Zucchini Banana Bread
Zucchini Banana Bread is a moist, healthy loaf that combines the natural sweetness of ripe bananas with the mild flavor and added moisture of zucchini. This easy-to-make recipe is perfect for breakfast, snacks, or as a light dessert. It's nutrient-packed, rich in fiber, and a great way to sneak in some veggies. Customize it with your favorite mix-ins like nuts or chocolate chips for extra flavor.
Equipment
- 1 loaf pan (9x5 inches)
- 1 Box Grater or Food Processor (for grating zucchini)
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 - Spatula or wooden spoon
- 1 Toothpick or Cake Tester (for checking doneness)
- Measuring Cups and Spoons
- Wire Rack (for cooling)
Ingredients
- 2 ripe bananas mashed
- 1 cup grated zucchini about 1 medium zucchini, squeezed of excess water
- 1 ½ cups all-purpose flour or whole wheat flour for a healthier version
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup granulated sugar or substitute with honey or maple syrup
- ¼ cup vegetable oil or melted butter
- Optional Add-ins: ½ cup chocolate chips chopped walnuts, or pecans
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
- Prepare the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Stir in the grated zucchini, eggs, and vanilla extract. Mix until everything is well combined.
- Mix the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. If you’re adding any spices, such as cinnamon or nutmeg, add them to the dry mixture as well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the bread light and fluffy.
- Add Optional Mix-ins: If you’re using chocolate chips, nuts, or any other add-ins, fold them into the batter now.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing it evenly. Place it in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and enjoy!
Notes
- Storage: This Zucchini Banana Bread can be stored at room temperature in an airtight container for up to 3 days, or you can refrigerate it for up to a week.
- Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and place it in a freezer bag. It will keep for up to 3 months. Thaw at room temperature or reheat in the microwave.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version of this bread.
- Vegan Option: Swap the eggs for flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based oil or vegan butter.