Zucchini Banana Bread is the perfect way to combine two pantry staples—ripe bananas and fresh zucchini—into a moist, flavorful, and wholesome quick bread. Whether you’re trying to sneak more vegetables into your baking or simply looking for a new twist on banana bread, this recipe delivers with rich taste, great texture, and a balance of natural sweetness and nutrition.
Why You Will Love This Recipe
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Moist and Tender Texture – The combination of ripe bananas and shredded zucchini creates a super-moist bread without being soggy or dense.
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Nutritious and Delicious – Packed with potassium, fiber, and vitamins from bananas and zucchini.
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Versatile and Customizable – Add nuts, chocolate chips, or spices to suit your taste.
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Great for Leftover Produce – Use up overripe bananas and summer zucchini in a delicious way.
Ingredients List
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1 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp ground nutmeg (optional)
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½ cup granulated sugar
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¼ cup brown sugar, packed
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2 large eggs
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⅓ cup vegetable oil (or melted butter)
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1 tsp vanilla extract
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1 cup mashed ripe bananas (about 2 medium bananas)
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1 cup grated zucchini (no need to peel)
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½ cup chopped walnuts or chocolate chips (optional)
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 55–65 minutes
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Total Time: 1 hour 20 minutes
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Servings: 10–12 slices
Step-by-Step Instructions for Zucchini Banana Bread
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine Wet Ingredients
In a large bowl, beat the eggs with sugar and brown sugar until smooth. Add the oil, vanilla extract, and mashed bananas. Mix until well combined.
Step 4: Fold in Zucchini
Gently stir in the grated zucchini. No need to squeeze out excess moisture unless the zucchini is extremely wet.
Step 5: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture just until combined. Do not overmix.
Step 6: Optional Add-Ins
Fold in walnuts, pecans, or chocolate chips if using. These add extra texture and flavor.
Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for Perfect Zucchini Banana Bread
Use Very Ripe Bananas
Overripe bananas with brown spots are best for maximum sweetness and flavor.
Don’t Overmix
Overmixing creates a dense bread. Stir just until the flour is incorporated.
Avoid Too-Wet Zucchini
If your zucchini is overly wet, blot it with a paper towel to avoid excess moisture in the batter.
Variations You Can Try
Chocolate Zucchini Banana Bread
Add ¼ cup unsweetened cocoa powder and chocolate chips for a rich chocolate version.
Gluten-Free Version
Substitute a gluten-free all-purpose flour blend in place of regular flour.
Vegan Option
Use flax eggs and coconut oil or avocado oil to make this bread completely plant-based.
Serving Suggestions
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Serve with coffee or tea for breakfast or brunch.
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Spread with cream cheese, nut butter, or honey.
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Toast slices lightly for added texture.
Storing and Freezing
Room Temperature
Store tightly wrapped at room temperature for up to 3 days.
Refrigerator
Keep in the refrigerator for up to a week. Warm it briefly before serving.
Freezer
Wrap individual slices or the whole loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature.
Nutritional Value (Approximate)
Per slice (without add-ins):
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Calories: 190
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Protein: 3g
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Fat: 7g
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Carbohydrates: 30g
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Fiber: 2g
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Sugar: 14g
Pairing Ideas
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With Fruit Salad – Light and fresh addition to breakfast.
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With Yogurt – For a protein-packed meal.
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With a Smoothie – Ideal for busy mornings.
Make-Ahead Option
You can prepare the batter the night before and refrigerate it. Let it sit at room temperature for 10–15 minutes before baking the next day.
Common Mistakes to Avoid
Using Unripe Bananas
Under-ripe bananas lack sweetness and moisture, which can result in dry bread.
Skipping Zucchini Moisture Check
If you don’t monitor the moisture level of your zucchini, the texture may become gummy.
Baking at the Wrong Temperature
Always use a preheated oven to ensure even cooking and a well-risen loaf.
FAQs
Can I make muffins instead of a loaf?
Yes, divide the batter into a muffin tin and bake for 18–22 minutes at 350°F.
Can I use frozen zucchini?
Yes, but thaw it first and squeeze out the excess liquid.
How can I make it more protein-rich?
Add a tablespoon of chia seeds, hemp hearts, or use Greek yogurt in place of some oil.
Is this recipe kid-friendly?
Absolutely! The banana flavor dominates, and the zucchini is virtually undetectable.
Can I double the recipe?
Yes. Make two loaves or one loaf and a batch of muffins. Adjust baking times accordingly.
Conclusion
Zucchini Banana Bread is a delightful, moist, and wholesome way to enjoy your favorite fruits and vegetables in one comforting slice. With simple ingredients, easy steps, and countless variations, it’s a recipe worth making again and again. Whether you serve it warm for breakfast or pack it in lunchboxes, this bread never disappoints.