Zucchini Banana Bread (Printable Version)
Moist banana and zucchini loaf with cinnamon; optional nuts or chocolate—ideal for breakfast or a snack.
# What You Need:
→ Produce
01 - 1 cup grated zucchini, excess moisture squeezed out
02 - 2 medium ripe bananas, mashed
→ Wet Ingredients
03 - 1/2 cup vegetable oil or melted butter
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 teaspoon salt
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1 teaspoon ground cinnamon
→ Optional
12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, ensuring even coverage on all sides.
02 - In a large bowl, whisk together vegetable oil (or melted butter), eggs, and vanilla extract until smooth. Fold in the mashed bananas and grated zucchini, mixing until evenly distributed.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, baking soda, baking powder, and ground cinnamon until well combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
05 - If using, gently fold in the chopped walnuts, pecans, or chocolate chips until evenly dispersed throughout the batter.
06 - Pour the batter into the prepared loaf pan and use a spatula to smooth the top into an even layer.
07 - Bake on the center rack for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into portions.
# Expert Tips:
01 -
- The zucchini disappears completely into the crumb, so even picky eaters will never know it is there.
- It stays moist for days, which means it actually tastes better on day two.
- You probably have every single ingredient in your kitchen right now.
02 -
- If you under squeeze the zucchini, the bread will sink in the middle and develop a dense, wet layer at the bottom.
- Substituting half the oil with unsweetened applesauce adds extra moisture and a slight sweetness that pairs beautifully with the cinnamon.
03 -
- Grate the zucchini on the large holes of a box grater and let it sit in a strainer for five minutes before squeezing to make the process faster and easier.
- Use bananas that are so spotted they look past their prime because that is when their natural sweetness and flavor peak.