Iced Zucchini Banana Bread Recipe – Moist Quick Bread with Glaze

This moist and flavorful Zucchini Banana Bread is finished with a simple vanilla icing for a wholesome snack or dessert. It’s tender, slightly sweet, and packed with moist banana and zucchini for great texture and flavor.

An Easy Zucchini Dessert Everyone Loves

Zucchini works wonderfully in baked goods, from brownies to quick breads, because it adds moisture without overpowering the flavor. Combined with ripe bananas, this loaf stays soft and tender, and the drizzle of vanilla icing makes each slice feel special.

This bread is one of my favorite ways to offer a slightly healthier sweet treat the whole family enjoys. It’s an easy recipe to make and tastes great with or without the icing, so it’s perfect for picky eaters and simple enough for weekday baking.

The Magic of the Zucchini Squeeze

One important tip: remove as much moisture as possible from the shredded zucchini before folding it into the batter. If the zucchini is too wet, the loaf can collapse or become dense in the center. Use a clean kitchen towel or paper towels and squeeze firmly to extract the liquid.

Recipe Ingredients

• Zucchini: 1 large, shredded and well drained.
• Bananas: 3 ripe bananas, mashed for best flavor and moisture.
• Unsalted Butter: 6 tablespoons, melted.
• Granulated Sugar: 3/4 cup.
• Vanilla Extract: 1 teaspoon.
• Egg: 1 large.
• All-Purpose Flour: 1 1/2 cups.
• Baking Soda: 1 teaspoon.
• Ground Cinnamon: 1/4 teaspoon.
• Salt: A pinch.

For the Icing

• Milk: 2 tablespoons (adjust for desired consistency).
• Vanilla Extract: 1 teaspoon.
• Powdered Sugar: 1 cup.

How to Make Iced Zucchini Banana Bread

1. Preheat and prepare pan: Preheat oven to 350°F. Line a 9×13 loaf pan with parchment paper, lightly spray, and set aside.
2. Shred zucchini: Shred using the large holes of a grater.
3. Drain zucchini: Place shredded zucchini in a clean towel, wrap and squeeze out as much liquid as possible. Set aside.
4. Mash bananas: In a large bowl, mash the bananas until smooth.
5. Combine wet ingredients: Stir melted butter, sugar, and vanilla into the mashed bananas, then add the egg and mix until combined.
6. Add dry ingredients: Gently stir in the flour, baking soda, cinnamon, and salt until just incorporated.
7. Fold in zucchini: Fold the drained zucchini into the batter until evenly distributed.
8. Bake: Pour batter into the prepared loaf pan and bake 45–55 minutes, or until a toothpick in the center comes out clean.
9. Cool: Remove from the oven and place the loaf pan on a wire rack to cool for about 1 hour. Then remove the loaf from the pan and cool completely on the rack.
10. Make the icing: Whisk milk, vanilla, and powdered sugar together until smooth. Add more sugar for a thicker icing or a touch more milk for a thinner glaze.
11. Finish and serve: Drizzle the icing over the fully cooled loaf, allow it to set, then slice and enjoy.

Mix-In Ideas

Customize the loaf with one or more add-ins for extra texture and flavor:

• Nuts: 1/2 cup chopped walnuts or pecans adds a pleasant crunch.
• Dried Fruit: Raisins or dried cranberries boost sweetness and chew.
• Chocolate Chips: 1/2 cup adds a chocolatey touch if you prefer no icing.

How to Store Zucchini Banana Bread

• Store at room temperature for up to 4 days in an airtight container. Line the container with paper towels to absorb excess moisture if needed.
• If the loaf is frosted, use an airtight container to keep the icing intact and prevent the bread from drying out.

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.

Looking for More Zucchini Recipes?

Here are a few other simple zucchini recipes to try:

• Zucchini Fritters
• Soy Sauce Glazed Flank Steak with Zucchini Noodles
• Crispy Air Fryer Parmesan Zucchini Fries