This Easy Zucchini Banana Bread is a cozy treat packed with flavors. The blend of ripe bananas and fresh zucchini keeps it moist and delicious—perfect for breakfast or a snack!
Every time I bake this, I can’t help but enjoy how the warm aroma fills my kitchen. Plus, it’s a sneaky way to sneak some veggies into your day! 🥒🍌
I love to enjoy a slice topped with a bit of butter or cream cheese. It makes each bite even better! It’s super easy to whip up, which makes it a go-to recipe for me!
Key Ingredients & Substitutions
Flour: All-purpose flour is standard here, but you can use whole wheat flour for a nuttier flavor. Just remember that whole wheat may make the bread denser, so add a tablespoon of water if needed.
Bananas: The bananas should be very ripe—dark spots mean more sweetness! If you don’t have enough ripe bananas, you can substitute one with 1/4 cup of unsweetened applesauce.
Zucchini: Use grated zucchini for moisture, but make sure to squeeze out excess water to avoid a soggy bread. If you’re out of zucchini, you can substitute with shredded carrots for a sweet, earthy flavor.
Nuts: Walnuts offer a nice crunch, but feel free to swap them out for almonds or omit them entirely if you have nut allergies. Sunflower seeds are a great alternative too!
Dried fruit: Cranberries add a slight tartness, but raisins or even chocolate chips work well too. Don’t hesitate to mix it up and use whatever you have on hand!
How Do I Ensure My Zucchini Banana Bread is Moist and Fluffy?
Achieving moist and fluffy bread is all about temperature control and mixing technique. Here’s how you do it:
- Always use room temperature ingredients. Cold eggs or oil can make the mixing process less effective.
- Don’t overmix! When combining wet and dry ingredients, mix gently until just combined. Too much mixing can lead to tough bread.
- Grate the zucchini finely and squeeze out any excess moisture. A little water is good, but too much will lead to a gummy texture.
- Check for doneness with a toothpick. You want it to come out clean, but a few crumbs are okay for a perfectly moist loaf!
Easy Zucchini Banana Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (plus extra for topping)
- ½ cup dried cranberries or raisins (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 55-65 minutes for baking. You’ll want to let it cool for a bit before slicing, which takes another 10 minutes. So, plan for about 1 hour and 30 minutes for the whole process, from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—preheat your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan. This will help your bread come out easily once it’s baked!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures that all your dry ingredients are well combined and ready to create a nice rise in your bread!
3. Combine Wet Ingredients:
In a large bowl, mix the mashed bananas, grated zucchini, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir until everything is well blended. Just look at how delicious it already looks!
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the bowl with the wet mixture. Stir gently until just combined. Remember, do not overmix! A few lumps are totally okay.
5. Add Nuts and Dried Fruit:
Fold in the chopped walnuts or pecans, and if you’re using them, the dried cranberries or raisins. This will add some delicious texture and flavor to the bread!
6. Pour and Sprinkle:
Pour the batter into your prepared loaf pan. If you love a little crunch on top, feel free to sprinkle some extra nuts before baking!
7. Bake It Up:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Set a timer to keep track!
8. Cool Down:
Once baked, remove the pan from the oven and let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing.
9. Slice and Serve:
Finally, it’s time to enjoy! Slice your zucchini banana bread and serve it warm or at room temperature. It’s delicious on its own, but feel free to slather on some butter or cream cheese for an extra treat!
This bread combines the natural sweetness of bananas with the subtle moisture and mild flavor of zucchini, creating a deliciously tender loaf with a crunchy nut topping and bursts of dried fruit inside. Perfect for a healthy treat any time of day!
FAQ for Easy Zucchini Banana Bread
Can I Substitute Flour for a Gluten-Free Option?
Yes, you can use a gluten-free all-purpose flour blend in this recipe. Just ensure it contains xanthan gum for the best texture. The baking time may need slight adjustments, so keep an eye on it in the oven!
Can I Use Frozen Bananas or Zucchini?
Absolutely! If you’re using frozen bananas, simply thaw and drain any excess liquid before mashing. For frozen zucchini, thaw and squeeze out the moisture before adding it to the batter. This will help maintain the bread’s texture.
How Do I Store Leftover Zucchini Banana Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw when you’re ready to enjoy!
Can I Add Other Ingredients to This Recipe?
Definitely! Feel free to mix in chocolate chips, coconut flakes, or other dried fruits like apricots or peaches for a unique twist. Just be mindful of the total volume so that the batter remains balanced!
