Zucchini banana bread is ultra moist, extra tender and the most flavorful banana bread you’ll eat. It’s not too sweet so it’s perfect for breakfast, and seriously the most delicious way to use up all your fresh zucchini.
What happens when you combine brown bananas and zucchini? The most delicious banana bread recipe you’ll ever try. This zucchini banana bread is softer, more tender, more moist, and packed with even more flavor than your favorite banana bread recipe.
Zucchini Banana Bread Recipe
For this zucchini banana bread – we’re basically taking your classic banana bread recipe and adding in 1 cup of finely grated zucchini. The zucchini adds extra moisture, which makes the bread tender and soft. It has that deliciously dense texture that you’d expect from banana bread, but without being heavy.
The flavor is somewhere in between a spice cake and a banana bread, with just the right amount of cinnamon.
To get started, first whisk together the dry ingredients – flour, baking powder, baking soda, salt & cinnamon. In a separate bowl whisk together the oil, sugar, vanilla extract & eggs. Then stir in the mashed bananas.
From there we gently stir the dry ingredients, and last but not least stir in the grated zucchini. You’ll want to squeeze out some of the extra zucchini before adding it into the batter so that you don’t add a lot of water.
You can also add in 1 cup of chopped nuts or chocolate chips if you like too.
The banana zucchini bread will bake for about 45-55 minutes. I recommend using a light colored loaf pan to prevent burning/over browning on the edges. If you notice that the top is starting to get a little too dark but the loaf isn’t fully baked through the middle yet, you can tent a piece of aluminium foil over top as it continues to bake.
If you love this banana zucchini bread – make sure to try these other banana bread recipes:
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 medium bananas , mashed
- 1 1/4 cups grated zucchini*
Preheat the oven to 350F degrees.
Line a 9x5 inch loaf pan with parchment paper, or grease and flour the bottom & sides.
In a medium bowl whisk together the flour, cinnamon, baking soda & baking powder.
In a separate large bowl whisk together the melted butter & sugars until no lumps remain.
Whisk in the eggs and vanilla extract. Then fold in the mashed bananas.
Gently fold the flour mixture into the banana mixture. Then fold in the grated zucchini.
Pour into the prepared pan and bake for 45-55 minutes or until an inserted toothpick comes out clean.**
*Squeeze out any excess water from the zucchini using a paper towel.
**If the bread starts to get too brown on the top before it's fully cooked in the middle, tent a piece of aluminium foil overtop as it continues to bake.
***Store in an airtight container at room temperature. To freeze, wrap tightly in cling wrap at least 3 times so that it's tightly covered. Thaw in the fridge.