This old-fashioned Banana Zucchini Bread is based on an old Amish recipe.
This deliciously moist zucchini bread is baked with ripe bananas to add moisture and flavor to this already delicious quick bread.
Old Fashioned Zucchini Bread
Old-fashioned recipes are recipes that are simple and quite frankly, the basics. Making homemade zucchini bread the old-fashioned way will produce fluffy and delicious results and take you back to grandma’s kitchen.
Old-fashioned recipes are recipes that have been handed down over the generations because they have stood the test of time and are reliable, delicious, and are family favorites.
Do You Need to Peel Zucchini?
Nope! It’s not necessary. Thanks to the very thin skin on the zucchini, it is just as easy to shred, grate, or slice the zucchini with the skin on as it is with the skin off. In fact, the skin of zucchini has the most vitamins and nutrients of the fruit.
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Ingredients in Zucchini Bread with Bananas
- Vegetable oil
- Granulated sugar
- Bananas- the riper the better! As bananas ripe they become sweeter and easier to mash.
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Zucchini – 1 medium zucchini should do the trick to get 1 and a half cups of shredded zucchini
How to Make Banana Zucchini Bread
Preheat the oven and prepare the loaf pans- Preheat the oven to 350ºF and grease two 9×5 loaf pans. I like to add a little bit of flour to the greased pans to give them a light coating for easy bread removal from the pan.
Shred the zucchini- Using a grater, shred the zucchini with the skin on. Gently squeeze any excess moisture out of the shredded zucchini. Leaving the skin on will increase the nutrition within the bread and will not alter the texture or flavor.
Tip: A box grater is a quick and easy tool to shred the zucchini.
Combine the dry ingredients- In a bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Mash the bananas in a small bowl and then beat in the bananas until smooth.
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Add the flour mixture into the wet ingredients- Slowly mix the flour mixture into the wet mixture until combined.
Gently stir in the shredded zucchini.
Add the batter to the pans- Equally divide the batter into the two prepared loaf pans.
Bake- Bake the banana zucchini bread batter in the preheated oven for 50 minutes or until a toothpick inserted into the center of the loaves come out clean.
Allow to cool- Remove the zucchini quick bread from the oven and cool for 10 minutes. Use a butter knife to loosen the edges of the banana zucchini bread loaves from the pan and invert the bread to remove.
Allow the bread to cool completely on a wire rack.
How Long Does Banana Zucchini Bread Last?
It depends on how you store it. If stored on the counter, banana zucchini bread that has been wrapped tightly will keep for 2-3 days.
To store freshly baked zucchini bread in the refrigerator, properly wrapped zucchini bread will last 5-7 days in the refrigerator.
Can You Freeze Zucchini Bread?
You can also freeze zucchini bread. Wrap the zucchini tightly and place it in an air-tight freezer-safe container or freezer-safe bag. You can store zucchini bread in the freezer for up to 3 months.
Tip: Slice the bread loaves before freezing so you can remove the number of slices you want and keep the rest frozen. Doing it this way is perfect for snacking or even packing sliced banana zucchini bread in lunches.
- 4 eggs, beaten
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 bananas, ripened & mashed, about 1 cup mashed
- 1 1/2 cups skin on zucchini, shredded
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- Preheat the oven to 350ºF and grease two 9x5 loaf pans.
- Shred the zucchini with the skin on and gently squeeze out the excess liquid.
- In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs together with the vegetable oil and granulated sugar.
- Mash the bananas in a small bowl and then beat in the bananas until smooth.
- Slowly mix the flour mixture into the wet mixture until combined.
- Gently stir in the shredded zucchini.
- Equally divide the batter into the two prepared loaf pans.
- Bake for 50 minutes or until a toothpick inserted into the center of the loaves comes out clean.
- Remove from the oven and cool for 10 minutes.
- Use a butter knife to loosen the edges of the bread from the pan before inverting the pan to remove the bread loaves.
- Place loaves of bread on a wire rack to cool completely. Store in an air-tight container.
Banana Zucchini Bread will last up to 3 days on the counter if stored properly, up to 5-7 days in the refrigerator, and for up to 3 months in the freezer.
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Amount Per Serving: Calories: 536Total Fat: 24gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 74mgSodium: 504mgCarbohydrates: 74gFiber: 2gSugar: 43gProtein: 7g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.