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Loaf of banana zucchini bread with slices cut and a fork beside it

Banana Zucchini Bread

A moist and flavorful loaf combining the sweetness of ripe bananas and the subtle taste of zucchini, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 medium ripe bananas, mashed Use overripe bananas for sweetness.
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten To replace, use a flax egg for a vegan version.
Dry Ingredients
  • 1 cup sugar
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup shredded zucchini Do not skip as it adds moisture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a bowl, mix the mashed bananas, melted butter, and vanilla extract until creamy.
  3. In another bowl, combine the baking soda, salt, cinnamon, and sugar.
  4. Stir the dry ingredients into the banana mixture.
  5. Mix in the beaten egg and shredded zucchini until well combined.
  6. Gently fold in the flour until just combined — don’t overmix!
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Slice warm and top with butter or cream cheese. For an extra twist, make a sandwich with jam or sprinkle with nuts.