Description
This easy, moist zucchini banana bread combines ripe bananas and fresh zucchini for a wholesome, delicious loaf perfect for breakfast, snacks, or dessert. It’s quick to make, uses simple pantry staples, and is a great way to sneak in extra veggies.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 2 large overripe bananas, mashed (about 1 cup)
- 2 large eggs, room temperature
- 1/2 cup vegetable oil (or melted coconut oil or light olive oil)
- 2/3 cup packed brown sugar (light or dark)
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 medium zucchini, grated (about 1.5 cups)
- Optional: 1/2 cup chopped walnuts
- Optional: 1/2 cup mini chocolate chips
- Optional: 1/3 cup raisins or dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease well with nonstick spray.
- Wash and trim zucchini. Grate using the medium holes of a box grater to yield 1.5 cups. Lightly blot with a paper towel to remove excess moisture.
- In a large mixing bowl, mash bananas until mostly smooth.
- Add eggs, oil, brown sugar, granulated sugar, and vanilla extract to the bananas. Whisk until well combined and glossy.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add dry ingredients to wet mixture. Gently fold with a spatula until just combined; do not overmix.
- Fold in grated zucchini and any optional mix-ins (nuts, chocolate chips, dried fruit). Batter will be thick.
- Scrape batter into prepared loaf pan and smooth the top. Sprinkle extra nuts or chips on top if desired.
- Bake for 50–60 minutes, checking at 50 minutes. Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s done. Tent with foil if browning too quickly.
- Cool in pan for 10–15 minutes, then lift out and transfer to a cooling rack. Wait until barely warm to slice.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For vegan, substitute eggs with flax eggs and use plant-based oil. Do not overmix the batter for best texture. Bread freezes well; slice before freezing for easy grab-and-go breakfasts. Let bread cool before slicing to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 13
- Sodium: 160
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: zucchini banana bread, banana bread, zucchini bread, breakfast bread, easy banana bread, moist banana bread, healthy banana bread, quick bread, kid-friendly, freezer-friendly