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Banana Zucchini Bread Recipe

Avatar photoByOlivia Bennett
Jump to Recipe· 4.9 from 79 reviews
Banana Zucchini Bread Recipe

If you’re looking for a delightful twist on classic banana bread that sneaks in some extra veggies without sacrificing flavor, this Banana Zucchini Bread Recipe is exactly what you need. It’s moist, perfectly spiced, and packed with wholesome ingredients that come together beautifully to create a loaf that’s just bursting with warmth and comfort.

Why You Should Make This Recipe

Moist and flavorful: The addition of zucchini keeps this bread incredibly moist without being heavy, making each slice a treat.
Nutritious twist: You’re sneaking in veggies in a delicious way, great for both kids and adults.
Easy and quick to prepare: With simple pantry staples and a straightforward method, it’s perfect for busy days.
Versatile snack or breakfast: Eat it plain, toasted, or topped with your favorite spread for any occasion.

The image shows a close-up of two thick slices of moist zucchini bread on a white plate with a thin black rim, featuring a slightly uneven top edge and a golden-brown crust. The bread texture is dense with visible specks of grated zucchini and tiny dark spots throughout the loaf. The plate is placed on a white marbled surface with a fork beside the slices, and a soft blue cloth is partially visible under the plate. In the background, there is a larger piece of the same bread on a wooden cutting board and another slice on a white plate with a black rim, all set against the white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Banana Zucchini Bread, healthy banana zucchini bread, moist zucchini banana bread, easy zucchini banana bread recipe, delicious banana zucchini loaf

Ingredients & Substitutions

Every ingredient in this Banana Zucchini Bread Recipe plays a crucial role from flavor to texture. The spices bring warm notes, the moistness comes from the zucchini and bananas, and the baking agents give it the perfect rise and crumb.

Flat lay of ripe yellow bananas peeled and whole, freshly grated green zucchini piled neatly, golden brown sugar crystals in a small mound, smooth vanilla beans beside a small bottle of vanilla extract, warm brown cinnamon sticks arranged artistically, rustic nutmeg with a few whole nutmeg seeds, fresh eggs with clean shells, all beautifully arranged with soft natural light highlighting their textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Banana Zucchini Bread, healthy banana zucchini bread, moist zucchini banana bread, easy zucchini banana bread recipe, delicious banana zucchini loaf
  • All-purpose flour: Provides the structure and can be swapped with whole wheat for a nuttier, heartier loaf.
  • Baking powder and baking soda: These leavening agents ensure the bread rises well and stays light.
  • Cinnamon and nutmeg: Add cozy warmth and depth of flavor that feel like a hug in each bite.
  • Grated zucchini: Adds moisture and texture, while staying subtle so it doesn’t overpower the bananas.
  • Ripe bananas: Naturally sweeten the bread and enhance its softness.
  • Brown sugar: Gives a rich sweetness with slight molasses undertones; you can substitute with coconut sugar for a healthier touch.
  • Vegetable oil: Keeps the bread tender; feel free to use melted coconut oil or melted butter for different flavor profiles.
  • Vanilla extract: Brings everything together with a subtle floral sweetness.
  • Eggs: Bind all the ingredients together and provide moisture and richness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Banana Zucchini Bread Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350ºF and greasing a 4×8-inch loaf pan so the bread doesn’t stick. Then, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl — this blend of dry ingredients is going to bring lovely structure and warm spice to your loaf.

Step 2: Prepare the Zucchini and Banana Mixture

Grate the zucchini into a medium bowl and squeeze out as much water as you can—this is key to preventing a soggy loaf. In the same bowl, mash your ripe bananas and crack in the eggs, mixing everything thoroughly. This fruity and veggie combo is what gives the bread its beautiful moistness and natural sweetness.

Step 3: Add the Sweeteners and Fats

Next, stir in the brown sugar, vanilla extract, and vegetable oil into the zucchini-banana mixture until evenly combined. This part creates a flavorful, rich, and tender base for your bread that’s going to keep every slice melt-in-your-mouth good.

Step 4: Combine Dry and Wet Ingredients

Gently fold the flour mixture into the zucchini mixture, blending everything into a nice thick batter. Be careful not to overmix—just enough until everything is combined, so your bread stays fluffy and not dense.

Step 5: Bake to Perfection

Pour that luscious batter into the prepared loaf pan and bake for about 45 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. After baking, cool the bread in the pan for 15 minutes, then transfer it to a wire rack to finish cooling before slicing.

How to Serve Banana Zucchini Bread Recipe

The image shows three slices of brown bread with a rough, slightly crumbly texture and small green and darker specks inside, arranged on a light wooden board. In the background, part of the loaf with a darker, crispy crust is visible on the left, and on the right, a white plate holds another slice of the bread. The surface beneath is white marble with soft grey veins. The bread crumb is dense and moist-looking with small holes scattered throughout. photo taken with an iphone --ar 2:3 --v 7 - Banana Zucchini Bread, healthy banana zucchini bread, moist zucchini banana bread, easy zucchini banana bread recipe, delicious banana zucchini loaf

Garnishes

This bread is fantastic on its own, but for a little extra flair, try topping slices with a schmear of cream cheese, a drizzle of honey, or a sprinkle of chopped nuts for crunch. Each add-on complements the moist, spiced goodness perfectly!

Side Dishes

Pair your slices with a hot cup of coffee or tea for breakfast or enjoy alongside a fresh fruit salad for a light snack. This bread also shines when served with a savory cheese or a dollop of Greek yogurt in brunch spreads.

Creative Ways to Present

For a fun twist, slice into bite-sized pieces and serve on a platter for brunch or parties. You can even toast slices lightly and add a spread of nut butter and thin apple slices for a beautiful layered treat that elevates this homely bread into a conversation starter.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover banana zucchini bread tightly in plastic wrap or store in an airtight container at room temperature, and it will stay fresh for up to 3 days. For longer life, refrigeration is a good option, keeping it moist while slowing down spoilage.

Freezing

This bread freezes beautifully! Slice it first, then wrap individual slices or the whole loaf in plastic wrap and foil. Freeze for up to 3 months. When you’re ready, thaw at room temperature or gently warm in the oven.

Reheating

To revive that fresh-from-the-oven feeling, pop slices in the toaster oven or microwave for a few seconds. You can also warm the entire loaf wrapped in foil at 300ºF for 10-15 minutes. This brings back the heavenly aroma and soft texture you’ll love.

FAQs

  1. Can I use yellow squash instead of zucchini in this banana zucchini bread recipe?

    Absolutely! Yellow squash has a similar moisture content and mild flavor, making it a great substitute. Just treat it the same way by grating and squeezing out excess water before mixing in.

  2. How ripe should the bananas be for the best flavor?

    For maximum sweetness and moistness, use very ripe bananas with plenty of brown spots. They are softer and sweeter, which perfectly enhances the flavor and texture of the bread.

  3. Can I make this recipe gluten-free?

    Yes! Swap the all-purpose flour for a gluten-free baking blend that contains xanthan gum to help with structure. The texture might be slightly different, but it will still taste delicious.

  4. What’s the best way to prevent the bread from getting soggy?

    One key step is to squeeze out as much water as possible from the grated zucchini before adding it to the batter. This removes excess moisture that could make the bread soggy.

Final Thoughts

Honestly, this Banana Zucchini Bread Recipe has quickly become one of my all-time favorites because it’s easy, wholesome, and downright delicious. Whether you’re baking it for breakfast, a midday snack, or a comforting dessert, I promise it won’t disappoint. Go ahead, grab those bananas and zucchinis, and enjoy the warm, cozy goodness of homemade bread that’s as nurturing as it is tasty!

Print
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Banana Zucchini Bread Recipe

Banana Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 79 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (about 8 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This delicious Banana Zucchini Bread combines ripe bananas and fresh zucchini for a moist, flavorful loaf that’s perfect for breakfast or a snack. Enhanced with warm cinnamon and nutmeg, this quick bread is easy to make and packed with wholesome ingredients.

Ingredients

Scale

Dry Ingredients

  • 1½ cups flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • 1½ cups zucchini, grated and squeezed dry
  • 2 ripe bananas, mashed
  • 2 eggs
  • ½ cup brown sugar
  • 2 teaspoons vanilla extract
  • ½ cup vegetable oil

Instructions

  1. Preheat and prepare loaf pan: Preheat your oven to 350ºF (175ºC). Grease a 4×8-inch loaf pan thoroughly and set it aside.
  2. Mix dry ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and ground nutmeg until well combined. Set this mixture aside.
  3. Prepare zucchini: Grate 1½ cups of zucchini and place it in a medium bowl. Use your hands to squeeze out as much moisture as possible to ensure the bread isn’t soggy.
  4. Combine wet ingredients: Add the mashed ripe bananas and eggs to the zucchini and mix thoroughly until evenly incorporated.
  5. Add sugar, vanilla, and oil: Stir in the brown sugar, vanilla extract, and vegetable oil into the zucchini mixture until well combined.
  6. Combine wet and dry mixtures: Gradually add the dry flour mixture to the wet zucchini mixture. Use a spatula or spoon to gently blend everything until a thick, uniform batter forms.
  7. Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and serve: Allow the loaf to cool in the pan for 15 minutes. Then, remove from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

  • Squeezing the zucchini dry is key to preventing a soggy bread.
  • Use ripe bananas for the best natural sweetness and moisture.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • You can freeze slices for longer storage and thaw them as needed.
  • Adding chopped nuts or chocolate chips can add extra texture and flavor.
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