If you’re craving a moist, flavorful treat that brings together the best of fresh produce and classic comfort, this Banana Zucchini Bread Recipe is an absolute must-try! Combining ripe bananas with finely shredded zucchini creates a loaf that’s incredibly tender, rich in taste, and wonderfully fragrant—perfect for breakfast, snack time, or dessert.
Why You’ll Love This Recipe
- Moist and Tender Texture: Thanks to the zucchini and banana combo, this bread stays wonderfully soft and moist with every bite.
- Naturally Sweetened: The ripe bananas add natural sweetness, cutting down the need for extra sugar and adding a lovely fruity note.
- Perfect Spices: A comforting hint of cinnamon brings warmth and an irresistible aroma to your kitchen.
- Great Way to Use Up Produce: It’s a delicious and clever way to sneak veggies into your diet while enjoying a classic treat.
Ingredients You’ll Need
Simple, straightforward ingredients come together in this Banana Zucchini Bread Recipe, each playing an important role in creating that perfect taste and texture. From fresh produce to pantry staples, these ingredients make the magic happen.
- 2 cups finely shredded zucchini: Adds moisture and a subtle veggie flavor without overpowering the bread.
- 2 cups all-purpose flour: The base of your bread, providing structure.
- ½ teaspoon baking soda & 1 teaspoon baking powder: These leavening agents ensure your bread rises nicely and stays light.
- 2 teaspoons ground cinnamon: Infuses warmth and a comforting spice touch.
- ½ teaspoon kosher salt: Balances the sweetness and enhances overall flavor.
- 2 ripe bananas, mashed: Adds natural sweetness, moisture, and depth of flavor.
- 1 cup granulated sugar: Sweetens and helps achieve a lovely crust.
- 2 large eggs, room temperature: Bind everything together and help with texture.
- 1 cup canola oil: Keeps the bread moist and tender.
- 2 teaspoons vanilla extract: Adds an aromatic sweetness that rounds out the flavors.
Variations
One of my favorite things about this Banana Zucchini Bread Recipe is how easy it is to adapt and make your own! Whether you’re catering to dietary preferences or craving a twist on the classic, here are some fun ideas to try.
- Nutty Delight: Fold in ½ cup chopped walnuts or pecans for a satisfying crunch that pairs perfectly with the soft bread.
- Chocolate Lovers’ Touch: Add ½ cup of chocolate chips into the batter for a sweet surprise that melts right in.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend and enjoy the same moist texture without the gluten.
- Spice it Up: Try adding a pinch of nutmeg or a dash of ground cloves to deepen the spice profile.
How to Make Banana Zucchini Bread Recipe
Step 1: Prepare Your Pan and Zucchini
Start by preheating your oven to 350°F, and then spritz a 9×5-inch loaf pan with non-stick spray to ensure smooth release after baking. Next, rinse your zucchini, trim the ends, and finely shred it using a grater. Wrap the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture—this step is crucial for preventing a soggy loaf!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, and salt. Getting this well combined upfront ensures your bread will have a consistent texture and flavor throughout.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Then add the sugar, eggs, canola oil, and vanilla extract. Stir everything until you have a smooth, homogenous mixture that’s ready for the dry ingredients.
Step 4: Bring It All Together
Now gradually add the dry ingredients into the wet mixture, stirring just until you no longer see flour. Finally, gently fold in the shredded zucchini until evenly incorporated. Avoid overmixing here to keep the bread light and tender.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and place it in the preheated oven. Bake for about 70 to 80 minutes, checking around the 70-minute mark with a toothpick. The bread is done when the toothpick comes out clean or with just a few moist crumbs. If the top is browning too quickly, cover loosely with foil for the remaining baking time.
Step 6: Cool Before Enjoying
Let the loaf cool in the pan for a bit to settle, then transfer it to a wire rack. Cool completely or slightly warm before slicing to enjoy the full flavors and perfect texture.
Pro Tips for Making Banana Zucchini Bread Recipe
- Squeeze the Zucchini Well: Removing moisture from shredded zucchini prevents a soggy bread and helps the loaf hold its shape beautifully.
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be—don’t hesitate to use those spots!
- Check Oven Temperature: Ovens vary, so start checking your bread early to avoid over-baking or drying it out.
- Let It Cool Before Slicing: This step helps prevent crumbling and allows the flavors to meld, making for clean, beautiful slices.
How to Serve Banana Zucchini Bread Recipe
Garnishes
Adding a little something extra on top of your Banana Zucchini Bread can elevate the experience. A light spread of softened butter or a drizzle of honey pairs beautifully. For a touch of indulgence, a smear of cream cheese or Greek yogurt adds creaminess and a slight tang that balances the sweetness perfectly.
Side Dishes
This bread makes a fantastic companion to a hot cup of coffee or tea, making your mornings extra special. You can also pair it with fresh fruit or a small serving of yogurt for a wholesome breakfast or snack lineup that feels both cozy and satisfying.
Creative Ways to Present
Try slicing the bread into smaller pieces and serving as bite-sized treats at brunch or parties. You could also toast a slice and top it with nut butter and sliced bananas for a fun twist. Wrapping individual slices in parchment paper makes for charming homemade gifts too!
Make Ahead and Storage
Storing Leftovers
Store leftover Banana Zucchini Bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigeration is your friend, extending life up to 5 days without losing that tender texture.
Freezing
This bread freezes wonderfully! Wrap individual slices or the whole loaf tightly in plastic wrap and foil, then freeze for up to 3 months. It’s a perfect way to have a homemade treat ready whenever cravings strike.
Reheating
Reheat slices in the microwave for about 15-20 seconds or toast them lightly for a warm, freshly baked feel. If using a toaster oven, keep an eye so it doesn’t dry out—just enough to warm through and bring back that fragrant aroma.
FAQs
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Can I substitute zucchini with another vegetable in this bread?
Yes! While zucchini is ideal because of its moisture content and mild flavor, shredded carrots or pumpkin puree can also work well, offering their own unique twist on the texture and taste.
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How ripe should my bananas be for the best banana zucchini bread?
For optimal sweetness and flavor, bananas should be heavily spotted or almost entirely brown. These are softer, sweeter, and blend smoothly into the batter.
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Why do I need to remove water from the shredded zucchini?
Removing excess moisture prevents the bread from becoming too dense or soggy, ensuring it bakes up light and fluffy with a perfect crumb.
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Can I make this bread vegan?
Absolutely! You can swap the eggs for flax eggs or applesauce and use a plant-based oil to keep it moist and delicious while making it vegan-friendly.
Final Thoughts
This Banana Zucchini Bread Recipe is a cozy hug in loaf form—moist, flavorful, and packed with simple ingredients you likely already have on hand. Whether you’re baking for family, friends, or just because, it’s sure to bring a smile to everyone’s face. So grab those bananas and zucchinis, preheat your oven, and give this recipe a go. I promise it’ll become a beloved staple in your kitchen, just like it is in mine!
PrintBanana Zucchini Bread Recipe
This moist and flavorful Banana Zucchini Bread combines the natural sweetness of ripe bananas with the subtle freshness of shredded zucchini. Perfect as a breakfast treat or a snack, this bread is spiced with cinnamon and baked to golden perfection, offering a tender crumb and a deliciously aromatic experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 cups finely shredded zucchini, from 1 1/2 medium zucchini
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick spray to prepare it for baking.
- Prepare Zucchini: Rinse the zucchini, trim off the ends, and finely shred it using a fine grater. Wrap the shredded zucchini in a clean towel and squeeze out excess water to avoid sogginess.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas with a fork. Add the granulated sugar, eggs, canola oil, and vanilla extract, stirring until the mixture is fully combined and smooth.
- Add Dry to Wet: Gradually add the dry flour mixture to the wet banana mixture and stir just until combined, being careful not to overmix to maintain a tender crumb.
- Incorporate Zucchini: Fold the shredded zucchini into the batter until evenly distributed, adding moisture and subtle flavor to the bread.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top to create an even surface.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 70-80 minutes. Check at 70 minutes by inserting a toothpick into the center; it should come out with crumbs but no wet batter. If the top browns too quickly, tent the loaf with aluminum foil for the last 10-15 minutes.
- Cool and Serve: Allow the bread to cool slightly in the pan before removing it and slicing for serving, making sure it has firmed up enough to cut cleanly.
Notes
- Be sure to squeeze out excess water from the shredded zucchini to prevent a soggy bread texture.
- Using ripe bananas enhances the sweetness and moisture in the bread.
- You can substitute canola oil with other neutral oils such as vegetable or light olive oil if preferred.
- For a nuttier flavor, consider adding ½ cup chopped nuts like walnuts or pecans.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; slice before freezing for easy thawing.
