This Zucchini Banana Bread is a deliciously moist treat that combines ripe bananas with shredded zucchini, making it extra tender. Perfect for breakfast or a sweet snack!
I love how easy it is to whip this up, and it fills the kitchen with a warm, inviting smell. Don’t forget to sneak a slice while it’s still warm—trust me, it’s the best way to enjoy it! 😋
Key Ingredients & Substitutions
Zucchini: This adds moisture to the bread. If you don’t have zucchini, you can use finely grated carrots as a great alternative. Just ensure they’re well-drained to prevent excess moisture.
Bananas: Ripe bananas are key for sweetness. If you don’t have bananas, unsweetened applesauce can work too, but the flavor will differ slightly.
Coconut Oil: I love using melted coconut oil for its subtle flavor. However, vegetable oil or melted butter can also be used without changing the end result much.
Nuts: Chopped walnuts or pecans add a lovely crunch. If you’re nut-sensitive, feel free to skip them or substitute with seeds like pumpkin or sunflower.
Dried Fruits: I often add dried cranberries, but raisins or even chocolate chips could work for a sweeter touch. Use what you have on hand!
How Do I Make Sure My Bread Isn’t Overmixed?
Overmixing can lead to dense bread. To avoid this, mix your wet and dry ingredients gently. The key is to stop when everything is just combined. A few lumps are perfectly fine. This ensures a light, fluffy texture.
- Combine wet ingredients until smooth.
- In a separate bowl, whisk dry ingredients together well.
- Add dry to wet gradually and stir until just combined.
What If My Bread Is Browning Too Quickly?
If you notice the top of your bread getting too brown, don’t worry! Just loosely cover it with aluminum foil during the last 15 minutes of baking. This will protect the top while the center continues to cook.
How to Make Zucchini Banana Bread
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 2 ripe bananas, mashed
- 1/3 cup melted coconut oil or vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Add-Ins (optional):
- 1/2 cup chopped walnuts or pecans
- 1/2 cup dried cranberries or raisins
- Additional nuts for topping
How Much Time Will You Need?
This delightful Zucchini Banana Bread takes about 15 minutes to prepare and around 50-60 minutes to bake. After baking, it’s best to let it cool for about 10 minutes in the pan, and then completely on a wire rack. In total, you should set aside about 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step to ensure your bread bakes evenly. While the oven is heating up, grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the grated zucchini, mashed bananas, melted oil, granulated sugar, brown sugar, eggs, and vanilla extract. Use a whisk or fork to mix everything together well until you have a uniform mixture. This is where all that delicious flavor starts!
3. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This helps to evenly distribute the leavening agents and spices throughout the bread.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Remember, it’s totally okay if there are some lumps—don’t overmix! You want your bread to be light and fluffy.
5. Fold in the Extras:
If you want to add some extra texture and flavor, fold in the chopped nuts and dried cranberries or raisins at this stage. This step is optional, but it adds a nice touch!
6. Pour and Sprinkle:
Carefully pour your batter into the prepared loaf pan. If you like, you can sprinkle some additional nuts on top for a lovely finish!
7. Bake the Bread:
Place your loaf pan in the oven and bake for 50-60 minutes. To check if it’s done, stick a toothpick in the center—if it comes out clean, it’s ready! If the top starts to brown too much, loosely cover it with aluminum foil for the last 15 minutes of baking.
8. Cool Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. This helps keep it from getting soggy.
9. Enjoy!
When the bread is cool, slice it up and enjoy! It’s perfect for breakfast, a snack, or even a sweet treat any time of day. Yum!
Can I Substitute the Coconut Oil?
Absolutely! If you don’t have coconut oil on hand, you can replace it with vegetable oil, canola oil, or even melted butter for a different flavor. Just keep the measurement the same at 1/3 cup.
Can I Use Frozen Zucchini or Bananas?
Yes! For frozen zucchini, make sure to thaw it and drain any excess moisture before using. For frozen bananas, simply thaw and mash them before adding to the mixture. This makes preparations even easier!
How to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also wrap slices in plastic wrap and freeze them for up to 3 months. To enjoy, just thaw at room temperature or pop in the microwave for a few seconds!
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend, which should work just fine. Look for one that contains xanthan gum to help with the bread’s structure. Always check that other ingredients, like baking powder, are also gluten-free.
