Banana Zucchini Bread

4.95 from 57 votes

Soft and moist banana zucchini bread with ripe bananas, shredded zucchini, and cinnamon. Baked into two perfect 9x5 loaves.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: banana zucchini bread, banana zucchini quick bread, healthy zucchini bread, moist zucchini bread, zucchini banana bread, zucchini bread with bananas

Servings: slices

Calories: 534kcal

Author: Dana

Equipment

Ingredients

4 eggs beaten
1 cup vegetable oil
2 cups granulated sugar
2 bananas ripened & mashed, about 1 cup mashed
1 ½ cups skin on zucchini shredded
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

Instructions

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.

Notes

No need to peel the zucchini. The skin is thin and disappears in the bread.
Use ripe bananas. The browner, the sweeter. Green bananas will not mash smooth.
Squeeze the shredded zucchini over the sink. Too much moisture makes the bread soggy.
Grease and flour the pans, then run a knife around the edge before inverting.
Bake until a toothpick comes out clean or with a few moist crumbs.
Store on the counter 2-3 days, fridge 5-7 days, or freeze sliced for up to 3 months.

Nutrition