I absolutely love this Banana Zucchini Bread Recipe because it brings together the best of two worlds — the sweetness and moisture of ripe bananas with the subtle earthiness and extra softness of zucchini. When you bake it, your kitchen fills with the most comforting aroma of cinnamon and vanilla, making it the perfect treat for breakfast, snack, or even a cozy afternoon with coffee.
You’ll find that this Banana Zucchini Bread Recipe is wonderfully forgiving, so even if you’re new to baking quick breads, you’ll have a delicious result that your family will go crazy for. Plus, it’s a fantastic way to sneak in some veggies without anyone batting an eye — I’ve been making this for years, and it never fails to impress.
Why You’ll Love This Recipe
- Moist and Flavorful: The combination of zucchini and bananas keeps the bread incredibly tender and naturally sweet.
- Easy to Make: With straightforward ingredients and simple steps, this recipe is perfect for beginners and busy bakers alike.
- Healthy Twist: Sneak in some veggies effortlessly while still satisfying your sweet tooth.
- Versatile Enjoyment: Great for breakfast, snack, or dessert, you’ll find it hard to stop at one slice.
Ingredients You’ll Need
The ingredients here combine pantry staples with fresh produce to create that perfect balance of moisture and flavor. When shopping, choose ripe bananas with plenty of brown spots for sweetness, and fresh zucchini that’s firm and not too watery.
- Zucchini: Finely shredded and squeezed of excess water for moisture without sogginess.
- All-purpose flour: The base of the bread, providing structure.
- Baking soda and baking powder: The leavening agents that give your bread a nice rise.
- Cinnamon: Adds warm spice that complements both banana and zucchini.
- Kosher salt: Enhances all the flavors.
- Ripe bananas: Mashed for natural sweetness and tenderness.
- Granulated sugar: Balances the flavors and adds sweetness.
- Eggs: Helps bind ingredients and adds richness.
- Canola oil: Keeps the bread moist and soft without overpowering flavors.
- Vanilla extract: Brings depth to the flavor profile.
Variations
I love experimenting with this Banana Zucchini Bread Recipe by tossing in different add-ins. Feel free to customize it to your mood or dietary needs — it’s easy to make it your own!
- Nutty upgrade: I often fold in chopped walnuts or pecans for crunch — it adds a lovely texture contrast.
- Gluten-free twist: Try using a gluten-free flour blend instead of all-purpose flour; just keep an eye on moisture and bake time.
- Spice it up: For a sweeter aroma, add a pinch of nutmeg or cloves alongside the cinnamon.
- Sweet swaps: Swap canola oil with melted coconut oil or applesauce for a different flavor or lighter option.
How to Make Banana Zucchini Bread Recipe
Step 1: Prep Your Zucchini and Oven
Preheat your oven to 350°F and generously spray your 9×5-inch loaf pan with non-stick spray — this helps the bread release easily later. For the zucchini, rinse it well, trim the ends, and shred it finely using a fine grater. Then, wrap the shredded zucchini tightly in a clean kitchen towel and give it a firm squeeze to remove as much moisture as possible. This step is key so your bread isn’t soggy and bakes evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt until everything is well combined. This will ensure your leavening and spices are evenly distributed, which means a beautiful rise and consistent flavor in every slice.
Step 3: Combine the Wet Ingredients
In a large bowl, mash your ripe bananas with a fork until smooth — I love this part because you can also sneak a taste to check how sweet your bananas really are. Add in the granulated sugar, eggs, canola oil, and vanilla extract, stirring everything together until the mixture is smooth and fully combined.
Step 4: Bring It All Together
Now, pour the dry ingredients into the wet bowl and gently stir just until you don’t see any pockets of flour. Overmixing here can make your bread tough, so stop as soon as it’s combined. Finally, fold in the shredded zucchini carefully, making sure it’s evenly incorporated without beating the batter.
Step 5: Bake and Check
Pour the batter into your sprayed loaf pan and smooth out the top gently. Pop it in the oven and bake for about 70–80 minutes. Start checking for doneness at 70 minutes by inserting a toothpick into the center — you’re looking for it to come out with a few moist crumbs but no wet batter. If the bread starts browning too much on top before it’s done, tent it loosely with aluminum foil for the last 10–15 minutes. Let it cool for at least 15 minutes before slicing so it sets up nicely.
Pro Tips for Making Banana Zucchini Bread Recipe
- Squeeze That Zucchini: Removing as much water as possible prevents soggy bread — I use a thin dish towel and really press hard every time.
- Don’t Overmix: Stirring until just combined keeps your bread tender — this is a game changer I learned after a few tough loaves.
- Ripe Bananas Are Key: The riper, the better for sweetness and moisture — if your bananas aren’t quite ready, I warm them in the oven to speed ripening.
- Tent If Needed: Covering the bread loosely with foil if it’s browning too quickly helps achieve that perfect crust without burning.
How to Serve Banana Zucchini Bread Recipe
Garnishes
I like to keep things simple with this Banana Zucchini Bread Recipe by serving it plain or with a light spread of butter or cream cheese. On special occasions, I sprinkle chopped nuts or a dusting of powdered sugar on top for a little extra flair.
Side Dishes
This bread pairs beautifully with a fresh fruit salad or a cup of yogurt to make a quick, balanced breakfast. It’s also lovely alongside a mug of herbal tea or your favorite coffee for a cozy afternoon snack.
Creative Ways to Present
For birthdays or gatherings, I’ve turned this Banana Zucchini Bread Recipe into mini loaf muffins by baking in muffin tins — these are perfect for sharing and gift-giving. Another fun idea is slicing and toasting the bread, then topping with a smear of nut butter and fresh berries for a pretty brunch display.
Make Ahead and Storage
Storing Leftovers
I wrap leftover bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps it surprisingly moist — though honestly, it rarely lasts that long in my house!
Freezing
This bread freezes beautifully. I slice it first, wrap each slice in plastic wrap, then place them in a freezer-safe bag — it thaws quickly at room temperature or in the toaster oven for breakfast on busy mornings.
Reheating
To reheat, I pop a slice in a toaster oven or microwave for 20-30 seconds, which refreshes the softness and flavor. Toasting also adds a little crispy edge that’s hard to resist!
FAQs
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Can I use frozen zucchini for this Banana Zucchini Bread Recipe?
Yes, you can use frozen zucchini, but it’s important to thaw it completely and squeeze out all excess moisture before adding it to the batter. This prevents your bread from becoming too wet or dense.
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How ripe should my bananas be for the best flavor?
The riper, the better! Bananas with lots of brown spots or even mostly brown skins give the bread a sweeter flavor and moist texture. If your bananas aren’t ripe enough, you can ripen them quickly by placing them in a warm oven for 15 minutes.
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Can I substitute the canola oil with something else?
Absolutely! You can swap canola oil for melted coconut oil, vegetable oil, or even applesauce for a lighter, slightly different flavor. Keep in mind that applesauce may make the bread a little denser and less oily.
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How do I know when the Banana Zucchini Bread is done baking?
The bread is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs and no wet batter. The loaf should also have a nicely browned crust. If the top browns too quickly, tent it with foil to avoid burning while the inside finishes baking.
Final Thoughts
Making this Banana Zucchini Bread Recipe has become one of my favorite back-pocket recipes whenever I want something comforting, homemade, and a little bit special. It’s easy, reliable, and brings out smiles every time I slice into it. I hope you’ll give it a try soon — it might just become your go-to bread too!
Print
Banana Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Banana Zucchini Bread combines ripe bananas and finely shredded zucchini for a deliciously tender loaf. With warm cinnamon and a perfect balance of sweetness, this easy-to-make bread is great for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 2 cups finely shredded zucchini, from 1 1/2 medium zucchini
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with non-stick spray to prepare it for the batter.
- Prepare Zucchini: Rinse zucchini, trim off the ends, and finely shred using a fine grater. Wrap the shredded zucchini in a clean towel and squeeze out any excess water to prevent the bread from becoming soggy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt until evenly combined.
- Mash Bananas and Combine Wet Ingredients: In a large bowl, mash the ripe bananas with a fork. Add granulated sugar, eggs, canola oil, and vanilla extract, stirring well until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet banana mixture. Stir gently until just combined to avoid overmixing and ensure a tender crumb.
- Add Zucchini: Fold in the squeezed shredded zucchini until evenly incorporated into the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 70-80 minutes, checking at 70 minutes with a toothpick. The toothpick should come out with crumbs but no wet batter. If the top is browning too quickly, cover loosely with aluminum foil for the last 10-15 minutes.
- Cool and Serve: Let the bread cool slightly in the pan before slicing and serving to allow it to set and retain its shape.
Notes
- Make sure to squeeze out all excess water from the shredded zucchini to avoid a soggy loaf.
- Check for doneness starting at 70 minutes as ovens vary; a toothpick inserted should come out with moist crumbs but no batter.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a more flavorful twist, consider adding chopped nuts or chocolate chips.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Nutrition
- Serving Size: 1 slice
- Calories: 341 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 19 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg
