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Zucchini Banana Bread Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 large overripe bananas, mashed
  • 1 cup finely grated zucchini, squeezed dry
  • 1/3 cup melted coconut oil or vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or semisweet chocolate chips (optional)

Method
 

  1. In a large bowl, mash bananas. Whisk in oil, both sugars, eggs, and vanilla until glossy.
  2. Sprinkle flour, baking soda, baking powder, salt, and cinnamon on top. Fold just until no dry streaks remain.
  3. Fold in the squeezed zucchini and walnuts or chocolate chips. Do not overmix.
  4. Preheat oven to 350°F (175°C). Scrape batter into a greased 9x5-inch loaf pan. Bake 50 to 60 minutes, until a tester comes out clean.
  5. Cool in the pan 10 minutes, then transfer to a rack. Cool completely before slicing with a serrated knife.

Notes

This bread slices cleanest after it has cooled and rested for a few hours. If you can wait overnight, the crumb sets up and the banana flavor becomes more pronounced. Allowing it to cool fully also prevents it from crumbling when you cut.