Banana Zucchini Bread
Get ready for a quick bread recipe mashup that you’re going to love! Banana zucchini bread is moist and total comfort. A warm slice with butter for me please!
We are obsessed with all kinds banana bread recipes here at Oh Sweet Basil, including our mega popular best banana bread recipe and our peanut butter banana bread. This is just our latest way to make fabulous banana bread!
Recommended Equipment
- Food Processor: for grating the zucchini nice and fine
- Bread Pan
Before You Begin…
Grate the zucchini on a fine grate setting (using a food processor or a box grater) and then toss all the zucchini into a dish cloth or cheese cloth and squeeze out as much water as you can. Peel the bananas and mash them with a fork. Now your fruit and veggie is ready!
Ingredients for Banana Zucchini Bread
If you find yourself in the fortunate predicament of having super ripe bananas and loads of zucchini (hello summertime!), then this zucchini banana bread is your answer. Just a few more pantry ingredients and you have yourself a delicious bread the whole family will love to snack on!
- Dry Ingredients: all-purpose flour, baking soda, baking powder, cream of tartar, and salt
- Wet Ingredients: canola oil, granulated sugar, and an egg
- Ripe Bananas: you’ll need about 2 bananas
- Zucchini: depending on the size, you’ll need 1-2 zucchinis
- Cinnamon Sugar: for the topping
The measurements of each ingredients can be found in the recipe card so keep scrolling down for all the details.
How to Make Banana Zucchini Bread
Making banana zucchini bread is just as easy as making any other quick bread with just a couple of extra steps. The great thing about a quick bread is that there is no yeast, so it really is as easy as mixing all the ingredients together, pouring the batter in a pan and baking it. Done and done!
- Zucchini: I like to start by shredding my zucchini. Since we are only using 1 (maybe 2) zucchinis, I usually opt to shred it on a box grater rather than dragging out the food processor. If I’m going to be doubling or tripling the recipe, I’ll use the food processor. Use the finest grate available.
- Bananas: Peel your bananas and lay them on a large plate. Smash them a few times with a fork until they are broken up pretty well. They will break down a little more when they get mixed in.
- Dry ingredients: Once the zucchini and bananas are ready, I jump to the dry ingredients. Measure them and add them to a mixing bowl and whisk them together.
- Wet ingredients: In the bowl of a stand mixer (or separate mixing bowl), add the oil and sugar and mix them together well. Then add in the egg and mix to combine. Add the zucchini and mix once more until everything is combined.
- Combine: Start adding a little bit of the dry ingredients with the mixer on low. Then add a little banana followed by more dry ingredients. Continue alternating until everything is added and mix just until few streaks of flour remains.
- Bake: Pour the batter into a greased bread loaf pan and top generously with cinnamon sugar. Bake as directed and tent with foil if needed to prevent too much browning. Let the bread cool before slicing.
All of the instructions in full detail can be found in the recipe card at the end of the post. You can also save or print the recipe from there. I’ve included notes in the recipe card for making this recipe into muffins!
Does the Zucchini Need to Be Peeled?
No, the peel on a zucchini is thin and it softens as it bakes. No need to peel it! Unless you are trying to hide the zucchini from picky little eaters! If you peel the zucchini, it will be totally undetectable.
Why Did My Bread Sink in the Middle?
The usual suspect for a quick bread that sinks in the middle is underbaking. Be sure to test the bread right in the middle with a toothpick and it should come out with just a few moist crumbs on it.
Tips for the Best Zucchini Banana Bread
- Use ripe bananas for maximum sweetness and banana flavor. A dark yellow banana with brown spots all over it is perfect!
- Be sure to squeeze out the excess water from the zucchini! Zucchinis can hold lots of water which actually adds to the moistness of this bread but too much of it will cause the bread to be soggy and never quite set up.
- I spray my bread pan with cooking spray and then wipe off the top inch of spray with a paper towel all around the pan. This causes the batter “catch” the sides as it’s rising creating that domed middle that is so beautiful!
- Be sure to measure the flour accurately. Adding too much flour can cause the bread to be dry.
- Don’t overmix the batter! Once everything is combine and there are few streaks of flour left, stop mixing!
Storage Tips
Store at room temperature for 3-4 days or in the refrigerator for up to a week. Be sure that it is in an airtight container or bread bag.
These loaves also freeze wonderfully. Let them cool completely and then wrap in plastic wrap followed by foil. It will keep in the freezer for up to 3 months. Just let it sit out at room temperature until thawed and enjoy!
This banana zucchini bread is the love child of our favorite banana bread and our classic zucchini bread! It has the subtle yet delicious banana flavor and the moistness of the zucchini! It’s a total win-win when you have both a fruit and a veggie in a recipe your kids will gobble up as a dessert! It makes a perfect after school snack too!
Banana Zucchini Bread
Equipment
Ingredients
- 2 1/4 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 1/4 teaspoon Cream of Tartar
- 1/2 teaspoon Salt
- 1/2 Cup Canola Oil
- 2/3 Cup Granulated Sugar
- 1 Large Egg slightly beaten
- 1 Cup Banana mashed, not pureed, about 2 large bananas
- 1 Cup Zucchini finely grated. about 1 zucchini
- Cinnamon Sugar
Instructions
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Preheat an oven to 350 degrees F and grease a bread pan (not a large pan – see note).
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In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.2 1/4 Cups All-Purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1 1/4 teaspoon Cream of Tartar, 1/2 teaspoon Salt
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In the bowl of a mixer, add the canola oil and sugar.1/2 Cup Canola Oil, 2/3 Cup Granulated Sugar
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Add the egg and mix again.1 Large Egg
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Dump in the zucchini and mix on medium speed until everything is evenly combined.1 Cup Zucchini
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Starting and ending with the flour, add a little flour while the mixer is running on low.
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Next add a little mashed banana and continue to alternate until the last of the flour is added.1 Cup Banana
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Pour into a greased bread pan and top generously with cinnamon sugar. *See note below for instructions to make muffins.Cinnamon Sugar
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Bake at 350 degrees F for 50-55 minutes, tenting with foil the last 15 minutes to avoid too much browning.
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Allow to cool before slicing, then serve warmed up with a little butter.
Notes
- Note that lighter bread pans provide better results than the dark pans.
- To make muffins, fill the greased muffin tin cups about 2/3 full (use liners if you want) and bake at 350 degrees for 18-22 minutes. It will make about 18 muffins.
Nutrition
READ: Banana Zucchini Bread
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