banana and zucchini bread recipe

Written BySheba G Updated On
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The Best banana and zucchini bread recipe

This banana and zucchini bread recipe is one of my favorite go to recipes. It is so moist and flavorful, and it is a great way to use up ripe bananas and extra zucchini from the garden. My kids love it for breakfast or as an afternoon snack, and I love that it sneaks in some extra veggies. This bread is perfect for any occasion, from a casual family breakfast to a potluck with friends. It is also a healthier option because the zucchini adds moisture and nutrients without a lot of extra fat or sugar. You really get a delicious treat that feels good to eat.

Moist Banana Zucchini Bread

4.6 from 1540 votes

This banana zucchini bread is incredibly moist and full of flavor. It combines the sweetness of ripe bananas with the subtle freshness of zucchini.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

Wet Ingredients

1 1/2 cups mashed ripe bananas (about 3 medium)
1 cup shredded zucchini, squeezed dry
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

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 teaspoon ground nutmeg

👨‍🍳Directions

1Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3In a separate bowl, combine the mashed bananas, shredded zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well.
4Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
5Pour the batter into the prepared loaf pan and spread it evenly.
6Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Grater
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 35mg🧂Sodium: 260mg🌾Total Carbs: 43g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 4g

📝Notes

To get the most moisture out of your zucchini, shred it and then squeeze it in a clean kitchen towel or paper towels. This prevents the bread from being too wet. You can also add 1/2 cup of chopped walnuts or chocolate chips for extra texture.

Watch Video Of How Moist Banana Zucchini Bread Works

This banana zucchini bread is a fantastic recipe to have on hand. It is simple to make, uses up pantry staples, and always gets rave reviews from my family and friends. Whether for a holiday brunch or a simple weekday breakfast, this bread is always a good idea.

❓ Frequently Asked Questions About Moist Banana Zucchini Bread

1. Can I use frozen zucchini for this bread?

Yes, you can use frozen zucchini. Thaw it completely and then squeeze out as much water as possible before adding it to the batter. Frozen zucchini tends to release more water, so this step is important.

2. How should I store this banana zucchini bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze it for up to 3 months.

3. Can I make this bread gluten free?

Yes, you can substitute the all purpose flour with a good quality 1 to 1 gluten free flour blend. The texture might be slightly different, but it should still be delicious.

4. Why is my bread too dense?

A dense bread can be caused by overmixing the batter. Mix just until the dry ingredients are incorporated. Also, make sure your baking soda and baking powder are fresh for the best rise.

5. Can I reduce the sugar in this recipe?

You can reduce the total sugar to about 3/4 cup without drastically changing the texture. Keep in mind that the bananas also add sweetness, so it will still be plenty sweet.

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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