Our banana zucchini bread is the best of both worlds. We took a delicious, moist zucchini bread recipe and made it even better by adding a sweet, ripe banana. The two classic flavors in one sweet bread is perfect for breakfast or an afternoon snack.
I look forward to all the extra zucchini that is available during the summer months. It is one of those veggies that you can add to almost anything.
A few weeks ago we had some extra bananas that I decided to use in a sweet bread. I'm actually surprised it has taken me this long to add banana to zucchini bread.
Why Zucchini Bread with Banana Works
This banana zucchini bread is sure to be your family's new favorite quick bread. The sweet flavor comes from just the right combination of spices, shredded zucchini, and ripe bananas. Plus, you won't believe how easy it is to make!
- Sweet flavor. The sweetness of the bananas goes so well with the mild taste of zucchini. This is a great way to use up extra fruits and veggies!
- Moist texture. The water content in grated zucchini adds moisture to sweet breads, making them incredibly soft and tender.
- Delicious crunch. A sprinkle of cinnamon and sugar gives the top and sides of the bread a delicious crunch that everyone raves about.
Make the most delicious banana and zucchini bread with just a few pantry staples! This recipe yields one large loaf. I recommend doubling the ingredients, so you can enjoy another loaf later in the week.
- Sugars - A mixture of granulated sugar and brown sugar sweetens the batter.
- Oil - Make sure to use a neutral oil like canola or corn. Baking breads and cakes with oil gives them a light delicate crumb texture. The fat in the oil also provides moisture.
- Eggs - Binds the ingredients together and adds moisture.
- Vanilla Extract - Adds flavor. Make sure you use a pure extract for best flavor.
- Ripe Banana - 1 mashed banana will yield about ½ cup. Learn how to make bananas ripen faster.
- Zucchini - Grated to make 1 ½ cups loosely packed zucchini. Do not squeeze the moisture out!
- Flour - An all purpose flour works best in this zucchini bread recipe. Make sure you are measuring it with the spoon and sweep method.
- Baking Powder & Baking Soda - Provides the lift needed while baking.
How to make Banana Zucchini Bread
Get ready to whip up a delicious loaf of the best zucchini banana bread in no time! With one bowl and a few minutes, you can make a quick bread for breakfast or a sweet treat after dinner.
- Mix the oil and sugars in a large mixing bowl until it looks like wet sand.
- Add the eggs, vanilla, and mashed banana and mix again.
- Slowly add the dry ingredients to the wet ingredients until a soft batter forms. Do not over mix.
- Grate the zucchini and gently stir it into the batter.
- Pour the batter into a greased and sugared loaf pan. Sprinkle the top of the batter with this cinnamon sugar recipe before baking.
- Bake for about an hour or until a toothpick inserted in the center comes out mostly clean. You want a few moist crumbs on it.
There are so many different ingredients and mix ins that make this zucchini recipe taste even better. Get creative and add one or more of the following ingredients.
- Nuts - Use ½ cup of your favorite chopped nuts to add crunch and flavor. Walnuts and pecans are great choices.
- Dried Fruits - Raisins, cranberries, blueberries, and shredded coconut would be delicious.
- Seeds - Sunflower and pumpkin seeds will add a great taste and crunch.
- Chocolate Chips - Any variety or size will be good. Use ⅔ cup if you are using miniature chips and 1 cup if using regular chocolate chips.
On the Counter - Store the banana zucchini bread in a tightly sealed container at room temperature for 2-3 days.
In the Refrigerator - Wrap the cooled bread in plastic wrap or place in an air tight container. Refrigerate for 4-6 days. Reheat slices of bread in the microwave for 10-15 seconds.
In the Freezer - Tightly wrap the sweet bread in plastic wrap, then place in a freezer safe bag or container. Freeze for 1-2 months. Thaw in the fridge overnight, or place it on the counter for a few hours.
Tips and Tricks
- Make sure your bananas are extra ripe. Brown and spotty bananas are sweeter and will make your banana bread moister.
- Use the smallest hole on a kitchen grater to grate the zucchini. Finely grated zucchini gives baked goods more moisture, and the pieces will "melt" into the bread better. If you like to see bigger zucchini pieces in your sweet bread, grate it with a larger hole.
- Grease and sprinkle your bread pan with cinnamon and sugar before pouring in the batter. The bread will bake with a delicious "crunch" on the sides.
- Allow the baked bread to rest in the hot pan for 10 minutes before removing it. The bread will continue to "bake" as it sits.
- Let the loaf of zucchini bread cool for at least 30 minutes before slicing it. This gives it time to set up properly, so it doesn't crumble and fall apart.
No, you can grate the zucchini with the peel on. Wash and dry the zucchini, cut the ends off, and grate on the smallest side of a box grater. I prefer the peels on because it gives your baked goods little green flecks. If you are wanting to "hide" the veggies, you can peel them first.
No, don't remove extra liquid from grated zucchini. This recipe needs the moisture from the veggie. The only time you would remove some is if the veggie seems extra wet.
Yes, you can. Fill muffin tins ⅔ full and bake at 350° for 20 minutes. Insert a toothpick in the center to see if they are done.
Other Sweet Bread Recipes
- Cinnamon Banana Bread
- Pineapple Zucchini Bread
- Chocolate Zucchini Bread
- Orange Poppy Seed Bread
- Cherry Banana Bread
- Pumpkin Pecan Bread
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*This post was first published August 2021. It was updated and republished July 2023.