Zucchini Banana Bread Loaf

Name: Zucchini Banana Bread Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup grated zucchini (about 1 medium zucchini); 1 cup mashed ripe bananas (about 2 medium bananas)

Highlighted under: Whisked Delight Recipes

Deliciously moist and packed with flavor, this Zucchini Banana Bread Loaf combines the sweetness of ripe bananas with the subtle earthiness of zucchini, creating a perfect treat for any time of the day.

Created by

Emma

Last updated on 2025-12-20T10:21:48.942Z

This Zucchini Banana Bread Loaf is a delightful way to use up extra zucchini and ripe bananas. The combination of these two ingredients creates a moist and flavorful bread that’s perfect for breakfast or a snack. It’s easy to make, and the family will love it!

        Why You'll Love This Recipe
        Moist texture that stays fresh for days
Sweet flavor balanced with a hint of spice
Great way to sneak in some veggies

      

The Perfect Pairing of Flavors

Zucchini and bananas might seem like an unusual combination, but they complement each other beautifully in this bread. The natural sweetness of ripe bananas enhances the subtle earthiness of zucchini, resulting in a delightful balance of flavors. Each slice is a little taste of sunshine, perfect for breakfast or as an afternoon snack.

The addition of cinnamon adds warmth and depth, elevating this loaf beyond your average banana bread. This recipe allows you to enjoy the familiar comfort of banana bread while introducing the nutritional benefits of zucchini, making it a standout treat for any occasion.

A Healthy Twist on a Classic

One of the best things about this Zucchini Banana Bread Loaf is how it incorporates vegetables into a sweet treat. Zucchini is low in calories and high in vitamins, making it a perfect addition to baked goods. By sneaking in veggies, you can enjoy a delicious dessert while also nourishing your body.

This recipe is a fantastic way to use up any extra zucchini from your garden or local farmer's market. Instead of letting those vegetables go to waste, turn them into a moist, flavorful loaf that your whole family will love. It's a win-win situation!

Tips for Success

For the best results, make sure your bananas are perfectly ripe. The browner the bananas, the sweeter your bread will be. It's a great way to use overripe bananas that you might otherwise toss out. Additionally, be sure to grate your zucchini finely to ensure it blends well into the batter without being noticeable.

If you want to add an extra layer of flavor, consider folding in some chopped nuts or chocolate chips into the batter before baking. This will create a delightful texture and enhance the overall flavor profile of your loaf.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

1 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini)
1 cup mashed ripe bananas (about 2 medium bananas)

Mix all the ingredients thoroughly for the best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Combine Dry Ingredients

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

Mix Wet Ingredients

In a separate bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until combined.

Add Zucchini and Bananas

Stir in the grated zucchini and mashed bananas into the wet mixture.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your delicious Zucchini Banana Bread Loaf!

Storage Tips

Once your Zucchini Banana Bread Loaf has cooled completely, it's essential to store it properly to maintain its moist texture. Wrap the loaf tightly in plastic wrap or aluminum foil, and store it in an airtight container at room temperature. It will stay fresh for up to three days.

If you want to keep it for a longer period, consider freezing it. Slice the loaf before freezing, and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe bag, and they will last for up to three months. When you're ready to enjoy a slice, simply thaw it at room temperature or warm it in the microwave.

Serving Suggestions

This Zucchini Banana Bread is scrumptious on its own, but you can elevate the experience by serving it with a dollop of cream cheese or a spread of almond butter. The rich, creamy toppings add a luxurious touch and complement the bread's flavors beautifully.

For a delightful brunch option, serve slices alongside fresh fruit, yogurt, or a steaming cup of coffee. The combination makes for a satisfying meal that is both indulgent and nourishing, perfect for gatherings with friends and family.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, just make sure to thaw and drain any excess moisture before using.

→ How do I store leftover banana bread?

Keep it wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.

→ Can I substitute the oil?

Yes, you can use applesauce or melted butter as a substitute for vegetable oil.

→ What can I add to enhance the flavor?

Consider adding nuts, chocolate chips, or a teaspoon of nutmeg for extra flavor.