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Zucchini Banana Bread

Zucchini banana bread with extra-moist, golden crumb made by folding shredded zucchini into a quick-bread batter. Bake until a toothpick test comes out clean for a tender slice with a light cinnamon aroma.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Banana Bread
  • 1 cup shredded zucchini excess liquid squeezed out
  • 2 ripe bananas mashed
  • 2 large eggs
  • 1 3/10 cup vegetable oil use 1/3 cup
  • 0.75 cup granulated sugar use 3/4 cup
  • 1.75 cup all-purpose flour use 1 3/4 cups
  • 1 tsp baking soda
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Whisk together the mashed bananas, eggs, vegetable oil, and granulated sugar until smooth.
  3. Stir in the shredded zucchini.
Mix and Bake
  1. Fold in the all-purpose flour, baking soda, and cinnamon until just combined.
  2. Pour the batter into the prepared loaf pan.
  3. Bake for 55-60 minutes at 350°F, until a toothpick inserted in the center comes out clean.
Finish
  1. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Use very ripe bananas for the best natural sweetness and moisture, and squeeze the shredded zucchini well so the loaf bakes up golden instead of dense. Store airtight in the fridge for up to 5 days, or freeze (sliced or whole) for up to 3 months. For a simple swap, use a neutral baking oil like melted coconut oil instead of vegetable oil if you prefer.