This unbelievable Banana Zucchini Bread Recipe will have you reaching for a second and third slice. Ripe, sweet bananas and freshly shredded zucchini combine with a delectable loaf batter that bakes in the oven until beautifully golden brown.
One bite of this banana zucchini bread, and it will have you rethinking everything you thought you knew about this bakery classic.
Reasons You’ll Love This
Zucchini Season – If you’ve got some zucchini in the fridge, or growing in your garden this summer, you have to make this zucchini banana bread.
Banana Bread Lovers – Banana Bread has a real fan base out there, and I know this recipe will fit right in with your favorites.
Use Up Old Produce – I love making a recipe like this Banana Zucchini Bread when my produce is on its last day.
Simple to Make – Banana bread is one of the easiest, beginner friendly recipes out there.
Real loaf lovers know that adding zucchini to any baked good; brownies, breads, muffins etc., is a total game changer. You’ll never try something so moist and fluffy in your life!
Ingredient Info
- Flour – All purpose flour is ideal for this recipe. When you measure the flour, make sure to spoon it into the measuring cup then level it off. It’s a common mistake that can make your banana zucchini bread way too dense.
- Bananas – The riper the bananas the better!
- Zucchini – Freshly shredded zucchini is the best for this recipe. There is no need to peel your zucchini for this recipe unless you prefer it.
- Oil – I used vegetable oil, but you can also use avocado oil, canola oil or any other neutral oil of your choosing.
- Sugar – You’ll need both brown and white cane sugar for this recipe.
- Pecans (Optional) – I like to sprinkle some pecans into one loaf and leave the other one without it, but you can do whatever you please!
Step by Step Instructions
- Preheat the oven to 350°F. While preheating, grab a large mixing bowl and add your flour, baking powder, baking soda, cinnamon and salt. Whisk that together until thoroughly combined.
- In a separate mixing bowl, mash your ripe bananas. Add the eggs, sugar and oil, and whisk until combined.
- Add the dry ingredients to your wet ingredients and fold everything together until just combined. Add your shredded zucchini and pecans to the batter and fold together.
- Grease two separate 9×5 loaf pans. Separate your batter into the loaf pans and bake for about 40-50 minutes. Check doneness by inserting a toothpick into the center of the bread. If it comes out clean, remove the bread from the oven. Let them cool in the pans for 10 minutes before removing them and letting them cool completely on a wire rack.
Tips & Advice
Storage – Store the leftover banana bread by tightly wrapping it up in parchment paper or cling wrap and leaving it at room temperature for 3-4 days.
You can also store it in the fridge for up to a week, or freeze it for up to 3 months.
Expert Banana Bread Tips
I have made many banana bread recipes in my lifetime, so here are some expert tips on getting it perfect every time. First, I highly recommend sifting the dry ingredients together to get rid of any clumps. This will also reduce how often you have to mix the batter at the end.
Next, make sure to mash the bananas well, so no big clumps of banana make it into the batter.
Last, a little over halfway through baking, cover the loaf pans with aluminum foil to avoid the tops from burning while the rest of the bread cooks in the oven.
Equipment
For this simple recipe, you’ll only need some mixing bowls, a whisk, and two 9×5 loaf baking pans.
FAQs
The number one mistake I see a lot is people over measuring their flour. Make sure to spoon the flour into the measuring cup, level it off, then add it to the recipe!
Using super ripe bananas will help give you a stronger banana flavor, compared to medium ripe, or unripe bananas. If that still isn’t enough for you, you could either add a pinch of salt to the mashed bananas, or throw in a dash of banana flavored extract to the wet ingredients.
Recipes You’ll Love
Oops, did you finish the entire two loaves before making it to the end of this post? No worries, it happens all the time. Luckily for you I have plenty more banana bread recipes to share. Check them out!
- Chocolate Chip Banana Bread
- Simple Banana Bread
- Banana Bread
- Cinnamon Banana Bread
- Banana Bread Pudding Recipe
- Banana Chocolate Chip Muffins
- Chocolate Banana Muffins
- Easy Chocolate Banana Cake
More Recipes You’ll Love!
Banana Zucchini Bread
Equipment
- 2 9×5 loaf baking pans
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoons salt
- 4 large eggs room temperature
- 2 medium bananas ripe
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 1 1/2 cups zucchini shredded & unpeeled
- 1 cup pecans chopped (optional)
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, add your flour, baking powder, baking soda, cinnamon and salt. Whisk that together until thoroughly combined.
- In a separate mixing bowl, mash your ripe bananas. Add the eggs, sugar and oil, and whisk until combined.
- Add the dry ingredients to your wet ingredients and fold everything together until just combined. Add your shredded zucchini and pecans to the batter and fold together.
- Grease two separate 9×5 loaf pans. Separate your batter into the loaf pans.
- Bake for about 40-50 minutes. Check doneness by inserting a toothpick into the center of the bread. If it comes out clean, remove the bread from the oven. Let them cool in the pans for 10 minutes before removing them and letting them cool completely on a wire rack.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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