How to Make Delicious Banana Zucchini Bread in 70 Minutes

There’s something incredibly comforting about the smell of freshly baked bread wafting through the house, isn’t there? Today, I’m excited to share my Banana Zucchini Bread Recipe that not only fills your home with warmth but also offers a delightful twist on traditional banana bread. This recipe is perfect for those busy weeknights when you’re looking for quick family dinners or even a sweet treat to enjoy with your morning coffee. Plus, it’s a fantastic way to sneak in some veggies! So, let’s dive into this deliciousness!

Why You’ll Love This Recipe

• Moist and flavorful, thanks to the combination of ripe bananas and zucchini.
• Easy to make in just 70 minutes, perfect for busy schedules.
• Great for breakfast, snacks, or even dessert—it’s versatile!
• Healthy ingredients make it a guilt-free indulgence.
• Perfect for sharing with family and friends or enjoying all by yourself!

Ingredients

To whip up this delightful Zucchini Banana Bread Recipe, you’ll need the following ingredients:

• 2 cups (250 g) all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon kosher salt
• 2 cups finely shredded zucchini (from 1½ medium zucchini)
• 2 ripe bananas, mashed (about 1 cup)
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (218 g) canola oil
• 2 teaspoons vanilla extract

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get baking! Follow these simple steps to create your own delicious banana zucchini bread:

1. Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with non-stick spray to ensure easy removal of the bread after baking.
2. Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini finely. Place the shredded zucchini in a clean towel, then gently squeeze out any excess water. Set aside the drained zucchini to maintain the bread’s ideal texture.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt. This ensures even distribution of the leavening agents and spices.
4. In a large bowl, mash the ripe bananas using a fork until smooth. Add granulated sugar, eggs, canola oil, and vanilla extract; stir until all ingredients are fully combined, creating a smooth batter.
5. Gradually stir the flour mixture into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
6. Fold in the shredded zucchini gently until evenly distributed throughout the batter.
7. Transfer the batter to the prepared loaf pan, spreading it out evenly.
8. Bake in the preheated oven for 70 to 80 minutes. Begin checking at 70 minutes by inserting a toothpick into the center—if it comes out with crumbs but no wet batter, the bread is done. If the crust darkens too much before fully baking, tent the loaf with aluminum foil for the last 10-15 minutes to prevent burning.
9. Allow the bread to cool slightly in the pan before slicing. Serve warm or at room temperature for best flavor and texture.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your banana zucchini bread turns out perfectly every time:

• Use ripe bananas for the best flavor and sweetness.
• Don’t skip squeezing out the excess moisture from the zucchini; it helps keep the bread from becoming too soggy.
• Feel free to add nuts or chocolate chips for an extra treat!
• If you want to make this a Zucchini Breakfast Recipe, serve it with a dollop of Greek yogurt on top.
• For a fun twist, try adding a pinch of nutmeg or some chopped walnuts to the batter.

How to Serve

This banana zucchini bread is delicious on its own, but here are some serving suggestions to elevate your experience:

• Spread a little butter or cream cheese on warm slices for a decadent treat.
• Pair it with a cup of coffee or tea for a cozy afternoon snack.
• Serve it alongside fresh fruit for a balanced breakfast.
• For dessert, drizzle with a bit of honey or maple syrup.

Make Ahead and Storage

This banana zucchini bread is perfect for meal prep! Here’s how to store it:

• Store 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.
• To enjoy frozen bread, simply thaw it overnight in the refrigerator and warm it up before serving.

Now that you have this easy zucchini bread recipe in your arsenal, you can enjoy a slice of this delightful treat any time you want! And if you’re looking for more delicious ideas, check out my Healthy Chicken and Broccoli Chinese Takeout or explore some Cabbage Soup Diet recipes for a healthy twist on your meals. Happy baking!