Irresistible Zucchini Banana Bread Recipe

When you want a bread that is moist, flavorful, and a little more wholesome than the usual, this Irresistible Zucchini Banana Bread delivers. The natural sweetness of ripe bananas pairs beautifully with tender shredded zucchini, creating a loaf that is both light and indulgent. It is a recipe that feels rustic yet refined, perfect for serving at brunch or enjoying as an anytime snack

Ingredients List

• 2 medium ripe bananas, mashed
• 1 cup finely shredded zucchini, moisture squeezed out
• 2 large eggs
• ½ cup melted unsalted butter or light oil
• ½ cup brown sugar or coconut sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour or whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• ½ cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

Step 1: Prepare the oven and loaf pan

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.

Step 2: Mix the wet ingredients

Mash the bananas in a large mixing bowl until smooth. Whisk in the eggs, melted butter, sugar, and vanilla until well combined.

Step 3: Add the zucchini

Fold in the shredded and squeezed zucchini, making sure it is evenly distributed.

Step 4: Combine dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 5: Bring the batter together

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. If using nuts, fold them in at this stage.

Step 6: Bake the bread

Transfer the batter to the prepared loaf pan. Smooth the top and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and slice

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice once fully cooled for clean cuts.

Cook Time

Prep time: 15 minutes
Bake time: 55 to 65 minutes
Total time: about 1 hour and 20 minutes

Servings

Makes approximately 10 slices

Nutritional Information (approx. per serving)

Calories: 215
Carbohydrates: 28g
Protein: 4g
Fat: 9g
Fiber: 2g
Sugar: 14g

Storage Instructions

Keep the bread in an airtight container at room temperature for up to three days. For longer freshness, refrigerate for up to one week. To freeze, wrap individual slices in parchment paper and store in a freezer bag for up to two months. Thaw at room temperature or warm in the oven for a freshly baked taste.

Suggestions

• Add dark chocolate chips for a sweeter variation
• Use half whole wheat flour for a heartier loaf without sacrificing fluffiness
• Sprinkle rolled oats or a cinnamon sugar mixture on top before baking for a decorative finish
• Serve slices with a spread of cream cheese or almond butter for a wholesome snack

Seasonal Relevance

This bread is especially fitting in late summer and early autumn when zucchini harvests are abundant, though bananas keep it accessible year round. It bridges the freshness of summer with the cozy flavors of fall, making it a versatile recipe for every season.

Conclusion

Irresistible Zucchini Banana Bread is more than just a way to use up extra zucchini, it is a loaf full of flavor, texture, and comfort. The bananas bring natural sweetness, the zucchini adds moisture, and the spices give it warmth. Simple to prepare yet impressive on the table, this bread deserves a permanent place in your baking rotation.

FAQs

Can I leave the zucchini unpeeled
Yes, keeping the peel adds color, texture, and nutrients without affecting the flavor.

Do I need to squeeze the zucchini before adding it
Yes, squeezing out excess liquid ensures the bread stays fluffy instead of soggy.

Can I make this recipe gluten free
Yes, substitute with a good quality 1 to 1 gluten free flour blend.