Zucchini Banana Bread Recipe

Zucchini Banana Bread! Why choose between zucchini bread or banana bread when you can have both?!

With both zucchini and banana in a tender, full-of-flavor quick bread, this Zucchini Banana Bread brings together double the moist factor (I know, I know, but I have to use the word – it fits too well!)

Tips for Zucchini Banana Bread Success

• The shredded zucchini should look glossy and moist but not soggy or watery when added to the bread. If you use a small zucchini (2-3 inches in diameter), you should not need to squeeze out any moisture from the shredded zucchini. If you use a really large garden zucchini, they can retain more moisture and you may want to squeeze out excess moisture from the shredded zucchini in a paper towel before adding it to the bread.
• Watch the bread in the last 20 minutes of baking. If the top is becoming too brown, tent foil over the pan.
• 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. 

No ratings yet

Zucchini Banana Bread Recipe

Prep: 10 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 5 minutes mins

Author: Karen

Yield: 8 slices

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.

Print Pin Rate

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

More Zucchini Bread

• One Perfect Loaf of Zucchini Bread