Banana Zucchini Bread Recipe

This Banana Zucchini Bread is a moist, tender loaf that’s packed with fresh zucchini and ripe bananas, creating a naturally sweet and nutritious bread. It’s a wonderful way to use up extra zucchini, and it’s perfect for breakfast, a snack, or even dessert. The added moisture from both bananas and zucchini keeps the bread soft, while a hint of cinnamon and vanilla rounds out the flavor beautifully.

Banana Zucchini Bread

I love making this bread because it’s a delicious blend of two favorites—banana bread and zucchini bread—in one! The zucchini keeps it extra moist without overpowering the banana flavor, and the added cinnamon makes the loaf warm and comforting. Plus, it’s a sneaky way to add some extra veggies into a sweet treat!

Serve this bread with Homemade Almond Butter Recipe for a hearty breakfast or enjoy a slice with Creamy Vanilla Yogurt Recipe for a balanced snack.

Why You’ll Love This Banana Zucchini Bread Recipe

• Moist and Tender: The combination of bananas and zucchini keeps it soft and flavorful.
• Naturally Sweet: Bananas and a hint of sugar add just the right sweetness.
• Nutritious and Delicious: Packed with fiber, potassium, and vitamins.
• Perfect Anytime: Enjoy it as a breakfast treat, snack, or dessert.

Main Ingredients for Banana Zucchini Bread

1. Bananas – Adds natural sweetness, moisture, and potassium.
2. Zucchini – Keeps the bread moist and adds nutrients.
3. All-Purpose Flour – Provides structure to the bread.
4. Cinnamon – Adds warmth and enhances the banana flavor.
5. Eggs and Oil – Gives the bread its tender crumb and richness.

Step-by-Step Instructions for Banana Zucchini Bread Recipe

Here’s how to make this moist and flavorful banana zucchini bread step by step:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
   • Tip: Lining with parchment paper allows for easy lifting from the pan after baking.
2. Prepare the Zucchini and Bananas: Grate 1 cup of zucchini and set aside. Mash 2 medium ripe bananas (about 1 cup) in a mixing bowl.
   • Pro Tip: Squeeze the grated zucchini gently to remove excess water for a less soggy bread.
3. Mix the Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Stir well.
   • Tip: Sifting the flour and baking soda ensures a smooth batter.
4. Combine Wet Ingredients: In another bowl, whisk together 3/4 cup sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and creamy. Stir in the mashed bananas and grated zucchini.
   • Alternative: Substitute half of the oil with applesauce for a lighter version.
5. Mix the Batter: Add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing, as this can make the bread dense.
   • Pro Tip: Fold in 1/2 cup chopped walnuts or chocolate chips for added texture and flavor.
6. Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
   • Serving Idea: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Serve and Enjoy: Slice and enjoy this banana zucchini bread as is, or with a smear of butter or almond butter.
   • Optional Topping: Dust with powdered sugar for an added touch of sweetness.

Extra Tips and Variations

• Make it Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
• Add Spices: Try adding nutmeg or cloves for a spiced twist.
• How to Store: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• How to Freeze: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.

Health Benefits of Banana Zucchini Bread

This bread is packed with fiber, vitamins, and potassium from bananas and zucchini, making it a nutritious treat. Bananas provide natural sweetness, reducing the need for added sugar, while zucchini adds moisture and vitamin C.

• Rich in Fiber: The banana and zucchini add fiber, supporting digestion.
• Natural Sweetness: Ripe bananas provide sweetness without needing too much sugar.
• Low in Fat: Using oil instead of butter keeps the bread light without sacrificing moisture.