Description
A moist, flavorful zucchini banana bread that’s perfect for breakfast, snacks, or dessert. Family-friendly, versatile, and easy to adapt for different diets.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 medium zucchini, shredded and squeezed dry
- 2 cups all-purpose flour (or whole wheat)
- 2 large eggs (or flax eggs)
- 1/2 cup oil or melted butter (or coconut oil)
- 1/2 cup sugar or maple syrup
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- Optional: 1/2 cup walnuts, pecans, chocolate chips, or raisins
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment.
- Mash bananas until smooth in a large bowl.
- Add eggs, oil, vanilla, and sugar or maple syrup. Mix until blended.
- Shred zucchini, squeeze out excess water, and fold into wet mixture.
- In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gently stir dry ingredients into wet mixture. Do not overmix.
- Fold in nuts, chocolate chips, or raisins if using.
- Pour into prepared pan and smooth the top.
- Bake 50–60 minutes, until a toothpick comes out clean.
- Cool completely before slicing.
Notes
Always squeeze shredded zucchini well to avoid a soggy or undercooked loaf. For variations, add chocolate chips, swap some flour for whole wheat, or use applesauce to lighten the loaf.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg