Zucchini Banana Bread is a delightful twist on the classic banana bread recipe, offering a moist, flavorful loaf with the perfect balance of sweetness and texture. The combination of zucchini and bananas might seem unexpected at first, but they work harmoniously together, with the zucchini adding moisture and a subtle earthy flavor while the bananas bring natural sweetness and richness. This makes for a deliciously comforting bread that’s perfect for breakfast, snacks, or even a light dessert.
Zucchini Banana Bread Recipe
Ingredients for Zucchini Banana Bread
- 2 medium zucchinis (about 1 1/2 cups grated)
- Grate the zucchini using a box grater or food processor. Be sure to squeeze out excess moisture using a paper towel or cheesecloth before adding it to the recipe to prevent the bread from becoming too soggy.
- 2 ripe bananas
- The riper the bananas, the sweeter and more flavorful the bread will be. Mash the bananas well with a fork or potato masher until smooth.
- 1 3/4 cups all-purpose flour (or whole wheat flour for a healthier option)
- You can opt for whole wheat flour to add a slightly nutty flavor and extra fiber to your bread. However, all-purpose flour will yield a softer, lighter loaf.
- 1 teaspoon baking soda
- Baking soda helps the bread rise and become light and fluffy.
- 1 teaspoon baking powder
- Baking powder provides additional lift to the bread and ensures a tender crumb.
- 1 1/2 teaspoons ground cinnamon
- Cinnamon adds a warm, aromatic flavor that pairs perfectly with both zucchini and bananas.
- 1/2 teaspoon ground nutmeg (optional)
- Nutmeg enhances the flavor with its slightly sweet and spicy notes, adding depth to the overall taste of the bread.
- 1/4 teaspoon salt
- Salt brings out the flavors and balances the sweetness of the bananas.
- 1/2 cup granulated sugar (or 1/4 cup honey for a healthier twist)
- Adjust the sweetness according to your preference. Granulated sugar offers the classic sweetness, while honey adds a natural, moistening effect.
- 2 large eggs
- Eggs help bind the ingredients together and contribute to the bread’s structure and richness.
- 1 teaspoon vanilla extract
- Vanilla enhances the overall flavor of the bread, providing a comforting, sweet aroma.
- 1/4 cup melted butter (or vegetable oil for a dairy-free option)
- The fat adds moisture and richness to the bread. You can use butter for a traditional flavor or substitute with oil for a lighter option.
- 1/2 cup chopped walnuts or chocolate chips (optional)
- Add-ins like chopped walnuts or chocolate chips can bring a delightful texture and flavor contrast to the bread. These are entirely optional, but they add a little extra indulgence.
These ingredients come together to create a moist, flavorful zucchini banana bread that is sure to be a hit with everyone.
Directions for Zucchini Banana Bread
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper to prevent the bread from sticking.
- Prepare the Zucchini:
- Grate the zucchini using a box grater or a food processor.
- Place the grated zucchini in a clean dish towel or paper towels, and gently squeeze out the excess moisture. This step is crucial to avoid a soggy bread.
- Mash the Bananas:
- In a large bowl, mash the 2 ripe bananas using a fork or potato masher until smooth. If you prefer a chunkier texture, leave a few small bits of banana, but it’s best to have a mostly smooth consistency.
- Mix the Dry Ingredients:
- In a separate medium bowl, whisk together the 1 3/4 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt.
- Set the dry ingredients aside for later.
- Mix the Wet Ingredients:
- In the bowl with the mashed bananas, add the 1/2 cup of sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1/4 cup of melted butter (or oil).
- Whisk the wet ingredients together until they are fully combined and smooth.
- Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense loaf.
- Add the Zucchini:
- Fold in the grated zucchini gently into the batter using a spatula. Ensure the zucchini is evenly distributed throughout the batter, but don’t overmix.
- Optional Add-ins:
- If desired, fold in the 1/2 cup of chopped walnuts or chocolate chips at this stage. These add-ins are optional, but they provide a nice texture and extra flavor.
- Pour the Batter into the Pan:
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Bake the Bread:
- Place the loaf pan in the preheated oven and bake for 50-60 minutes or until the bread is golden brown and a toothpick or cake tester inserted into the center comes out clean.
- If the top of the bread begins to brown too quickly, cover it loosely with aluminum foil and continue baking.
- Cool the Bread:
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
- After 10 minutes, carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
- Slice and Serve:
- Once cooled, slice the zucchini banana bread into thick, generous slices. Serve as is, or spread with butter or your favorite spread for an extra indulgence.
Enjoy your delicious zucchini banana bread as a breakfast treat, snack, or even a dessert!
Zucchini Banana Bread Recipe
Equipment
- Loaf Pan (9x5 inches) Essential for baking the bread and ensuring it holds its shape.
- Grater or Food Processor For grating the zucchini.
- Large mixing bowl For combining the wet ingredients and mashed bananas.
- Medium Mixing Bowl For mixing the dry ingredients (flour, baking soda, baking powder, spices, etc.).
- Measuring cups and spoons To accurately measure ingredients like flour, sugar, and spices.
Ingredients
- 1 1/2 cups medium zucchinis
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Grate the zucchini, squeeze out excess moisture, and mash the bananas.
- In a bowl, mix the dry ingredients; in another, whisk the wet ingredients.
- Combine the wet and dry ingredients, fold in zucchini, and any add-ins (optional).
- Pour the batter into the pan and bake for 50-60 minutes, until a toothpick comes out clean. Let cool before slicing.
Notes
-
Moisture Control:
Zucchini has high water content, so it's important to squeeze out excess moisture after grating to prevent a soggy loaf. This ensures the bread bakes evenly and has the right texture. -
Banana Ripeness:
The riper the bananas, the sweeter and moister your bread will be. Use bananas that are very soft with brown spots for the best flavor and texture. -
Don't Overmix:
When combining the wet and dry ingredients, mix until just combined. Overmixing can make the bread dense and heavy, so it's okay if the batter is a little lumpy. -
Baking Time May Vary:
Oven temperatures can vary, so start checking the bread at 50 minutes. If the top is browning too quickly, cover it loosely with foil and continue baking until a toothpick comes out clean. -
Add-ins:
If you're adding chocolate chips, walnuts, or any other extras, fold them in gently to avoid overmixing. Optional add-ins can add a richer flavor and texture to the bread. -
Storage:
Store any leftover bread in an airtight container at room temperature for up to 3-4 days, or wrap it tightly in plastic wrap and freeze it for up to 3 months. -
Healthier Alternatives:
You can swap the all-purpose flour with whole wheat flour for added fiber, and use honey or maple syrup in place of sugar for a healthier twist.
Tips for Zucchini Banana Bread
- Choose Ripe Bananas:
For the best flavor and texture, use very ripe bananas with brown spots. They are naturally sweeter and provide more moisture, which is key to creating a soft and flavorful loaf. - Squeeze Out Zucchini Moisture:
Zucchini has a lot of water content, so it’s essential to squeeze out excess moisture after grating it. Too much moisture can make the bread soggy, so gently press the zucchini in a clean towel or paper towels until no more water comes out. - Use Room Temperature Ingredients:
For the best results, ensure your eggs and butter (or oil) are at room temperature before mixing. This helps the ingredients combine smoothly and results in a more even texture in the bread. - Don’t Overmix the Batter:
When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense, rubbery loaf. A few lumps are okay—just make sure the flour is fully incorporated. - Experiment with Add-ins:
Get creative with your add-ins! Chopped walnuts, chocolate chips, raisins, or even shredded coconut are great options to elevate the flavor and texture. You can also add a tablespoon of chia seeds or flaxseeds for an extra boost of nutrition. - Use Whole Wheat Flour for Extra Fiber:
For a healthier version, swap out half or all of the all-purpose flour for whole wheat flour. This will add extra fiber and a slightly nutty flavor to the bread. - Check for Doneness:
Oven temperatures can vary, so start checking your bread after about 50 minutes of baking. Insert a toothpick or cake tester into the center of the loaf—if it comes out clean, the bread is done. If not, bake for an additional 5-10 minutes. - Let the Bread Cool Completely:
Allow the bread to cool completely on a wire rack before slicing. This helps the loaf set and makes it easier to slice without it falling apart. - Store for Freshness:
To keep your zucchini banana bread fresh, store it in an airtight container at room temperature for up to 3-4 days. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap or aluminum foil. - Make It Healthier:
To reduce the sugar content, try using 1/4 cup of honey or maple syrup instead of granulated sugar. You can also replace the butter with applesauce for a lower-fat option, though this may alter the texture slightly.
With these tips, your zucchini banana bread will be a perfect blend of flavor and texture every time!
Conclusion
In conclusion, zucchini banana bread is a must-try recipe for anyone who loves a moist, flavorful loaf that combines the natural sweetness of ripe bananas with the subtle, earthy flavor of zucchini. It’s a wonderful way to sneak in some extra veggies while indulging in a comforting treat. This bread is versatile enough to be enjoyed as a snack, a light breakfast, or even a dessert. Whether you’re looking for a new addition to your morning routine or simply want something delicious to munch on during the day, this zucchini banana bread is sure to become a favorite in your baking repertoire. Enjoy it fresh out of the oven or stored for later—it’s the perfect balance of healthy and indulgent!
I’m Priscilla Swahn, a registered dietitian with a master’s degree in nutritional sciences. With over a decade of experience in holistic nutrition, I specialize in creating delicious keto recipes to help you enjoy a healthy lifestyle. On iKetoMom, you’ll find a variety of recipes for every meal—hearty breakfasts, satisfying lunches, mouthwatering dinners, indulgent desserts, and refreshing drinks. My recipes make keto living easy and enjoyable for the whole family. Featured in EatingWell and MindBodyGreen, I also collaborate with health centers and corporate companies to share my expertise. Join me and discover the joy of keto cooking!