This post may contain affiliate links. For more information, read my disclosure policy.

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!

sliced banana bread with shredded zucchini baked inside.

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!

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. The natural sweetness of the banana adds nice moisture and flavor to the bread, and the zucchini loosens up the batter because it’s wet when grated. It’s the perfect zucchini bread!

ingredients in zucchini banana bread laid out on a white counter.

Ingredients & Substitutions

  • BANANAS: I like to use really overripe “tired” bananas. Did you know that when your ripe bananas get spotty you can freeze them? They turn brown, slimy and gross looking, but they work amazing in baked banana recipes. Just defrost before adding to the batter.
  • MILK: My mom’s recipe calls for sour milk. Since that’s not a thing anymore, I use regular milk and add vinegar to the batter. You can also use lemon juice. You can also use any kind of milk (dairy or nondairy milk).
  • 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.
  • ZUCCHINI: Shred your zucchini with a box grater. No need to ring it out unless it seems unusually wet or has been thawed from frozen. A medium zucchini is perfect.
  • EXTRAS: I add cinnamon sugar on top the bread, which can be optional. You can also fold in 1/2 cup chopped walnuts or pecans. You could also add chocolate chips.

How to make Zucchini Banana Bread

  1. Add the oil to a large bowl with granulated sugar, mashed banana, eggs, and vanilla extract. Stir until smooth. Add baking soda, cinnamon, salt, milk, and vinegar and stir until batter is combined. Stir in shredded zucchini.
  2. 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.
  3. Bake until a toothpick comes out clean from the center of the bread.
sliced banana bread with shredded zucchini baked inside.

Tip From Dorothy

Expert Tips


Store bread covered with plastic wrap on the counter or freeze it tightly wrapped for several months.


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.

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.

sliced banana bread with shredded zucchini baked inside.

Zucchini Banana Bread Recipe

4.62 from 42 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
  • ¼ teaspoon salt
  • 1 medium overripe banana , mashed
  • 2 large eggs
  • 7 ounces tablespoons milk
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon , divided
  • 2 cups (248g) all purpose flour
  • 1 cup (180g) shredded zucchini (about 1 medium)
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!


  • Preheat oven to 350°F. Grease a 9x5x3” loaf pan with nonstick cooking spray.
  • Whisk flour, cinnamon, salt, and baking soda in a small bowl. Set aside.
  • Stir oil and ¾ cup (150g) sugar with a wooden spoon or spatula. Stir in banana, eggs, milk, vinegar, and vanilla.
  • Mix in dry ingredients until just incorporated, then stir in zucchini. Pour into prepared pan.
  • Combine ¼ cup sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle some evenly over the top of the batter. You will have leftover cinnamon sugar.
  • Bake for 40-50 minutes until a toothpick comes out in the very center 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.
  • You can use dairy-free milk (i.e. almond milk) 
  • If you have lots of overripe bananas you can freeze them in their peels. When ready to bake, just thaw however many you need. The peels will be brown and the banana will be wet and (honestly) kind of unappetizing looking, but it will bake up just fine!
  • Store in an airtight container or bag on the counter for a few days. You can also freeze banana bread (whole or slices) wrapped well in plastic wrap.

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

Favorite Quick Bread Recipes


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.

4.62 from 42 votes (30 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

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!!