Zucchini Banana Bread
Zucchini Banana Bread is a moist, flavorful loaf that combines the natural sweetness of bananas with the tender texture of zucchini. Perfect for breakfast, snacks, or dessert, this recipe is easy to customize with add-ins like nuts, chocolate chips, or spices. It’s kid-friendly, healthy, and an excellent way to use up ripe bananas and excess zucchini.
Equipment
- Mixing Bowls - 2 (one large, one medium)
- Grater - 1 (for zucchini)
- Fork or Potato Masher - 1 (for bananas)
- Whisk - 1 (for mixing dry ingredients)
- Rubber Spatula - 1 (for folding batter)
- Loaf Pan - 1 (9x5 inches)
- Parchment Paper - 1 sheet (optional, for easy removal)
- Measuring Cups and Spoons - Full set
Ingredients
Wet Ingredients:
- 1 cup (200g) ripe bananas, mashed (about 2 medium bananas)
- 1 cup (120g) zucchini, grated and lightly squeezed
- 2 large eggs
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- ½ cup (120g) brown sugar (or coconut sugar for a healthier option)
- 1 tsp (5ml) vanilla extract
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour (or gluten-free flour blend)
- 1 tsp (5g) baking powder
- ½ tsp (2.5g) baking soda
- ½ tsp (2.5g) salt
- 1 tsp (2g) ground cinnamon
- ¼ tsp (1g) nutmeg (optional)
Optional Add-Ins:
- ½ cup (75g) chopped walnuts or pecans
- ½ cup (90g) gluten-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Grate the zucchini and lightly squeeze to remove excess moisture. Mash the bananas until smooth.
- In a large mixing bowl, whisk together mashed bananas, zucchini, eggs, oil, brown sugar, and vanilla extract until smooth.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture. Mix until just combined—do not overmix.
- Gently fold in nuts, chocolate chips, or other add-ins if desired.
- Pour the batter into the prepared loaf pan. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Recipe Notes
- Make it Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Vegan Option: Replace eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) and use plant-based oil.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap slices individually and freeze for up to 3 months.
- Moisture Tips: Don’t skip squeezing excess water out of the zucchini to avoid a soggy texture.