Zucchini Banana Bread (Printable)

A moist loaf blending ripe bananas and tender zucchini—perfect for breakfast or a snack.

# What You'll Need:

→ Produce

01 - 1 cup grated zucchini, excess moisture squeezed out
02 - 2 medium ripe bananas, mashed

→ Wet Ingredients

03 - 1/2 cup vegetable oil or melted butter
04 - 2 large eggs
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 teaspoon salt
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1 teaspoon ground cinnamon

→ Optional Mix-Ins

12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips

# Method:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, tapping out any excess flour.
02 - In a large bowl, whisk together the vegetable oil (or melted butter), eggs, and vanilla extract until smooth. Add the mashed bananas and grated zucchini, mixing until evenly incorporated.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, baking soda, baking powder, and ground cinnamon until well distributed.
04 - Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, stirring just until combined. Avoid overmixing to keep the bread tender.
05 - Gently fold in chopped nuts or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into portions.

# Expert Hints:

01 -
  • The zucchini keeps it incredibly moist without making it taste like vegetables
  • It uses up those sad brown bananas and overflowing garden zucchini in one fell swoop
  • The texture is somewhere between cake and bread, meaning it counts as breakfast but feels like dessert
02 -
  • Squeezing the moisture out of grated zucchini is non negotiable unless you want gummy bread, wrap it in paper towels and really press down
  • Letting the bread cool completely before slicing is excruciating but cutting it warm will make the center collapse and look raw
  • The toothpick test should be done in multiple spots because the zucchini can create pockets of moisture that fool you
03 -
  • Grate your zucchini on the large holes rather than fine for better texture throughout the bread
  • If the top is browning too fast, tent it loosely with foil for the last 15 minutes of baking

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