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Zucchini Banana Bread Recipe

This zucchini banana bread is moist, flavorful, and packed with wholesome goodness. Sweet bananas, shredded zucchini, crunchy nuts, and tart cranberries come together in a warmly spiced loaf that’s perfect for breakfast or snacking. It’s easy to make and loved by kids and adults alike!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 20 people
Calories 279 kcal

Equipment

  • Two 8x4-inch loaf pans
  • Electric mixer
  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • Wire rack
  • Toothpick

Ingredients
  

  • ½ cup dried cranberries
  • 3 large eggs
  • 1 tsp baking soda
  • 1 cup white sugar
  • 1 tsp salt
  • ½ cup chopped walnuts
  • 1 tbsp ground cinnamon
  • 2 ripe bananas, mashed
  • 2 tsp vanilla extract
  • 1 cup grated zucchini
  • 1½ tsp baking powder
  • 3½ cups all-purpose flour
  • ⅔ cups packed brown sugar
  • ¾ cups vegetable oil

Instructions
 

  • Preheat the oven to 325°F (165°C) and grease and flour two 8x4-inch loaf pans.
  • In a large bowl, beat the eggs with an electric mixer until light yellow and frothy.
  • Add the white sugar, shredded zucchini, oil, mashed bananas, brown sugar, and vanilla, then beat until everything is well combined.
  • Stir in the flour, cinnamon, baking powder, baking soda, and salt.
  • Gently fold in the cranberries and nuts.
  • Divide the batter evenly between the prepared pans.
  • Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the loaves cool in the pans on a wire rack before removing and serving.

Notes

  • Make sure to squeeze excess moisture from the zucchini for the best texture.
  • Use overripe bananas for maximum sweetness and flavor.
  • Lightly toast the nuts before adding them for extra crunch and aroma.