Zucchini Banana Bread

pinit

Disclaimer: Please note that some of the links below are affiliate links and I will earn a commission if you purchase through those links.

Indulge in the delightful combination of zucchini and banana in this moist and delicious Zucchini Banana Bread recipe. This bread is a fantastic way to use up those extra zucchinis and enjoy the sweetness of ripe bananas. In this blog post, we’ll guide you through a step-by-step recipe to create this mouthwatering bread from scratch. Get ready to savor the heavenly aroma of warm spices and enjoy a slice of this moist and flavorful treat. Whether you have it for breakfast, snack, or dessert, Zucchini Banana Bread is sure to become a family favorite.

Zucchini Banana Bread is a delightful twist on the classic banana bread that has been a staple in kitchens around the world for generations. While the exact origin of this recipe is not documented, it is undoubtedly an ingenious creation that came about as a way to use up surplus zucchinis during the summer months. Combining the sweetness of ripe bananas with the subtle flavor and moisture of zucchini results in a moist, tender, and subtly sweet bread that’s perfect for breakfast, brunch, or a sweet snack. This recipe showcases the resourcefulness of home cooks and their ability to turn seasonal ingredients into delicious treats.

Zucchini Banana Bread

Zucchini Banana Bread is a delightful twist on traditional banana bread. It adds a touch of freshness and moisture from grated zucchini, making the bread incredibly tender and flavorful. The combination of sweet bananas, warm spices, and the subtle hint of zucchini creates a harmonious blend of flavors. Each slice is moist, fragrant, and perfect for any time of the day. Whether you enjoy it plain or slathered with butter or cream cheese, this bread will satisfy your cravings for a comforting and delicious treat.

Tools and Equipment

Prep Time 15 mins Cook Time 50 mins Rest Time 10 mins Total Time 1 hr 15 mins Difficulty: Beginner Servings: 10 Calories: 262.13 Best Season: Suitable throughout the year

Ingredients

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper or coat it with cooking spray.

  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  3. In a separate bowl, mash the ripe bananas using a fork or potato masher until smooth.

  4. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until well combined.

  5. Gradually add the dry ingredients to the banana mixture, stirring with a rubber spatula until just combined.

  6. Fold in the grated zucchini and chopped nuts, if using.

  7. Pour the batter into the prepared loaf pan, spreading it evenly.

  8. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

  9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.

Nutrition Facts

Servings 10


Amount Per Serving
Calories 262.13kcal
% Daily Value *
Total Fat 8.77g14%
Saturated Fat 1.43g8%
Cholesterol 37.2mg13%
Sodium 223.92mg10%
Potassium 171.25mg5%
Total Carbohydrate 42.74g15%
Dietary Fiber 1.5g6%
Sugars 23.01g
Protein 3.96g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.

Note

Tips and Variations:
  • Squeeze out excess moisture from the grated zucchini before adding it to the batter to prevent the bread from becoming too wet.
  • Feel free to add mix-ins like chocolate chips or dried fruits for extra flavor and texture.
  • If you prefer a spicier flavor, add a pinch of ground cloves or ginger to the batter.
  • For a healthier twist, substitute some of the all-purpose flour with whole wheat flour or almond flour.
Serving Suggestions:
  • Enjoy a slice of Zucchini Banana Bread on its own for a quick and satisfying breakfast or snack.
  • Spread butter or cream cheese on a slice for an extra indulgent treat.
  • Serve it alongside a cup of coffee or tea for a delightful afternoon pick-me-up.
  • Warm a slice in the toaster or microwave and top it with a scoop of vanilla ice cream for a decadent dessert.
Allergen Information:
  • Nuts: Depending on the recipe variation, some Zucchini Banana Bread recipes may include chopped nuts, typically walnuts or pecans. Ensure to check the recipe for nut inclusion and adjust as needed for allergies.
Wine or Drink Pairing:
  • Coffee: Zucchini Banana Bread is a fantastic companion to a cup of coffee, whether it's a classic black brew or a creamy latte.

  • Milk: Enjoy a slice of this bread with a glass of cold milk for a comforting and nostalgic pairing.

Storage and Leftovers:
  • Room Temperature: You can store freshly baked Zucchini Banana Bread at room temperature for up to 2 days if it's wrapped tightly in plastic wrap or kept in an airtight container.

  • Refrigeration: For longer storage, place the bread in the refrigerator, where it can stay moist and delicious for up to a week. Be sure to cover it well to prevent it from drying out.

  • Freezing: If you want to keep it for an extended period, slice the bread and freeze individual portions. Wrap them in plastic wrap and place them in an airtight container or a zip-top freezer bag. Frozen slices can last for several months. Thaw slices in the refrigerator or at room temperature before enjoying.

Keywords: Zucchini Banana Bread, banana bread recipe, zucchini bread, moist bread, quick bread, baking with zucchini.

Did you make this recipe?

Tag @yumtastic.foodie on Instagram so we can see all your recipes.

Pin this recipe and share it with your followers.

pinit

Leave a Comment

Your email address will not be published. Required fields are marked *