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–+ servings

Banana Zucchini Bread

Loaf of moist Banana Zucchini Bread with slices on a wooden cutting board
A delightful fusion of moist banana and subtle zucchini, this banana zucchini bread is perfect for breakfast or a snack, and a great way to sneak veggies into your diet.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 8 servings

Ingredients

Main Ingredients

  • 2 ripe bananas, mashed Use overripe bananas for the best flavor.
  • 1 cup grated zucchini Grate zucchini finely for even cooking.
  • 1/3 cup melted coconut oil Butter can be substituted for a richer flavor.
  • 1/2 cup sugar Honey can be used as a substitute.
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and grease a loaf pan.
  • In a mixing bowl, combine the mashed bananas, grated zucchini, and melted coconut oil.
  • Add the sugar, beaten egg, and vanilla extract; mix until well combined.
  • In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and flour.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Pour the batter into the prepared loaf pan.

Baking

  • Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Notes

Banana zucchini bread can be enjoyed plain or with cream cheese frosting. For storage, keep it in an airtight container for 3-4 days or freeze individual slices wrapped in plastic wrap.