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April 6, 2020 7 Comments

Banana Zucchini Bread {Bikini Bread}

If something’s nickname is Bikini Bread, you know it’s going to be good, right!? This Banana Zucchini Bread {Bikini Bread} will be your new favorite! A go-to recipe for using up overripe bananas. Simple ingredients, quick and easy steps, and a delicious finished product!

three loaves of banana zucchini bread {Bikini Bread} on a marble surface

 If you’re going to do a mash-up of two quick breads, banana bread and zucchini bread are a great place to start. …And how cute is it that you can combine the names and call it Bikini Bread? My little kids think it’s a hilarious nickname and love to ask for more Bikini Bread.

I’m not trying to toot my own horn or anything but the Zucchini Bread recipe I have on my site is AMAZING! If you don’t believe me go read the comments on that post. It’s fantastic. The Banana Bread recipe I have on my site is my mom’s recipe and she is basically famous for it, so it is only fitting that a mash-up of those two recipes would come out stellar!

Banana Zucchini Bread on a cutting board sliced with butter being spread on one piece.The results really are fantastic. We love it so much we have been making it weekly for a homeschooling cooking activity. I’m pretty sure the kids will be able to make it with their eyes closed soon. I love that it can be whipped up so quickly and can be easily made with ingredients from our fridge and pantry.

The recipe calls for buttermilk but works great with a substitution of milk mixed with a little white vinegar or lemon juice. I’ve made it with all three options and it has come out beautifully every time!

My mom is a master at quick breads. She is known for always having some on hand or in her freezer when you visit her house. Her specialties are Banana, Pumpkin, and Poppy Seed. Here are those recipes for you as well as a few more my little family loves.

Awesome Quick Bread Recipes:
  • Classic Banana Bread
  • Poppy Seed Bread
  • Pumpkin Bread
  • Zucchini Bread
  • Pumpkin Chocolate Chip Bread

How To Make Banana Zucchini Bread {Bikini Bread}

Pictures of step by step process for making Banana Zucchini Bread, Bikini Bread

Frequently Asked Questions about Banana Zucchini Bread {Bikini Bread}:

Does it matter if I use the fine side of my grater or the large side to grate the zucchini?

No, this will not matter. Some people prefer a large grate, but I typically use a small grate. The less zucchini my kids see, the better. I have one who gets really worried about it when I am making it, and he can see the zucchini going in…same child eats a loaf by himself…so there’s that.

If you want to, you can even pulse the zucchini until it is fine pieces in your food processor instead of grating it.

Can I use Frozen Zucchini?

Yes, Definitely! This is a great place to use frozen zucchini. You need to let it fully thaw before using it, though. Generally, once it thaws, it will have a lot of liquid around it. People often ask me if they should use that liquid or drain it off. In my recipe for regular zucchini bread, I tell people to go ahead and use the liquid, but in this recipe, it is best to drain it off. You don’t need to wring it out or anything, just let most of the liquid drain off. It is okay to still have a little of the liquid remaining when you add it to the mix.

batter for banana zucchini bread in the process of adding the smashed bananas and shredded zucchiniDo I need to squeeze the water out of the Zucchini after I shred it?

This is another question where people have different opinions. I am all about ease and quickness along with deliciousness. If a recipe is too fussy, I am way less likely to make it. I’m sure it wouldn’t hurt anything if you really want to squeeze out the liquid, but I never do and it turns out awesome every time. If you do want to squeeze it out it is best to use cheesecloth or a thin dish towel.

How will I know when the Banana Zucchini Bread is done?

Quick breads are a lot like cakes. The best way to tell when they are done is to put a toothpick directly in the center. If the toothpick comes out clean the bread is done, if it still has a little batter on it, the bread needs to cook longer. If you use stoneware pans to bake your bread you will most likely need to add 5 additional minutes to the cooking time. Every oven is different though, so always check after the suggested cooking time before adding additional minutes.

Banana Zucchini Bread sliced on a cutting board with another loaf behind it.I hope you love this recipe as much as my family does. If you make it, comment and let me know what you think, or tag me on Instagram. I love seeing what you are cooking!

a pinterest collage photo of banana zucchini bread. it has one picture in it.

More Banana Recipes You Will Love

A slice of banana bundt cake with cream cheese icing on top of three small plates with a fork lying next to it. Faded in the background is a banana bundt cake with cream cheese icing with a slice cut out of it.Best Ever Banana Bundt Cake RecipeDiner-Style-Banana-Chocolate-Chip-PancakesBanana Chocolate Chip PancakesOvernight-oatmeal-bananas-and-chia-seeds-reallifedinnerOvernight Oatmeal with Bananas and Chia Seeds…No Cook Recipe

5.0 from 1 reviews
Banana Zucchini Bread {Bikini Bread}
 
Print
A go-to recipe for using up over-ripe bananas. Simple ingredients, quick and easy steps, and a delicious finished product!
Author: Maria
Recipe type: Banana Bread
Cuisine: Quick Bread-Snack-Breakfast
Ingredients
  • 1¼ cup sugar
  • ½ cup oil, I use canola or coconut oil
  • 2 eggs
  • 1 tsp baking soda
  • ⅔ cup buttermilk (If you don't have buttermilk, add 1 tsp lemon juice or white vinegar to ⅔ cup milk and let it sit for 5 minutes.)
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp salt
  • 2 over-ripe bananas, smashed
  • 2 cups shredded zucchini
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine sugar, oil, and eggs in a mixing bowl and beat until mixed well.
  3. Blend in baking soda, vanilla, and buttermilk.
  4. Add flour and salt mix gently and then stir in mashed bananas and shredded zucchini. Mix until well combined.
  5. Pour into greased loaf pans, making two large or four small loaves. I like to do 1 big and 2 small loaves.
  6. Bake at 350 degrees for 45 minutes to 1 hour for large loaves, 30-40 minutes for small loaves. Bread is done when a toothpick inserted in the middle of the loaf comes out clean.
  7. Cool on a cooling rack.
3.5.3251

More Must Make Recipes

A white 9x13 oval baking dish filled with manicotti topped with red marinara sauce down the middle with mozzarella cheese and parsley on top sitting on a hot pad.Amazing Manicotti RecipeSlice meatloaf with a ketchup glaze on top in a loaf panClassic Meatloaf Recipe…just like mom used to make.No-Bake-Cherry-Cheesecake-2No-Bake Cherry Cheesecake {9×13 size}

collage of banana zucchin bread for pinterest

 

After School Snacks, Banana, Breads, Breakfast, Buttermilk, Family Favorite Recipes, Healthy Recipes, Ingredients, Quick Breads, Recipes, Zucchini
banana bread, Banana Zucchini Bread, Banana Zucchini Bread {Bikini Bread}, bikini bread, Bikini Bread Recipe, Quick Breads, zucchini bread
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7 Comments

  1. dee

    April 7, 2020 at 12:55 pm

    Looks good. What are the sizes of your pans? Thank you.

    reply to this comment
    • Maria

      May 6, 2020 at 2:05 pm

      They’re regular sized bread pans 🙂

      reply to this comment
  2. Jennifer

    April 13, 2020 at 9:46 am

    I just put mine in the oven. Should I have squeezed the water out of the zucchini?

    reply to this comment
    • Maria

      May 6, 2020 at 1:51 pm

      No, you don’t need to squeeze the water out.

      reply to this comment
  3. Meg B

    January 10, 2021 at 10:18 am

    It’s like you knew what was hanging out in the back of my freezer! 😁 Made these this morning and they were delicious! Turned them into muffins instead of bread.

    We also used 100% whole wheat flour and added some ground flaxseed. Still delicious, in case someone else wanted to try a different option.

    I used some of our frozen shredded zucchini. It was pretty liquidy after thawing, so I poured off most of the water, but didn’t squeeze it. That seemed to leave the right amount of liquid. But maybe I should have just left it all in?

    reply to this comment
    • Maria

      January 14, 2021 at 8:58 am

      LOL, yes! I go back and forth between draining some of the liquid and leaving all of it when I use frozen zucchini in quick bread recipes. Honestly I haven’t noticed a huge difference either way. Quick breads never last vary long at our house.

      reply to this comment
  4. Callie

    August 24, 2021 at 7:33 pm

    #augustgiveaway

    reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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Hi, I'm a professional recipe developer, with a degree in teaching and a minor in nutrition. I love helping busy families, like mine, "eat good" despite their crazy schedules...join the fun! Start here

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