If you’re looking to combine the best of two beloved comforts, look no further than this Banana Zucchini Bread Recipe. It’s the perfect marriage of sweet, moist banana bread with the subtle earthiness and tender texture of zucchini, creating a quick bread that’s both delicious and a little bit sneaky in its veggie goodness. Whether you’re baking for breakfast, snack time, or a thoughtful gift, this bread is simple enough to whip up anytime and guaranteed to bring smiles with each slice.
Ingredients You’ll Need
The beauty of this Banana Zucchini Bread Recipe lies in its straightforward, wholesome ingredients. Each component plays an essential role, adding flavor, moisture, or texture to this irresistible loaf.
- 1 1/2 cups all-purpose flour: The foundation of the bread, providing structure and tenderness.
- 1 teaspoon baking soda: Helps the bread rise to a perfect, fluffy texture.
- 1/2 teaspoon baking powder: A little extra lift for lightness and softness.
- 1/2 teaspoon salt: Balances the sweetness and enhances other flavors.
- 1 teaspoon ground cinnamon: Adds warmth and a cozy, familiar spice note.
- 1/4 teaspoon ground nutmeg: Just a hint to deepen the spice profile.
- 1/2 cup vegetable oil or melted coconut oil: Keeps the bread moist and tender without heaviness.
- 1/2 cup brown sugar (packed): Provides rich sweetness and a subtle caramel flavor.
- 1/4 cup granulated sugar: Adds clean sweetness that balances the brown sugar.
- 2 large eggs: Bind the ingredients and give the bread body.
- 1 teaspoon vanilla extract: Lifts the flavor with a fragrant, sweet aroma.
- 1 cup mashed ripe banana (about 2 medium bananas): The superstar ingredient offering natural sweetness and moistness.
- 1 cup finely grated zucchini (moisture squeezed out): Sneaks in veggies while keeping the bread tender and fluffy.
- 1/2 cup chopped walnuts or chocolate chips (optional): Adds delightful texture and bursts of flavor.
How to Make Banana Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
First things first — preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your batter is ready. Grease a 9×5-inch loaf pan or line it with parchment paper, which helps the bread release easily after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This blend of dry ingredients is what gives the bread its structure and those wonderful spicy undertones.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk the vegetable or coconut oil with the brown sugar and granulated sugar until smooth. Add in the eggs and vanilla extract, beating until everything is nicely blended. This creates the moist, flavorful base that ties the bread together.
Step 4: Add Banana and Zucchini
Mash the ripe bananas until smooth and stir them into the wet ingredient mixture. Next, fold in your grated zucchini with all its goodness — just make sure to squeeze out excess moisture so the bread stays firm and not soggy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mix to your wet mixture and stir gently just until everything is combined. Don’t overmix here; a few lumps are perfectly fine and will result in a tender crumb.
Step 6: Add Nuts or Chocolate Chips (Optional)
If you’re a fan of crunch or a touch of extra sweetness, fold in chopped walnuts or chocolate chips. These optional add-ins bring a lovely contrast in texture and flavor to your Banana Zucchini Bread Recipe.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The aroma while baking is absolutely irresistible!
Step 8: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes to set, then transfer to a wire rack to cool completely. This step helps the bread firm up just enough to slice neatly without crumbling.
How to Serve Banana Zucchini Bread Recipe
Garnishes
Sometimes simple is best — a light spread of butter or cream cheese complements the moist sweetness beautifully. For a festive touch, sprinkle chopped nuts or even a dusting of powdered sugar right before serving.
Side Dishes
This bread pairs wonderfully with a hot cup of coffee or tea, making it a perfect breakfast or afternoon pick-me-up. If serving at brunch, consider alongside fresh fruit or a creamy yogurt bowl for a balanced spread.
Creative Ways to Present
Think outside the loaf! Slice thick pieces and lightly toast them for an extra crisp texture, or cube and use as a base for French toast sticks. You can also sandwich cream cheese or nut butter between two slices for an indulgent snack.
Make Ahead and Storage
Storing Leftovers
Wrap your banana zucchini bread tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for up to three days, making it an ideal quick grab-and-go snack.
Freezing
Want to keep this treat longer? Slice the bread first, wrap each slice individually in plastic wrap, then place them in a freezer bag. Frozen slices can last up to three months and are convenient to thaw one at a time.
Reheating
To bring your bread back to life, heat a slice in the toaster oven or microwave for 15 to 20 seconds until warm and soft. Adding a pat of butter while reheating enhances that just-baked feeling.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Swapping half or all of the flour for whole wheat adds nuttiness and boosts fiber, though it may make the loaf slightly denser. It’s a wonderful way to make your Banana Zucchini Bread Recipe even healthier.
What’s the best way to prepare zucchini for the bread?
Grate the zucchini finely and make sure to squeeze out as much moisture as possible using a clean towel or paper towels. This prevents your bread from becoming soggy while keeping all the tender texture.
Can I leave out the nuts or chocolate chips?
Of course! They’re optional add-ins meant to give extra texture and flavor. The bread is delightful on its own, but feel free to customize it to your preference or dietary needs.
How ripe should the bananas be?
Use bananas that are very ripe with lots of brown spots. They’re naturally sweeter and softer, which lends the perfect flavor and moistness to the bread.
Is this bread suitable for freezing and later baking?
You should bake the bread first, then freeze it. Freezing raw batter isn’t recommended. After baking and cooling, freeze as slices or whole loaf tightly wrapped to preserve freshness when you’re ready to enjoy it later.
Final Thoughts
This Banana Zucchini Bread Recipe is truly a delightful way to enjoy a moist, flavorful quick bread with an unexpected vegetable twist. Its simple ingredients and easy steps make it approachable for bakers of all levels, while the result is impressive enough to become a new favorite. Give it a try and watch how fast this wholesome bread disappears from your kitchen!
Print
Banana Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Zucchini Bread is a moist, flavorful quick bread combining ripe bananas and finely grated zucchini for a deliciously tender texture. Perfect for breakfast or a healthy snack, it features warm spices like cinnamon and nutmeg, and optional additions like walnuts or chocolate chips for extra indulgence. Made with simple pantry ingredients, it’s easy to prepare and bake to golden perfection.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 cup finely grated zucchini (moisture squeezed out)
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and consistent.
- Add bananas and zucchini: Stir the mashed ripe bananas and grated zucchini into the wet mixture, mixing until evenly blended.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Fold in optional nuts or chips: If desired, fold in chopped walnuts or chocolate chips evenly throughout the batter.
- Pour batter into pan: Pour the prepared batter into the greased or lined loaf pan, smoothing the top with a spatula for even baking.
- Bake the bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a healthier variation, substitute half of the all-purpose flour with whole wheat flour.
- You can reduce the sugar content slightly or use maple syrup as a natural sweetener alternative.
- Store the bread wrapped at room temperature for up to 3 days or freeze for longer storage to maintain freshness.
