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–+ servings

Zucchini Banana Bread

A moist and flavorful zucchini banana bread that combines the sweetness of ripe bananas with the subtle earthiness of zucchini, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups All-Purpose Flour Sifted for better texture
  • 1 teaspoon Baking Soda Ensure it's fresh for proper leavening
  • 0.5 teaspoon Baking Powder Helps the bread rise
  • 0.5 teaspoon Salt Enhances flavor
  • 1 teaspoon Ground Cinnamon Adds warmth and spice
  • 0.5 teaspoon Ground Nutmeg Optional, for added flavor
Wet Ingredients
  • 2 medium Ripe Bananas Mashed, should be very ripe for sweetness
  • 1 cup Grated Zucchini Squeeze out excess moisture
  • 0.5 cup Granulated Sugar Can substitute with brown sugar for a richer flavor
  • 0.5 cup Brown Sugar Packed, adds moisture and flavor
  • 2 large Eggs Room temperature for better mixing
  • 0.5 cup Vegetable Oil Can substitute with melted coconut oil
  • 1 teaspoon Vanilla Extract Enhances the overall flavor

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly.
  2. Grease a 9x5 inch loaf pan with cooking spray or butter, and optionally line it with parchment paper for easy removal.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. This helps to evenly distribute the leavening agents.
Mix Wet Ingredients
  1. In another bowl, mash the ripe bananas until smooth. Stir in the grated zucchini, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until fully combined.
Combine Mixtures
  1. Pour the wet mixture into the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix, as this can lead to a dense bread.
Bake the Bread
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked.
  3. Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve
  1. Slice the zucchini banana bread once it has cooled. Enjoy it plain, or with a spread of butter or cream cheese.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes well; wrap it tightly in plastic wrap and foil for up to 3 months.

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