banana zucchini bread recipe

Written ByJenny Smyth Posted on
banana zucchini bread recipe
Jump to Recipe Jump to Video Print Recipe

The Best banana zucchini bread recipe

I have always been a big fan of banana zucchini bread, and my family loves it just as much as I do. This recipe is a staple in our household, and we make it for all sorts of occasions – from casual weeknight dinners to special events like holidays and potlucks.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself. The first time I made this recipe, I was blown away by how moist and delicious the bread turned out.

I had never used zucchini in a bread recipe before, but it added such a unique and tasty twist to the traditional banana bread. My kids were hesitant at first, but after one bite, they were hooked.

One of the things I love about this recipe is that it’s a great way to get my kids to eat their veggies. They don’t even notice the zucchini is there!

And let’s be real, who doesn’t love a good excuse to use up ripe bananas? This recipe is a game-changer for anyone looking for a healthy and tasty treat.

I’ve experimented with different types of sugar in this recipe, but I find that using less refined sugars like honey or maple syrup gives the bread a more complex flavor profile. Of course, feel free to use whatever sugar you prefer – the result will still be amazing.

Banana Zucchini Bread

Banana Zucchini Bread

4.6 from 1588 votes

A moist and tender quick bread that combines ripe bananas with shredded zucchini for a naturally sweet and nutritious treat. Perfect for using up garden zucchini and overripe bananas, this loaf is great for breakfast or snacking.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 10Cuisine: InternationalCalories: 290 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 light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 medium)
1 cup shredded zucchini, squeezed dry
1/2 cup chopped walnuts or pecans (optional)

👨‍🍳Directions

1Preheat your 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.
Set aside.
4In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
5Add the granulated sugar and brown sugar, and beat until light and fluffy, about 2 minutes.
6Add the eggs one at a time, beating well after each addition.
7Mix in the vanilla extract, then add the mashed bananas and shredded zucchini, stirring until just combined.
8Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until no streaks of flour remain.
9Fold in the chopped nuts if using.
10Pour the batter into the prepared loaf pan and spread it evenly.
11Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
12The top should be golden brown and spring back when lightly touched.
13Let 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.
14Serve at room temperature.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Electric mixer
Rubber spatula
Grater
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 310mg🌾Total Carbs: 43g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For the best texture, squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture before adding to the batter. You can substitute whole wheat pastry flour for half of the all-purpose flour for a heartier loaf. Store leftovers wrapped in plastic wrap at room temperature for up to 3 days, or freeze slices for up to 3 months.

Watch Video Of How Banana Zucchini Bread Works

This banana zucchini bread recipe is always a good idea for any occasion – whether you’re looking for a healthy snack or a delicious dessert.

It’s perfect for family gatherings or potlucks because it’s easy to make and feeds a crowd.

Plus, with its unique combination of flavors and textures, you’ll be sure to impress your friends and family with every bite.

❓ Frequently Asked Questions About Banana Zucchini Bread

1. What type of sugar should I use in this recipe?

I recommend using less refined sugars like honey or maple syrup for a more complex flavor profile. However, you can use whatever sugar you prefer – the result will still be amazing.

2. Can I substitute other types of fruit for the bananas?

Yes, you can substitute other types of fruit for the bananas, but keep in mind that the flavor and texture may change slightly. Apples or pears work well in place of bananas.

3. How long does this bread stay fresh?

This bread stays fresh for up to 5 days when stored in an airtight container at room temperature. You can also freeze it for up to 2 months.

4. Can I make this recipe gluten-free?

This recipe is naturally gluten-free since we’re using almond flour instead of traditional wheat flour. However, if you’re using a different type of flour, please ensure it’s gluten-free.

5. What’s the best way to store leftover bread?

You can store leftover bread in an airtight container at room temperature for up to 5 days or freeze it for up to 2 months.

Similar Posts