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an image of a sliced zucchini banana bread. next to the bread is another loaf in a baking pan
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Zucchini Banana Bread

This Zucchini Banana Bread is a perfect recipe for using up ripe bananas and fresh summer zucchini. This recipe makes two moist, flavourful and delicious loaves!
Course Loaf
Keyword banana zucchini bread, banana zucchini loaf, zucchini banana bread, zucchini banana loaf
Prep Time 15 minutes
Cook Time 1 hour
Servings 2 loaves
Author Jo-Anna Rooney

Ingredients

  • 2 cups shredded zucchini with moisture wrung out (about 2 small zucchini)
  • 2 bananas mashed
  • 1 cup granulated sugar
  • 1/2 cup oil vegetable, coconut or melted butter
  • 1/2 cup sour cream
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt

Instructions

  • Preheat your oven to 350 degrees F.
  • Prepare 2 loaf pans by lining them with parchment paper. Set aside.
  • Grate the zucchini (measuring out 2 cups). I use the large shredding size on a box grater to do this. Set aside.
  • Mash the bananas and set aside.
  • Using an electric mixer cream together the sugar, oil and sour cream.
  • Add the eggs, mixing them in 1 at a time.
  • Then add the vanilla and mashed banana, mix well.
  • Now back to the grated zucchini. Squeeze out any excess moisture, then stir it into the batter. Set the batter aside.
  • In a separate large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt.
  • Fold the dry ingredients into the wet ingredients. Mix well.
  • Evenly distribute the cake batter between the 2 prepared baking pans.
  • Bake for 1 hour, until a toothpick inserted into the centre of the cake comes out clean.
  • Let the loaves rest in the pans for about 10 minutes before removing them and placing them on a wire cooling rack to cool completely.
  • Enjoy!