Zucchini Banana Bread

Zucchini Banana Bread — This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!

Moist Zucchini Bread Recipe … with Banana!

This easy zucchini bread requires no mixer and goes from bowl to oven in minutes! I used liquid-state coconut oil so there’s no butter to cream and no mixer to dirty.

Baking with zucchini and bananas adds so much moisture that it’s impossible to have a dry loaf!

It is so flavorful and moist that it doesn’t even need butter. Although I wouldn’t say no to a cream cheese glaze or browned butter glaze.

Zucchini Banana Bread Ingredients

To make this zucchini and banana bread recipe, you’ll need: 

• Egg
• Light brown sugar
• Coconut oil
• Granulated sugar
• Sour cream
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Grated zucchini
• Mashed bananas

How to Make Zucchini Banana Bread

If you’ve made a classic zucchini bread before, then you can absolutely make this zucchini bread recipe with banana. The combination of zucchini and banana makes for an ultra moist loaf that everyone loves!

Here’s an overview of the recipe steps:

1. Mix the sugars and wet ingredients together, then stir in the dry ingredients.
2. Gently fold in the grated zucchini and mashed bananas, then turn the batter into a greased 9×5-inch loaf pan. 
3. Bake the until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
4. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

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4.35 from 52 votes

Zucchini Banana Bread

By Averie Sunshine

This zucchini banana bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It really is the BEST zucchini bread recipe!!

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 9

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Ingredients  

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• ▢ 1 large egg
• ▢ ½ cup light brown sugar, packed
• ▢ ⅓ cup liquid-state coconut oil, canola or vegetable may be substituted
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup all-purpose flour, plus additional if necessary (see step 4 in directions)
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ pinch salt, optional and to taste
• ▢ 1 cup grated zucchini, laid loosely in cup and not packed (about 1 medium/large trimmed zucchini; note – wring out zucchini in a paper towel if it seems very moist)
• ▢ ¾ to 1 cup mashed ripe bananas, about 2 medium/large bananas
• ▢ ½ cup walnuts, raisins, etc., optional

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Instructions 

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
• In a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
• Add the zucchini (wring out in a paper towel if it’s very moist), bananas, optional walnuts or raisins, and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to about 1/4 cup additional flour. All zucchini and bananas vary in their moisture content and the consistency of batters will vary. Note the zucchini will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
• Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
• Bake for about 52 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
• Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Notes

• Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of zucchini, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.

Nutrition

Serving: 1, Calories: 280kcal, Carbohydrates: 37g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 24mg, Sodium: 126mg, Fiber: 2g, Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

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