Moist and Healthy Banana Zucchini Bread Recipe
This Banana Zucchini Bread is a moist, easy-to-make quick bread that combines the natural sweetness of ripe bananas with the moisture and nutrition of shredded zucchini. Made with simple ingredients and ready in just over an hour, it’s perfect for breakfast, a midday snack, or even dessert.With flexible add-ins and dietary swaps, it’s a delicious way to reduce food waste and sneak some veggies into your day.
Ingredients
- 1 cup mashed ripe bananas about 2–3 bananas
- 1 cup finely shredded zucchini squeezed to remove excess moisture
- 2 large eggs
- ½ cup oil vegetable, coconut, or melted butter
- 1 tsp vanilla extract
- ½ cup granulated sugar or coconut sugar/brown sugar
- 1 ½ cups all-purpose flour or whole wheat/gluten-free blend
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup optional mix-ins chocolate chips, walnuts, etc.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mash the bananas in a large mixing bowl until mostly smooth.
- Grate the zucchini, then squeeze out as much water as possible using a clean kitchen towel or paper towels.
- Mix the wet ingredients: Add eggs, oil, vanilla, mashed banana, and zucchini into a bowl and stir until combined.
- Whisk the dry ingredients in a separate bowl: flour, sugar, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients, stirring gently just until no dry flour remains. Don’t overmix.
- Fold in add-ins if using—nuts, chocolate chips, etc.
- Pour the batter into your prepared loaf pan and spread evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10–15 minutes before transferring to a wire rack to cool completely.