Easy Zucchini Banana Bread
If you’re looking for a delightful way to use up some of those summer zucchinis and overripe bananas, you’ve stumbled upon the perfect recipe! This Easy Zucchini Banana Bread is moist, flavorful, and so simple to make. The combination of zucchini and banana not only adds incredible moisture but also a subtle sweetness that makes for a perfect snack or breakfast treat. Plus, this bread is a great way to sneak in some veggies for the kids (or yourself)! Let’s dive into the details of this scrumptious recipe.
Why You’ll Love This Recipe
This Easy Zucchini Banana Bread is a dream come true for several reasons. First, it’s incredibly easy to whip up, making it perfect for those busy mornings or lazy afternoons. Second, it’s versatile; you can enjoy it plain, or dress it up with nuts or chocolate chips. Third, it’s a great way to reduce food waste by using up those overripe bananas and garden zucchinis. Finally, it’s a crowd-pleaser! Friends and family will be asking for seconds, guaranteed.
Shopping List
- 1 1/2 cups zucchini – shredded and patted dry (about 1 medium zucchini)
- 1 cup sugar – granulated for sweetness
- 1/2 cup olive oil – for moisture and richness
- 2 large eggs – beaten
- 1/2 cup milk – to help bind the ingredients
- 1 teaspoon vanilla extract – adds a lovely aroma
- 2 medium bananas – overripe and mashed (about 1 cup)
- 2 cups all-purpose flour – base for the bread
- 2 teaspoons baking powder – for leavening
- 1/2 teaspoon baking soda – provides additional lift
- 1 teaspoon cinnamon – for warmth and spice
- 1/2 teaspoon salt – enhances flavor
Recommended Tools
- Mixing bowls – for combining wet and dry ingredients.
- Whisk – for beating eggs and mixing batter.
- Rubber spatula – for folding in the zucchini and bananas.
- Loaf pan – to bake your bread to perfection.
- Grater – to shred the zucchini easily.
Easy Zucchini Banana Bread Made Stepwise
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
Step 2: Prepare the Zucchini
Grate the zucchini using a box grater or a food processor. Once grated, place the zucchini in a clean kitchen towel and pat it dry to remove excess moisture. This step is crucial to avoid a soggy bread.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the sugar and olive oil. Whisk together until well mixed. Then, add the beaten eggs, milk, vanilla extract, and mashed bananas. Stir until everything is well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This step ensures that the leavening agents are evenly distributed throughout the flour.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Fold in the Zucchini
Gently fold the shredded zucchini into the batter until evenly distributed. The batter will be thick and chunky, and that’s just how you want it!
Step 7: Pour into the Loaf Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8: Bake
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
In-Season Flavor Ideas
- Add chopped nuts such as walnuts or pecans for added crunch.
- Mix in some chocolate chips for a sweet twist.
- Incorporate dried fruits like raisins or cranberries for extra flavor.
- Use spices like nutmeg or ginger for a seasonal flair.
Avoid These Mistakes
- Not patting the zucchini dry can result in a soggy loaf.
- Overmixing the batter can lead to a dense bread.
- Using unripe bananas will not provide the same level of sweetness.
- Not properly measuring the flour can affect the texture of the bread.
Prep Ahead & Store
This Easy Zucchini Banana Bread can be prepared ahead of time! You can make the batter and store it in the refrigerator for up to 24 hours before baking. If you want to make it ahead for a special occasion, the baked bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. Additionally, you can freeze the bread by wrapping it tightly in plastic wrap and then in aluminum foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Common Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly, making it denser. You might want to use a mix of all-purpose and whole wheat for a lighter result.
What can I substitute for eggs in this recipe?
You can use flax eggs as a substitute. To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken before adding it to the mix.
How do I know when my bread is done baking?
The best way to check for doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, your bread is done. If it comes out wet with batter, it needs more time in the oven.
Can I add more zucchini than the recipe calls for?
While you can add a little extra zucchini, be cautious not to add too much as it can make the bread too moist. Stick close to the recommended amount for the best results.
You Might Also Like
- Moist Banana Bread with Chocolate Chips
- Classic Zucchini Bread Recipe
- Easy Pumpkin Bread for Fall
- Healthy Carrot Cake Loaf
The Last Word
This Easy Zucchini Banana Bread is not just a treat; it’s a fantastic way to sneak in some nutrition while enjoying a comforting dessert. Whether you’re looking for a quick breakfast option or a sweet afternoon snack, this recipe is sure to become a staple in your baking repertoire. So gather your ingredients, preheat that oven, and let’s bake something wonderful together!
Baking this Easy Zucchini Banana Bread will fill your kitchen with the warm, inviting aroma of freshly baked goods. It’s a recipe that not only satisfies your cravings but also makes you feel good about what you’re eating. Enjoy every bite of this delicious bread, and don’t forget to share with family and friends—they’ll love it as much as you do!
Easy Zucchini Banana Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
- Grate the zucchini using a box grater or a food processor. Once grated, place the zucchini in a clean kitchen towel and pat it dry to remove excess moisture. This step is crucial to avoid a soggy bread.
- In a large mixing bowl, combine the sugar and olive oil. Whisk together until well mixed. Then, add the beaten eggs, milk, vanilla extract, and mashed bananas. Stir until everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This step ensures that the leavening agents are evenly distributed throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold the shredded zucchini into the batter until evenly distributed. The batter will be thick and chunky, and that's just how you want it!
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- For extra flavor, add chopped nuts or chocolate chips.
- Store baked bread at room temperature for up to 3 days.
- Freeze the bread tightly wrapped for up to 3 months.
