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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!

Take banana bread to the next level and make it a zucchini banana bread! This recipe uses 2 cups of shredded zucchini and 2 ripe bananas, so it’s a great way to use up ripe produce. Makes 2 loaves.

a top down image of two zucchini banana bread loaves in baking pans

The Ingredients:

  • zucchini
  • bananas
  • flour, baking powder, baking soda, salt
  • cinnamon
  • sugar
  • vanilla
  • eggs
  • oil
  • sour cream
a top down image a zucchini banana bread loaf in a baking pan

About this bread

This zucchini banana bread is tender, moist and perfectly banana-y and cinnamon-y, with specks of zucchini baked in. Delicious.

a top down image of a zucchini banana bread loaf in a baking pan

Makes 2 loaves.

This recipe makes 2 loaves which is great because you can enjoy one right away, and freeze one for later. I love being able to stock my freezer with homemade baking for the upcoming winter months.

a top down image of a sliced zucchini banana bread. next to the bread is another loaf in a baking pan

Perfect for breakfast + snacking!

I love a slice of this loaf in the morning with a cup of freshly brewed coffee…so so good! It’s also a great snacking cake. Or add it to a brunch menu with eggs, bacon and fruit salad, perfection!

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

Zucchini Banana Bread Recipe Tips:

  • ZUCCHINI: This recipe uses about 2 small zucchini (you need 2 cups shredded). If the shredded zucchini is really wet, squeeze out excess moisture (you can use paper towel to do this or just use your hands).
  • OIL: I like to use coconut oil in this recipe. But you can use vegetable oil, canola oil or melted butter.
  • SOUR CREAM: I use full fat sour cream. You can also use Greek yogurt.
  • PAN SIZE: I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
  • PREPARE THE PAN: Make sure to line your loaf pan with parchment paper before adding the batter. You can also use cooking spray to prepare the pans if you don’t wish to use parchment.
  • STORAGE: You can keep these loaves on the counter at room temperature while you are enjoying them (up to 2 days). Just make sure to keep them in an airtight container or ziplock bag, or wrap them in plastic wrap.
  • FREEZING: These loaves freeze well. Store in an airtight ziplock bag and keep in the freezer for up to 3 months.
  • OPTIONAL ADDITIONS: Feel free to add chocolate chips or chopped nuts like walnuts or pecans. About 1/2 cup.
  • Can I use frozen shredded zucchini? Yes, just make sure to thaw it first, then squeeze out excess moisture.
a top down image of a sliced zucchini banana bread
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Zucchini Banana Bread

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

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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!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 2 loaves 1x
  • Category: Loaf
  • Method: Baking

Ingredients

Units Scale
  • 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

  1. Preheat your oven to 350 degrees F.
  2. Prepare 2 loaf pans by lining them with parchment paper. Set aside.
  3. Grate the zucchini (measuring out 2 cups). I use the large shredding size on a box grater to do this. Set aside.
  4. Mash the bananas and set aside.
  5. Using an electric mixer cream together the sugar, oil and sour cream.
  6. Add the eggs, mixing them in 1 at a time.
  7. Then add the vanilla and mashed banana, mix well.
  8. Now back to the grated zucchini. Squeeze out any excess moisture, then stir it into the batter. Set the batter aside.
  9. In a separate large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt.
  10. Fold the dry ingredients into the wet ingredients. Mix well.
  11. Evenly distribute the cake batter between the 2 prepared baking pans.
  12. Bake for 1 hour, until a toothpick inserted into the centre of the cake comes out clean.
  13. 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.
  14. Enjoy!

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