Zucchini and banana bread is our latest craving! A sweet and flavoursome loaf that is tender, sweet and cinnamon-y with a slightly chewy texture – what’s not to love!
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!
It’s a rich loaf spiced with cinnamon with a satisfying chewiness from the zucchini, with each bite you can taste the fresh flavours of the fruit.
Fun fact: Did you know that zucchini are classified as fruit?
We love the crisp sweet crust which contrasts nicely with the soft tender crumb interior. 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.
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.
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
- 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.
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 40 minutes or till a toothpick inserted in the middle comes out clean. Cool in the pan before removing.
- The fresher the zucchini, the more moisture it contains, making your zucchini bread tender and delicious.
- A ripe banana reduces the need for any more butter or sugar
- 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.
- There is no need to peel the zucchini before grating.
- 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.
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.
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.
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.
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.
To serve it warm, toast in a dry skillet on low heat or place on a baking tray and reheat in a low oven.
⭐️ Are you making this recipe for Zucchini Banana Bread? I’d love to hear how it went, please do let me know in the comments below and don’t forget to give it a star rating! Thank you!
Zucchini Banana Bread
- 180 grams all purpose flour 1½ cups
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking flour
- 1 teaspoon ground cinnamon
- 1 egg
- 100 grams white sugar ½ cup
- 110 grams brown sugar ½ cup
- 60 grams melted butter ¼ cup or ½ stick
- 1½ teaspoon vanilla
- 150 grams mashed banana ½ cup
- 300 grams shredded zucchini 2 cups
- Preheat oven to 325°F/165°C/150°C fan, and grease a 8×4 inch (20×10 cms) loaf tin.
- 180 grams all purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon baking flour, 1 teaspoon ground cinnamonIn a medium bowl, sift together the flour, salt, baking soda, baking powder and cinnamon and set aside.
- 1 egg, 100 grams white sugar, 110 grams brown sugarIn a separate bowl beat the egg, butter and vanilla with both sugars.
- 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 40 minutes or till a toothpick inserted in the middle comes out clean. Cool in the pan before removing.
- There is no need to peel the zucchini before grating.
- Storing – 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. To serve it warm, toast in a dry skillet on low heat or place on a baking tray and reheat in a low oven.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.