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Zucchini Banana Bread

This Zucchini Banana Bread combines ripe bananas and grated zucchini for a moist, flavorful loaf that’s perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil (or applesauce for a healthier option)
  • 1 teaspoon vanilla extract
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (add more for an extra kick)
Optional Extras
  • 1/2 cup chopped walnuts or chocolate chips Optional for added texture and taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper.
  2. In a large mixing bowl, mash the ripe bananas. Add the grated zucchini, granulated sugar, brown sugar, vegetable oil, vanilla extract, and eggs. Mix until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until thoroughly mixed.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  5. If desired, fold in chopped walnuts or chocolate chips.
  6. Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For variations, you can replace part of the flour with whole wheat flour, add nutmeg or fresh ginger for a spiced version, or use dried cranberries or raisins for added sweetness. This bread can be served warm with butter or cream cheese frosting.