Banana Pudding Zucchini Bread Recipe

Name: Banana Pudding Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUMB TOPPING:; 1/3 cups Granulated Sugar; 1/3 cups Packed Light Brown Sugar; 1/4 teaspoons Kosher Salt; 1/2 cups Butter, Melted; 1-1/4 cup Vanilla Wafer Crumbs; 1/4 cups All-purpose Flour; FOR THE BREAD:; 3 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Kosher Salt; 1 package (4 Serving Size) Banana Cream Instant Pudding Mix; 3 whole Large Eggs; 1 cup Granulated Sugar; 1/2 cups Vegetable Oil; 1 cup Mashed Banana (about 3 Medium Bananas); 2 teaspoons Pure Vanilla Extract; 2 teaspoons Banana Extract; 2 cups Shredded, Unpeeled Zucchini; Whole Vanilla Wafer Cookies For Lining The Bottom Of The Pan

Bake this irresistible Banana Pudding Zucchini Bread at home. Made with CRUMB TOPPING, Sugar, Brown Sugar and u00bc. Easy step-by-step instructions incl…

This Banana Pudding Zucchini Bread relies on simple, everyday ingredients such as for the crumb topping:, granulated sugar, packed light brown sugar and kosher salt. It comes together quickly and makes 4 servings, at about 1459 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Banana Pudding Zucchini Bread delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

FOR THE CRUMB TOPPING:
1/3 cups Granulated Sugar
1/3 cups Packed Light Brown Sugar
1/4 teaspoons Kosher Salt
1/2 cups Butter, Melted
1-1/4 cup Vanilla Wafer Crumbs
1/4 cups All-purpose Flour
FOR THE BREAD:
3 cups All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Kosher Salt
1 package (4 Serving Size) Banana Cream Instant Pudding Mix
3 whole Large Eggs
1 cup Granulated Sugar
1/2 cups Vegetable Oil
1 cup Mashed Banana (about 3 Medium Bananas)
2 teaspoons Pure Vanilla Extract
2 teaspoons Banana Extract
2 cups Shredded, Unpeeled Zucchini
Whole Vanilla Wafer Cookies For Lining The Bottom Of The Pan

1
For the crumb topping, in a medium bowl, combine the sugar and salt. Stir in melted butter. Add cookie crumbs and flour and stir until combined. Spread the crumb mixture on a parchment paper lined baking sheet and let it dry, breaking apart any large pieces to form coarse crumbs as the mixture dries.
2
For the bread, preheat the oven to 350u00b0F. Grease (6) 5x3-inch loaf pans or (2) 9x5-inch loaf pans. Set aside.
3
In a large bowl, whisk together the flour, baking powder, baking soda, salt and pudding mix. Set the dry ingredients aside.
4
In a medium bowl, whisk the eggs and sugar until combined. Whisk in oil, banana, vanilla and banana extract. Stir in zucchini.
5
Make a well in the center of the dry ingredients and add the zucchini mixture. Stir just until everything is combined-do not over mix.
6
Place a single layer of whole vanilla wafers in the bottom of each prepared loaf pan. You may have to cut some of the cookies in half.
7
Divide the batter between the loaf pans. Spread the crumb topping evenly over top of each loaf. There's a lot of crumb topping so it makes a pretty thick layer. Press the topping down lightly with a fork to help it adhere to the batter.
8
I like placing the loaf pans on a large baking sheet and transferring that to the oven-it makes moving the breads a lot easier. Just make sure when using the mini loaves that there is space between each pan when picking a baking sheet. Bake at 350u00b0F for 35-40 minutes for the mini loaves, 45-55 minutes for the larger loaves, or until a pick inserted in the center of the loaf comes out clean.
9
Let cool in pan for 10 minutes. Run a knife around the edge of each loaf. Place a piece of waxed paper under a wire rack. Take a paper towel to hold against the top of the bread when tipping it out of the pan. That keeps a good amount of the topping from falling off. Place breads on wire racks and cool completely. Any of the crunchy topping that does fall off can be put in a container and used to sprinkle over ice cream-it's delicious!
10
Makes 2 full size loaves or 6 mini loaves.
11
Note: I found that it takes more than 1 box of vanilla wafer cookies to have enough for the crumb topping and lining the pan.

1459

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CRUMB TOPPING:, 1/3 cups Granulated Sugar, 1/3 cups Packed Light Brown Sugar, 1/4 teaspoons Kosher Salt, and more.

Yes, Banana Pudding Zucchini Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1459 kcal
Category
Baking & Desserts

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