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Zucchini Banana Bread

This delicious zucchini banana bread combines ripe bananas and shredded zucchini for a moist, flavorful loaf that is perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • 1 cup shredded zucchini (squeeze out excess moisture)
  • 1/3 cup melted butter (unsalted)
  • 1/2 cup sugar (you can reduce this for a less sweet loaf)
  • 1 large egg (beaten)
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a mixing bowl, combine the melted butter with the mashed bananas and mix well.
  3. Add the beaten egg, vanilla extract, and shredded zucchini, stirring until fully incorporated.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix!
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Feel free to swap the sugar for a natural sweetener or add nuts, chocolate chips, or dried fruit for extra flavor. This bread can be made ahead of time and stored at room temperature for up to 3 days or refrigerated for a week.