Description

Banana zucchini bread is a moist, spiced quick bread made with ripe bananas and shredded zucchini. Warm, cozy, and simple to prepare, it’s perfect for breakfast, snacking, or dessert—and it’s a great way to use up extra bananas and zucchini.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg or ginger

1 cup mashed ripe bananas (about 2–3 bananas)

1 cup shredded zucchini, well-drained

¾ cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

½ cup neutral oil (canola, coconut, olive) or melted butter

Optional: 1 cup chocolate chips or ½–1 cup chopped nuts

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Instructions

Preheat oven to 350°F (170°C) and line a 9×5-inch loaf pan with parchment paper.
Grate zucchini and drain well using paper towels or a clean kitchen towel. Squeeze out excess moisture.
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg (or ginger).
In a large bowl, mash bananas and mix with oil, sugar, eggs, and vanilla until smooth.
Stir dry ingredients into wet just until combined. Fold in shredded zucchini and optional chocolate chips or nuts.
Pour batter into prepared loaf pan. Bake 45–65 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Mini loaves or muffins work too—check for doneness starting at 20 minutes.
No need to peel zucchini before grating.
One medium zucchini yields about 1 to 1¼ cups grated zucchini.
Frozen zucchini can be used if thawed and fully drained.
Chocolate, cocoa powder, or nuts make great mix-ins.

Prep Time: 15 minutes
Cook Time: 45–65 minutes
Category: Bread
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 15g
Sodium: 220mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg