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Banana Zucchini Bread Recipe

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4.4 from 113 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Incorporate Zucchini: Fold the shredded zucchini into the batter until evenly distributed, adding moisture and subtle flavor to the bread.
  7. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top to create an even surface.
  8. 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.
  9. 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.

Find it online: https://queenrecipe.com/banana-zucchini-bread-recipe/