Best-of-Both-Worlds Zucchini Banana Bread

published Jun 4, 2022
summer
Zucchini Banana Bread

Come summer when the market is bursting with Zucchini, there is absolutely nothing better than a loaf of ultra-tender, lightly spiced Zucchini Banana Bread.

Serves8

Makes(Makes 1 9x5-inch loaf)

Prep10 minutes to 15 minutes

Cook50 minutes to 1 hour

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Kelli Foster

There are endless ways to bake a loaf of banana bread, but come summer when the farmers market (and my garden!) is bursting with zucchini, there is absolutely nothing better than a loaf of ultra-tender, lightly spiced zucchini banana bread. Two of our favorite quick breads — zucchini bread and banana bread — join forces for the ultimate summer quick bread. Cut a thick slice, add a swipe of butter, and enjoy for breakfast, snack time, or dessert.

How to Shred Zucchini for Zucchini Banana Bread

The first step in making zucchini banana bread is shredding the zucchini (after trimming the ends). Rest assured that this part is quick and easy, and takes no more than a minute or two.

The best way to shred zucchini for zucchini banana bread is simply using the largest holes of a box grater.

Should You Squeeze Water Out of Zucchini for Bread?

Yes. Zucchini has a pretty high water content, so you’ll want to give it a good squeeze to remove as much water as possible before mixing it into the batter. Removing excess moisture will ensure a light, fluffy loaf, rather than one that’s soggy or weighed down in the center.

To make this step as easy as can be, grate the zucchini over a clean kitchen towel or several layers of paper towel. (If you use the latter, be sure not to skimp, as the moisture can cause the paper towels to split if you don’t have enough). That way you can simply gather the towel around the grated zucchini, wrap it up, and squeeze.

How to Store Zucchini Banana Bread

Depending on how quickly you’ll eat the loaf, there are two options for storing zucchini banana bread.

  • Airtight container at room temperature. If you plan to eat the loaf within a few days, store it in an airtight container at room temperature.
  • Sliced and wrapped in the freezer. The bread can also be sliced, then wrapped tightly in aluminum foil and frozen for up to 3 months.

Zucchini Banana Bread

Come summer when the market is bursting with Zucchini, there is absolutely nothing better than a loaf of ultra-tender, lightly spiced Zucchini Banana Bread.

Prep time 10 minutes to 15 minutes

Cook time 50 minutes to 1 hour

Makes(Makes 1 9x5-inch loaf)

Serves8

Nutritional Info

Ingredients

  • Cooking spray

  • 8 tablespoons

    (1 stick) unsalted butter

  • 1 1/2 cups

    all-purpose flour

  • 1 1/2 teaspoons

    ground cinnamon

  • 3/4 teaspoon

    baking powder

  • 3/4 teaspoon

    baking soda

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground nutmeg

  • 8 ounces

    zucchini (about 1 medium zucchini)

  • 2

    very ripe medium bananas (3/4 cup mashed)

  • 1 large

    egg

  • 1/2 cup

    packed light brown sugar

  • 1/2 cup

    granulated sugar

  • 2 teaspoons

    vanilla extract

  • Optional add-ins: 1/2 cup toasted walnuts, chocolate chips, or raisins

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x5-inch metal loaf pan with cooking spray.

  2. Microwave 1 stick unsalted butter in a small microwave-safe bowl in 20-second increments until melted, about 1 minute total. (Alternatively, melt in a small saucepan over medium heat.) Set aside to cool until just warm.

  3. Whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg and together in a medium bowl.

  4. Trim the stem and root-end from the 1 zucchini and grate it on the large holes of a box grater over a clean kitchen towel or several layers of paper towel. Gather up the sides and squeeze to press out as much moisture from the zucchini as possible. You should end up with about 1 cup of shredded zucchini.

  5. Mash 2 medium bananas in a large bowl with a fork or potato masher until smooth with just a few small lumps (3/4 cup mashed). Reserve 2 tablespoons shredded zucchini and add the remaining zucchini, melted butter, 1 large egg, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 2 teaspoons vanilla extract. Whisk to combine.

  6. Add dry ingredients to the zucchini-banana mixture, then stir with a rubber spatula until just incorporated but no dry spots remain. If using any add-ins, fold into the batter.

  7. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the reserved zucchini.

  8. Bake until the bread pulls away from the sides of the pan, the top is cracked, the shredded zucchini topping is lightly browned around the edges, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached, 55 to 60 minutes. Let cool 10 minutes in the pan, then flip the bread out onto a wire rack and let cool completely before slicing.

Recipe Notes

Muffin variation: Coat the wells of a 12-well muffin pan with cooking spray or line with paper liners. Divide the batter among the prepared muffin wells, about 1/3 cup batter per well. Bake, rotating the pan halfway through baking, until the muffins are golden, the tops bounce back when pressed, and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes total. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage: Store in an airtight container at room temperature for up to 4 days. The bread can also be sliced, then wrapped tightly in aluminum foil and frozen for up to 3 months.

Be the first to rate and review this recipe