banana bread and zucchini recipe

Written ByJenny Smyth Posted on
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The Best banana bread and zucchini recipe

I have been making this banana bread and zucchini recipe for years, and it’s always a hit with my family. The combination of moist banana bread and the subtle flavor of zucchini is a game-changer.

I love how easy it is to make, and the best part is that it’s a healthier alternative to traditional banana bread recipes. The addition of zucchini adds fiber and nutrients, making it a great option for breakfast or as a snack.

My kids love helping me mix the batter, and they always ask for seconds when it’s time to serve. I’ve even started serving it at family gatherings, where everyone raves about the unique flavor combination.

As a busy mom, I appreciate how quickly this recipe comes together, and the fact that it’s perfect for meal prep or packing in lunches. When I’m short on time, I can rely on this recipe to feed my family without any fuss.

I’ve made this recipe countless times, but I still get excited every time I take it out of the oven – there’s just something special about the aroma that fills the house.

Banana Zucchini Bread

4.7 from 1738 votes

A moist and delicious banana zucchini bread that’s perfect for breakfast or a snack. This recipe combines the best of both worlds with a hint of cinnamon and a streusel topping.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Bread

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 3 bananas)
1 cup grated zucchini
1 tsp vanilla extract

For the Streusel Topping

1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup old-fashioned oats
1/4 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set aside.
3In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
Set aside.
4In a large bowl, cream together butter and sugars until light and fluffy.
5Beat in eggs, one at a time, mixing well after each addition.
6Stir in mashed bananas, grated zucchini, and vanilla extract until well combined.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Be careful not to overmix.
9Pour the batter into the prepared loaf pan and smooth the top with a spatula.
10In a separate small bowl, combine flour, brown sugar, oats, cold butter, and cinnamon for the streusel topping.
11Use your fingers to work the mixture until it resembles coarse crumbs.
12Sprinkle the streusel evenly over the batter in the loaf pan.
13Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
14The top should be golden brown and the bread should pull away from the sides of the pan.
15Remove the bread from the oven and let it cool in the pan for 10 minutes.
16Then, transfer it to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowl
Loaf pan
Baking sheet
Oven
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 35mg🧂Sodium: 400mg🌾Total Carbs: 60g🥦Dietary Fiber: 4g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: For added texture, you can fold in 1/2 cup of chopped walnuts or chocolate chips into the batter. Ensure the zucchini is well-grated, and squeeze out any excess liquid before adding it to the batter for a better texture.

Banana and zucchini bread is a recipe that we love to make for any occasion. It is perfect for a family gathering, a quick snack, or even as a dessert. This recipe is not only delicious but also nutritious. The combination of banana and zucchini creates a moist and flavorful bread that is packed with nutrients.

I love how easy it is to make and how versatile it is. I can make it for breakfast, a snack, or even as a dessert. It is perfect for any occasion. I hope you enjoy this recipe as much as we do.

It is a great way to use up overripe bananas and fresh zucchini from the garden. The key to making a great banana and zucchini bread is to use ripe bananas and freshly grated zucchini. This will ensure that the bread is moist and flavorful. I also like to add some chocolate chips or nuts for extra flavor and texture.

I hope you enjoy this recipe and that it becomes a staple in your home as it has in ours.

❓ Frequently Asked Questions About Banana Zucchini Bread

Q: Can I use overripe bananas?

Yes, you can use overripe bananas in this recipe. In fact, they’re perfect for this recipe because they’re sweeter and softer than fresh bananas.

Q: Can I substitute other types of squash?

While zucchini is the best choice for this recipe, you can experiment with other types of summer squash like yellow crookneck or pattypan.

Q: How do I store leftover banana bread?

You can store leftover banana bread at room temperature for up to 3 days or wrap it tightly in plastic wrap and freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: Can I add nuts or seeds?

Yes, you can add nuts or seeds like walnuts or chia seeds to give your banana bread an extra boost of nutrition and flavor.

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