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a side view of zucchini banana bread sliced on a marble cutting board with a zucchini and banana in the background
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4.67 from 3 votes

Zucchini Banana Bread

This Zucchini Banana Bread is such a simple, no rise, quick bread recipe that your family will love.  Moist with a crisp exterior and the perfect balance of flavors. 
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Snack
Cuisine: American
Keyword: baking, baking tips, breakfast, quick bread
Servings: 10 slices
Calories: 263kcal
Author: Lisa Longley


  • 2 cups all purpose flour (240 grams)
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas mashed
  • 3/4 cup granulated sugar (170 grams)
  • 6 tablespoons unsalted butter melted and cooled
  • 2 large eggs at room temperature
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (should be about 2 cups grated)


  • Preheat your oven to 350 degrees. Spray a 9 by 5 inch loaf pan well with cooking spray.
  • In a large bowl, whisk together the flour, baking soda, and salt.
  • In a medium bowl, whisk together the bananas, cooled butter, eggs, yogurt, sugar, and vanilla. 
  • Gently fold the wet ingredients into the dry ingredients. Be careful not to over mix.
  • Stir in the shredded zucchini until just combined.
  • Pour the bread batter into the prepared pan. Bake for 65 minutes or until a toothpick inserted slightly off center in the bread comes out with just a few crumbs.
  • Allow the bread to cool in the pan for 10 minutes. Then remove and allow to cool on a cooling rack for 35 minutes before slicing and enjoying.


Serving: 1slice | Calories: 263kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 230mg | Potassium: 209mg | Fiber: 2g | Sugar: 21g | Vitamin A: 500IU | Vitamin C: 5.8mg | Calcium: 20mg | Iron: 0.4mg