Zucchini Banana Bread
This moist and flavorful zucchini banana bread combines ripe bananas, fresh zucchini, and warm spices for a comforting quick bread that’s perfect for breakfast, snacks, or meal prep.
Ingredients
Essential Ingredients:
- 2 ripe bananas mashed
- 1 cup grated zucchini well-drained
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar or coconut sugar
- 2 cups all-purpose flour (or half whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- Pinch of nutmeg or ginger for extra spice
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Prepare bananas and zucchini: Mash bananas in a bowl until smooth. Grate zucchini and squeeze out excess liquid with a clean towel.
- Mix wet ingredients: In a large bowl, combine mashed bananas, zucchini, oil, eggs, vanilla, and sugar until well blended.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, cinnamon, and salt.
- Mix batter: Add dry ingredients to wet mixture and stir gently until just combined. Avoid overmixing.
- Add mix-ins: Fold in nuts or chocolate chips if using.
- Bake: Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.
Notes
- Drain zucchini well to avoid excess moisture.
- Overripe bananas work best for sweetness and flavor.
- Bread can be stored at room temperature for 3 days, refrigerated for 5 days, or frozen for up to 3 months.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 35mgSodium: 180mgFiber: 2gSugar: 18g
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