Oct 08, 2024, Updated Nov 01, 2024
Banana Zucchini Bread
I mean honestly, this is the ultimate easy-baking recipe and a perfect way to sneak in extra veggies. If you love my best-ever Moist Banana Bread, Zucchini Bread and Chocolate Zucchini Bread recipe, you’ll swoon for this! Here are a couple of reasons I love to make it:
The simple steps are a breeze to make: combine wet ingredients with dry and bake! The results are perfectly moist and stay that way for days. A great way to use up extra zucchini and bananas that are on their way out.
Here’s What You Need
I really love it when a recipe comes together with ingredients I already have lurking in my fridge. It just feels like such a win. Here’s what you’ll need:
Banana Zucchini Bread Recipe Ingredients
Take note of the details around the ingredients for tip-top results:
Mashed overripe banana: Using overripe bananas brings a natural sweetness and a rich, moist texture to the bread. The bananas should be soft, with brown spots on the skin for the best flavor. Read: Can you use frozen banana for banana bread? to find out about necessary recipe tweaks + what to do with the liquid that comes out when thawing! Grated zucchini: Shredded medium zucchini adds moisture and a subtle vegetable flavor without overwhelming the banana. No need to squeeze out the moisture—its natural water content enhances the texture. (I love shredded zucchini in my zucchini cookies and moist pumpkin zucchini muffins, too). Butter (melted): Provides a rich, buttery flavor and adds to the bread’s tender crumb. You could alternatively use your go-to neutral-tasting baking oil like avocado canola oil. Buttermilk: Buttermilk brings a slight tanginess and helps the bread stay soft and light. If you don’t have buttermilk, use vinegar with milk as a quick substitute, which works just as well to tenderize the bread. Eggs (lightly beaten): Eggs bind the ingredients together and contribute to the bread’s structure, making it fluffy and rich. All-purpose flour: The base of the recipe, it provides structure and balance to the wet ingredients. A higher protein content stabilizes the bread while allowing it to stay soft. Sugar: Adds sweetness to balance the mild flavors of zucchini and buttermilk. It also contributes to the bread’s golden-brown crust. Baking powder: The primary leavening agent, ensuring the bread rises evenly and achieves a light, airy texture. Baking soda: Enhances the leavening effect of the baking powder and works with the acidic ingredients to improve texture. Salt: Balances the sweetness and enhances the overall flavor. Adding half a teaspoon salt really balances the flavors.
Tools
You’ll need the following kitchen bits and bobs to make this recipe:
Butter: Substitute melted butter with coconut oil or vegetable oil for a dairy-free option. Buttermilk: If you don’t have buttermilk, use a mix of milk and vinegar, or replace it with plain yogurt for a similar tangy effect. Sour cream works, too. Flour: Swap all-purpose flour with whole wheat flour or use a gluten-free blend if necessary. Keep in mind that whole wheat will create a denser loaf. Sugar: For a healthier alternative, you can replace white sugar with coconut sugar, honey, or maple syrup. Adjust the liquid content if needed when using syrup. Eggs: For an egg-free version, you can use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or a store-bought egg substitute. Add nuts or seeds: Stir in chopped walnuts, pecans, or sunflower seeds. Spiced banana zucchini bread recipe: Enhance the flavors with a teaspoon of ground cinnamon or a pinch of nutmeg and cloves. You could add 1 or 2 teaspoons vanilla extract, too. Coconut version: Add shredded coconut to the batter.
Loaf pans – the standard size used for quick breads. Parchment paper to line the pans. It’s better than cooking spray for easy removal. Mixing bowls for the batter. A whisk and spatula
How to Make Banana Zucchini Bread: An Easy Guide
These are the super basic steps to making this simple recipe:
Mix wet ingredients
In a large bowl, use a fork to beat together the mashed bananas, grated zucchini, melted butter, buttermilk, and eggs until well blended.
Combine dry ingredients
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Gradually fold this into the banana mixture, stirring gently until just combined. Be careful not to overmix.
Bake the Banana Zucchini Bread
Pour the batter into the prepared loaf pans. Bake for around 55 minutes at 350°F, or until a toothpick inserted in the center comes out clean and the top feels springy. Let the loaves cool in the pans for about 5 minutes before carefully flipping them onto a wire rack to cool completely before slicing.
Make Ahead and Storage
Banana zucchini bread is perfect for making in advance. 1. Overmixing the batter: Stirring the batter too much can lead to dense, tough bread. Mix the dry ingredients into the wet just until combined—small lumps are okay. Overmixing activates the gluten in the flour, resulting in a less tender loaf. 2. Using too much zucchini: Zucchini holds a lot of water, and adding too much can make the bread overly moist or soggy. Stick to the recipe’s recommended amount, and avoid squeezing out excess water unless it’s extremely wet. 3. Not properly measuring flour: Scooping flour directly out of the bag can pack it down, leading to more than needed. Instead, spoon the flour into your measuring cup and level it off. Too much flour makes the bread dry and heavy. 4. Skipping the buttermilk substitute If you don’t have buttermilk and skip the substitute (vinegar + milk), it can affect the bread’s rise and texture. The acidity in buttermilk reacts with the baking soda, helping create a lighter, fluffier bread. 5. Not testing for doneness: Banana zucchini bread can look done on the outside but still be undercooked in the center. Always test. My preferred no-fail method is to use an instant thermometer: it should read 190ºF in the middle. When testing with a toothpick—if it doesn’t come out clean, let the bread bake a few more minutes to ensure it’s fully cooked inside.
For storage, bake the bread and allow it to cool completely. Once cooled, tightly wrap the loaves in plastic wrap or aluminum foil, and they’ll stay fresh at room temperature for up to 3 days.
Store the bread in an airtight container or wrapped tightly in plastic wrap for up to 3 days. This keeps it moist and soft. Don’t refrigerate – this makes baked goods actually go stale faster.
Freezing
Banana zucchini bread freezes well. Wrap the loaf (or individual slices) in plastic wrap and then place in a freezer-safe bag. It will stay fresh for up to 3 months.
When ready to enjoy, thaw at room temperature or pop a slice into the microwave for a quick defrost. Just scrolling through? Here are a few common queries:
Ripe bananas are key: The riper the bananas, the sweeter and more flavorful your bread will be. Wait until the bananas are covered with brown spots for optimal sweetness. Don’t overbake: Banana zucchini bread can dry out if overbaked. Check for doneness early by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. Let it cool completely: Allowing the bread to cool completely before slicing ensures it holds its shape and prevents a gummy texture in the middle. Moisture balance: Bananas and zucchini both add moisture, but using too much can result in a dense loaf. The butter and buttermilk (or substitute) help balance this moisture, creating a tender crumb. Sugar’s dual function: Besides adding sweetness, sugar plays a key role in moisture retention. It draws in and holds water, which keeps the bread soft and prevents it from drying out too quickly.
Other Quick Bread Recipes You’ll Love
Dive into these other delicious and easy-going bakes. If you loved this zucchini and banana bread, you’re going to fall just as hard for these:
This is a good ‘ol fashioned Banana Bread to serve for breakfast, dessert, snack time and so on. Moist Pumpkin Bread Peanut Banana Bread
