Zucchini Banana Bread Loaf

Name: Zucchini Banana Bread Loaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 ripe bananas, mashed; 1 cup grated zucchini (about 1 medium zucchini); 1/3 cup melted coconut oil; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1 1/2 cups all-purpose flour; 1/2 cup chopped walnuts or pecans (optional)

Highlighted under: Homemade Sweets Recipes

A delicious blend of moist banana bread and nutritious zucchini makes this Zucchini Banana Bread Loaf a delightful treat.

Created by

Anna Johnson

Last updated on 2025-12-20T10:49:49.314Z

This Zucchini Banana Bread Loaf combines the sweetness of ripe bananas with the subtle flavor of zucchini, making it a perfect snack or breakfast option. It's moist, flavorful, and easy to make!

        Why You'll Love This Recipe
        Moist and flavorful with the perfect balance of banana and zucchini.
A great way to use up ripe bananas and extra zucchini.
Healthy and satisfying, perfect for breakfast or a snack.

      

The Perfect Combination

Zucchini and banana may seem like an unusual pairing, but together they create a mouthwatering loaf that's both moist and flavorful. The natural sweetness of ripe bananas complements the subtle earthy flavor of zucchini, making this bread a delightful treat for any time of day. Additionally, the zucchini adds a nutritious touch, ensuring you get your veggies in while enjoying a delicious dessert.

This recipe is not just about taste; it also emphasizes the importance of using fresh, wholesome ingredients. By incorporating ripe bananas and fresh zucchini, you're not only minimizing food waste but also enhancing the nutritional profile of your loaf. This makes it a smart choice for health-conscious bakers who still want to indulge in a sweet treat.

A Versatile Snack

Zucchini Banana Bread Loaf is incredibly versatile, making it an ideal snack for any occasion. Whether you serve it at breakfast alongside your morning coffee, as an afternoon snack, or even as a dessert after dinner, it fits seamlessly into your daily routine. You can easily customize it by adding chocolate chips or dried fruit for an extra twist, ensuring there's a version for everyone to enjoy.

Moreover, this loaf can be enjoyed warm or cold, making it perfect for meal prep. You can slice it and store it in an airtight container for up to a week, or even freeze individual slices for a quick grab-and-go option. This flexibility makes it an excellent choice for busy families or individuals looking to maintain a balanced diet without sacrificing flavor.

Baking Tips for Success

To achieve the best results with your Zucchini Banana Bread Loaf, it's crucial to properly prepare your ingredients. Start with overripe bananas, as they are sweeter and easier to mash, leading to a more flavorful bread. When it comes to zucchini, be sure to squeeze out excess moisture after grating to prevent your loaf from becoming soggy. This step ensures the perfect texture and consistency.

Don't forget to check your loaf for doneness! Oven temperatures can vary, so it's always a good idea to perform the toothpick test. Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs attached, your bread is ready. Allow it to cool properly for the best taste and texture before slicing.

Ingredients

For the Zucchini Banana Bread Loaf

2 ripe bananas, mashed
1 cup grated zucchini (about 1 medium zucchini)
1/3 cup melted coconut oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts or pecans (optional)

Mix all ingredients well before pouring into the baking pan.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Wet Ingredients

In a large bowl, mix the mashed bananas, grated zucchini, melted coconut oil, brown sugar, granulated sugar, vanilla extract, and eggs until well combined.

Combine Dry Ingredients

In another bowl, whisk together the baking soda, baking powder, salt, cinnamon, and flour.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. If using, fold in the chopped nuts.

Bake

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Enjoy your homemade Zucchini Banana Bread Loaf with a cup of coffee or tea!

Storing Your Bread

Once your Zucchini Banana Bread Loaf has cooled, proper storage is key to keeping it fresh. Store it in an airtight container at room temperature for up to five days. If you live in a particularly humid environment, consider refrigerating it to extend its shelf life, although this may slightly alter the texture.

For longer storage, you can freeze slices of your bread. Wrap each slice in plastic wrap and then place them in a freezer bag. This way, you can enjoy a piece of homemade banana bread any time you crave it, simply thawing it out at room temperature or popping it in the microwave for a quick warm-up.

Health Benefits of Ingredients

This Zucchini Banana Bread Loaf is not just delicious; it also brings several health benefits. Zucchini is low in calories and high in fiber, which aids digestion and keeps you feeling full longer. It's also packed with vitamins A and C, contributing to overall health and immune function.

Bananas, on the other hand, are a great source of potassium and vitamin B6, supporting heart health and energy levels. By combining these two nutritious ingredients, this loaf offers a guilt-free indulgence that can be enjoyed as part of a balanced diet.

Questions About Recipes

→ Can I use frozen zucchini?

Yes, just make sure to thaw and drain excess moisture before using.

→ How do I store the banana bread?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I substitute the flour?

Yes, you can use whole wheat flour or a gluten-free blend, though the texture may vary.

→ How can I make this recipe vegan?

You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg).