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.
Why you will love this recipe
Great way to use up ripe bananas and zucchini that you may have on hand. Instead of letting your bananas and zucchini go to waste, use them to make this delicious and quick bread, or make a loaf of Banana walnut bread instead!
Perfect for breakfast or as a snack option. This easy zucchini banana bread is not overly sweet and makes for a great breakfast or snack option. Plus, it's easy to take on the go, making it a great option for busy mornings or as a mid-day snack.
Sneak some extra veggies into your diet with this zucchini banana bread recipe. By combining shredded zucchini with the sweetness of bananas, this recipe offers a delicious and easy way to add some extra vegetables to your diet.
Easy to make. Even if you don’t have a hand mixer, you still can make this banana zucchini bread recipe by whipping everything together using a metal whisk and a large bowl.
Ingredients you will need
Zucchinis and bananas – You will need ripe bananas and small zucchini to make this homemade zucchini banana bread recipe.
Baking powder – You won’t need baking soda at all. Baking powder is enough to lift the cake and create a light texture.
Salt and vanilla extract – To add extra flavor, I use salt and vanilla. However, you can skip vanilla extract if you don’t like it or if you don’t have it on hand.
Fats – I use unsalted butter at room temperature and vegetable oil (I use olive oil) to create bread that stays moist for longer.
Eggs – I use two large eggs at room temperature.
Sugar – You can use brown and white sugar as I did, or replace brown sugar with the same amount of white granulated sugar.
Use ingredients at room temperature to ensure that they will mix well together.
Use ripe bananas. The riper the bananas, the sweeter and more flavorful they will be. So, be sure to use bananas that are very ripe or even slightly overripe for the best results.
Don't overmix the batter. Overmixing can result in dense and tough bread. Mix the wet and dry ingredients until just combined, and then stop. It's okay if there are a few lumps in the batter.
Let the bread cool before slicing. Allow the bread to cool in the pan for 10 minutes before removing and slicing. This will help it hold its shape and prevent it from falling apart.
Step by step directions
1. Preheat the oven to 350°F (175°C) and line an 8" by 5" (20cm by 13cm) loaf pan with parchment paper.
2. Whisk together the all-purpose flour, baking powder, and salt.
3. Cream together the sugar, unsalted butter, and vanilla until light and fluffy. Then, add the oil and beat until has incorporated.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the puréed bananas and grated zucchini and beat to incorporate.
6. Add the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined.
7. 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.
8. 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.
Possible variations and serving ideas
Add ½ cup of chocolate chips to the batter for a delicious chocolate twist.
Add crushed pecans, hazelnuts, or walnuts, as I did with my Banana walnut bread.
Toast a slice and spread with butter or cream cheese.
Serve with a dollop of whipped cream, fresh berries, or Raspberry coulis.
Make French toast with leftover slices for a delicious breakfast.
Store it in an air-tight container for 4 days.
Yes, you can freeze completely cooled bread for up to 2 months.
Yes, this recipe will make around 12 standard-size muffins. Make sure to adjust your oven temperature and baking time if you choose to make zucchini banana muffins.
More recipes you may like
Zucchini banana bread
- 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
- 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)
- 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.