Banana Zucchini Bread

Sliced zucchini bread on wood cutting board.

Banana zucchini bread is moist and delicious made with ripe bananas and grated zucchini.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaves

Calories 1810kcal

Author Jessica Robinson

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 (9x5-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.

Notes

To get loaves to rise beautifully - preheat the oven to 375-degrees F.
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