Delicious Zucchini Banana Bread

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Ever wished you could combine the comforting sweetness of banana bread with the wholesome goodness of zucchini bread? Your wish is granted! This zucchini banana bread recipe blends both classics into one incredibly moist, flavorful loaf. It’s a fantastic way to sneak in a vegetable and use up those ripe bananas and garden zucchini. Get ready for your new favorite quick bread!

Why You’ll Love This Zucchini Banana Bread

Close-up of sliced zucchini banana bread on a wooden board, showing golden crust and moist crumb with zucchini shreds — rustic home-baked bread in natural light.

This recipe isn’t just another loaf; it’s a game-changer for your kitchen. Here’s why you’ll fall in love with this easy zucchini banana bread:

Incredible Moisture: The combination of ripe bananas and grated zucchini creates an exceptionally moist and tender crumb that stays fresh for days.
Comforting Flavors: Enjoy the familiar warmth of cinnamon, sweet bananas, and a hint of garden freshness in every bite.
Effortless Preparation: With straightforward steps and common pantry ingredients, this is a perfect recipe for beginners and busy home bakers.
Versatile Treat: Whether you serve it for a hearty breakfast, a delightful afternoon snack, or a simple dessert, it always hits the spot.
Smart Ingredient Use: It’s an excellent solution for utilizing an abundance of ripe bananas and excess garden zucchini, reducing food waste.

Ingredients

Gather these simple ingredients to create your moist and delicious zucchini banana bread:

2 cups finely shredded zucchini, from 1½ medium zucchini
2 cups (250 g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon kosher salt
2 ripe bananas, mashed (about 1 cup)
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 cup (218 g) canola oil
2 teaspoons vanilla extract

Notes & Substitutions

Zucchini: Always shred your zucchini finely, then wrap it in a clean towel and squeeze out as much moisture as possible. This step is crucial for preventing a soggy loaf.
Bananas: Use very ripe bananas with plenty of brown spots on the peel. They provide the best natural sweetness and flavor. As explained by Home Bake Academy, overripe bananas add moisture and sweetness to baked goods.
Flour: All-purpose flour works beautifully. For a gluten-free option, you can substitute a 1:1 gluten-free baking blend that contains xanthan gum.
Oil: Canola oil offers a neutral flavor. Vegetable oil, melted coconut oil, or even unsweetened applesauce can be used as alternatives, though applesauce may alter the texture slightly.
Sugar: Granulated sugar creates a light texture. You can swap half or all of it for light brown sugar for a deeper, molasses-like flavor.
Spices: Cinnamon is essential. Feel free to add ¼ teaspoon of ground nutmeg or allspice for extra warmth.
Eggs: Room temperature eggs emulsify better with other ingredients, creating a smoother batter and a more even crumb in your banana zucchini bread.

Equipment

Having the right tools makes baking a breeze. Here’s what you’ll need for this zucchini banana bread recipe:

9×5-inch Loaf Pan: Essential for shaping your bread.
Large Mixing Bowls: Two are ideal for separating wet and dry ingredients.
Whisk & Spatula: For combining ingredients gently.
Fine Grater: To shred your zucchini perfectly.
Optional Kitchen Scale: For precise measurement of flour, ensuring consistent results.

Instructions

Slice of moist zucchini banana bread with golden crust and zucchini specks on a white plate — bright, clean food photo for healthy homemade baking.

Baking this incredible zucchini banana bread is straightforward with these easy steps. Follow along to achieve a perfectly moist and flavorful loaf every time.

Prepare Oven & Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with non-stick spray, ensuring even coverage to prevent sticking.
Prepare Zucchini: Rinse the zucchini thoroughly and trim off both ends. Use a fine grater to shred the zucchini into small pieces. Next, gently wrap the shredded zucchini in a clean kitchen towel or paper towels. Squeeze out as much excess water as you can; this is vital for a moist, not wet, banana zucchini bread. As expert bakers at Tasting Table explain, zucchini adds significant moisture to cakes and quick breads without affecting the flavor. Set the prepared zucchini aside.
Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt. Ensure these dry ingredients are well combined and free of lumps.
Combine Wet Ingredients: To a separate, large mixing bowl, add the mashed ripe bananas. Use a fork to mash them until mostly smooth with a few small lumps if desired. Incorporate the granulated sugar, room temperature eggs, canola oil, and vanilla extract. Stir these wet ingredients until they are fully combined and smooth.
Fold Dry into Wet: Gradually add the flour mixture from the medium bowl to the large bowl with the wet ingredients. Using a spatula, stir until the ingredients are just combined. Be careful not to overmix the batter; overmixing can lead to a dense loaf.
Stir in Zucchini: Gently fold in the squeezed, grated zucchini. Stir only until the zucchini is evenly distributed throughout the batter.
Fill Pan: Pour the prepared zucchini banana bread batter evenly into your greased 9×5-inch loaf pan. Smooth the top with your spatula.
Bake: Place the loaf pan in the preheated oven. Bake for approximately 70-80 minutes. Start checking your bread at the 70-minute mark. The loaf is done when the outside is dark golden brown, and a wooden skewer or toothpick inserted into the center comes out with moist crumbs, but no wet batter. If the top starts to brown too quickly, loosely tent the loaf with aluminum foil for the last 10-15 minutes of baking.
Cool: Let the bread cool in the pan on a wire rack for about 15-20 minutes before carefully removing it. Allow it to cool completely on the wire rack before slicing and serving. This ensures the bread sets properly and prevents crumbling.

Pro Tips & Troubleshooting

Achieve bakery-worthy results with these helpful tips for your zucchini banana bread:

Zucchini Prep is Key: Always squeeze out excess moisture from your shredded zucchini. This prevents a soggy loaf and ensures perfect texture.
Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing develops gluten, which can make your bread tough and dense instead of tender.
Check for Doneness: A toothpick inserted into the center should come out with moist crumbs, not wet batter. If it’s too wet, continue baking in 5-minute increments.
Prevent Overbrowning: If the top of your loaf is browning too quickly, loosely tent it with aluminum foil for the remainder of the baking time.
Room Temperature Ingredients: Using room temperature eggs and oil helps them emulsify better, leading to a smoother batter and a more consistent, tender crumb.

Serving, Storage & Variations

Your freshly baked zucchini banana bread is perfect for any occasion! Enjoy it warm, straight from the oven, or at room temperature with your morning coffee. You can also toast slices and spread them with butter or cream cheese for an extra treat.

For storage, keep your bread in an airtight container at room temperature for up to 3 days. For longer freshness, store it in the refrigerator for up to a week. To freeze, wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. It will last for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Try these delicious variations for your next loaf:

Nuts: Fold in ½ cup of chopped walnuts or pecans for added crunch and flavor.
Chocolate Chips: Add ½ cup of semi-sweet or dark chocolate chips for a sweeter indulgence.
Cream Cheese Frosting: A simple cream cheese frosting makes this bread feel like a decadent dessert.
Extra Spices: Enhance the flavor with ¼ teaspoon of ground nutmeg or ginger.
Dried Fruit: Mix in ½ cup of raisins, dried cranberries, or chopped dates.

Nutrition

This zucchini banana bread offers a delightful balance of energy and wholesome goodness, making it a satisfying treat. Bananas provide potassium, while zucchini adds vitamins and fiber.

Serving Size	Calories
1 slice	341 kcal

Nutrition values are approximate and may vary based on specific ingredients and preparation methods.

FAQ

Do I need to peel or seed the zucchini?

No, you don’t need to peel zucchini for this recipe; the skin adds nutrients and blends right in. You also don’t need to seed it unless it’s a very large, seedy zucchini.

Why is my banana zucchini bread too dense/dry?

Your bread might be dense from overmixing the batter or dry from overbaking. Ensure you mix just until combined and check for doneness carefully.

Can I use frozen zucchini?

Yes, you can use frozen shredded zucchini. Thaw it completely, then squeeze out as much excess water as possible, even more thoroughly than fresh zucchini.

How ripe should bananas be for baking?

Use very ripe bananas with dark brown spots on the peel; they are sweeter and easier to mash, imparting more flavor to the bread.

Conclusion

This delightful zucchini banana bread truly embodies the best of both worlds, offering a moist texture and comforting flavors that everyone will adore. It’s a wonderfully simple recipe, perfect for beginners and busy parents seeking a quick, wholesome treat. We encourage you to try this recipe soon and share the joy with your family and friends. Happy baking!