Banana Zucchini Bread

This banana zucchini bread is moist and subtly sweet. Plus, it's a great way to sneak healthy ingredients into a crowd-pleasing treat!

Banana Zucchini Bread Ingredients

These are the ingredients you'll need to make this banana zucchini bread recipe:

• Eggs: Three eggs add moisture and help hold the batter together.
• Oil: A neutral oil, such as vegetable oil, lends even more moisture.
• Sugars: This banana zucchini bread recipe calls for both brown and white sugars.
• Zucchini and bananas: Of course, you'll need grated zucchini and mashed bananas!
• Vanilla: Vanilla extract enhances the overall flavor of this simple quick bread.
• Flour: All-purpose flour gives the banana zucchini bread structure.
• Cinnamon: Ground cinnamon lends welcome pleasant warmth.
• Leaveners: Baking soda and baking powder act as leaveners, which means they help the bread rise.
• Salt: A pinch of salt enhances the overall flavor, but it won't make your bread taste salty.
• Cranberries: Dried cranberries give the bread bursts of fruity flavor.
• Walnuts: Chopped walnuts add crunch and nutty flavor.

How to Make Banana Zucchini Bread

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this homemade banana zucchini bread:

1. Beat the eggs, then beat in the wet ingredients.
2. Stir in the dry ingredients, then fold in the cranberries and nuts.
3. Pour the batter into prepared pans and bake until a toothpick comes out clean.

How to Store Banana Zucchini Bread

Wrap the banana zucchini bread tightly in foil or storage wrap and store at room temperature for up to three days or in the refrigerator for up to one week.

Can You Freeze Banana Zucchini Bread?

Yes! If you want to keep your banana zucchini bread for longer than one week, you'll need to freeze it. It's best to freeze it in individual slices so you can thaw and enjoy as-needed. Wrap the slices in a layer of storage wrap, then in a layer of foil. Place the wrapped slices in a storage bag and freeze for up to three months.

Allrecipes Community Tips and Praise

"Loved this recipe!" raves one Allrecipes community member. "We grew a ton of zucchini in our garden this summer and I didn't know what to do with them. The feedback was two thumbs up! I omitted the cranberries and walnuts, and substituted mini chocolate chips instead. YUM!"

"A great bread that was moist, with both zucchini and banana flavor," according to jenk. "I halved the cranberries and nuts and only put in one of the two loaves to satisfy my picky eaters. Both were great! Will make it again."

"For some reason this bread seems healthier than plain banana bread," says lobij. "The zucchini adds moisture to the batter, which results in a nice textured loaf. Added bonus: The kids don't realize there is a veggie in their banana bread."

Editorial contributions by Corey Williams