This Zucchini Banana Bread is a tasty treat that perfectly combines sweet bananas and moist zucchini. It’s a great way to enjoy your veggies without even knowing it!
I love how this bread makes my kitchen smell amazing while it bakes. Plus, it’s a tasty snack any time of the day! Seriously, who can resist warm, homemade bread? 
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is my go-to for this recipe. If it’s out of season, you can use frozen grated zucchini. Just let it thaw and squeeze out excess moisture before adding it.
Bananas: Ripe bananas add natural sweetness. If you’re out of bananas, you can use unsweetened applesauce as a 1:1 substitute.
Sugars: I love the mix of granulated and brown sugar for depth in flavor. If you prefer a lower sugar option, you can reduce the sugars by a quarter or use honey or maple syrup, but adjust the wet ingredients accordingly.
Oil: Vegetable oil keeps the bread moist, but you can switch to melted coconut oil for a hint of flavor. Olive oil also works if you like its taste in sweets.
Nuts and Dried Fruit: I often add walnuts for texture, but pecans could work too. Don’t have either? Leave it out or substitute with pumpkin seeds. Dried fruit like cranberries adds sweetness; raisins are a nice alternative if you have those on hand.
How Do You Ensure the Bread is Moist and Not Overmixed?
Mixing the batter correctly is key to a tender loaf. Here’s how to avoid overmixing:
- First, mix your wet ingredients until just blended. Incorporate the dry ingredients gradually.
- Stop mixing as soon as you see no more flour streaks. A few lumps are okay; they’ll bake out.
- Use a spatula to fold in any extras like nuts or dried fruit gently. This helps keep the texture light.
How to Make Zucchini Banana Bread?
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
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
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/4 cup dried cranberries or raisins
How Much Time Will You Need?
This Zucchini Banana Bread takes about 15 minutes to prepare and 50-60 minutes to bake. You’ll need some extra time for cooling, so plan for about 1.5 hours in total. It’s a simple recipe, so you can enjoy your homemade bread in no time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, take a 9×5-inch loaf pan and grease it with some cooking spray or butter to prevent sticking.
2. Mix the Sugars and Oil:
In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Use a whisk to blend them together until everything is smooth and well mixed. This helps to create a sweet base for your bread!
3. Add Eggs and Vanilla:
Next, add in the eggs and vanilla extract to the bowl. Mix everything together until it’s nice and smooth. This combination adds flavor and richness to your bread.
4. Incorporate the Bananas and Zucchini:
Now, stir in the mashed bananas and grated zucchini. Make sure they are well incorporated. This adds moisture and gives your bread that lovely sweet taste!
5. Combine Dry Ingredients:
In a different bowl, mix together the flour, baking soda, baking powder, salt, and ground cinnamon. Slowly add this dry mixture to your wet ingredients, stirring gently until everything is just combined. Avoid overmixing, as you want your bread to be light and fluffy!
6. Add Optional Ingredients:
If you like, fold in the chopped nuts and dried cranberries or raisins. These add a nice texture and extra sweetness, but feel free to leave them out if you prefer.
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. This will help it bake evenly.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
9. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing. This helps maintain its texture and prevents sogginess.
10. Time to Enjoy!
Slice up your delicious Zucchini Banana Bread and enjoy it warm or at room temperature. It’s perfect for breakfast, a snack, or dessert!
Can I Use Frozen Zucchini or Bananas in This Recipe?
Absolutely! If using frozen zucchini, make sure to thaw and drain it well to remove excess moisture before adding it to the batter. Frozen bananas should be thawed and mashed thoroughly. Both work just as well and can make preparation even easier!
How Can I Make This Recipe Healthier?
To make a healthier version, you could reduce the sugar by about 1/4 cup or use honey or maple syrup instead. Also, try substituting half of the all-purpose flour with whole wheat flour for added fiber. Just keep in mind that these changes might slightly alter the texture!
Can I Add Other Ingredients to This Bread?
Yes! Feel free to mix in chocolate chips, shredded coconut, or even swap the nuts for seeds like pumpkin or sunflower seeds. Just make sure not to exceed the overall batter volume for optimal baking results.
How Should I Store Leftovers?
Store any leftover Zucchini Banana Bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, you can freeze individual slices in airtight freezer bags for up to 3 months—just thaw and enjoy whenever you like!
