zucchini banana loaf recipe

Written BySheba G Updated On
zucchini banana loaf recipe
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The Best zucchini banana loaf recipe

I have been making this zucchini banana loaf recipe for years, and it’s always a hit with my family and friends. The combination of the moist banana bread with the hidden zucchini is a game-changer.

I’ve made it for countless potlucks, picnics, and even as a quick breakfast or snack. It’s one of those recipes that never fails to impress.

The original recipe I found called for grated carrots instead of zucchini, but I prefer the green veggie for its subtle flavor and texture. My kids love helping me in the kitchen, mashing the ripe bananas with a fork until they’re smooth, and then mixing in the grated zucchini.

It’s a great way to get them involved in cooking without feeling overwhelmed. When I’m feeling extra fancy, I like to top the loaf with a cream cheese frosting or chopped nuts for added flavor and texture.

This recipe has become a staple in our household, and I’m excited to share it with you. The best part is that it’s incredibly easy to make and requires minimal ingredients.

You can whip up a batch in no time, making it perfect for last-minute gatherings or when you need a healthy snack on the go.

Zucchini Banana Loaf

Zucchini Banana Loaf

4.9 from 1356 votes

A moist and tender quick bread that combines the natural sweetness of ripe bananas with the subtle freshness of shredded zucchini. This loaf is perfect for using up garden zucchini and overripe bananas, making a delicious breakfast or snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 10Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Loaf

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 large)
1 cup shredded zucchini, squeezed dry
1/2 cup chopped walnuts or pecans (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
4Set this dry mixture aside.
5In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Stir in the mashed bananas and the shredded zucchini until just combined.
8The batter will look slightly lumpy and moist.
9Gradually add the dry flour mixture to the wet ingredients, stirring with a spatula or wooden spoon until no streaks of flour remain.
10Do not overmix.
11If using nuts, fold them in gently.
12Pour the batter into the prepared loaf pan and spread it evenly.
13Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
14The top should be golden brown and spring back when lightly touched.
15Allow the loaf to cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
16Serve at room temperature.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Electric mixer or wooden spoon
Grater
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 16g🥩Protein: 4g

📝Notes

For best results, squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture before adding to the batter. This prevents the loaf from becoming too wet. You can substitute whole wheat flour for half of the all-purpose flour for a heartier texture.

Watch Video Of How Zucchini Banana Loaf Works

To store this zucchini banana loaf, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It stays fresh at room temperature for up to three days, or you can refrigerate it for five days.

For longer storage, slice the loaf and freeze the pieces in a zip top bag for up to three months. To reheat, warm individual slices in the microwave for 15 seconds or in a toaster oven for a few minutes until soft.

This loaf is great for breakfast with coffee, as an afternoon snack, or even as a simple dessert with a drizzle of honey. It travels well for picnics, potlucks, and school events, and it always gets eaten quickly.

I make this recipe for family gatherings because it pleases kids and adults alike, and it is one of those treats that feels both wholesome and indulgent at the same time.

❓ Frequently Asked Questions About Zucchini Banana Loaf

Q: What is the purpose of using zucchini in this recipe?

The addition of zucchini serves several purposes: it adds moisture to the loaf while also providing a boost of nutrients like vitamin K and potassium.

Q: Can I use yellow squash instead of zucchini?

While you can substitute yellow squash for zucchini, keep in mind that it will change the flavor profile slightly.

Q: How do I know if my bananas are ripe enough?

A good rule of thumb is to choose bananas that are slightly overripe – they should be spotty but still firm to the touch.

Q: Can I make this recipe in advance?

Yes, you can prepare the batter ahead of time and refrigerate it overnight before baking.

Q: What is the ideal temperature for baking this loaf?

A moderate oven temperature of 350°F (175°C) ensures even cooking without drying out the loaf.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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