Forget everything you thought you knew about banana bread. Yes, it’s comforting, classic, and undeniably delicious. But adding zucchini? Trust me on this one. It elevates the texture to a whole new level – incredibly moist, tender, and subtly sweet. This Zucchini Banana Bread isn’t just a way to use up those overripe bananas; it’s a sneaky way to add a little extra veggie goodness to your day, and honestly, you won’t even taste it! It’s the perfect breakfast, snack, or even dessert, and it’s guaranteed to disappear quickly. Prepare to be amazed!
Why You’ll Love This
- Super Moist Texture: The zucchini adds incredible moisture, making this banana bread unbelievably tender.
- Hidden Veggie Power: A fantastic way to sneak in some extra vegetables, especially for picky eaters!
- Easy to Make: This recipe is straightforward and doesn’t require any fancy techniques.
- Versatile: Enjoy it plain, with a smear of butter, or a sprinkle of cinnamon sugar.
- Freezer-Friendly: Perfect for making ahead and enjoying later.
Ingredients & Equipment
Ingredients:
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Optional: 1/2 cup chopped walnuts or chocolate chips
Equipment:
- 9×5 inch loaf pan
- Mixing bowls
- Grater
- Whisk
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine Wet Ingredients: In a large bowl, mash the bananas. Add the melted butter, sugar, egg, and vanilla extract. Mix well.
- Add Zucchini: Stir in the grated zucchini until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Add Mix-Ins (Optional): Gently fold in the chopped walnuts or chocolate chips, if using.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips
- Squeeze the Zucchini: This is crucial! Excess moisture from the zucchini can make the bread soggy. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
- Ripe Bananas are Key: The riper the bananas, the sweeter and more flavorful the bread will be. Brown spots are your friend!
- Add a Streusel Topping: For an extra touch of sweetness and crunch, sprinkle a streusel topping (made with flour, sugar, butter, and cinnamon) over the batter before baking.
- Check for Doneness: Oven temperatures can vary. Start checking for doneness around 50 minutes.
Storing Leftovers
Room Temperature: Store leftover zucchini banana bread in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, store in an airtight container in the refrigerator for up to a week.
Freezer: This bread freezes beautifully! Wrap tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Print
Zucchini Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
This zucchini banana bread is ultra moist, naturally sweetened with ripe bananas, and perfect for using up extra zucchini in a delicious way.
Ingredients
1 cup mashed ripe bananas (about 2 medium bananas)
1 cup grated zucchini (excess moisture squeezed out)
2 large eggs
1/3 cup melted coconut oil or vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, mix together the mashed bananas, zucchini, eggs, oil, brown sugar, and vanilla until smooth.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the walnuts or chocolate chips, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for maximum sweetness and flavor.
Be sure to squeeze out excess water from the zucchini to prevent a soggy texture.
Store leftover bread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg