Recipes, Photography, Musings

Zucchini Banana Bread

This zucchini banana bread is moist and delicious. Extra-virgin olive oil and Greek yogurt give it extra richness, and with both a fruit and a vegetable in there, you can feel good about eating it! Perfect as a snack or part of breakfast, this bread is satisfying without being heavy, and it’s full of cinnamon and vanilla flavor.  Your kitchen will smell so comforting and good while it is baking!

DSC_0028 (1)When I am trying to figure out what to make for myself and my family, often necessity is my best guide.  Because I needed to use a zucchini, and because my husband and I accidentally both bought bananas on the same day, I made this great bread that I will definitely make again! Though I have made zucchini bread and banana bread separately many times, those two ingredients are a great combination.  I am especially pleased with this recipe, because the moistness seems just right.  I have had zucchini breads that are too dry or too oily, but this one tastes very well-balanced.  The recipe is a combination of lots of different recipes I have used over the years, and it is definitely a keeper.

zucchini and banana in sunThis is the time of year when zucchini starts to roll in around here, and I feel like it is one of the vegetables most frequently given away.  It seems like someone is always passing out zucchini, and I am happy to use it!  With a break in the heat wave, I finally felt like turning on my oven to bake. This bread makes a great gift, and it freezes really well too.

I woke up this morning to the sound of soft rain and distant thunder.  It has been a long time since we have had rain in the morning, it seems.  I am sure the parched earth is enjoying it.  It definitely puts one in a more contemplative state of mind.  Our daughter is away at cross country camp for a few days, and though I know she is having lots of fun, I miss her.  Our son is getting lots of attention though. 🙂 I hope you are all enjoying your weekend, whether in the rain or the sunshine! Though I’m a bit late to Fiesta Friday, I am joining the great bloggers there, co-hosted this week by Judi @ cookingwithauntjuju and Petra @ Food Eat Love.zucchini banana bread on tray 1

Zucchini Banana Bread

  • Servings: 2 loaves
  • Print


  • 2 cups of unbleached, all purpose flour
  • 2 tablespoons of ground cinnamon
  • 1/4 teaspoon of baking powder
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 3 large eggs
  • 1 cup of brown sugar, packed
  • 3/4 cup of white sugar
  • 1/2 cup of plain, unsweetened Greek yogurt
  • 1/2 cup of good-quality extra-virgin olive oil
  • 1 tablespoon of vanilla extract
  • 1 heaping cup of grated zucchini
  • 1 cup of mashed banana (about 2 bananas)


Preheat your oven to 350 degrees Fahrenheit.  Lightly grease and flour two 9 x 5 inch loaf pans.

In a large mixing bowl, thoroughly combine the flour, cinnamon, baking powder, baking soda, and salt.

In another large mixing bowl, first stir the eggs vigorously with a fork.  Then add the sugars, Greek yogurt, olive oil, and vanilla.  Stir again (with a fork or whisk) to thoroughly combine.  Hold the cup with the grated zucchini over the sink and gently squeeze the excess water out of the zucchini.  Add the grated zucchini and mashed banana to the egg mixture and stir with a spoon to combine.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.  Then pour the batter into the two prepared loaf pans, distributing as evenly as possible.

Bake in your 350 degree F oven for 40 to 45 minutes, or until the center springs back when touched and a toothpick inserted into the center comes out clean (or with a couple crumbs attached–just not with wet batter).  Let the bread cool before removing from the pans. Enjoy!



  1. Amanda | What's Cooking

    This looks delicious and simple, perfect combo for a summer treat. Your photos are beautiful. I’d be happy too if people were handing out zucchini! I did receive some basil the other day, a lovely gift. Enjoy!

    • Jenny

      Thanks, Amanda! I just got another zucchini today from my uncle’s garden–next step for me is to learn how to spiralize it!! 🙂


    Great use of zucchini and over-ripe bananas. I like to freeze all kinds of bread in small loaves so there is always some kind of treat available. Try roasting the bananas to give extra flavor. Thanks for sharing at Fiesta Friday.

    • Jenny

      Thank you, Judi, I have not tried roasting bananas before, but it sounds like a delicious idea! Thank you for co-hosting Fiesta Friday this week!

  3. michelleoblogoff

    I love zucchini bread. Looking forward to trying it with ???
    Thanks for the recipe!

    • Jenny

      Thank you, Michelle!

  4. FrugalHausfrau

    Oh no – zucchini means it’s high summer and next it will be fall, although I might not mind it so much this year…it’s just been so hot hot hot! The bread looks delish! I haven’t ever combined zucchini with banana!


    • Jenny

      Thanks, Mollie! I really like the zucchini-banana combination. You are right though, zucchini means August to me, and summer is going way too quickly! Enjoy this month! (despite the heat–we are having a really hot summer too.) 🙂

  5. Shari

    I love the idea of combining zucchini with banana bread. It seems like a great match. I love to keep breads like this in the freezer in case we have unexpected company or to give my kids if they stop by. Thanks so much for the recipe!

    • Jenny

      Thanks, Shari! It is a great combination, and a filling and (quite) healthy snack! Great for energetic kids (young and older). 🙂

  6. petra08

    The garden is full of zucchinis and what a great way to use them! I will give this a try, it sounds delicious and especially with the yogurt as well! Thank you for sharing it with us! Happy FF! 🙂

    • Jenny

      Thanks, Petra! Hope you are having a great summer!

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