Zucchini Banana Bread

This incredibly moist zucchini banana bread is perfect for anyone who wants to sneak some veggies into their family’s day while enjoying a sweet treat! The combination of shredded zucchini and mashed banana keeps this wholesome loaf tender and delicious, plus it uses less added sugar than most quick breads.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Additional Time: 1 hour, Total Time: 1 hour 15 minutes, Serves: 12 people, Yields: 1 loaf.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Low-Sodium, Soy-Free, Heart-Healthy, Vegetarian, Low-Calorie.

Nutrition Facts (per serving): 178 Calories, 6g Fat, 29g Carbs, 3g Protein.

Ingredients You’ll Need

All-purpose flour: You’ll need ¾ cup of regular flour, which gives the bread its structure. This works perfectly with any brand you have at home!

White whole-wheat flour: Another ¾ cup adds extra nutrition and a slightly nutty flavor. If you don’t have this, you can use regular whole wheat flour or just use all-purpose flour instead.

Ground cinnamon: Just 1 teaspoon brings warmth and cozy spice to every bite. I love how cinnamon pairs with both zucchini and banana!

Baking soda: You’ll need ¾ teaspoon to help the bread rise and get fluffy. Make sure yours is fresh for the best results.

Salt: A ½ teaspoon balances all the flavors and makes the sweetness pop even more.

Large eggs: Two eggs help bind everything together and add richness to the bread.

Sugar: ¾ cup gives just the right amount of sweetness, especially since the banana adds natural sweetness too.

Neutral oil: ¼ cup of canola, avocado oil, or melted unsalted butter keeps the bread super moist. Use whatever you prefer!

Vanilla extract: 1½ teaspoons adds that classic bakery flavor we all love.

Shredded zucchini: 1 cup from about one medium zucchini adds moisture and sneaks in those veggies. No need to peel it first!

Mashed ripe banana: 1 cup of well-mashed banana adds natural sweetness and incredible moisture. The riper the banana, the better the flavor!

How to Make Zucchini Banana Bread

Step 1: Preheat your oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray so your bread won’t stick.

Step 2: Whisk the all-purpose flour, whole-wheat flour, cinnamon, baking soda, and salt in a large bowl. Set this dry mixture aside for now.

Step 3: In a medium bowl, whisk together the eggs, sugar, oil (or melted butter), and vanilla until well combined. This creates your wet ingredient base.

Step 4: Stir the shredded zucchini and mashed banana into the wet ingredients until everything is well mixed. Don’t worry if it looks a bit chunky!

Step 5: Add the wet ingredients to the flour mixture and stir until just combined. Don’t overmix – a few lumps are totally fine!

Step 6: Transfer the batter to your prepared loaf pan and spread it evenly.

Step 7: Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean. If the top starts browning too much, tent it with foil.

Step 8: Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. You can serve it warm or at room temperature!

Easy and Quick Zucchini Banana Bread Version

Want to save some time? You can use a box of banana bread mix and just add 1 cup of shredded zucchini to the batter! Follow the package directions but add an extra 5-10 minutes to the baking time. It’s not quite as wholesome, but it’s still delicious and gets those veggies in there!

Serving Ideas

This bread is perfect on its own for breakfast or as an afternoon snack. Try it toasted with a little butter or cream cheese for an extra treat! It also pairs beautifully with your morning coffee or a cold glass of milk.

Storage

Store your cooled bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. To thaw, just leave it on the counter for a few hours or overnight.

Substitutions

No white whole-wheat flour? Use all-purpose flour for the full amount. You can swap the sugar for coconut sugar or brown sugar if you prefer. If you’re out of neutral oil, melted coconut oil works great too – just let it cool slightly before mixing in.

Pro Tips

• Zucchini prep: Don’t squeeze the moisture out of your shredded zucchini – that moisture is what makes the bread so tender!
• Banana ripeness: Use really ripe bananas with brown spots for the best flavor and natural sweetness.
• Don’t overmix: Stir the batter just until you can’t see dry flour anymore. Overmixing makes tough bread.
• Test for doneness: A toothpick should come out with just a few moist crumbs, not wet batter.

FAQs

Can I make muffins instead of a loaf?

You bet! Divide the batter between 12 muffin cups and bake at 350°F for about 18-22 minutes. They’re perfect for grab-and-go breakfasts!

Do I need to peel the zucchini?

Nope! The peel adds extra nutrients and you won’t even notice it in the finished bread. Just wash it well and shred away!

Can I reduce the sugar even more?

Sure! You can cut it down to ½ cup if you like less sweet treats. The banana provides plenty of natural sweetness too.

Why is my bread dense?

This usually happens from overmixing the batter or using old baking soda. Mix just until combined and make sure your baking soda is fresh!

I’d love to hear how your zucchini banana bread turns out! Drop a comment below and let me know if you tried any fun variations. Happy baking, friends!