Zucchini Banana Bread is a delicious and easy to way to combine both banana bread and zucchini bread in a tasty and moist treat you’ll love! Made with grated zucchini and mashed banana, this easy recipe is one you’ll make again and again!
If you love zucchini bread and banana bread, you have to give this delicious mash up a try! One bite and this is sure to become your new favorite quick bread recipe.
For a classic banana bread recipe, don’t miss this One Bowl Banana Bread or another mash up version of my Chocolate Zucchini Banana Bread. For a tasty zucchini recipe, try this Zucchini Ricotta Bundt Cake.
Easy Zucchini Banana Bread
If you have overripe bananas and a few extra zucchini around, then you need to make my Zucchini Banana Bread recipe. This delicious and easy recipe comes together in minutes and make the most moist and flavorful bread ever!
You’ll love that this recipe is made with a few ingredients, most of which you probably have on hand. Plus, it’s a great way to use up your summer zucchini!
I love to have this on hand for a quick midday snack or breakfast treat. It’s great to make ahead and stays moist for days thanks to the bananas and fresh zucchini.
This banana zucchini bread recipe is easy to make and is perfect if you are a first time cook or seasoned chef! It’s been tested and perfected and I’m so excited to share the recipe with you!
So if you have some overripe bananas on the counter and extra summer zucchini on hand, be sure to make this Zucchini Banana Bread recipe. You’re going to love it!
Ingredients
- Zucchini: you’ll need about two small-to-medium-sized zucchini. Grate the zucchini ahead of time using a box grater and squeeze out the excess moisture using a clean kitchen towel.
- Bananas: the riper the bananas the better! Use about a cup of mashed bananas, which is equal to approximately two medium-sized bananas.
- Butter: I like to use butter instead of oil in this recipe. Either salted butter or unsalted butter works.
- Sugar: use granulated white sugar. Brown sugar can be substituted.
- Cinnamon: cinnamon adds a warmth to the banana bread ingredients.
- Flour: use plain all purpose flour. Whole wheat flour could be substituted as well.
- Vanilla: add a bit of vanilla extract for extra flavor.
- Variations: feel free to add in chocolate chips or chopped nuts to change up the flavor of the bread.
How to Make Zucchini Banana Bread
Zucchini Banana Bread comes together fast and makes the most delicious loaf of quick bread. This recipe makes enough for one 9×5 inch metal loaf pan. Start by spraying the the pan with nonstick cooking spray and line with parchment paper; set aside.
First, you will need to shred the zucchini. Use a box grater or food processor to finely shred the zucchini. Then, place the shredded zucchini in a clean kitchen towel and squeeze out any excess moisture; set aside.
Mix Dry Ingredients
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In a medium bowl, whisk together the all purpose flour, cinnamon, baking powder, baking soda, and salt; set aside.
Mix Wet Ingredients
In a separate large bowl, use a wooden spoon or whisk to mix together the mashed bananas, sugar, melted butter, large egg, and vanilla. Just mix until well incorporated.
Then, add in the dry ingredients and mix until fully incorporated using a rubber spatula to scrape down the sides of the bowl.
Add in Shredded Zucchini and Bake
To the bowl add in the drained shredded zucchini. Incorporate into batter using a rubber spatula.
Pour the batter into your prepared pan using a spatula to smooth down the top. Bake on the center rack of a preheated oven for about an hour, or until a toothpick inserted into the zucchini banana bread comes out clean.
Once the bread is done baking, place on a wire rack to cool for 10 minutes. Then, carefully remove from pan and let cool completely before using a serrated knife to cut into individual slices.
Recipe Tips
- Drain the zucchini well. Grate the zucchini, then press it between paper towels or squeeze it in a kitchen towel to remove excess moisture. This prevents the bread from becoming soggy.
- 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. Overmixing can make the bread dense and tough.
- 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.
- Storage. 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. To freeze, wrap the cooled loaf with plastic wrap then wrap again in aluminum foil, or store in a freezer bag.
More Zucchini Recipes!
Zucchini Banana Bread
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 9×5-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.
Doubled the recipe on all ingredients (except – eggs I did 3 and I only had one stick of butter so I added 1/2 cup of vegetable oil. No nuts or chocolate chips but I did add fiber powder and decided to make muffins! Here’s hoping 35min at 350°F is enough time.