//Zucchini Banana Bread

Zucchini Banana Bread

Sneak veggies (and moisture!) into a classic loaf with a family favorite recipe for Zucchini Banana Bread.

A sliced loaf of Zucchini Banana Bread with a child's hand touching it

Banana bread has taken on many a culinary co-pilot around these parts, from chocolate swirls to peanut butter chips and nearly every variety of streusel in between. Now, everyone’s favorite quick bread is getting a veggie-inspired makeover with this recipe for Zucchini Banana Bread.

Shredded zucchini on cutting board with box grater

While banana bread and zucchini bread are proven standalone favorites, the marriage of the two results in what will undoubtedly be the most moist and flavorful quick bread to ever cross your lips.

Clear bowl containing quick bread batter and shredded zucchini

And while overripe bananas are crucial to making the best banana bread, I’ve devised a trick that will transform your green bananas into darkly speckled and sweet fruit in 15 minutes (or less). So now you can skip the agonizing wait and speed up that ripening process from days to minutes.

Parchment paper-lined loaf pan containing batter

But the real secret to zucchini banana bread success lies in a simple trick that means the difference between tasty triumph and having trough running through the center of your bread. Hint: It’s all about the squeeze.

Read on for my tips and find inspiration for more banana-inspired sweets with recipes for pudding, wonton poppers, cakes and more.

A half sliced loaf of the best Zucchini Banana Bread

Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Zucchini Banana Bread

  • 2
    cups
    all-purpose flour
  • 3/4
    cup
    sugar
  • 3/4
    teaspoon
    baking soda
  • 1/2
    teaspoon
    salt
  • 3
    very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
  • 1/4
    cup
    buttermilk
  • 2
    large eggs, beaten lightly
  • 6
    Tablespoons
    butter, melted and cooled
  • 1 1/2
    teaspoons
    vanilla extract
  • 2
    medium zucchini

Preheat the oven to 350ºF.

Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.

Shred the zucchini on a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze is with your hands over the sink to remove excess liquid. Fold the zucchini into the batter then scrape the batter into the prepared loaf pan. Bake the bread for 50 to 60 minutes until a toothpick inserted comes out clean. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.

Kelly’s Notes:

Squeezing the excess moisture out of the zucchini ensures your bread won’t sink in the center.

Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don’t be afraid to let bananas turn completely brown before using them for banana bread. If you don’t have extra-ripe bananas, check out my video for how to ripen bananas in 15 minutes.

If you don’t have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Zucchini Banana Bread

Amount Per Serving

Calories 330
Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 64mg21%

Sodium 351mg15%

Potassium 337mg10%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 25g28%

Protein 5g10%

Vitamin A 460IU9%

Vitamin C 12.5mg15%

Calcium 32mg3%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

×