Zucchini Banana Bread (Print version)
Moist banana and zucchini loaf with cinnamon, optional nuts or chocolate chips—ideal for breakfast or a snack.
# What goes in:
→ Produce
01 - 1 cup grated zucchini, excess moisture squeezed out
02 - 2 medium ripe bananas, mashed
→ Wet Ingredients
03 - 1/2 cup vegetable oil or melted butter
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 3/4 cup granulated sugar
08 - 1/2 teaspoon salt
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1 teaspoon ground cinnamon
→ Optional
12 - 1/2 cup chopped walnuts or pecans
13 - 1/2 cup chocolate chips
# Cooking steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, ensuring even coverage on all sides.
02 - In a large bowl, whisk together the vegetable oil (or melted butter), eggs, and vanilla extract until smooth. Add the mashed bananas and grated zucchini, mixing thoroughly to incorporate.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, baking soda, baking powder, and ground cinnamon until evenly distributed.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula, stirring until just combined. Avoid overmixing to keep the bread tender.
05 - Gently fold in chopped walnuts, pecans, or chocolate chips if desired, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Check at the 50-minute mark to avoid overbaking.
08 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into even portions.
# Tips from flavorandfeast:
01 -
- The zucchini disappears completely into the crumb, making every slice unbelievably moist without tasting like vegetables.
- It freezes beautifully, so you can stash half a loaf and forget about it until a rainy Tuesday needs rescuing.
02 -
- Under-squeezed zucchini is the number one reason this bread sinks in the middle, so really wring that grated squash dry.
- The bread tastes even better the next day because the spices and banana deepen as it rests overnight.
03 -
- Grate the zucchini on the large holes of a box grater and let it sit five minutes before squeezing, because it releases more liquid that way.
- Using really overripe bananas, the kind you would normally throw away, is the single best thing you can do for flavor.