Go Back
–+ servings
A sliced loaf of bread with zucchini and bananas on a wooden serving board.

Zucchini banana bread

This zucchini banana bread recipe is a delicious treat that you can make for breakfast or as a snack. With its moist and tender crumb, and a hint of sweetness, this bread is sure to become a new favorite in your home.
Print Pin
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 10 slices
Calories: 269kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • 8" by 5" (20cm by 13cm) loaf pan
  • Stand mixer fitted with a whisk attachment or hand mixer and a large mixing bowl or use a metal whisk and a bowl
  • Parchment paper

Ingredients

  • 250 g all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 90 g white granulated sugar
  • 90 g brown sugar
  • 100 g unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • 2 large eggs at room temperature
  • 150 g zucchini grated
  • 100 g bananas ripe pureed bananas (the bananas should be weight without skins)

Instructions

  • Preheat the oven to 350°F (175°C) and line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), cream together the sugar, unsalted butter, and vanilla until light and fluffy.
  • Then, add the oil and beat until has incorporated.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the puréed bananas and grated zucchini and beat on low to incorporate. You can also fold with a rubber spatula.
  • Gradually add the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined (or fold the dry mixture using a rubber spatula).
  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cover with a piece of foil if the top browns too much during baking.
  • Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Video

Notes

Store in an air-tight container for up to 4 days.
Freeze for up to 2 months.

Nutrition

Nutrition Facts
Zucchini banana bread
Serving Size
 
1 slice
Amount per Serving
Calories
269
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
54
mg
18
%
Sodium
 
335
mg
15
%
Potassium
 
129
mg
4
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
4
g
8
%
Vitamin A
 
334
IU
7
%
Vitamin C
 
4
mg
5
%
Calcium
 
69
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!