Zucchini Banana Bread

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5 from 6 votes

This easy zucchini banana bread is sweet and moist, and a scrumptious twist on two classic flavors, Make this recipe for breakfast or snacks!

Prep Time

20 mins

Cook Time

1 hr 5 mins

Additional Time

10 mins

Total Time

1 hr 35 mins

Servings: 10 Slices

Calories: 264 kcal

Course: Breakfast, Snacks

Cuisine: American

Ingredients

1 1/2 cups zucchini shredded and patted dry (about 1 medium)
1 cup sugar
¼ cup olive oil
2 large egg beaten
½ cup milk
1 teaspoon vanilla extract
2 medium banana overripe, mashed, about 1 cup
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt

Instructions

Cup of Yum

Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.
Shred the zucchini with a box grater or food processor. Place the shredded zucchini on top of several layers of paper towels. Using additional paper towels, dry the zucchini well to get rid of all excess water then set to the side. Don't skip this step or you can end up with too much moisture in your banana bread. See notes for further tips.
In a large mixing bowl add sugar, oil, eggs, milk and vanilla. Whisk the mixture until smooth.
With the back of the fork, mash the bananas in a large bowl. Add the mashed bananas to the sugar mixture and stir until combined with a silicone spatula.
In a medium bowl mix flour, baking powder, baking soda, cinnamon and salt. Mix together the dry ingredients until well combined.
Add the dry ingredients to the wet ingredients and mix well until a batter forms and is fully blended.
With a silicone spatula fold the grated zucchini into the batter. Pour batter carefully into the prepared loaf pan.
Bake for 65-70 minutes or until a toothpick inserted in the center of the bread comes out clean.
Cool in the pan for at least 10 minutes before removing from the pan. Let the brad cool completely on a wire cooling rack, then slice and enjoy!

Notes

Using a small or medium-sized zucchini is best for this loaf bread, which usually range in size from 7 to 9 inches long. These zucchini have a tender skin and any seeds are soft and small. You can easily leave the skin and the seeds on these smaller zucchini.
Sometimes zucchini can grow really large though, especially in the summer months. I’ve seen some zucchini that are as big as an adult’s arm! When zucchini becomes this large they have a lot more water, have thicker skins that aren’t as tender, and the seeds can sometimes taste bitter.
If your zucchini is especially large I recommend removing the seeds with a spoon, peeling the zucchini and drying the zucchini really well with multiple rounds of paper towels or kitchen towels to remove as much water as possible.
Zucchini can vary a lot as to how much water is inside. In the summer especially zucchini tends to be very full of water, which can cause your zucchini cake to be soggy if not dried.
Using multiple layers and rounds of paper towels to dry the zucchini until it feels mostly dry to the touch will help ensure your zucchini cake is delicious. Use the paper towels both under and on top of the zucchini to fully dry the shreds.

Nutrition Information

Calories 264kcal (13%) Carbohydrates 46g (15%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.004g (0%) Cholesterol 39mg (13%) Sodium 271mg (11%) Potassium 194mg (4%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 127IU (3%) Vitamin C 5mg (6%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 10 Slices

Amount Per Serving

Calories 264

% Daily Value*

Calories	264kcal	13%
Carbohydrates	46g	15%
Protein	5g	10%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.004g	0%
Cholesterol	39mg	13%
Sodium	271mg	11%
Potassium	194mg	4%
Fiber	2g	8%
Sugar	24g	48%
Vitamin A	127IU	3%
Vitamin C	5mg	6%
Calcium	90mg	9%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.