zucchini and banana bread recipe

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

I love making zucchini and banana bread for my family. It’s a recipe that has been passed down through generations, and it’s a staple in many Italian households. The combination of zucchini and bananas may seem unusual, but trust me, it’s a game-changer.

The bread is moist, flavorful, and packed with nutrients. I’ve been making this recipe for years, and it’s always a hit with my kids. They love helping me in the kitchen, especially when we’re making this bread.

It’s a great way to get them involved in cooking and teaching them about the importance of using up vegetables like zucchini that might otherwise go to waste. The best part about this recipe is that it’s incredibly easy to make. You can have it ready in under an hour, and it’s perfect for breakfast, lunch, or dinner.

I like to serve it warm with a pat of butter or a dollop of whipped cream. My family loves it when I add in some chopped nuts or chocolate chips for extra flavor and texture. This bread is also a great way to use up ripe bananas that are too mushy for eating on their own.

Simply mash them up and add them to the batter for a delicious treat that’s both healthy and indulgent at the same time. When I’m feeling stressed or overwhelmed, baking this bread always puts me at ease. There’s something therapeutic about measuring out ingredients, mixing batter, and watching the bread rise in the oven.

It’s a process that requires patience and calmness, which is exactly what I need when life gets busy. My kids love helping me with this part of the process too – they think it’s magic when the dough starts to rise and the loaves transform into beautiful golden-brown treats.

Zucchini Banana Bread

4.7 from 1006 votes

A moist and tender quick bread that combines the subtle sweetness of ripe bananas with the mild flavor of shredded zucchini. This recipe is a great way to use up summer squash and overripe bananas for a delicious breakfast or snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium bananas)
1 cup shredded zucchini, squeezed dry
1/2 cup chopped walnuts or pecans (optional)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour.
3In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
Set aside.
4In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Stir the mashed banana and shredded zucchini into the butter-sugar mixture until just combined.
7The batter will look slightly curdled, which is normal.
8Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until just moistened.
9Do not overmix; a few small lumps are fine.
10Fold in the chopped nuts if using.
11Pour the batter into the prepared loaf pan and spread it evenly.
12Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
13The top should be golden brown and spring back when lightly touched.
14Let the bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
15Serve at room temperature.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Whisk
Electric mixer or wooden spoon
Box grater
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 310mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For best results, squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture. This prevents the bread from becoming soggy. Store leftover bread wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.

Watch Video Of How Zucchini Banana Bread Works

This zucchini banana bread is a reliable recipe that I turn to again and again. It is moist, flavorful, and uses simple ingredients I usually have on hand. For storage, keep it in a sealed container on the counter for a few days, or freeze individual slices for quick grab and go snacks.

To reheat, pop a slice in the toaster or microwave for about 15 seconds. It tastes great plain or with a little butter or cream cheese spread on top. This bread works well for family gatherings because it appeals to both kids and adults.

I often bring it to potlucks or brunches, and it always gets compliments. It is also a nice homemade gift during the holidays. You can even double the recipe and bake extra loaves to share.

Whether you serve it for breakfast with coffee or as an afternoon snack, this zucchini banana bread is a simple, satisfying choice that never disappoints.

❓ Frequently Asked Questions About Zucchini Banana Bread

Q: What is zucchini and banana bread?

This recipe combines grated zucchini with mashed bananas to create a deliciously moist and flavorful bread.

Q: Can I use other types of squash instead of zucchini?

While you can use other types of squash like yellow crookneck or acorn squash in place of zucchini, keep in mind that they may have a stronger flavor than zucchini.

Q: How do I store leftover zucchini and banana bread?

Leftover bread can be stored at room temperature for up to three days or wrapped tightly in plastic wrap or aluminum foil for up to five days.

Q: Can I freeze zucchini and banana bread?

This bread freezes beautifully – simply wrap individual slices tightly in plastic wrap or aluminum foil and store them in an airtight container for up to three months.

Q: What are some tips for getting kids involved in cooking?

Encourage kids to help with meal planning by letting them pick out recipes or ingredients.

Q: Can I use this recipe as a base for other baked goods?

This recipe makes an excellent base for muffins, scones, or even pancakes – simply adjust the liquid content accordingly.

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