🍌🥒 Classic Banana Zucchini Bread
Prep time: 15 minutes
Bake time: 50–60 minutes
Total time: About 1 hour 15 minutes
Servings: 8–10 slices
Oven: 175°C / 350°F
Ingredients
- 2 ripe bananas, mashed
- 1 medium zucchini, grated (about 1½ cups)
- 2 large eggs
- ½ cup (120 ml) vegetable oil or melted butter
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg, optional
- ½ cup chopped walnuts or pecans, optional
- ½ cup chocolate chips, optional
Step-by-step instructions
1. Prepare the zucchini
Wash and grate the zucchini using the large holes of a box grater.
Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out some of the excess water.
Don’t squeeze it completely dry—a little moisture helps make the bread soft and moist.
2. Prepare the oven and pan
Preheat your oven to 175°C / 350°F.
Grease a 9 × 5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper, leaving some paper hanging over the sides to make the bread easier to remove.
3. Mash the bananas
Peel the bananas and place them in a large mixing bowl.
Mash them thoroughly with a fork until mostly smooth. A few small banana pieces are perfectly fine.
The riper the bananas, the sweeter and more flavorful your bread will be.
4. Mix the wet ingredients
Add the eggs, oil or melted butter, sugar, and vanilla extract to the mashed bananas.
Whisk everything together until well combined.
5. Add the zucchini
Add the prepared grated zucchini to the banana mixture.
Stir gently until the zucchini is evenly distributed.
6. Mix the dry ingredients
In a separate bowl, combine:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg, if using
Mix well so the baking ingredients and spices are evenly distributed.
7. Combine wet and dry ingredients
Gradually add the dry ingredients to the banana-zucchini mixture.
Using a spatula or wooden spoon, gently stir until just combined.
Important: Don’t overmix the batter. Stop stirring as soon as you no longer see large streaks of flour. Overmixing can make the bread dense or chewy.
8. Add optional ingredients
If you’d like, gently fold in:
- Chopped walnuts or pecans
- Chocolate chips
You can use one or both.
9. Transfer to the loaf pan
Pour the batter into your prepared loaf pan.
Smooth the top with a spatula.
For an extra attractive loaf, sprinkle a few chopped nuts or chocolate chips over the top.
10. Bake
Place the pan in the center of the preheated oven.
Bake for approximately 50–60 minutes.
Start checking around 50 minutes.
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs attached, the bread is ready.
If you see wet batter on the toothpick, bake for another 5–10 minutes and check again.
11. Cool the bread
Remove the loaf from the oven and let it cool in the pan for about 10–15 minutes.
Then carefully lift it out and place it on a wire rack.
Allow it to cool for at least 30 minutes before slicing.
This gives the inside time to finish setting and makes it easier to cut.
🍞 Serving ideas
For breakfast, slice the bread and serve it:
- Warm with butter
- With cream cheese
- With peanut or almond butter
- Alongside fresh fruit
- With honey or maple syrup
- With a cup of coffee or tea
⭐ Tips for the best banana zucchini bread
Use very ripe bananas: Brown-spotted bananas give the bread much more sweetness and banana flavor.
Don’t use wet zucchini: Excess water can make the center gummy. Gently squeeze the grated zucchini before adding it.
Don’t overmix: Stir only until the flour disappears.
Check the center: Zucchini adds moisture, so the loaf may need a little longer than ordinary banana bread.
Let it cool: Cutting it immediately can make the middle appear undercooked even when it is actually done.
For storage: Keep the cooled bread tightly wrapped at room temperature for about 2–3 days, or refrigerate it for up to about 1 week. It can also be sliced and frozen for longer storage.