Zucchini Banana Bread Recipe

Original Post: https://www.evolvingtable.com/zucchini-banana-bread/

Zucchini Banana Bread is super moist and so full of flavor.

5 from 3 votes

Zucchini Banana Bread Recipe

Irresistibly moist and tender, this Zucchini Banana Bread is the best of both worlds. Shredded zucchini and mashed banana is mixed into a spicy, nutty quick bread and baked to golden perfection.

Prep Time20

Cook Time50

Course: Breakfast

Cuisine: American

Servings: slices

Author: London Brazil

Ingredients

1 ¾ cups flour all purpose or gluten-free 1-to-1 blend
¾ cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
½ cup butter salted, melted
1 cup bananas mashed
2 eggs large
1 ½ tsp. vanilla extract
1 ½ cups zucchini shredded, do NOT drain
½ cup pecans chopped, toasted

Instructions

Preheat the oven to 350 degrees.
Add the flour, sugar, baking powder, soda, cinnamon, nutmeg, and salt to a large bowl. Whisk to combine.
Add the melted butter that has been cooled to room temperature to a separate medium-sized bowl along with the mashed bananas, eggs and vanilla. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini and pecans until everything is well mixed. Let the mixture rest for 5 minutes and then give it another stir.
Spray a 9x5-inch loaf pan with non-stick cooking spray and/or line with parchment paper. Spread the batter into the loaf pan.
Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick when inserted in comes out clean.*(Make sure to FULLY cook this bread. If taken out too soon, the middle of the loaf will not be fully cooked. Check on the bread after about 40 minutes; if the top is starting to brown too soon, simply place a piece of aluminum foil on top to prevent it from burning.)
Let the bread rest until it comes to room temperature before slicing.

Video

Notes

Meal Prep and Storage

How to prep ahead of time: You can make the entire loaf a day early so it's ready to enjoy.

How to store: Zucchini banana bread will stay fresh for up to 2-3 days on the counter at room temperature or up to 1 week in the fridge. Be sure to store it in an airtight container.

How to freeze: Allow the bread to completely cool, then wrap it in plastic wrap and freeze in an airtight container for up to 3 months.

How to reheat: If you’d like a warm loaf, heat in a 350°F oven for 10 minutes. Or, add individual slices to a 325℉ toaster oven for 1-2 minutes with a bit of butter.

Nutrition