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Easy Zucchini Banana Bread Recipe

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Zucchini Banana Bread – this moist and fluffy quick bread is downright delicious! A perfect recipe for using up both extra zucchini and over ripe bananas.
 
If you’re really in a hurry, I’m also including the instructions for making the recipe into zucchini banana bread muffins. They are ready in half the time!
 
zucchini banana bread title photo
 
 


I am sharing a recipe that I came up several years ago when we had LOTS of zucchini. My son was getting a little tired of all my zucchini baking and asked if I could just make regular muffins. I asked him what kind he would like.
 
He wanted banana. Being the sneaky mom that I am, I still had to add some zucchini. I peeled it first, and not one of my kids could tell it was there. Zucchini banana muffins were born.
 
I just made them again two days ago and didn’t peel the zucchini. My kids didn’t complain about the flecks of green, and they were just as tasty. I actually made a double batch and made half into muffins and half into bread.
 
stack of zucchini banana muffins on a plate
 
 
They are very moist from the banana and grated zucchini, and slightly tangy from the sour cream. They are a great way to sneak veggies into your diet!  Hope you love this recipe as much as we do. 🙂

How to Make Banana Zucchini Bread (or Muffins)

  1. Combine dry ingredients in a small bowl and set aside.
  2. Whisk eggs, sugars, oil, sour cream, and vanilla in a mixing bowl till well blended. Stir in banana, zucchini, and nuts.
    wet ingredients in banana zucchini bread
  3. Stir in dry ingredients just until moistened.
    adding dry ingredients to zucchini banana bread
  4. Spoon into well greased loaf pans that have been lined on the bottom with parchment paper.
    banana bread batter in a loaf pan
  5. Bake at 325° for about 25 minutes.

To make bread instead, bake in a well greased 9×5″ pan at 325° for 55-60 minutes. You can also make bake three mini loaves; bake them for about 40 minutes.

If you are a visual learner, you can watch the full video of me making this banana zucchini bread recipe.  

Or just click the link below to visit my YouTube Channel and see all my new cooking videos. 🙂

banana bread video link

How long will zucchini bread last?

If stored in an airtight container, it will last 2-3 days at room temperature. If you store it in the fridge, loaves will last 5-7 days.

You can also freeze them if you want to store them for an extended amount of time. They will keep for about 3 month in the freezer. I like to wrap them in plastic wrap and store them in freezer ziplock bags.

What is the best way to shred zucchini?

I just use a simple cheese grater, but you can use a food processor if you prefer. 

Do the bananas have to be over ripe for banana bread?

Over ripe bananas are softer and sweeter, so they definitely make a difference in the finished product. If the bananas aren’t ripe enough, they don’t incorporate as well into the batter, you just end up with chunks of banana.

I think the more ripe the banana, the better. They should at least be covered in brown spots, but they are great if they are totally brown or starting to turn black.

slice of zucchini banana bread spread with butter

 

HAVE AN EXCESS OF ZUCCHINI? GIVE THESE RECIPES A TRY:

BEST ZUCCHINI BANANA BREAD RECIPE

Yield: 2 medium loaves

Zucchini and Banana Bread

stack of zucchini and banana bread on a plate

Moist and delicious quick bread made with shredded zucchini and bananas.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 2 cups all purpose flour (can use half whole wheat flour)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup canola oil
  • 1/2 cup sour cream (fat free works fine)
  • 1 tsp vanilla extract
  • 1 cup mashed banana (about 3 bananas)
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup chopped pecans, optional

Instructions

  1. Preheat oven to 325 degrees. Spray two 8x5" loaf pans with non stick cooking spray and line the bottoms with parchment paper.
  2. Combine dry ingredients in a small bowl and set aside.
  3. Whisk eggs, sugars, oil, sour cream, and vanilla in a mixing bowl till well blended. Stir in banana, zucchini, and nuts.
  4. Stir in dry ingredients just till moistened.
  5. Spoon batter into prepared loaf pans. Bake at 325° for about 50 minutes or until toothpick inserted in the center comes out clean.

Notes

To make muffins, spray 18 muffin cups with non stick cooking spray. Divide batter evenly, and bake at 325° for about 25 minutes.

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Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 177Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 154mgCarbohydrates: 26gNet Carbohydrates: 0gFiber: 1gSugar: 13gSugar Alcohols: 0gProtein: 3g

Did you make this recipe?

Leave a comment below and pin the recipe to Pinterest!

© Kara Cook
Cuisine: American / Category: Bread: Quick Breads

Zucchini and banana bread is a tasty and healthy way to start the day. If you prefer, you can make muffins instead. Both versions are tasty!

 

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Comments

  4. Lisa

    Just made the muffins! I doubled the recipe and substituted half the sour cream for greek yogurt. I added a total of 7 bananas and 1 tsp baking soda. The muffins are so light and fluffy it’s crazy! Will make again and again!
    Thanks!!

    Reply

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