Zucchini Banana Bread (Printable Version)

Moist quick loaf blending ripe bananas and grated zucchini—perfect for breakfast, snacking, or toasting.

# What You Need:

→ Produce

01 - 1 cup finely grated zucchini (about 1 medium zucchini)
02 - 2 ripe bananas, mashed (about 1 cup)

→ Wet Ingredients

03 - 2 large eggs
04 - 1/2 cup vegetable oil
05 - 1/2 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 3/4 cups all-purpose flour
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg (optional)

→ Optional Add-ins

14 - 1/2 cup chopped walnuts or pecans
15 - 1/2 cup chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth.
03 - Fold the mashed bananas and grated zucchini into the wet mixture, stirring until evenly combined.
04 - In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
05 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
06 - Gently fold in chopped nuts or chocolate chips if desired, distributing them evenly throughout the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

# Expert Advice:

01 -
  • The zucchini disappears completely into the crumb, making every slice incredibly moist without tasting like vegetables.
  • It freezes beautifully, so you can stash half a loaf and forget about it until a rainy Tuesday needs rescuing.
02 -
  • Overmixing the batter is the fastest way to end up with a dense, tough loaf instead of a tender one.
  • If your zucchini is very watery, spread the grated shreds on a clean kitchen towel and wring firmly before adding them.
03 -
  • Check the bread at the 45 minute mark because ovens vary wildly and a dry loaf cannot be forgiven.
  • Grate the zucchini on the finest holes of your box grater so it melts invisibly into every bite.

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