Description
Looking for the best zucchini banana bread recipe? This one is quick, easy, and so moist! Whether you’re after healthy breakfast ideas or a simple snack, this loaf is perfect for you. It’s freezer-friendly, great for brunch, and one of the best ways to sneak veggies into something sweet. Try this easy and tasty idea today!
Ingredients
Scale
- 3 ripe bananas
- 1 cup shredded zucchini (squeezed dry)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Grate the zucchini and squeeze out excess moisture with a towel.
- Mash the bananas in a large bowl.
- Add eggs, sugar, oil, and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, combine flour, baking soda, cinnamon, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in shredded zucchini and nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor.
- Do not skip squeezing the zucchini—it prevents sogginess.
- You can add chocolate chips or swap nuts for a twist.
- Store in an airtight container at room temperature for up to 3 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg