Banana Zucchini Bread Recipe

Ever had one of those days where you’re craving something sweet yet a tad wholesome? Well, let me let you in on a little secret – my banana-zucchini bread is like a cozy hug in loaf form, with just the right balance of sweetness and a sneaky veggie twist. Trust me, you’re gonna want a slice (or three) of this magic! 🍌🎉

Combining the natural sweetness of bananas with the subtle flavors of zucchini allows me to create a moist and delicious Banana Zucchini Bread. The rich blend of granulated and brown sugar, with a hint of cinnamon and nutmeg for added flavor, gives this bread a lovely balance that makes it perfect for breakfast or snacking.

Banana Zucchini Bread Recipe Ingredients

• Zucchini: Low in calories, rich in vitamins and minerals, adds moisture.
• Bananas: High in potassium and vitamin B6; natural sweetness and fiber.
• Granulated Sugar: Adds sweetness, contributes to browning and texture.
• Brown Sugar: Contains molasses for deeper flavor; maintains moisture.
• Vegetable Oil: Provides moisture and richness; neutral in flavor.
• Eggs: Offer structure, moisture, and help bind ingredients together.
• All-Purpose Flour: Main structural component; provides carbohydrates.
• Cinnamon: Warm spice for flavor; may have antioxidant properties.
• Walnuts: Source of healthy fats and protein; adds crunch.

Banana Zucchini Bread Recipe Ingredient Quantities

• 1 cup grated zucchini (about one medium zucchini)
• 1 cup mashed bananas (about two medium bananas)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Optional: 1/2 cup chopped walnuts or chocolate chips

How to Make this Banana Zucchini Bread Recipe

1. Heat your oven to 350°F (175°C). Prepare either a 9×5-inch loaf pan with grease or with parchment paper.

2. In a big bowl, combine together the ingredients that are listed as sugars and oil. These include: granulated sugar, brown sugar, and vegetable oil. Whisk until the mixture is well combined. It should not look or feel as if the sugars and oil are at all segregated.

3. Whisk till smooth and a bit frothy with these added:
– eggs
– vanilla extract.

Combine the sugar with:

4. Mix in mashed bananas and grated zucchini until they are equally spread throughout.

5. In another bowl, sift the flour, baking powder, baking soda, cinnamon, salt, and nutmeg together.

6. Slowly incorporate the dry ingredients with the wet ingredients by adding them in increments. Stir gently until just combined. Do not overmix.

7. If incorporating, fold in the walnuts or chocolate chips until evenly mixed.

8. Fill the loaf pan that has been prepped with the batter and use a spatula to make smooth the top of the loaf.

9. In the oven that’s been preheated, bake for 50-60 minutes. A toothpick poked into the center should come out clean to signal doneness.

10. Let the bread cool for about 10 minutes in the pan, then move to a wire rack to let it cool completely before slicing.

Banana Zucchini Bread Recipe Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Parchment paper or cooking spray (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Sifter
8. Spatula
9. Grater (for zucchini)
10. Masher or fork (for bananas)
11. Measuring cups
12. Measuring spoons
13. Toothpick
14. Wire rack

FAQ

• Can I use frozen bananas for this recipe?Absolutely, frozen bananas can be used. Just ensure that they are thawed and any excess liquid has been drained before mashing.
• Should I peel the zucchini before grating?You don’t need to peel the zucchini. Nutrients abound in the skin, which will soften during baking.
• Can I substitute whole wheat flour for all-purpose flour?Substituting whole wheat flour is an option; however, it may produce a denser bread. A combination of whole wheat and all-purpose flour would yield a much lighter textured bread.
• How do I store the banana zucchini bread?Keep the bread in a sealed container at room temperature for 3 days max. For an additional 3-7 days, you can keep it in the fridge. For long-term storage (up to 3 months), keep it in the freezer.
• What can I use instead of vegetable oil?substituting equal parts melted coconut oil or unsweetened applesauce to achieve a healthier ingredient option.
• Is it necessary to include nuts or chocolate chips?They are not necessary. The bread will be delightful even in their absence, but it can still be enhanced with them. They can add flavor, texture, or both to the finished product.

Banana Zucchini Bread Recipe Substitutions and Variations

You can replace 1/2 cup granulated sugar with 1/2 cup coconut sugar or 1/3 cup honey.
1/2 cup vegetable oil can be substituted with 1/2 cup melted coconut oil or unsweetened applesauce for a reduced fat option.
You can use 1 1/2 cups of whole wheat flour or a gluten-free flour blend in place of 1 1/2 cups of all-purpose flour.
An equal amount of allspice can be substituted for 1/4 teaspoon ground nutmeg. If you don’t have allspice, you can omit it.
1 cup of mashed bananas can be switched out for an equal amount of applesauce for a different take on the same recipe.

Pro Tips

1. Drain the Zucchini After grating the zucchini, gently press it with a paper towel or squeeze it in a clean kitchen towel to remove excess moisture. This helps prevent the bread from becoming too wet and ensures a better texture.

2. Banana Ripeness Use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter they are, which enhances the flavor of the bread.

3. Avoid Overmixing When combining the wet and dry ingredients, stir only until just combined. Overmixing can lead to a denser bread as it develops more gluten in the flour.

4. Customize Add-ins Feel free to experiment with different add-ins like raisins, dried cranberries, or shredded coconut in place of or alongside the walnuts or chocolate chips to change up the flavor profile.

5. Temp Check for Perfection To ensure even baking, use an oven thermometer to check your oven’s temperature, especially if you suspect it runs hot or cold. This helps prevent an overbaked or underbaked loaf.