Banana zucchini bread is moist and delicious quick bread made with ripe bananas and grated zucchini. Made in one-bowl with simple ingredients. Makes two (9×5-inch- loaves), ready in 60-minutes.
Quick bread is a great way to use up an abundance of zucchini! Ripe bananas add moisture and flavor to this easy zucchini bread recipe.
Why this recipe works
- Use up ripe bananas & zucchini – Easy quick bread recipe for ripe bananas and when zucchini is in abundance.
- Freezer friendly – This recipe makes two loaves. Place the cooled loaves into bread bags with twist ties and freeze for later. They will last for several months in the freezer.
- Ease – Made in a bowl of a stand mixer, electric hand mixer or mixed by hand.
- Uses simple ingredients – Readily available in your local grocery store.
- Prep ahead of time – It becomes even more moist the second day.
What you’ll need
- Ripe bananas – Use either fresh or frozen bananas. If using frozen bananas, let them thaw partially on the kitchen counter and discard the extra liquid before adding to the batter.
- Zucchini – Small or medium zucchini work best because they are more tender. No need to peel, unless you prefer.
- Oil – Use a neutral oil of your choice or melted butter.
- Sugar and brown sugar – Sugar sweetens, brown sugar helps create a super moist banana bread!
- Flour – Use your favorite brand all-purpose flour.
- Eggs – Helps this quick bread rise nicely. I always use large eggs in my baking recipes. (Be sure to always crack eggs into a glass measuring cup or small bowl, then add to your batter!)
- Baking soda & powder – Leavening agents that help it rise perfectly.
- Cinnamon & nutmeg – Spices add wonderful flavor.
How to make banana zucchini bread
- Preheat oven – Preheat the oven to ensure loaves rise properly.
- Prepare loaf pans – Spray two 9 x 5- inch loaf pans with cooking spray or line with paper liners. (This makes cleanup very easy)
- Mash bananas with sugar – In a large mixing bowl, using an electric hand mixer, whisk or wooden spoon, mash the bananas and incorporate with the sugar and brown sugar.
- Add the remaining ingredients. Add the zucchini, eggs, oil and vanilla extract to the mixture and combine. Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg, stirring to combine.
- Fold in the nuts. Once mixed thoroughly, fold in the pecans or walnuts, if desired.
- Pour batter into baking pans – Divide batter evenly into two prepared (9×5-inch) loaf pans.
- Bake – Bake for 55-60 minutes, or until a toothpick when inserted comes out mostly clean with a few moist crumbs.
How to prepare zucchini for bread
- There is no need to peel zucchini unless they are large and skins are thicker. Wash any dirt off of zucchini before grating or shredding.
- Use a box grater to shred or grate zucchini. (smaller pieces will break down more during the baking process)
- Do not squeeze the zucchini, as the moisture is needed for this bread.
For chocolate zucchini bread I prefer to peel zucchini with a vegetable peeler.
Divide the batter evenly into prepared baking pans. Place the baking pans on a half sheet pan, lined with parchment paper. (This helps make it easy to turn the loaves and keep any possible spills contained.) Bake for 55-60 minutes, or until a toothpick when inserted comes out clean.
Rotate your breads once through the baking process, so they bake evenly. Turn the loaf pans about half way through baking. Be VERY careful not to bang the pans around or the loaves will fall. Wait about 10 minutes before removing from loaf pans, let cool on baking racks.
Additions for banana zucchini bread
- Pecans or Walnuts – keep nuts in your freezer in an airtight container or freezer zip-style bag so they stay fresh!
- Chocolate chips – we love semisweet chocolate chips in this banana zucchini bread recipe.
- Hazelnut spread – swirl a spoonful into the batter with a butter knife before baking
- Sliced banana – slice a banana, length wise and place it in the top of the banana bread batter
Be sure and try my banana bread recipe. It’s a reader favorite. Cast iron loaf pans help banana bread, pumpkin bread and yeast breads rise better and bake more evenly.
Banana bread and banana zucchini bread stay fresh by storing in plastic bread bags.
More easy breakfast recipes
- Banana bread muffins
- Banana bread recipe
- Buttermilk biscuits
- Biscuits and gravy
- Jalapeno cheddar biscuits
- Blueberry muffins recipe
- Raspberry muffins
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Banana Zucchini Bread
Ingredients
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup ripe bananas mashed (about 3 medium/large bananas)
- 2 cups zucchini (finely grated or shredded)
- 4 large eggs (room temperature)
- 1 cup canola or vegetable oil (or 2 sticks melted butter)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups all-purpose flour (sifted)
- ¾ cup chopped pecans (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray two 9 x 5-inch bread loaf pans with cooking spray or line with paper liners. (This makes cleanup very easy)
- In a large mixing bowl, using an electric hand mixer, whisk or wooden spoon, mash the bananas and incorporate with the sugar and brown sugar.
- Add the zucchini, eggs, oil and vanilla extract to the mixture and combine. Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg, stirring to combine.
- Once mixed thoroughly, fold in the pecans.
- Divide batter evenly into two prepared (9×5-inch) loaf pans. Place the baking pans on a half sheet pan, lined with parchment paper. (This helps catch any dropped batter and helps easily rotate pans.)
- Rotate your breads once through the baking process, so they bake evenly. Carefully rotate the entire half sheet pan 180-degrees about three quarters through the baking process. (Be very careful not to bump the pans or your bread will fall!!)
- Bake for 55-60 minutes, or until a toothpick when inserted comes out mostly clean with a few moist crumbs.
- Remove loaves from the oven. Let cool in the baking pans for 10-15 minutes. Turn out of baking pans, place banana breads on a wire cooling rack to cool completely.
- Once cooled, package into plastic bread bags with a twist tie.
- Banana zucchini bread can be stored on the kitchen counter for several days. Refrigerate if super warm in the house. It can be frozen for 1-2 months.
Recipe Notes
Place loaves inside and lower the temperature to 350-degrees F after 5-10 minutes. (This helps with heat that is lost while the oven is open.) Use a box grater to shred zucchini. Do not squeeze the zucchini, as the moisture is needed for this bread. All ovens are different! Be sure and use an oven thermometer to monitor your oven temperature. Rotate your breads once through the baking process, so they bake evenly. Be VERY careful not to bang the pans around or the cakes will fall. Let cool on baking racks. Banana zucchini bread can be stored on the kitchen counter for several days. Refrigerate if super warm in the house. It can be frozen for 1-2 months.
Nutrition
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