Banana Zucchini Bread (Plus VIDEO)

Banana Zucchini Bread – Enjoy a lovely veggie surprise while adding more moisture and nutrients to our favorite banana bread. Oh yes! Zucchini for the win! A soft, moist quick bread perfect for breakfast and sweet enough to double as a dessert. It’s a fresh addition to your banana bread recipe collection!

Contents… Incredibly Moist and Rich Zucchini Banana Bread Banana Zucchini Bread Recipe Ingredients and Substitutes Recipe Variation Tips and Tricks Serving and Storage Instructions FAQs What Goes Well with Zucchini Banana Bread More Quick Bread Recipes to Try How to Make Banana Zucchini Bread Watch How To Make It

A few weeks have passed, yet I’m still hungover from the holiday. So, I’m extending the holiday vibes with my banana zucchini bread here. And I’m sure you’ll enjoy it just as much as these Delightful Banana Bread Recipes.

Incredibly Moist and Rich Zucchini Banana Bread

Our regular banana bread is already incredibly moist because of our magical ingredient, sour cream. But what happens when we add grated zucchini to our favorite snack? Uber moist, of course! Furthermore, sneaking veggies into our quick bread also means reaping its health benefits, such as high fiber, vitamins, and minerals.

It’s rich and buttery and refreshingly sweet with a touch of lemony flavor. Aah! Outrageously delicious, I’m telling you!

I also love slathering a slice of this healthy bread with butter and my favorite jam for the perfect breakfast combo. Or whenever I crave healthy comfort food.

Banana Zucchini Bread Recipe Ingredients and Substitutes

Our zucchini banana bread recipe here is easy to make with just a handful of ingredients you probably already have in your pantry. It doesn’t need special skills or tools, you just need a mixing spoon and your favorite mixing bowl, and we’re good to go. 😉

• All-Purpose Flour – Flour is the key ingredient for every baked dessert, like bread, cakes, and pastries. Don’t be confused with other kinds of flour, such as bread flour and cake flour, because their consistency may change our batter’s texture. These articles about flour substitutes and gluten-free flour substitutes will explain the needed adjustments if you need to replace your all-purpose flour.
• Baking Powder and Baking Soda – These leavening agents give our zucchini banana bread an excellent rise, making them soft and fluffy.
• Lemon Zest – It gives our bread a refreshing citrusy twist with every bite.
• Salt – This may be a simple ingredient, yet it balances all the flavors in this recipe.
• Bananas – Why waste overripe bananas when we can turn them into loaves of delicious zucchini banana bread? In fact, the riper the bananas are, the better! And since they are naturally sweet and moist, our fruity bread will be fabulicious even with less sugar and oil.
• Eggs – This incredible baking ingredient binds the rest together and adds moisture to our easy zucchini banana bread. They also add richness and give our bread dessert a good structure. Egg allergy? No problem! These egg substitutes got you covered! 😉
• Sugar – Since the bananas are sweet enough, we don’t need to add much sugar to our batter. A cup of sugar is enough to get the right amount of sweetness to our bread dessert. However, you can use coconut sugar, date sugar, or honey to make it want healthier. Or other sugar-free substitutes like erythritol, stevia, or sucralose. Honestly, I’ve even left it out, and nobody noticed.
• Butter – This decadent ingredient adds a rich buttery flavor and adds moisture to our zucchini banana bread. You can also replace it with coconut or canola oil.
• Sour Cream – The not-so-secret ingredient to every moist banana bread or cake is none other than sour cream. But if you don’t have it on hand, you can easily replace it with buttermilk or plain yogurt using a 1:1 ratio. 😉
• Vanilla Extract – The best flavor enhancer there is, and it’s not even expensive. Oh yes! Click here to make your own Vanilla Extract at home.
• Zucchini – Thanks to this veggie addition, you won’t worry about your baked dessert being dry. It’s the best moist-maker because of its high water content. And, of course, you’ll love it for its nutrients, too. Have you tried my Zucchini Bread and Chocolate Zucchini Bread? Well, not to brag, but they are a sure hit as well. 😉

Recipe Variation

• Chocolatey Goodness – How can you resist a rich and indulgent chocolate flavor to your banana zucchini bread? You can add either cocoa powder or melted dark chocolate or combine both for the best chocolate zucchini bread. And, of course, a handful of semi-sweet or dark chocolate chips will surely level up our bread dessert here.
• Nutty Perfection – The added crunchy texture is something to look forward to. You can toss in your favorite nuts, such as walnuts, almonds, pecans, pistachios, or cashews.
• Spice and Everything Nice – Experience an endless holiday bliss with the addition of warm and cozy flavors from cinnamon, nutmeg, and allspice.
• Fruity Delight – Dried fruits like cranberries, raisins, apricots, or figs make fantastic additions, too. You could also try fresh fruits like strawberries and blueberries. Yum!
• Vegan Version – Just replace the eggs with ground flax seeds, butter with coconut oil, and sour cream with a vegan version, and you’re good to go.

Tips and Tricks

• Overripe bananas with brown spots work well in this easy banana zucchini bread recipe.
• Refrain from opening your oven door too often because it lowers the temperature and interrupts the baking process. Then you end up with flat bread undercooked in the middle.
• You can loosely cover the pan with foil if the banana bread is browning too quickly.
• The same batter in muffin tins makes zucchini banana muffins. Oh yeah! Bake at 350°F/177℃ for 20-25 minutes.
• Don’t forget to squeeze all the excess juice out of the zucchini so the batter won’t be too watery. Drain the grated zucchini first in a colander, then place them in a kitchen towel and squeeze all the excess water out.
• Zucchini will release more water as you bake the bread dessert, so your batter should be on the thicker side. And since zucchini and bananas vary in their moisture content, you may add a tablespoon of flour or more depending on your batter’s consistency.
• If you wish to “hide” the zucchini in this banana bread recipe, you may opt to peel the zucchini first before grating.

Serving and Storage Instructions

Our Banana Zucchini Bread is even better the next day after all the flavors have settled in. So go ahead, bake it and freeze it for later. Awesome!

• Store – Let the zucchini and banana bread cool completely before storing in a sealed container to keep it moist.
• Room Temperature – Our bread should stay fresh at room temperature for up to three days.
• Refrigerator – To keep it moist, I suggest wrapping the whole bread with plastic wrap before refrigerating and storing it in the fridge for up to a week.
• Freezer – You can store and freeze the banana zucchini bread for up to two months for longer shelf life. Just wrap it properly with plastic wrap removing air as much as possible, then cover it again with foil. And if available, place it inside a freezer-safe resealable bag before freezing.

Reheating Zucchini Banana Bread

• Thaw – When ready to serve, you can defrost your bread at room temperature for about 3-4 hours or in the fridge overnight.
• Microwave – On medium power, reheat for 30-45 seconds or until warm. Be careful, though, because reheating it too long in the microwave may make our bread tough.
• Oven – Tent foil over the banana and zucchini bread and bake in a preheated oven for 10-15 minutes at 350°F/177℃.

Note: Do the same when storing and reheating leftover Banana Zucchini Bread and muffins.

FAQs

What Goes Well with Zucchini Banana Bread

I enjoy my zucchini banana bread warm with a cup of coffee for breakfast, and it’s even more mouthwatering with a scoop of vanilla ice cream on top as dessert and snack. You can also try it drizzled with luscious sauces or topped with creamy frostings below to make it fancier and more enjoyable.

• Creme Anglaise
• Lemon Curd
• Chocolate Sauce
• Caramel Sauce
• Spice Cake‘s Cream Cheese Frosting
• Peach Cobbler Pound Cake‘s Vanilla Glaze

More Quick Bread Recipes to Try

• Pumpkin Banana Bread
• Beer Bread
• Banana Pineapple Bread
• Coconut Bread
• Irish Soda Bread

How to Make Banana Zucchini Bread

Combine Dry and Wet Ingredients

• Grease the Loaf Pan – Preheat your oven to 350°F/177℃. Grease a 9×5-inch loaf pan with nonstick baking spray and set aside.
• Combine Dry Ingredients – Whisk the flour, baking powder, baking soda, lemon zest, and salt in a medium bowl. Set aside. (Photo 1)
• Combine Wet Ingredients – In a large bowl, add mashed bananas, eggs, sugar, melted butter, sour cream, and vanilla extract. Stir until smooth. (Photo 2)
• Mix Wet and Dry Ingredients – Add the dry ingredients to the wet ingredients and stir until thoroughly combined. (Photos 3-4)

Bake the Batter

• Add the Zucchini – Finally, add freshly grated zucchini. Don’t over mix. (Photos 5-6)
• Pour and Bake – Pour batter into the prepared loaf pan, and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. If you added chocolate chips, you might have some melted chocolate chips on the toothpick, and that’s fine. (Photos 7-8)
• Cool and Serve – Remove the pan from the oven and set it on a wire rack to cool for about 10-15 minutes. Carefully remove bread from the pan. Let the bread cool before slicing. Cut into slices and serve.

Watch How To Make It

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