Banana zucchini bread is a delightful treat that combines the sweetness of bananas with the rich texture of zucchini. It’s perfect for breakfast, a snack, or even dessert. This easy recipe ensures that you can whip up a delicious loaf in no time, whether you’re a seasoned baker or just starting out.
Why Make This Recipe
This banana zucchini bread recipe is fantastic because it uses simple ingredients you probably already have at home. It is also a great way to use up overripe bananas and zucchini that may be sitting in your pantry. The combination of flavors is unique, and the bread stays moist due to the added zucchini. Plus, it’s a wonderful way to sneak in some extra veggies!
How to Make Easy Banana Zucchini Bread
Ingredients:
- 1.75 cup all-purpose flour
- 0.7 cup granulated sugar
- 0.3 cup light brown sugar (packed)
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1.25 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1.25 cup mashed ripe bananas
- 1.5 cup grated zucchini (well squeezed dry)
- 0.5 cup neutral oil (such as canola or vegetable)
- 3.5 oz beaten eggs (about 2 large)
- 2 tsp vanilla extract
- 0.25 cup plain Greek yogurt or sour cream
- 0.5 cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the flour, granulated sugar, light brown sugar, baking soda, baking powder, fine sea salt, ground cinnamon, and ground nutmeg.
- In another bowl, combine the mashed bananas, grated zucchini, neutral oil, beaten eggs, vanilla extract, and Greek yogurt or sour cream.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
How to Serve Easy Banana Zucchini Bread
Serve slices of the banana zucchini bread warm or at room temperature. You can enjoy it plain or spread a little butter or cream cheese on top for added flavor. It also pairs well with coffee or tea!
How to Store Easy Banana Zucchini Bread
Store any leftover banana zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it in the fridge before enjoying.
Tips to Make Easy Banana Zucchini Bread
- Make sure to squeeze the grated zucchini well to remove excess moisture. This helps prevent the bread from becoming too soggy.
- Use ripe bananas for the best flavor and sweetness.
- For added texture, consider adding chocolate chips or dried fruit along with the chopped walnuts.
- Keep an eye on the baking time, as oven temperatures can vary.
Variation
You can easily adjust this recipe by using whole wheat flour instead of all-purpose flour for a healthier twist. Also, consider adding spices like ginger or cloves for a different flavor profile.
FAQs
1. Can I use frozen bananas in this recipe?
Yes, frozen bananas work well. Just make sure to thaw them and drain any excess liquid before mashing.
2. Is it necessary to add walnuts?
No, adding walnuts is optional. You can leave them out or substitute them with other nuts or seeds.
3. Can I make this bread without eggs?
Yes, you can use a flaxseed meal or applesauce as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for one egg.
Easy Banana Zucchini Bread
- Total Time: 80 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegetarian
Description
A delightful banana zucchini bread that combines sweetness and moist texture, perfect for any time of the day.
Ingredients
- 1.75 cups all-purpose flour
- 0.7 cup granulated sugar
- 0.3 cup light brown sugar (packed)
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1.25 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1.25 cups mashed ripe bananas
- 1.5 cups grated zucchini (well squeezed dry)
- 0.5 cup neutral oil (such as canola or vegetable)
- 3.5 oz beaten eggs (about 2 large)
- 2 tsp vanilla extract
- 0.25 cup plain Greek yogurt or sour cream
- 0.5 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan or line it with parchment paper.
- Mix the flour, granulated sugar, light brown sugar, baking soda, baking powder, fine sea salt, ground cinnamon, and ground nutmeg in a large bowl.
- Combine the mashed bananas, grated zucchini, neutral oil, beaten eggs, vanilla extract, and Greek yogurt or sour cream in another bowl.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana bread, zucchini bread, easy baking, quick bread, dessert
