Ingredients
Equipment
Method
Preheat and prep
- Preheat oven to 350°F and grease a 9x5 loaf pan, so the batter goes in hot for a steady rise.
Mix the dry ingredients
- Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly speckled.
Mix the wet ingredients
- Mash very ripe bananas in a large bowl, then add granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract and stir to combine.
Add the zucchini
- Stir in grated zucchini that has been squeezed dry to keep the loaf tender without becoming wet.
Combine batter
- Fold dry ingredients into wet until just combined, then fold in walnuts or chocolate chips if using—stop as soon as no dry streaks remain.
Bake
- Pour batter into the greased loaf pan and bake 55–65 minutes at 350°F until deep golden and a toothpick in the center comes out clean.
Cool and slice
- Cool for 15 minutes in the pan before slicing, so the crumb sets and slices cleanly.
Notes
Pro tip: squeeze the grated zucchini until it’s as dry as you can manage—this helps the loaf stay moist and tender without turning gummy. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced bread for up to 2 months. For a lighter option, replace half the vegetable oil with unsweetened applesauce for a slightly softer crumb.