If you’re looking for a delicious, moist, and nutrient-packed treat, this Zucchini Banana Bread Recipe is exactly what you need! Combining the natural sweetness of ripe bananas with the subtle earthiness of zucchini, this bread is perfect for breakfast, snacks, or even a guilt-free dessert. Plus, it’s easy to make and packed with wholesome ingredients.
Whether you’re a seasoned baker or a beginner, this recipe will guide you step-by-step to create the perfect loaf that’s soft, flavorful, and just sweet enough.
Why You’ll Love This Zucchini Banana Bread Recipe
1. Healthy Ingredients
By adding zucchini to banana bread, you’re boosting the fiber content and adding moisture without the need for extra oil or butter. Zucchini is low in calories and packed with vitamins, making your banana bread healthier but still indulgent.
2. Naturally Sweetened
Ripe bananas add natural sweetness, reducing the need for refined sugar. This bread can be adjusted to be less sweet or more sweet depending on your preference.
3. Moist and Tender Texture
The zucchini keeps the bread incredibly moist, preventing it from drying out, which is a common problem with regular banana bread.
4. Versatile and Easy to Customize
Add nuts, chocolate chips, or spices like cinnamon and nutmeg to give your bread a unique flavor. It’s also gluten-free adaptable by swapping flour options.
Ingredients for Zucchini Banana Bread Recipe
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
Wet Ingredients:
- 2 large ripe bananas (mashed well)
- 1 medium zucchini (about 1 cup shredded, excess moisture squeezed out)
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- ⅓ cup (80ml) plain yogurt or sour cream (for extra moisture)
- 2 large eggs
- ¾ cup (150g) brown sugar or coconut sugar
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup shredded coconut
Step-by-Step Zucchini Banana Bread Recipe Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Grease or line a standard 9×5 inch loaf pan with parchment paper.
Wash the zucchini and grate it using a box grater or food processor. Then, place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy bread.
Peel and mash the ripe bananas thoroughly with a fork or potato masher until smooth.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
In another bowl, whisk the eggs, then add the brown sugar and mix until well combined. Stir in the oil, yogurt, and vanilla extract. Next, fold in the mashed bananas and shredded zucchini.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Mix just until combined — do not overmix, as this can make the bread tough.
If using nuts, chocolate chips, or coconut, fold them in now.
Step 5: Bake Your Bread
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This helps the bread set and enhances flavor.
Tips for the Best Zucchini Banana Bread Recipe
- Use very ripe bananas: The riper, the better for sweetness and moisture.
- Don’t skip squeezing zucchini: Excess water can make the bread soggy.
- Customize add-ins: Feel free to add dried fruits or swap nuts for seeds.
- Storage: Keep bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.
Nutritional Benefits of Zucchini Banana Bread Recipe
This zucchini banana bread packs a nutritional punch with fiber from both bananas and zucchini, vitamins A and C from zucchini, potassium from bananas, and healthy fats from nuts or oil. It’s a more nutritious alternative to many traditional quick breads, making it suitable for a wholesome snack or breakfast option.
Frequently Asked Questions (FAQs)
Can I make this bread gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. You might want to add a teaspoon of xanthan gum for better texture.
How do I store zucchini banana bread?
Store in an airtight container at room temperature for 3 days or refrigerate up to one week. Freeze slices individually wrapped for longer storage.
Can I use zucchini without peeling?
Yes, keep the skin on as it contains extra nutrients. Just be sure to wash thoroughly before shredding.
Final Thoughts on This Zucchini Banana Bread Recipe
This recipe is the perfect blend of healthy and indulgent, bringing you a moist, flavorful bread that’s easy to prepare and sure to impress. The natural sweetness of bananas combined with zucchini’s moisture makes this loaf a versatile treat that’s great for breakfast, a midday snack, or even a healthier dessert option.
Try it with your favorite nuts or chocolate chips for a personal twist, and enjoy the wholesome goodness baked right in!
Printable Zucchini Banana Bread Recipe
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- 2 large ripe bananas, mashed
- 1 cup shredded zucchini, squeezed
- ⅓ cup vegetable oil
- ⅓ cup yogurt or sour cream
- 2 large eggs
- ¾ cup brown sugar
- 1 tsp vanilla extract
- Optional: ½ cup walnuts, chocolate chips, or shredded coconut
Instructions:
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Mix dry ingredients in a bowl.
- Whisk wet ingredients separately, add bananas and zucchini.
- Combine wet and dry, fold gently. Add optional mix-ins.
- Pour into pan, bake 50–60 mins. Toothpick test for doneness.
- Cool, slice, and enjoy!
