I am so excited to share this wonderful Banana Zucchini Bread Recipe with you because it perfectly balances the sweetness of ripe bananas with the subtle freshness of zucchini, creating a moist, flavorful loaf that feels like a warm hug in bread form. This recipe is incredibly easy to make, moist from the natural ingredients, and offers a lovely dose of hidden vegetables that everyone will love, making it ideal for breakfast, a snack, or whenever you crave something comforting and wholesome.
Ingredients You’ll Need
With just a handful of simple, pantry-friendly ingredients, this recipe comes to life in the most delightful way. Each component plays an essential role to bring out the perfect taste, texture, and color that makes this bread truly irresistible.
- Bananas: Use 1 cup of mashed ripe bananas (about 2 medium bananas) to add natural sweetness and moisture.
- Zucchini: 1 cup grated zucchini, squeezed dry, brings freshness and a subtle veggie boost without overpowering flavor.
- Eggs: 2 large eggs provide structure and richness to the batter.
- Vegetable oil: 1/2 cup keeps the bread tender and moist without adding heaviness.
- Granulated sugar: 1/2 cup for balanced sweetness.
- Brown sugar: 1/4 cup adds depth with its subtle molasses notes.
- Vanilla extract: 1 teaspoon enhances the overall flavor with warmth and aroma.
- All-purpose flour: 1 and 1/2 cups forms the base for a tender crumb.
- Baking powder and baking soda: Each at 1/2 teaspoon to help the bread rise beautifully.
- Ground cinnamon: 1/2 teaspoon adds a cozy spice that complements the fruit perfectly.
- Ground nutmeg: 1/4 teaspoon for a touch of warm complexity.
- Salt: 1/4 teaspoon to balance the sweetness and highlight flavors.
- Walnuts or chocolate chips (optional): 1/2 cup for delightful texture and added indulgence.
How to Make Banana Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure your precious loaf comes out cleanly and with ease.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, mashed bananas, vegetable oil, granulated sugar, brown sugar, and vanilla extract until everything is smoothly combined. This mixture will be the flavorful, moist heart of your bread.
Step 3: Add the Grated Zucchini
Gently stir in the grated zucchini that you’ve squeezed dry to remove excess moisture. The zucchini adds a subtle earthiness and extra moisture that keeps the bread tender.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. These spices and leaveners ensure your Banana Zucchini Bread Recipe bakes up with a perfect rise and cozy flavor.
Step 5: Bring It All Together
Gradually fold the dry ingredients into the wet mixture, stirring just until combined to keep the bread tender and not overworked. If you’re adding walnuts or chocolate chips, fold them in now for added texture and taste.
Step 6: Bake
Pour your batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This baking time ensures your loaf is moist inside and perfectly golden outside.
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes—this helps it set so it slices nicely. Then transfer it to a wire rack to cool completely. The aroma alone makes it impossible to wait!
How to Serve Banana Zucchini Bread Recipe
Garnishes
A light spread of softened butter or cream cheese complements the natural sweetness of the bread beautifully. For a little extra flair, sprinkle chopped walnuts on top or drizzle a bit of honey or maple syrup to elevate each slice.
Side Dishes
This Banana Zucchini Bread Recipe pairs wonderfully with a hot cup of coffee or tea for breakfast or an afternoon pick-me-up. You can also serve it alongside a fresh fruit salad or yogurt to round out a healthy, balanced snack.
Creative Ways to Present
For a fun twist, serve thick slices toasted with a smear of nut butter and a sprinkle of chia seeds. You might even cut the bread into small cubes for a bread pudding or use it as a base for a unique trifle dessert. The possibilities are endless with this versatile loaf!
Make Ahead and Storage
Storing Leftovers
Wrap your Banana Zucchini Bread Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days to keep it moist and fresh. It’s perfect to have on hand for quick snacks or breakfast on busy mornings.
Freezing
If you want to enjoy this bread for longer, freeze it after it has completely cooled. Wrap it well with plastic wrap and foil or place it in a freezer bag. It will stay delicious for up to 3 months. Simply thaw overnight in the fridge or at room temperature to enjoy.
Reheating
Reheat slices gently in a toaster or microwave to revive the warm, tender texture of the Banana Zucchini Bread Recipe. A quick zap brings out the delicious aroma and soft crumb like freshly baked!
FAQs
Can I substitute whole wheat flour?
Yes! You can replace up to half of the all-purpose flour with whole wheat flour to add extra fiber and a nuttier flavor without compromising the bread’s moistness or texture.
Do I have to peel the zucchini?
There’s no need to peel the zucchini; the skin is thin and adds color and nutrients. Just be sure to grate it finely and squeeze out excess water to keep the bread from becoming soggy.
What if I don’t have ripe bananas?
Ripe bananas are key for natural sweetness and moisture, so if your bananas are not quite ripe, try speeding up the ripening by placing them in a paper bag or baking them at a low temperature until soft.
Can I make this recipe vegan?
To make this Banana Zucchini Bread Recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil and sugar. Note that texture might vary slightly.
Why add zucchini to banana bread?
Adding zucchini keeps the bread moist and tender while sneaking in extra vegetables. It adds a subtle earthiness that balances the sweetness of bananas, making this bread nutritious and delicious.
Final Thoughts
This Banana Zucchini Bread Recipe is a true gem that combines simple ingredients into something special and comforting. Whether you’re baking for family, friends, or just a cozy moment alone, this bread is sure to delight. I encourage you to try it soon — you’ll wonder why you ever made banana bread any other way!
Print
Banana Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and flavorful Banana Zucchini Bread combines ripe bananas and fresh zucchini for a deliciously healthy quick bread. Enhanced with warm spices like cinnamon and nutmeg, and optionally studded with walnuts or chocolate chips, this bread is perfect for breakfast or a snack. It’s easy to prepare and bakes to a tender crumb that keeps well for days.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup grated zucchini (squeezed dry)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, mashed bananas, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and combined.
- Add Zucchini: Stir in the grated and well-squeezed zucchini to the wet ingredients, ensuring it’s evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until combined to avoid overmixing, which can toughen the bread.
- Add Optional Ingredients: Fold in the chopped walnuts or chocolate chips if using, distributing them evenly through the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- You can substitute whole wheat flour for half of the all-purpose flour for added fiber and a heartier texture.
- If your zucchini is very watery, make sure to squeeze out excess moisture with a clean kitchen towel to keep the bread from becoming soggy.
- Feel free to customize by adding nuts, chocolate chips, or dried fruits for extra flavor and texture.
