Description
This Banana Zucchini Bread Recipe is soft, moist, and packed with delicious flavor in every bite. Perfect for breakfast, an afternoon snack, or a cozy dessert, this easy quick bread is a great way to use up extra produce.
Ingredients
Scale
For the Bread
- 2 cups all-purpose flour – Forms the base of the bread.
- 1 teaspoon baking soda – Helps the bread rise.
- 1 teaspoon baking powder – Creates a light texture.
- 1 teaspoon ground cinnamon – Adds warm spice.
- ¼ teaspoon ground nutmeg (optional) – Enhances the flavor.
- ½ teaspoon salt – Balances the sweetness.
- 2 ripe bananas, mashed – Adds natural sweetness and moisture.
- 1½ cups grated zucchini – Keeps the bread soft and moist.
- ½ cup granulated sugar – Sweetens the loaf.
- ½ cup light brown sugar – Adds rich caramel flavor.
- ½ cup vegetable oil or melted butter – Creates a tender crumb.
- 2 large eggs – Bind the ingredients together.
- 1 teaspoon vanilla extract – Adds warm flavor.
- ½ cup chopped walnuts or pecans (optional) – Adds crunch.
- ½ cup chocolate chips (optional) – Makes it extra indulgent.
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Grate the zucchini and mash the ripe bananas.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix the bananas, zucchini, sugars, oil, eggs, and vanilla.
- Combine the wet and dry ingredients until just mixed.
- Fold in the optional nuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Slice and serve warm or at room temperature.
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Don’t overmix the batter to keep the bread soft and tender.
- Allow the loaf to cool before slicing for the cleanest cuts.
- Prep Time: 15
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slices per serving
- Calories: 260 calories
