This moist and sweet Zucchini Banana Bread is finished with a simple vanilla icing for a delightful and wholesome snack or dessert. It’s one of the most flavorful zucchini bread recipes you’ll find.
An Easy Zucchini Dessert Everyone Loves
Zucchini is a fantastic ingredient for baked goods—whether you’re making bread, cake, or brownies—because it helps keep them moist and tender. Combined with ripe bananas, this loaf has a soft, tender crumb and a light, creamy icing that complements the flavor.
This bread is a family favorite and a slightly healthier way to serve dessert or a snack. It’s an excellent option for picky eaters since it sneaks in a serving of vegetables without sacrificing flavor. Enjoy it with or without the icing.
The Magic of the Zucchini Squeeze
One crucial step that affects the final texture is removing excess moisture from the shredded zucchini. Wrap the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. If you skip this step, excess water can make the loaf dense or cause it to sink in the center.
Recipe Ingredients
- Zucchini (shredded and well-drained)
- Bananas: Use overripe bananas for best flavor and sweetness.
- Unsalted butter: Melted before mixing.
- Granulated sugar
- Vanilla extract
- Egg
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt: Just a pinch to balance the flavors.
For the Icing
- Milk
- Vanilla extract
- Powdered sugar
How to Make Iced Zucchini Banana Bread
- Preheat: Heat the oven to 350°F. Line a 9×5 or similar loaf pan with parchment paper, and lightly spray it with cooking spray.
- Shred zucchini: Use the large holes of a grater to shred the zucchini.
- Drain zucchini: Place the shredded zucchini in a clean kitchen towel, wrap it up and squeeze firmly to remove as much moisture as possible. Set aside.
- Mash bananas: In a large bowl, mash the ripe bananas until mostly smooth.
- Combine wet ingredients: Stir the melted butter, sugar, and vanilla into the mashed bananas, then add the egg and mix until combined.
- Add dry ingredients: Gently fold in the flour, baking soda, cinnamon, and a pinch of salt until just combined—don’t overmix.
- Fold in zucchini: Add the drained shredded zucchini and fold it into the batter evenly.
- Bake: Pour the batter into the prepared pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and place the pan on a wire rack. Allow the loaf to cool for about an hour in the pan, then remove it and cool completely on the rack.
- Make icing: Whisk together powdered sugar, milk, and vanilla in a small bowl or measuring cup until smooth. Add more sugar to thicken or a splash more milk to thin to your desired consistency.
- Finish: Drizzle the icing over the cooled loaf, let it set, then slice and serve.
Mix-In Ideas
Customize the loaf with optional add-ins for extra texture and flavor:
- Nuts: About ½ cup of chopped walnuts or pecans adds a pleasant crunch.
- Dried fruit: Raisins or dried cranberries add chew and sweetness.
- Chocolate chips: ½ cup of chips is great if you prefer a chocolatey touch instead of icing.
How to Store Zucchini Banana Bread
- Store at room temperature for up to 4 days in an airtight container lined with paper towels to absorb moisture. If the loaf is frosted, an airtight container is best.
- Alternatively, seal slices or the whole loaf in plastic wrap for freezing.
Can I Freeze Zucchini Banana Bread?
- Yes. Wrap the loaf or individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Iced Zucchini Banana Bread
Ingredients
- 1 large zucchini, shredded (well drained)
- 3 ripe bananas, mashed
- 6 tablespoons unsalted butter, melted
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the Icing
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper and lightly spray.
- Shred the zucchini and squeeze out excess liquid using a kitchen towel.
- Mash bananas in a large bowl, then stir in melted butter, sugar, and vanilla. Add the egg and mix.
- Fold in flour, baking soda, cinnamon, and salt until just combined, then fold in the drained zucchini.
- Pour the batter into the prepared pan and bake 45–55 minutes, until a toothpick comes out clean.
- Cool in the pan on a wire rack for about an hour, then remove and cool completely.
- Whisk milk, vanilla, and powdered sugar to make the icing; adjust thickness as needed. Drizzle over the cooled loaf and let set.
- Slice and enjoy.
Equipment
- Oven
Nutrition
Serving: 1 slice | Calories: 232 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 6 g | Sugar: 27 g
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and portions.
Looking for More Zucchini Recipes?
If you want more ways to use zucchini, try fritters, zucchini noodles with steak, or crispy air-fryer zucchini fries for easy, tasty options.