Zucchini Banana Bread Recipe
Irresistibly moist and tender, this Zucchini Banana Bread is the best of both worlds. Shredded zucchini and mashed banana is mixed into a spicy, nutty quick bread and baked to golden perfection.
Servings: 10 slices
Ingredients
- 1 ¾ cups flour all purpose or gluten-free 1-to-1 blend
- ¾ cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
- ½ cup butter salted, melted
- 1 cup bananas mashed
- 2 eggs large
- 1 ½ tsp. vanilla extract
- 1 ½ cups zucchini shredded, do NOT drain
- ½ cup pecans chopped, toasted
Instructions
- Preheat the oven to 350 degrees.
- Add the flour, sugar, baking powder, soda, cinnamon, nutmeg, and salt to a large bowl. Whisk to combine.
- Add the melted butter that has been cooled to room temperature to a separate medium-sized bowl along with the mashed bananas, eggs and vanilla. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini and pecans until everything is well mixed. Let the mixture rest for 5 minutes and then give it another stir.
- Spray a 9x5-inch loaf pan with non-stick cooking spray and/or line with parchment paper. Spread the batter into the loaf pan.
- Bake in the preheated oven for 50-60 minutes or until the top is golden brown and a toothpick when inserted in comes out clean.*(Make sure to FULLY cook this bread. If taken out too soon, the middle of the loaf will not be fully cooked. Check on the bread after about 40 minutes; if the top is starting to brown too soon, simply place a piece of aluminum foil on top to prevent it from burning.)
- Let the bread rest until it comes to room temperature before slicing.
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: You can make the entire loaf a day early so it's ready to enjoy.
- How to store: Zucchini banana bread will stay fresh for up to 2-3 days on the counter at room temperature or up to 1 week in the fridge. Be sure to store it in an airtight container.
- How to freeze: Allow the bread to completely cool, then wrap it in plastic wrap and freeze in an airtight container for up to 3 months.
- How to reheat: If you’d like a warm loaf, heat in a 350°F oven for 10 minutes. Or, add individual slices to a 325℉ toaster oven for 1-2 minutes with a bit of butter.
Nutrition
Calories: 278kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 318mg | Potassium: 192mg | Fiber: 4g | Sugar: 18g | Vitamin A: 382IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
