Zucchini Bread is a blend of two amazing bread loaves, banana bread and zucchini bread! The bananas combined with shredded zucchini are wonderful and the chocolate chips add texture and sweetness to the bread loaf.

Zucchini banana bread recipe loaded with chocolate chips on parchment paper on a cooling rack.


This quick bread is a great way to hide veggies, especially when zucchini is in season. The sweet and ripe bananas add so much flavor and it’s that perfect balance of flavor.

A zucchini banana bread loaf in a bread loaf.


  • Flour – all-purpose flour will work just fine.
  • Baking soda & powder – helps the bread loaf to rise.
  • Cinnamon – extra flavors!
  • Bananas – we need ripe or overripe bananas!
  • Zucchini – shredded or finely chopped zucchini.
  • Oil – gives you a moist bread loaf.
  • Vanilla – for added flavors.
  • Eggs – binding agent for the load.
  • Sugar – sweetener for the bread. 
  • Salt – balance out the flavors.
  • Chocolate chips – milk chocolate chips, chocolate chunks, white chocolate, semi sweet, or dark chocolate chips.
Zucchini bread sliced on parchment paper.


You won’t believe how fast this zucchini bread can be whipped together!

  1. Prep– Preheat the oven to 355°F and line a 9×5 inch bread pan with parchment paper.
  2. Dry ingredients– In a medium bowl, combine the flour, salt, cinnamon, baking soda and baking powder. Set aside.
  3. Wet ingredients– In a large mixing bowl, whisk the grated zucchini, mashed banana oil, vanilla and eggs.
  4. Combine– Add the flour mixture to the wet ingredients and gently mix until well combined.
  5. Add morsels– Fold in the chocolate chips and pour the bread batter into the prepared baking sheet.
  6. Bake– Bake the bread at 355°F for about 45-50 minutes or until golden.
  7. Cool– Remove from the pan and cool on a wire rack.
Zucchini banana bread batter in a bread pan.


If stored properly, this zucchini bread will stay fresh, soft, and moist for days!

  • Storing at Room Temperature– You can wrap this loaf with plastic wrap, add in a plastic bag or store in an airtight container  at room temp for up to 2-3 days.
  • Storing in Fridge– Store the bread in the fridge for up to 3-4 days!
  • Freezing– Once the loaf has completely cooled, wrap the bread in plastic wrap then in foil andadd to a freezer safe pastic bag and freeze for up to 3 months.

We love freezing this loaf in individual slices. Then, when craving a slice we just take one slice out, thaw, and enjoy! Reheat for a few second

Zucchini banana bread loaf in a bread pan loaded with chocolate chips.


Do I squeeze out the juices from the zucchini after grating?

No! The juices from the zucchini will add moistness to the bread.

Do I need to peel the zucchini?

No, you do not need to peel the zucchini, just be sure to trim the ends of the zucchini. However, you can if you don’t like the skin.

Can I substitute the chocolate chips?

Yes, you can totally leave the chocolate chips out and substitute them for mixed nuts, such as walnuts or pecans. You can even add dried fruit such as dried cherries or cranberries.

What size bread pan do I use?

This bread is best if baked in a 9”x5” bread pan.

When do I know my loaf is done cooking?

If you insert a toothpick into the center of the bread loaf and it comes out clean, the bread is ready.

Can I use frozen bananas?

Yes, you can use frozen bananas just be sure to thaw the bananas before using them.

Can I use frozen zucchini?

Yes, you can use frozen zucchini spirals for this recipe, just be sure to thaw and drain some of the water.

Zucchini banana bread on a cooling rack.


What better way to use up ripe and overripe bananas than making bread? Here are some of our favorite recipes:

Easy Banana Zucchini Bread

Author: Valentina
4.72 from 7 votes
Zucchini Bread is the blend of two amazing breads, banana bread and zucchini bread! The bananas combined with shredded zucchini is wonderful and the chocolate chips add texture and sweetness to the bread loaf.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 servings


  • 1 3/4 cup all-purpose flour, measured then sifted
  • ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 2 ripe bananas
  • 2 cups grated zucchini
  • 3 Tbsp Canola oil
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ tsp salt
  • 3/4 cup chocolate chip morsels


  • Preheat oven to 355 °F.
  • Prepare 9”x5” bread pan. Cover with parchment paper and lightly coat with baking spray, dust with flour. Set aside.
  • In a bowl combine flour, cinnamon, baking soda and baking powder, set aside.
  • In a large bowl, on medium speed, beat sugar and eggs about 2 minutes.
  • With a fork mash the bananas. Grate zucchini. Add bananas, zucchini, oil, salt and vanilla to sugar/egg bowl. Give it a quick mix.
  • Add half of the flour mixture and mix; add remaining flour and mix. Add chocolate chip morsels, mix, leave a few morsels.
  • Pour batter into loaf pan, add the leftover morsels. Bake in preheated oven at 355°F for 40-50 min. Check readiness with a toothpick, it will come out clean if ready.


230kcal Calories42g Carbs3g Protein5g Fat32mg Cholesterol193mg Sodium195mg Potassium1g Fiber23g Sugar65IU Vitamin A2.1mg Vitamin C44mg Calcium1.3mg Iron
Nutrition Facts
Easy Banana Zucchini Bread
Amount Per Serving
Calories 230 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 32mg11%
Sodium 193mg8%
Potassium 195mg6%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 23g26%
Protein 3g6%
Vitamin A 65IU1%
Vitamin C 2.1mg3%
Calcium 44mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)