Zucchini Banana Bread Loaf (Printable View)

Moist loaf of bananas and grated zucchini with cinnamon; optional nuts or chocolate chips—ideal for breakfast or snacks.

# What You’ll Need:

→ Produce

01 - 1 cup zucchini, finely grated (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 brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 tsp vanilla extract

→ Dry Ingredients

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

→ Optional Add-ins

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

# Cooking Steps:

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 - Stir the mashed bananas and grated zucchini into the wet mixture 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 until just combined. Do not overmix.
06 - Gently fold in chopped nuts or chocolate chips if desired.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Slice into portions and serve. Enjoy toasted with butter or cream cheese if desired.

# Expert Tips:

01 -
  • Its the perfect way to use up overripe bananas and that zucchini your neighbor keeps leaving on your porch
  • The texture stays incredibly moist for days, unlike regular banana bread that dries out
  • Nobody will guess there are vegetables in something this chocolatey and sweet
02 -
  • Overmixing is the enemy. Once the flour is incorporated, put the spatula down.
  • Every oven is different. Check the bread at 50 minutes. If the top is browning too fast, tent with foil.
  • This bread needs to cool completely before slicing. Cutting it warm will give you a gummy, collapsed center.
03 -
  • Room temperature ingredients combine more smoothly and help prevent overmixing.
  • If your zucchini is especially large, scoop out the seeds before grating. They can make the bread soggy.

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