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–+ servings
A hand lifts a Zucchini Banana Bread piece off the pile
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes

Zucchini Banana Bread Recipe

This light and fluffy yet deliciously moist take on banana bread is dotted with flecks of zucchini! We love this summertime spin on classic banana bread.
Yield: 8 slices

Ingredients

  • 1 cup grated zucchini from about 1 small zucchini
  • 1/2 cup mashed banana approx. 1 large ripe banana
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain sea salt
  • 1/2 cup butter melted; can substitute vegetable or canola oil
  • 3/4 cup milk I prefer 2% for this recipe; can substitute unsweetened plant-based milk such as oat milk
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar

Instructions

  • Preheat the oven to 350°F (175°C). Spray a 8"x4" loaf pan with non-stick spray and/or line with parchment paper.
  • To a large mixing bowl, add the flour, baking powder, baking soda, and salt. Stir well to combine.
  • Add the banana to a separate medium-size mixing bowl. Mash well. Add the melted butter, milk, and vanilla extract. Mix well. Beat in the egg.
  • Add the granulated sugar and brown sugar. Whisk together until smooth.
  • Pour the wet ingredients into the dry ingredients, then use a spatula to stir just until the batter is fully combined.
  • Grate the zucchini on the large holes of a box grater, then fold it into the batter.
  • Pour the batter into the prepared pan.
  • Bake the bread in the preheated oven for 55-60 minutes, until a toothpick inserted into the middle of the bread comes out clean. Allow the bread to cool in the pan for about 5-10 minutes, and then transfer to a cooling rack.

Notes

Yield is 8 slices or 1 loaf.
Storage info: To store leftover zucchini banana bread, make sure it's fully cooled to room temperature. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3-4 days. For longer storage, place the wrapped loaf in a freezer storage bag and freeze for up to 6 months. 

Nutrition Facts

Serving: 1slice, Calories: 354kcal, Carbohydrates: 54g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 54mg, Sodium: 405mg, Potassium: 181mg, Fiber: 1g, Sugar: 29g, Vitamin A: 461IU, Vitamin C: 4mg, Calcium: 93mg, Iron: 2mg