Description
This Zucchini Banana Bread is everything you want in a cozy homemade loaf—moist, flavorful, and packed with just the right balance of sweet banana and earthy zucchini. It’s the kind of recipe that turns overripe bananas and garden zucchini into something utterly irresistible. Perfect for breakfast, brunch, or an afternoon treat, this quick bread is simple to make, endlessly adaptable, and even better the next day. Whether you enjoy it warm with butter or on its own with coffee, it’s sure to become a staple in your baking rotation.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup grated zucchini (don’t peel)
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup brown sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Grate zucchini and gently press out excess moisture.
- In a large bowl, mash bananas, then whisk in eggs, oil, vanilla, and brown sugar.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add dry ingredients to wet and stir just until combined.
- Fold in zucchini and optional mix-ins.
- Pour batter into the loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra crunch, top with a mix of brown sugar and chopped nuts before baking.
- Letting the loaf rest overnight deepens flavor and improves texture.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 215
- Sugar: 13g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg