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This image shows a close-up shot of a freshly baked zucchini banana bread loaf, slightly sliced to reveal the moist interior with banana and zucchini chunks, placed on a white marble countertop.

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!
Print Recipe Pin Recipe
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.
    This image shows a glass mixing bowl containing beaten eggs, which are light yellow and frothy, placed on a white marble countertop.
  • Add the white sugar, shredded zucchini, oil, mashed bananas, brown sugar, and vanilla, then beat until everything is well combined.
    This image shows a glass mixing bowl on a white marble countertop with well-combined ingredients for zucchini banana bread, including beaten eggs, shredded zucchini, mashed bananas, oil, white sugar, brown sugar, and vanilla extract.
  • Stir in the flour, cinnamon, baking powder, baking soda, and salt.
    This image shows a glass mixing bowl containing the combined wet and dry ingredients for zucchini banana bread, with a wooden spoon resting beside it on a white marble countertop.
  • Gently fold in the cranberries and nuts.
    This image shows the zucchini banana bread batter with cranberries and chopped nuts gently folded in, placed in a glass bowl on a white marble countertop.
  • Divide the batter evenly between the prepared pans.
    This image shows two 8x4-inch loaf pans filled with zucchini banana bread batter, placed on a white marble countertop.
  • Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
    This image shows two loaf pans filled with zucchini banana bread batter in the oven, with a slightly golden top visible through the cracked oven door.
  • Let the loaves cool in the pans on a wire rack before removing and serving.
    This image shows the fully baked zucchini banana bread loaves cooling in the loaf pans on a wire rack, placed on a white marble countertop.

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.