Description
Discover the best Banana Zucchini Bread Recipe! Moist, healthy, and easy to make. Includes tips, nutrition facts, and delicious variations.
Ingredients
2 medium ripe bananas, mashed (the riper, the sweeter!)
1 cup grated zucchini (no need to peel)
1¾ cups all-purpose flour (or whole wheat flour for a healthier option)
½ cup granulated sugar (swap with coconut sugar for a natural sweetener)
¼ cup brown sugar (adds depth and caramel notes)
⅓ cup vegetable oil (or melted coconut oil for a tropical twist)
2 large eggs
1 tsp pure vanilla extract
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon (optional but recommended)
½ cup chopped walnuts or pecans (optional for crunch)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mash the bananas until smooth. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel—this prevents soggy bread.
In a large bowl, combine mashed bananas, grated zucchini, eggs, oil, and vanilla extract. Stir until fully blended.
In a separate bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry mixture to the wet mixture. Stir until just combined. Don’t overmix—this keeps the bread tender. Fold in nuts or chocolate chips if using.
Pour batter into the prepared loaf pan. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature!
Nutrition
- Serving Size: Per Slice
- Calories: 220 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Keywords: Banana Zucchini Bread Recipe