Banana Zucchini Bread Recipe

Embrace the unexpected blend of sweet and earthy flavors in this super moist banana zucchini bread recipe.

It’s the perfect union of tastes and textures with the familiar fruitiness of classic banana bread.

Serve it on lazy weekend mornings, as a side to afternoon tea, or as a wholesome snack. Either way, this banana zucchini bread will quickly become a staple in your home.

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Easy Banana Zucchini Bread 

I’m a big lover of freshly baked banana bread. And yet, when you throw zucchini into the mix, it gets even better!

How so, you ask? 

Like carrot cake, zucchini does wonders to make this quick bread incredibly moist.

It also doesn’t hurt that it adds more nutrients. That, plus the banana, and it’s a heavenly treat!

You don’t have to be much of a baker, either. This recipe is incredibly straightforward, so it’s beginner-friendly.

Plus, it’s a fantastic use of overripe bananas and surplus zucchini. So you can spoil the family with homemade goodies and reduce food waste!

Ingredients

Forget the box! Today, let’s make banana zucchini bread from scratch. All you need are a handful of pantry staples and a few fresh items. 

Here’s the list:

• Flour – I recommend all-purpose flour. If anyone has a gluten allergy, you could also use gluten-free flour.

• Leavening Agents – Baking soda and baking powder give the bread rise.

• Cinnamon and Vanilla – For sweet warmth.

• Salt – Just a pinch to enhance and balance the sweetness.

• Granulated and Brown Sugar – White sugar adds sweetness and structure while light brown sugar offers a hint of caramel..

• Eggs – Use two large eggs to bind the ingredients and add structure.

• Vegetable Oil – This type of oil will give the bread the best texture. It also adds more moisture. 

• Zucchini – The secret to creating super moist banana bread! Plus, it sneaks in extra nutrients.

• Banana – For sweetening the bread and adding that classic fruity flavor.

How to Make Banana Zucchini Bread 

This banana zucchini bread recipe is so easy! All it takes is 10 minutes of prep – then the oven does all the rest.

Just follow these steps:

1. Preheat the oven to 350 degrees Fahrenheit and grease a 9×5 inch loaf pan.

2. Mix the dry and wet ingredients separately. Combine the dry so the leavening agents are well distributed. Then mix the wet until smooth.

3. Make the batter. Stir the wet and dry ingredients just until combined. Then fold in the mashed bananas and grated zucchini.

4. Bake in the loaf pan for 55-60 minutes. Cool for 10 minutes in the pan then turn the loaf onto a wire rack.

5. Slice, serve, and enjoy. Feel free to top it with cream cheese frosting. But it really doesn’t need anything to be delicious.

Tips for the Best Zucchini Bread

Baking is a science. So making the best zucchini bread may require some tweaking. 

But don’t worry! These tips will help:

• Don’t overmix. Just stir everything by hand, with a spatula until you no longer see streaks of flour.

• Peel or don’t peel the zucchini? Leaving the peel on makes it easier to grate and reduces the prep. Plus, the peel softens as it bakes. But you can peel the zucchini if you prefer.

• Spoon and level the flour. This measuring technique ensures you don’t use too much flour. So scoop the flour into the measuring cup with a spoon. Then use the back of a butter knife to level it off.

• Use overripe bananas. It’s the secret to achieving moist bread. Plus, it adds an even bigger banana flavor. So use overripe bananas with lots of brown spots.

• Squeeze the zucchini. Before adding the zucchini to the batter, squeeze out any excess moisture. That way, the bread cooks and rises properly.

• Flour the zucchini. Toss the veg in a tablespoon of flour to help prevent clumping.

• Add mix-ins. Chopped nuts, chocolate chips, or dried fruit are some ideas. They give the bread an extra flavorful twist!

How to Store  

My family loves it when we have leftover banana zucchini bread stashed in the freezer. It’s perfect for busy mornings and afternoon snacks. 

Just follow these tips for storing so it stays moist:

To Store: Place leftover bread in an airtight container. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

To Freeze: Wrap the room temperature bread tightly in plastic wrap, then foil. Transfer to a freezer-friendly bag and freeze for up to 3 months.

Thaw frozen zucchini banana bread on the counter or in the fridge overnight (still wrapped). Pop it in the microwave for 10-15 seconds to soften it up.

More Easy Banana Bread Recipes 

Deliciously Moist Banana Bread
3-Ingredient Banana Bread
Brown Butter Banana Bread
Banana Bread Muffins
Hawaiian Banana Bread

Banana Zucchini Bread

Course: Breakfast, BreadCuisine: American

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

Banana Zucchini Bread is a delightfully moist and flavorful twist on classic banana bread. Perfect for breakfast, a quick snack, or a light dessert.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 2 large eggs

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1 cup (about 2) mashed ripe bananas

• 1 cup grated zucchini

Instructions

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×5 inch loaf pan with butter or cooking spray.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt to ensure the leavening agents are evenly distributed.
• In separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients, and stir just until combined. Use a spatula and stop mixing when no streaks of flour are visible.
• Gently stir in the mashed bananas and grated zucchini until evenly incorporated. Then, pour the batter into the loaf pan and spread it flat with a spatula.
• Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Squeeze the zucchini. Before adding the zucchini to the batter, squeeze out any excess moisture. That way, the bread cooks and rises properly.
• Add mix-ins. 1 cup of chopped nuts, chocolate chips, dried fruit, etc.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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