Banana Zucchini Bread Recipe

This moist banana zucchini bread is sweet, soft, and loaded with warm cinnamon, nuts, and cranberries. A perfect blend of banana bread and zucchini loaf for breakfast, dessert, or a cozy snack.

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Yield

2 loaves

Ingredients

3 large eggs

1 cup white sugar

1 cup grated zucchini

¾ cup vegetable oil

2 ripe bananas, mashed

⅔ cup packed brown sugar

2 teaspoons vanilla extract

3 ½ cups all-purpose flour

1 tablespoon ground cinnamon

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup dried cranberries (Optional)

½ cup chopped walnuts (Optional)

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans.
2. In a large bowl, beat eggs until light and frothy.
3. Add white sugar, zucchini, oil, mashed bananas, brown sugar, and vanilla. Beat until combined.
4. Stir in flour, cinnamon, baking powder, baking soda, and salt until just combined.
5. Fold in cranberries and walnuts if using.
6. Divide the batter between the two prepared pans.
7. Bake for 45–50 minutes, until a toothpick inserted comes out clean.
8. Cool in pans on wire rack before slicing.

Notes

Let bread cool fully before slicing for best texture. Wrap tightly and freeze one loaf for later.