Zucchini Banana Bread

Zucchini Banana Bread is a tender and delicious loaf bread made with mashed ripe bananas and shredded zucchini. This is a great snack or breakfast treat!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 213kcal

Author Angela Allison

Equipment

9 x 5 inch loaf pan

Ingredients

2 small-medium zucchini (about 1 ½ cups after shredded and squeezed)
1 ¾ cups all purpose flour (230 grams)
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 ripe bananas, mashed (about 1 cup)
¾ cup granulated sugar
1 large egg
½ cup butter, melted (one stick)
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees and position rack in middle of oven. Spray a 9x5-inch loaf pan with nonstick spray; set aside.
Trim off the tops and bottoms of the zucchini and shred the zucchini using a box grater or food processor. Wrap the shredded zucchini in a clean kitchen towel and squeeze out any excess water; set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside.
In a separate large bowl, combine the mashed bananas, sugar, egg, melted butter, and vanilla. Use a wooden spoon to mix until well combined. Add in the flour mixture and stir until just combined.
To the bowl, add in the drained zucchini and stir until incorporated, using a rubber spatula to scrape down the sides of the bowl. Pour the batter into the prepared pan.
Bake in preheated oven for about 60-65 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Remove from oven and cool on a wire rack for 5-10 minutes, the remove from pan and let cool completely before slicing.

Notes

Drain the zucchini well. Grate the zucchini, then press it between paper towels or squeeze it in a kitchen towel to remove excess moisture.
Use very ripe bananas. The spottier and softer the bananas, the sweeter and more flavorful your bread will be. Mash them until smooth for an even texture.
Don't overmix the batter. Once you add the dry ingredients to the wet, stir gently until just combined.
Check for doneness with a toothpick. Insert a toothpick into the middle - if it comes out clean or with just a few moist crumbs, it's done. If the top of the zucchini banana bread browns too quickly, loosely tent with foil.
Store leftover bread in an airtight container at room temperature for three days. You can also refrigerate for up to a week or freeze for up to a month.

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