cool… if you can wait.
Let the loaves cool in the pan for 10–15 minutes, then move them to a wire rack. Or don’t. Eat a slice warm and melty. I won’t stop you.
Storage Options:
Wrap your loaf tightly in foil or plastic wrap and keep it on the counter for 3–4 days. Want to freeze it? Go for it! Slice it first for easy grab-and-go mornings. Just wrap slices individually and toss them in a freezer bag.
Variations and Substitutions:
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Want it gluten-free? Swap in a 1:1 GF flour blend and you’re good to go.
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No nuts? Leave them out or replace with sunflower seeds.
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More fruit? Toss in chopped apples or even pineapple bits.
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Make it muffins. Scoop into muffin tins and bake for 20–25 minutes.
What to Serve with Banana Zucchini Bread?
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Slathered with butter (duh).
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Cream cheese for a little tang.
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A drizzle of honey for sweetness.
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Toasted, with a cup of coffee = chef’s kiss.
Frequently Asked Questions:
Do I have to peel the zucchini?
Nope! Just wash and grate. The peel softens in the bake and adds color.
Can I make this into one big loaf?
Sure! Just adjust your bake time—it’ll take closer to an hour or more.
Can I leave out the bananas?
Honestly… then it’s not banana zucchini bread. Try a different recipe if bananas aren’t your thing.
And there you go—your new favorite loaf, aka this Banana Zucchini Bread Recipe that’s equal parts cozy, flavorful, and snack-worthy. If you make it, tell me how it turned out. Better yet, tell me what twist you added—I love hearing how folks make it their own.
Now go grab those overripe bananas and that lone zucchini. You’ve got baking to do.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banana Zucchini Bread Recipe
Ingredients
- 3 large eggs
- 1 cup granulated white sugar
- 1 cup grated zucchini
- ¾ cup vegetable oil
- 2 ripe bananas mashed
- ⅔ cup packed brown sugar
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 325°F (165°C). Prepare two 8x4-inch loaf pans by greasing and lightly flouring them.
- In a large mixing bowl, beat the eggs with an electric mixer until light yellow and frothy.
- Add the wet ingredients: Mix in the granulated sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Beat until well blended.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Incorporate the dry mixture into the wet ingredients and stir until just combined, being careful not to overmix.
- Fold in the dried cranberries and chopped walnuts using a rubber spatula or wooden spoon.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
- Cool in the pans on a wire rack for 10–15 minutes, then remove the loaves and allow them to cool completely before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
