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Zucchini Banana Bread

A freshly baked loaf of zucchini banana bread on a wooden cutting board.
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An ultra-moist, one-bowl quick bread perfect for using up ripe bananas and garden zucchini. This recipe freezes well and can be customized with chocolate chips.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 medium)
  • 1 cup grated zucchini (about 1 medium), squeezed dry
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
  4. Stir the mashed bananas and grated zucchini into the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. If using, fold in the walnuts or chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
  • To make this gluten-free, use a gluten-free all-purpose flour blend.
  • Ensure you squeeze as much moisture as possible from the grated zucchini to prevent a soggy bread.
  • This bread freezes well. Wrap cooled loaves tightly in plastic wrap, then in aluminum foil.

Nutrition

Find it online: https://cutcooktaste.com/zucchini-banana-bread/