Summer Zucchini Banana Bread

overhead view of a loaf of Summer Zucchini Banana Bread in the glass baking dish
hand slicing slices of bread with a serrated knife
close up of slices and the rest of the loaf of Summer Zucchini Banana Bread
hand lifting up one half of a slice of quick bread

Experimenting with Quick Breads

Banana bread has been a beloved staple in our house for as long as I can remember. And when my sister gave me a two-foot zucchini from her garden, I knew I had to make some zucchini bread with it! Both banana bread and zucchini bread are categorized as “quick breads“. Other baked goods in this category include pumpkin bread, cornbread, muffins and scones. A “quick bread” doesn’t use yeast, so it doesn’t require long times to rest and rise. For example, this delicious summer zucchini banana bread comes together in under one hour!

Besides taking a relatively short period of time to be made, quick breads are wonderfully versatile. You can add all kinds of goodies to your heart’s desire, from nuts & coconut to chocolate & sprinkles! If you’ve got a bit of imagination, the possibilities are endless! I wanted to do a little experiment and see if I could combine two of my favorites – banana bread and zucchini bread. And it turned out delicious! This bread is super flavorful, extra moist and packed full of nutrients. 🍞

overhead look at two glass baking dishes fill with Summer Zucchini Banana Bread batter
close up of three slices of quick bread stack on top of each other
bread slices packed in wax paper and string for a picnic

How to Bake the Perfect Zucchini Banana Bread

When it comes to any quick bread, it is critical to get the moisture right. This perfect summer banana zucchini bread is moist and chewy. But if there’s too much moisture in your dough/batter when it goes into the oven, it won’t bake right. You may find pockets of uncooked bread, which is never good.

Make sure you squeeze as much moisture out of the zucchini as possible, since we are also adding a ton of moisture from the mashed bananas. I shared my tips to drain shredded zucchini when I made chocolate caramel zucchini muffins. First, I wrap the shredded zucchini in a clean kitchen towel and squeeze out as much water as possible. (This can be a great stress-reliever by the way.) Then I spread out the zucchini in a fine mesh sieve placed over a bowl and let it sit for about thirty minutes, to let any excess moisture drain.

How to Enjoy Zucchini Banana Bread

I love making this treat in the summer when zucchini is in season. But really, this sweet bread is the ideal treat at any time of the year. Serve a few slices with coffee or tea for breakfast. Pack a couple slices in wax paper and wrap your bundle of joy with some string for an afternoon snack. Warm a slice and top with a scoop of your favorite ice cream for a comforting and easy dessert!

The recipe for this zucchini banana bread is based off a cakey banana bread recipe that my Aunt Alicia shared with me. She is an amazing cook and baker, so I cannot even express how excited I was when she shared some of her treasured recipes with me. If you bake this bread, let me know! Enjoy!! 💚

two slices of Summer Zucchini Banana Bread cut from the loaf, sitting on a black cooling rack

Summer Zucchini Banana Bread

This wonderfully moist and delicious quick bread will have you reaching for more! It's packed full of nutrients from bananas and zucchini, so go ahead and have another! It's a perfect sweet treat on its own. Or serve it with coffee for breakfast, or with ice cream for dessert!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 servings


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • tsp salt
  • ½ cup (1 stick) butter, softened to room temperature
  • 1⅓ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup Greek yogurt
  • 2 cups shredded zucchini
  • cup chopped chocolate chips or mini chocolate chips


  • Preheat the oven to 350°F.
    Lightly grease 2 loaf baking pans with butter, coconut oil or vegetable oil.
  • Sift the flour, baking soda, baking powder and salt into a mixing bowl. Whisk to combine and set aside.
  • In a stand mixer with the paddle attachment or with a hand mixer, cream the softened stick of butter and granulated sugar until it is pale and fluffy.
  • Add one egg at a time, beating each time until the mixture is creamy.
  • Add the vanilla, mashed bananas and Greek yogurt. Mix well until it's all combined.
  • Add the dry ingredients into the wet ingredients a little at a time, mixing on a low speed after each addition until there is no dry flour visible.
  • Fold in the shredded zucchini and mini chocolate chips.
  • Divide the batter into the two greased loaf tins.
    Bake for 40 to 50 minutes, until a toothpick inserted into the center of the bread comes out clean.
    Enjoy! 🙂
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