Zucchini Banana Bread
Warm slices of zucchini banana bread bring back memories of lazy weekend mornings in my kitchen, with the sweet aroma filling the air.
It’s the perfect way to use up those summer zucchinis and extra bananas that always seem to linger on the counter!
Variations & Substitutions
If you’re feeling creative, swap the walnuts for chocolate chips or dried cranberries for a fun twist. Out of brown sugar? Use all granulated sugar, though the flavor will be a bit lighter.
Coconut oil adds a subtle, tropical note, while olive oil brings a richer depth. Try adding a handful of shredded coconut or a sprinkle of pumpkin seeds on top before baking for extra crunch.
Tips & Tricks for Perfect Results
Always squeeze the grated zucchini in a clean towel to remove as much liquid as possible—this keeps your bread from turning soggy. Use overripe bananas for maximum sweetness and flavor.
Don’t overmix the batter, or you’ll end up with a dense loaf. For even baking, check your bread at the 45-minute mark and tent with foil if the top is browning too quickly.
Storage & Reheating
Once cooled, wrap your loaf tightly in plastic wrap or store in an airtight container at room temperature for up to three days.
For longer storage, freeze slices individually—just pop them in a freezer bag. To reheat, microwave a slice for 20 seconds or toast it lightly for a warm, comforting treat.
Zucchini Banana Bread
Ingredients
- 1 cup mashed ripe banana about 2 medium bananas
- 1 cup grated zucchini squeeze out excess moisture
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together mashed banana, grated zucchini, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients and stir until just combined (don’t overmix!). Fold in nuts if using.
- Pour batter into the prepared loaf pan. Smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
