Zucchini Banana Bread (Printable version)

Banana and zucchini combine into a moist, spiced loaf ideal for breakfast or snacking, great toasted with butter.

# What you'll need:

→ Produce

01 - 1 cup finely grated zucchini (about 1 medium zucchini)
02 - 2 ripe bananas, mashed (about 1 cup)

→ Wet Ingredients

03 - 2 large eggs
04 - 1/2 cup vegetable oil
05 - 1/2 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 1 tsp vanilla extract

→ Dry Ingredients

08 - 1 3/4 cups all-purpose flour
09 - 1 tsp baking soda
10 - 1/2 tsp baking powder
11 - 1/2 tsp salt
12 - 1 tsp ground cinnamon
13 - 1/4 tsp ground nutmeg (optional)

→ Optional Add-ins

14 - 1/2 cup chopped walnuts or pecans
15 - 1/2 cup chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
03 - Fold the mashed bananas and grated zucchini into the wet mixture, stirring until evenly combined.
04 - In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Gently fold in chopped nuts or chocolate chips if desired.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The zucchini disappears completely into the crumb, so even picky eaters will never know it is there.
  • It uses up both your overripe bananas and your excess zucchini in one pan, which feels like a small victory against food waste.
  • The loaf stays incredibly moist for days, making it perfect for packing in lunches or stealing a slice on your way out the door.
02 -
  • If you do not squeeze the grated zucchini dry, the bread will be gummy in the center and you will wonder what went wrong.
  • The loaf continues cooking in the pan after you remove it from the oven, so pull it when the toothpick has just a few moist crumbs, not wet batter.
03 -
  • Grate the zucchini on the finest holes of your box grater so it practically melts into the crumb and no one suspects a vegetable is hiding inside.
  • Let the bananas reach the stage where the peels are almost entirely black, because that is when their natural sweetness and moisture peak.

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