Who knew bananas and zucchini could make such a perfect pair? This banana and zucchini bread combines the natural sweetness of ripe bananas with the subtle earthiness of zucchini, creating a moist, flavorful loaf that’s hard to resist. It’s a great way to use up those overripe bananas and sneak in some veggies without anyone noticing.
Ingredients
As someone who loves bananas and grows them in my backyard, I can’t wait to share this delightful recipe with you. The ripe bananas in this bread are the star of the show, while the zucchini adds an unexpected touch of moisture and nutrition.
For The Bread
- 2 medium overripe bananas, mashed (about 1 cup)
- 1 cup grated zucchini (squeeze out excess moisture)
- 2 large eggs, at room temperature
- 1/3 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans for a crunchy texture
- 1/2 cup semi-sweet chocolate chips for a sweeter loaf
- 1/2 cup dried cranberries for a tart twist
Tools And Equipment Needed
When it comes to making my banana and zucchini bread, having the right tools ensures the process is smooth and enjoyable. Here’s what you’ll need from start to finish:
- Mixing Bowls: At least two. I use one large bowl for the wet ingredients (like my mashed bananas and grated zucchini) and another for the dry ingredients.
- Fork or Potato Masher: Perfect for mashing the overripe bananas into a smooth consistency.
- Grater: A box grater works great for shredding the zucchini. I always go for a medium-fine grate to keep the texture light.
- Measuring Cups and Spoons: Accuracy is key! You’ll need these for both dry and wet ingredient measurements.
- Whisk and Spatula: A whisk for mixing the dry and wet ingredients and a spatula for folding in add-ins or scraping every bit of batter from the bowl.
- 9×5-inch Loaf Pan: For the perfect bread shape and size. I prefer a non-stick or lightly greased and floured pan for easy release.
- Cooling Rack: Essential for letting the loaf cool evenly and avoiding a soggy bottom.
- Toothpicks or Cake Tester: Check for doneness by inserting one into the center of the bread—if it comes out clean, it’s ready!
Directions
As someone who’s always looking for creative ways to make bananas shine, this banana and zucchini bread is a favorite of mine. Follow these steps, and you’ll have a tender, flavorful loaf you’ll want to share—or maybe keep all to yourself.
Prep
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Wash the zucchini thoroughly. Trim off the ends and use a box grater to shred 1 cup of zucchini. Pat the grated zucchini lightly with a paper towel to remove excess moisture, but don’t overdo it—we want the bread moist!
- Peel your overripe bananas and mash them in a large bowl using a fork or potato masher until smooth, with just a few small lumps left. Ripe bananas are essential here for sweetness and moistness, so don’t skimp on this step.
- Measure out all the remaining ingredients and have them ready to go. This makes it easy to combine everything without missing a beat.
Make The Batter
- In a large mixing bowl, whisk the eggs, melted butter, and vanilla extract together until well combined. Stir in the mashed bananas and the grated zucchini.
- In a separate bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. I like to sift the dry ingredients to make sure there are no lumps and to aerate for a lighter loaf.
- Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix—this can make the bread too dense.
- Fold in any optional add-ins you like, such as chopped walnuts, chocolate chips, or even dried cranberries. These extras take the bread’s flavor to another level!
Bake The Bread
- Pour the batter into the prepared loaf pan, spreading it into an even layer with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes. Start checking for doneness at the 50-minute mark. Insert a toothpick or cake tester into the center—if it comes out clean, your bread is ready.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a cooling rack to cool completely. This step is so important because it helps the bread set properly and makes slicing a dream.
Make-Ahead And Storage Tips
When it comes to bananas, I always have a stash ready—whether it’s fresh ones ripening on my counter or ripe beauties tucked into my freezer for baking days. Banana and zucchini bread is perfect for making ahead, and I’ve learned the best ways to store it to keep that lovely moist texture and sweet banana flavor intact.
Make-Ahead Tips
- Bake and Freeze: After the bread cools completely on a rack, wrap the entire loaf or individual slices tightly in plastic wrap. Then, place it in a freezer-safe bag or container to lock in freshness. It will stay delicious for up to 3 months.
- Pre-Slice Before Freezing: I recommend slicing the bread before freezing for ease. That way, when you need a quick snack, you can grab a slice or two and reheat without defrosting the whole loaf.
Storage Tips
- Room Temperature: Store the bread in an airtight container or wrap it in plastic wrap. It will stay moist on your counter for 2-3 days. Make sure your kitchen isn’t too warm, as the banana in the bread can spoil quickly at higher temperatures.
- Refrigerator Storage: If you’d like to store it longer, refrigerate the bread. Wrap it well to prevent drying out, and it will last up to a week.
Reheating Frozen Slices
When you’re ready to enjoy your bread again, simply thaw a slice at room temperature for 30 minutes or gently warm it in the microwave for 10-15 seconds. The aroma of banana will fill your kitchen all over again, and it’ll taste just as fresh as when it came out of the oven!
Conclusion
Banana and zucchini bread is such a delightful way to blend wholesome ingredients with comforting flavors. Whether you’re baking it as a snack, breakfast treat, or a thoughtful gift, it’s sure to bring smiles all around. I love how versatile this recipe is, letting you customize it with your favorite add-ins or enjoy it just as it is.
With a little prep and a lot of love, you’ll have a loaf that’s moist, flavorful, and perfect for any occasion. So grab those ripe bananas and a zucchini or two—it’s time to bake something amazing!
