Zucchini Banana Bread

Zucchini banana bread is a moist, tender loaf spiced with cinnamon - a perfect way to use up a summer courgette glut. Here's how to make it including how to bake it successfully every time.

In our house nothing brings the family into the kitchen quicker than the smell of something delicious baking in the oven and this zucchini banana bread does exactly that!

This is a rich sweet loaf spiced with cinnamon, it is both aromatic and full of flavour!

It has a crispy crust contrasting with a soft tender crumb interior and the wonderful chewiness of shredded zucchini. With every bite you can taste the delicately spiced fresh flavours.

It's no wonder this zucchini banana bread is totally addicting!

Try it for breakfast or brunch, in lunch boxes, served with coffee or tea, or for a quick snack on the go.

Fun fact: Did you know that zucchini (also known as courgettes) are classified as fruit?

Right now we are in the middle of zucchini season and can't get enough of zucchini dishes.

If this is you too, check out this cheesy zucchini and comté tart or my zucchini frittata for a light lunch. Then how about some zucchini fries with drinks or for a perfect summer side dish.

If you would like to try more breads using fruit, check out our favourite banana bread, or this spiced cardamom and sultana tea loaf for something a little different.

Jump to:

• The best way to use up a zucchini glut
• How to prepare the zucchini
• About the oven temperature
• How to tell when zucchini bread is done
• Ingredients
• Instructions
• Top tips
• Substitutions
• Variations
• Equipment
• Serving
• Storing leftovers
• FAQs
• Related posts
• Recipe
• Reviews

The best way to use up a zucchini glut

If you grow zucchini, or courgettes, you will know the problem - for a few weeks in late summer they arrive faster than anyone can eat them and then there are only so many you can give away.

Zucchini banana bread is a great way to use up a glut and it freezes beautifully, so you can enjoy this delicious loaf for months to come.

You can also freeze the grated zucchini itself, packing it into measured portions, then it is ready to use straight from frozen whenever you fancy a loaf.

How to prepare the zucchini

No need to peel - the skin is where a lot of the nutrients and colour are, plus it will soften completely as the bread bakes. Just wash, dry and trim both ends.

Use a grater - use the coarse side of a box grater or a food processor for speed. Two medium zucchini give you roughly the two cups you need.

The question of draining (degorging) - zucchini is around 90% water and the moisture content is important to how the loaf bakes. This recipe deliberately keeps the moisture in because this is what makes the bread so soft and tender. The trade-off is that a wetter batter needs longer in the oven.

If your zucchini is very fresh and juicy, or you might prefer a shorter, more predictable bake, squeeze the grated zucchini in a clean tea towel or some kitchen paper first to remove the excess liquid. You will lose a little tenderness and gain a firmer crumb but you will have a more reliable bake time. Either approach works, it is just a matter of preference.

About the oven temperature

The baking temperature (325°F/165°C) is admittedly on the lower side for a quick bread and many banana and zucchini breads bake higher (350°F/175°C), but lower and slower is the way to go here. It gives a more even bake, a better crust and less risk of the outside setting before the wet middle cooks through. For a moist, undrained zucchini batter, this low temperature is correct as it gives the wet centre more time to cook without burning the outside.

The trade-off of a lower temperature for a wet batter means a longer bake time. Use a toothpick to check the loaf is cooked through. Turn up the heat to 350°F/175°C for a faster, more predictable bake, but you will get less of a crust (which is in my option, is the yummiest part).

How to tell when zucchini bread is done

If you have made zucchini bread before and found it took far longer than the recipe said, you are not doing anything wrong, it is the water content of the zucchini. The fresher the zucchini, the higher its water content.

Because this recipe keeps the moisture in the zucchini (rather than draining it), the batter will be wetter than a standard banana bread, taking longer to set. Depending on how juicy your zucchini is, your loaf may need anywhere from 15 to 30 minutes beyond the stated time. Ovens vary too and loaf tins hold heat differently.

So don't rely on the clock. Rely on these signs to check the bread is actually done:

• A skewer or toothpick pushed into the very centre comes out clean, with no wet batter clinging to it (a few moist crumbs are fine).
• The top is domed, firm to a light press and springs back rather than leaving a dent.
• The loaf has come away slightly from the sides of the tin.

If the top is browning too fast before the middle is cooked, lay a piece of foil loosely over it and keep baking. If in doubt, give it another ten minutes as an underbaked middle is the one thing you can't fix afterwards.

Ingredients

These are the ingredients you will need for zucchini banana bread.

• zucchini - gives flavour, a chewy texture and moisture.
• banana - adds flavour, sweetness and moisture
• brown sugar - add richness
• white sugar
• egg - use at room temperature for better mixing
• flour - plain all purpose flour
• baking powder
• baking soda - also known as soda bicarbonate
• cinnamon & vanilla - spiciness and flavour
• salt - enhances the flavours

See the recipe card below for quantities.

Instructions

Prepare the flour mixture.

In a separate bowl beat the egg, butter and vanilla with both sugars.

Wash two medium sized zucchini, pat dry and trim off both ends, then shred using a cheese grater or food processor.

Fold the sifted ingredients into the egg mixture till just combined then gently stir in bananas and zucchini.

Pour into the greased pan and bake for 60 minutes or till a toothpick inserted in the middle comes out clean.

Cooking time: as oven performance varies, insert a toothpick into the center of the bread and it should come out clean when it is done.

Leave the bread to cool in the pan before turning out.

Top tips

1. The fresher the zucchini, the more moisture it contains, making your zucchini bread tender and delicious.
2. A ripe banana reduces the need for any more butter or sugar
3. Although some recipes call for extracting excess moisture from the zucchini before adding to the batter, we prefer not to do this as the moisture makes a more delicious soft and tender bread.
4. There is no need to peel the zucchini before grating. There's a lot of good stuff in the skin!
5. When combining the wet and dry ingredients, take care not to over mix the mixture or the bread will become tough and dense. Mix till the batter is just moistened.
6. Insert a toothpick into the center of the bread and it should come out clean when it is done.
7. Leave the bread to cool in the pan before turning out.

Substitutions

If you are running low on a certain ingredient or catering for any dietary requirements try these substitutions:

• Running low on zucchini? - no worries, just top it up with shredded apple or pumpkin.
• Make it sugar free - replace the white and brown sugars with the same quantity of maple syrup or honey.

Variations

Here are a few ways you can adjust the ingredients to suit your taste:

• Chocolate - mix in ½ cup chocolate chips when adding zucchini to the mixture.
• Nuts - stir in ½ cup crushed roasted walnuts or pecans when adding the zucchini to the mixture for crunchiness.

Turn it into muffins

This batter works beautifully as muffins and they bake much faster and more reliably than a loaf. This is handy if the variable loaf timing has caught you out before.

Spoon the batter into a lined or greased 12-hole muffin tin, filling each about three-quarters full, then bake at the same temperature (325°F / 165°C) for 20-25 minutes, till a toothpick comes out clean and the tops spring back. It makes around 12 muffins. They freeze well and are perfect for lunchboxes.

Equipment

How your zucchini bread turns out will depend on the type of loaf pan you use.

A loaf tin is easy to bake in and forms a great shape for easy slicing.

The shape - A good quality loaf pan should be narrow (not wide) with straight (not slanted) sides.

Material - Select a pan made from a heavy material so heat distributes evenly and the bread cooks uniformly. A non-stick metal pan would be ideal. I use a toughened, PFOA-free, non-stick pan by Le Creuset and my bread loaves cook evenly and are easy to remove. Glass containers may heat up too quickly causing the bread to burn on the outside and not cook properly inside.

Choose a non-stick pan and grease the sides and bottom so the bread doesn't stick when trying to get it out.

To release the bread - once the loaf has cooled, turn the tin upside down over a plate and tap the base of the tin gently to release the bread. Do not use a metal or sharp instrument as this will damage the non-stick quality of the tin.

Serving

Slice and serve when freshly baked for best results, or at room temperature.

To reheat toast a slice in a dry skillet on low heat, or place on a baking tray and reheat in a low oven.

Storing leftovers

Cover and store the bread in a cool part of the kitchen or in the fridge, it will keep for up to 3 days.

Wrap the zucchini bread and freeze in slices for convenience. Place the wrapped slices in a freezer bag and freeze for up to 2 months, then thaw at room temperature.

FAQs

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