Try This Zesty Zucchini Banana Bread Recipe Today

When zucchini banana bread arrives at your kitchen counter, magic happens with a vibrant fusion of garden-fresh produce and sweet comfort.

Unexpected moisture crafts this classic quick bread into a delectable treat that surprises even seasoned bakers.

Tender green shreds nestle perfectly within a soft, golden crumb, creating a delightful texture that keeps everyone coming back for more.

Subtle vegetable notes complement the natural sweetness of ripe bananas, resulting in a balanced flavor profile that feels simultaneously indulgent and wholesome.

This recipe marries nutrition and decadence through an ingenious combination of ingredients rarely seen in traditional baked goods.

Home cooks appreciate how effortlessly these two humble ingredients can elevate a simple bread into something extraordinary.

Summer’s abundant zucchini and overripe bananas find their ultimate destiny in this crowd-pleasing recipe.

Zucchini Banana Bread That’s Sweet and Moist

• Boost Nutritional Power: This zucchini banana bread sneaks in extra vegetables through shredded zucchini, adding moisture, hidden nutrients, and a subtle green goodness without compromising the delicious sweet flavor.
• Gluten-Friendly Baking Triumph: Using oat and almond flour creates a delightful alternative for those avoiding traditional wheat, delivering a tender, moist texture that rivals classic banana bread with incredible softness.
• Easy One-Bowl Wonder: The simple mixing method allows home bakers of all skill levels to combine ingredients quickly, minimizing kitchen mess and reducing preparation time while guaranteeing a foolproof, delectable result that feels like a homemade bakery treat.
• Natural Sweetness Magic: Replacing refined sugar with coconut sugar and maple syrup provides a deeper, more complex sweetness that enhances the bread's overall flavor profile, making it feel indulgent yet healthier.

Ingredients for Zucchini Banana Bread

• Bananas: Ripe, sweet base that provides natural moisture and flavor to the bread.
• Butter: Melted butter adds richness and helps bind the ingredients together.
• Coconut Sugar, Maple Syrup: Natural sweeteners that provide depth of flavor and sweetness.
• Eggs: Bind the ingredients and provide structure to the bread.
• Vanilla Extract: Enhances overall flavor with its warm, aromatic profile.

• Oat Flour, Almond Flour: Gluten-free alternatives that create a tender, moist texture.
• Baking Powder, Baking Soda: Leavening agents that help the bread rise and become light.
• Salt: Balances and enhances the sweetness of the bread.

• Zucchini: Fresh vegetable that adds moisture, nutrition, and subtle green color to the bread.

How to Make Zucchini Banana Bread at Home

Step 1: Prepare Oven and Pan

Preheat oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, ensuring complete coverage for easy removal.

Step 2: Mash Bananas

In a large mixing bowl, thoroughly mash ripe bananas until they reach a smooth, creamy consistency.

Step 3: Mix Wet Ingredients

• Melted butter
• Coconut sugar
• Maple syrup

Stir ingredients until well blended and smooth.

Step 4: Incorporate Eggs and Vanilla

Gently mix in eggs and vanilla extract, combining until the mixture looks uniform and silky.

Step 5: Combine Dry Ingredients

• Oat flour
• Almond flour
• Baking powder
• Baking soda
• Salt

Step 6: Create Bread Batter

Gradually add dry ingredient mixture to wet ingredients, stirring until just combined. Avoid overmixing to keep bread tender.

Step 7: Add Zucchini

Fold shredded zucchini into the batter, distributing evenly throughout.

Step 8: Bake Bread

Pour batter into prepared loaf pan. Bake for 55-60 minutes, checking doneness with a toothpick inserted in the center.

Step 9: Cool and Serve

Let bread cool in pan on wire rack for 25 minutes. Remove from pan and allow to cool completely before slicing.

Pro Tips for Baking Zucchini Banana Bread

• Squeeze Out Moisture: Grate zucchini and use a clean kitchen towel to remove excess water, preventing soggy bread.
• Prevent Sinking Zucchini: Lightly coat shredded zucchini in a bit of flour to help distribute evenly throughout the batter.
• Check Doneness Carefully: Use the toothpick test near the center, ensuring it comes out with just a few moist crumbs for perfectly baked bread.
• Cool Completely: Let the bread cool entirely before slicing to help it set and maintain a moist, tender texture.
• Storage Secret: Wrap cooled bread tightly in plastic wrap or store in an airtight container to keep it fresh for up to 5 days at room temperature.

Storing and Reheating Zucchini Banana Bread the Right Way

• Refrigerate leftover zucchini banana bread in an airtight container for up to 5 days, keeping moisture locked in by wrapping the bread tightly with plastic wrap or aluminum foil. Preserve freshness by storing at a consistent temperature between 32-40°F.
• Freeze individual slices by wrapping each piece separately in plastic wrap, then placing them in a freezer-safe bag for maximum preservation. Frozen bread maintains quality for 2-3 months when sealed properly.
• Reheat refrigerated or thawed bread by microwaving for 15-20 seconds or warming in a preheated oven at 300°F for 5-7 minutes. Enjoy the bread warm with a light toast for enhanced flavor and soft, tender texture.

What to Pair with Zucchini Banana Bread

• Pair with Creamy Cinnamon Latte: The warm, spicy notes of cinnamon perfectly complement the sweet and earthy flavors of zucchini banana bread. The rich, smooth latte cuts through the bread's dense texture, creating a delightful morning treat.
• Serve with Whipped Honey Butter: Spread a generous layer of homemade whipped honey butter on a warm slice to enhance the bread's natural sweetness. The light, airy butter melts into the bread, adding a luxurious touch to each bite.
• Enjoy with Vanilla Greek Yogurt: Top a slice with a dollop of tangy vanilla Greek yogurt for a protein-packed breakfast or snack. The yogurt's cool, creamy texture balances the bread's warmth and adds a refreshing contrast.
• Complement with Toasted Pecan Sprinkle: Scatter some toasted pecans over the bread to introduce a delightful crunch and nutty flavor. The pecans' rich, buttery taste elevates the bread's complexity and adds a beautiful textural element.

Tasty Twists on Zucchini Banana Bread

• Chocolate Chip Zucchini Banana Bread: Fold in 1/2 cup of dark chocolate chips into the batter for a rich, indulgent version that adds extra sweetness and texture to the classic recipe.
• Nutty Zucchini Banana Bread: Sprinkle 1/3 cup of chopped walnuts or pecans on top of the batter before baking, creating a crunchy topping and adding nutritious protein to the bread.
• Spiced Fall Zucchini Banana Bread: Mix in 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ground ginger to infuse warm, comforting autumn flavors into the classic quick bread.
• Lemon Zest Zucchini Banana Bread: Add 1 tablespoon of fresh lemon zest to the wet ingredients for a bright, citrusy note that complements the banana and zucchini perfectly.

Zucchini Banana Bread Recipe

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4.8 from 39 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Zucchini banana bread combines moist, tender texture with wholesome ingredients for a delightful breakfast or snack. Comfort meets nutrition in this simple quick bread that delivers rich flavor and hidden vegetable goodness you’ll savor slice after slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2–3 ripe bananas, mashed (about 1 cup)
• 1 cup shredded zucchini (water squeezed out)
• 3 large eggs (room temperature)
• 2 cups oat flour
• ¾ cup blanched almond flour

Sweeteners and Liquid Ingredients:

• ¾ cup dark coconut sugar
• 2 tablespoons (30 milliliters) real maple syrup
• 2 tablespoons (30 milliliters) melted butter
• 2 teaspoons vanilla extract

Leavening and Seasoning:

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

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Instructions

1. Preheat the oven to 350°F (177°C) and prepare a 9×5-inch loaf pan by lining it with parchment paper, ensuring complete coverage of the bottom and sides.
2. In a spacious mixing bowl, thoroughly mash ripe bananas until they form a smooth, creamy consistency with no large chunks remaining.
3. Introduce melted butter, coconut sugar, and maple syrup to the mashed bananas, whisking vigorously to create a homogeneous mixture.
4. Incorporate whole eggs and pure vanilla extract, stirring until the wet ingredients are completely integrated and appear uniform.
5. In a separate bowl, sift together oat flour, almond flour, baking powder, baking soda, and salt to eliminate potential lumps.
6. Gently fold the dry ingredient mixture into the banana mixture, using a spatula and stirring minimally to prevent overworking the batter.
7. Carefully fold freshly grated zucchini into the batter, distributing the vegetable evenly throughout the mixture.
8. Transfer the prepared batter into the parchment-lined loaf pan, smoothing the top with a spatula to ensure an even surface.
9. Place the pan in the preheated oven and bake for 55-60 minutes, rotating halfway through to promote uniform cooking.
10. Check for doneness by inserting a toothpick into the center of the bread; it should emerge clean with minimal to no batter residue.
11. Remove the bread from the oven and allow it to rest in the pan on a wire cooling rack for 25 minutes, enabling gradual cooling and structural stabilization.
12. Carefully lift the bread out of the pan using the parchment paper edges and transfer to the wire rack to cool completely before slicing.

Notes

• Moisture Magic: Grated zucchini adds incredible softness and hidden nutrition to this delightful banana bread, making it exceptionally tender and moist.
• Gluten-Conscious Choice: Using oat and almond flour creates a gluten-free alternative that doesn’t compromise on taste or texture.
• Natural Sweetness Boost: Coconut sugar and maple syrup provide deep, rich sweetness without refined sugar, enhancing the bread’s natural flavors.
• Baking Precision: Watch the bread carefully during the last 10 minutes of baking to prevent over-browning, as alternative flours can brown faster than traditional wheat flour.
• Cooling Technique: Allowing the bread to cool completely helps set the structure and prevents crumbling when slicing.
• Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain freshness for up to 5 days at room temperature.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 249 kcal
• Sugar: 14 g
• Sodium: 173 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 74 mg