Zucchini Banana Bread
Zucchini Banana Bread combines the best of both worlds—moist, sweet banana bread with the added nutrition and texture of shredded zucchini. This easy quick bread is perfectly spiced, tender, and great for breakfast, snacks, or a lightly sweet dessert.
Ingredients
- 1 cup mashed ripe banana about 2 medium bananas
- 1 cup grated zucchini moisture squeezed out
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup chocolate chips
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- Prep the zucchini: Grate zucchini and squeeze out excess moisture with a clean towel. Set aside.
- Mix wet ingredients: In a large bowl, whisk together mashed banana, eggs, oil, sugar, and vanilla until smooth.
- Add zucchini: Stir grated zucchini into the wet mixture.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in nuts or chocolate chips if using.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Don’t overmix the batter—this helps keep the bread light and tender.
- For extra banana flavor, use very ripe bananas with lots of brown spots.
- Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze for up to 3 months.
- Makes great muffins too! Bake at 350°F for 18–22 minutes.