Zucchini Banana Bread Recipe

5 from 1 vote

Zucchini Banana Bread Recipe

This zucchini banana bread is a delicious quick bread that's flavorful, irresistibly moist and perfectly sweet! Plus, it's easy to make from scratch and loaded with bananas and zucchini!

Prep Time10

Cook Time1

Cooling3

Total Time4 10

Course: bread, Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $5

Equipment

Ingredients

½ cup salted butter (melted)
3 overripe bananas (mashed, 1 ½ cups)
2 eggs (beaten)
2 teaspoons pure vanilla extract
¾ cup granulated sugar
¼ cup light brown sugar
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
1 cup zucchini (shredded)

US Customary - Metric

Instructions

Begin by preheating the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Grease a 9x5” loaf pan, set aside.
Combine the melted butter, mashed bananas, eggs and vanilla in a large bowl.
Add granulated sugar and brown sugar and whisk until the sugar is dissolved.
Next, add the flour, baking powder, baking soda, sea salt and cinnamon and stir to combine.
Gently stir in the shredded zucchini (At this point, you can add 1 cup of mix-ins like chocolate chips, walnuts, cinnamon chips, etc. if you'd like).
Spread the batter evenly into the prepared loaf pan.
Bake on the bottom rack in then preheated oven for 55-65 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out with just some moist crumbs.
Cool in the baking pan on a wire rack for at least 3 hours, or overnight.
Then, remove the banana zucchini bread from the loaf pan (use a knife to release the bread from the sides, if necessary). Transfer it to a cutting board to slice and serve.

Video

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter, ghee, coconut oil and vegan butter all work well in this recipe. You can substitute up to half of the butter (1/4 cup) with canola oil or applesauce if you would like.
Overripe Bananas. Bananas must be very ripe for the best results. To use frozen overripe bananas, let them thaw to room temperature and mix them together (including any water that is released in thawing) before proceeding with the recipe.
Granulated sugar. white sugar or organic cane sugar are the best choices.
Light Brown Sugar. If you want a richer molasses flavor, use dark brown sugar.
All-purpose flour. For the best results I recommend using all-purpose flour. However bread flour also works well. You can substitute up to ¾ cup of the flour with whole wheat pastry flour. For a gluten-free version, use 1:1 all purpose gluten-free flour.
Zucchini. Use grated fresh zucchini for the best results. To use frozen, thaw and drain off excess water before using in the recipe.

Store

Store this zucchini banana bread in an airtight container or plastic bag to ensure it does not dry out. You can store it at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Freeze

Or, freeze the bread for up to 2 months. I suggest slicing it into individual slices, wrapping them with plastic wrap and storing them in an airtight container in the freezer.

Reheat in the microwave, at room temperature, or covered in the oven set to warm.

Nutrition