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Banana Zucchini Bread Recipe

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4.1 from 68 reviews

This Banana Zucchini Bread is a moist and flavorful loaf combining the natural sweetness of ripe bananas with the subtle earthiness of grated zucchini. Enhanced with warm cinnamon and a hint of vanilla, this bread offers a perfect balance of nutrition and taste. Ideal as a snack, breakfast, or dessert, it’s easy to prepare and wonderfully satisfying.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Vegetables and Fruits

  • 1 cup grated zucchini
  • 1 cup mashed banana (about 3 bananas)

Dairy

  • 1/4 cup unsalted butter, melted
  • 1/4 cup sour cream
  • 1 large egg

Sweeteners

  • 1/3 cup (70g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar

Dry Ingredients

  • 1 1/2 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Flavorings

  • 1 teaspoon vanilla extract

Instructions

  1. Prepare and preheat: Preheat your oven to 350°F (175°C). Line an 8×4 inch bread pan with parchment paper and lightly spray with nonstick cooking spray to prevent sticking.
  2. Extract moisture from zucchini: Place the grated zucchini between two paper towels or a cheesecloth and squeeze out as much liquid as possible. This step ensures the bread doesn’t become overly moist.
  3. Mix wet ingredients: In a large bowl, combine the melted butter, brown sugar, granulated sugar, egg, sour cream, and vanilla extract. Mix thoroughly until fully combined.
  4. Whisk dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
  5. Combine wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture using a wooden spoon. Once incorporated, fold in the grated zucchini and mashed bananas gently to maintain texture.
  6. Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This helps the loaf set and makes slicing easier.

Notes

  • Be sure to squeeze the zucchini well to prevent excess moisture that can make the bread soggy.
  • Use ripe bananas for the best natural sweetness and moist texture.
  • You can substitute sour cream with Greek yogurt if preferred.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Optional: Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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