Banana Zucchini Bread

5 from 1 vote

This moist banana zucchini bread combines ripe bananas, shredded zucchini, and warm cinnamon in an easy quick bread — the best way to use up summer zucchini.

Prep Time20

Cook Time45

Total Time1 5

Course: Bread

Cuisine: American

Keyword: Banana Zucchini Bread

Servings: servings

Calories: 495kcal

Author: Kasey Schwartz

Equipment

1 (4x8) Loaf Pan
2 Mixing bowls
1 Wire Rack

Ingredients

1½ cups flour
1½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1½ cups zucchini grated
2 bananas ripe and mashed
2 eggs
½ cups brown sugar
2 teaspoons vanilla
½ cup vegetable oil

Instructions

Preheat your oven to 350ºF and grease a 4x8 loaf pan. Set the pan aside.
Add the flour, baking powder, baking soda, cinnamon, salt, and nutmeg to a mixing bowl. Whisk together and set aside.
1½ cups flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon salt
Add the grated zucchini to a medium-sized bowl. Use your hands to squeeze the zucchini, discarding any water that comes out of the veggie. You want the grated zucchini to be as dry as possible.
1½ cups zucchini
Add the banana and eggs to the bowl with the zucchini and mix together well.
2 bananas, 2 eggs
Add the brown sugar, vanilla, and oil to the zucchini bowl and mix until evenly combined.
½ cups brown sugar, 2 teaspoons vanilla, ½ cup vegetable oil
Add the flour mix into the bowl with the zucchini mix and blend everything together. The batter should be nice and thick.
Pour the batter into the prepared pan and bake for 45 minutes. The top should be browned, and a toothpick inserted into the center of the bread will come out cleanly.
Let the loaf pan cool in the pan for about 15 minutes then flip the bread out of the pan and let it continue to cool on a cooling rack. Slice and serve!

Notes

Use very ripe bananas. Bananas with lots of brown spots add the sweetest flavor and the softest texture.
Squeeze the zucchini well. Removing excess moisture prevents the bread from becoming dense or gummy.
Don't overmix the batter. Stir just until the flour disappears to keep the loaf light and tender.
Measure the flour correctly. Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.
Test for doneness. Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready.
Let it cool before slicing. Cooling allows the loaf to fully set, making cleaner slices that won't crumble.

Nutrition