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I took my Mom’s Banana Bread recipe and turned it into an EASY Zucchini Banana Bread – this recipe was SO good and simple and it disappeared fast! The cinnamon sugar topping is a game changer – and it made this bread out of this world!

Cinnamon Sugar Zucchini Banana Bread close up sliced

Why this is the BEST Zucchini Banana Bread

If you’ve ever wondered can bananas be put in zucchini bread or can zucchini be put in banana bread, then this is the recipe for you!

Regardless of whether you have a garden or not, you can make this easy banana bread with zucchini!

Cinnamon sugar zucchini banana bread is so easy to make and delicious to eat!

I started this recipe with my mom’s banana bread recipe and combined the idea of zucchini with my cinnamon sugar blueberry banana bread recipe. I love quick bread recipes – I have so many on this site and love each and every one.

It was easy to switch my normal banana bread recipe to a zucchini banana bread: all I needed to do was reduce the banana and add shredded zucchini. This results in a delightfully tasteful banana bread with a hint of zucchini. The zucchini is a vegetable which makes this bread a vegetable, yes?

ingredients in banana bread

Ingredients in Zucchini Banana Bread

  • BANANAS: I like to use really overripe “tired” bananas. Did you know that when your bananas get spotty you can freeze them? I cleaned out my freezer the other day and found about 2 dozen frozen bananas. They turn brown, slimy and gross looking, but they work amazing in baked banana recipes. Just defrost before adding to the batter.
  • SOUR MILK: I love using sour milk in my banana bread. This just means you need to add some vinegar to your milk beforehand, to make it “sour”. You can also use buttermilk instead, or if you can even use almond, coconut, or soy milk. In that case, just add vinegar to the mixture to help activate the baking soda.
  • SUGAR: I prefer granulated sugar, just like my mom uses.
  • OIL: I love making quick bread with vegetable oil – it makes it so easy to mix up. You can also substitute melted butter.
  • FLOUR: This recipe uses all-purpose flour but you can use a combination of AP and whole wheat flour.
  • BAKING SODA: This is the leavened in the recipe – it’s activated by the sourness of the milk.
  • ZUCCHINI: Shred your zucchini with a box grater. No need to ring it out unless it seems unusually wet.

How to make Zucchini Banana Bread

  1. Add the oil (or melted butter) to a large bowl with granulated sugar, eggs, and vanilla extract. Stir until smooth.
  2. Add baking soda, cinnamon, salt, milk, and vinegar and stir until batter is combined.
  3. Stir in shredded zucchini.
  4. Add to a 9×5-inch loaf pan (or an 8×4-inch) and top with cinnamon sugar. The cinnamon sugar topping – that’s the best part. It gets crunchy  in the oven and adds so much delicious flavor to the top of the bread.
  5. Bake until a toothpick comes out clean from the center of the bread.
Cinnamon Sugar Zucchini Banana Bread overhead shot of slice

Tip From Dorothy

Expert Tips

  • Zucchini shreds easiest using a box grater. You’ll need 1 large or 2 small for this recipe.
  • If you have an abundant amount of zucchini you can freeze the shreds – or make extra zucchini bread with chocolate chips or even blueberry zucchini bread.
  • You can skip the cinnamon sugar topping but don’t – it’s SO good!
  • Zucchini Banana Bread is done when a toothpick comes out clean from the center of the loaf.


Why do you use sour milk/buttermilk?

The sourness of the milk (the acid in the buttermilk) activates the baking soda, helping the bread to rise. If you don’t have buttermilk make your own by adding vinegar or lemon juice to milk.

Can I make this dairy free bread?

Yes, you can substitute any non-dairy milk, but you need to add 1 tsp vinegar or lemon juice to activate the baking soda.

Do you squeeze water out of zucchini for bread?

I never have to, it seems that the zucchini isn’t too wet. But if yours seems wetter then normal, then go ahead, it won’t hurt.

Why did my zucchini bread collapse?

You may have over mixed it or mixed too vigorously. Is it baked all the way? If you didn’t bake it all the way it will collapse as it’s cooling.

How do I know if my quick bread is done?

Do the toothpick test in the center of the bread. It should come out with just a few crumbs stuck to it when it’s done.

Can I add chocolate chips or nuts to zucchini banana bread?

Yes! Add 1 cup of either to the bread before it goes into the pan.

Can I make this gluten free quick bread?

Yes – I’ve had success substituting Bob’s Red Mill one to one gluten free AP flour (in the light blue bag).

Sliced Cinnamon Sugar Zucchini Banana Bread

Cinnamon Sugar Zucchini Banana Bread

4.61 from 41 votes
Cinnamon Sugar Zucchini Banana Bread – an easy banana bread recipe with zucchini and a crunchy cinnamon sugar topping baked right in. This is the perfect banana bread recipe!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 8 servings
Serving Size 1 serving


  • 1 cup (200g) granulated sugar divided
  • ½ cup (118ml) vegetable oil (or melted butter)
  • ¼ teaspoon salt
  • 1 medium overripe banana
  • 2 large eggs
  • 5 ounces buttemilk/sour milk (7 tablespoons)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon divided
  • 2 cups (248g) all purpose flour
  • 1 cup shredded zucchini about 1 medium


  • Preheat oven to 350°F. Grease a 9x5x3” loaf pan with nonstick cooking spray.
  • Stir oil and ¾ cup sugar with a wooden spoon. Add bananas, eggs, milk, vanilla, 1 teaspoon cinnamon, salt and baking soda and mix until almost smooth (there will be some lumps from the banana).
  • Mix in flour until just incorporated, then stir in zucchini. Pour into prepared pan.
  • Combine ¼ cup sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
  • Bake for 40-50 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
  • Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Recipe Video

Recipe Notes

  • In place of vegetable oil you can also use 1/2 cup softened unsalted butter.
  • In place of sour milk you can use buttermilk. Make your own buttermilk if you don’t have it.
  • You can use dairy-free milk (i.e. almond milk) but then add 1 tsp vinegar or lemon juice to the batter.

Recipe Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 54g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 233mg | Potassium: 159mg | Fiber: 2g | Sugar: 28g | Vitamin A: 121IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Zucchini Banana Bread is an easy quick bread recipe. This is the BEST banana bread with zucchini and can be made dairy free or gluten free.SaveSave

Last Updated on July 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Delish! I have substituted sour cream with Greek Yogurt and added shredded carrots. It is such a crowd pleaser!

  2. Easy, Delicious and, with the surprise additions of zucchini and the cinnamon sugar topping, this recipe is different than my usual banana bread recipes! It’s a real hit with the neighbors! Thank you for this recipe!!

  3. Love this recipe, I tripled it and used a 1/2 cup butter and 1 cup oil. I also replaced 1/3 of the white sugar with brown sugar. It turned out fabulous, made two generous loaves and 12 muffins.

  4. This came great, very tasty, nice texture and popped easily out of the loaf pan. I will definitely make it again. Thanks!

  5. Love the combination in this recipe – slight banana and crunchy cinnamon and sugar. You can’t go wrong!