Banana Zucchini Bread

Banana zucchini bread is a sweet and cozy, cinnamon spiced banana bread filled with shredded zucchini. This zucchini banana bread recipe is quick and easy to make and is the perfect breakfast or snack everyone will love.

Author: Chef Sally

Ingredients

Scale

1½ – 2 cups shredded zucchini about 2 small – medium zucchini
2 cups (240 g) all purpose flour
2 tsp ground cinnamon
¼ tsp ground nutmeg or ginger
1½ tsp baking powder
¼ teaspoon baking soda
½ tsp salt
1 cup mashed bananas about 2 medium bananas
½ cup (118 ml) neutral oil or melted butter such as canola, coconut, or olive oil
1 cup (200 g) granulated sugar
2 large eggs (US), room temperature
2 tsp (10 ml) vanilla extract
1 cup (170 g) chocolate chips, optional
½ cup roughly chopped pecans or walnuts, optional

Instructions

Preheat the oven to 350 F (170 C). Line a 9×5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
Place a layer of paper towels or a clean dish towel across the bottom of a shallow bowl.
Transfer the shredded zucchini onto the towel. Allow 15 minutes for the water to strain out of the zucchini. Before using the shredded zucchini squeeze as out much of the excess water as possible. 1½ – 2 cups shredded zucchini
In a large bowl, whisk the flour, ground cinnamon and ginger or nutmeg, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg or ginger, 1½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
In another large mixing bowl, mash the bananas until smooth with a few lumps. Whisk in the oil, granulated sugar, eggs and vanilla extract until smooth and well combined. 1 cup mashed bananas, ½ cup (118 ml) neutral oil or melted butter, 1 cup (200 g) granulated sugar, 2 large eggs (US), room temperature, 2 teaspoon (10 ml) vanilla extract
Stir the dry ingredients into the wet until just combined. Fold in the shredded zucchini.If you would like to add in chocolate chips, walnuts or pecans, fold those in at this time as well. 1 cup (170 g) chocolate chips, optional, ½ cup roughly chopped pecans or walnuts, optional
Pour the zucchini banana bread batter into the prepared loaf pan. Bake the bread for 45-65 minutes or until a toothpick inserted into the center of the zucchini bread comes out with a few moist (not wet batter or gummy) crumbs.
Cool the banana bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan, slice and enjoy!

Notes

Store: place leftover banana zucchini pumpkin bread
in an airtight container or wrapped tightly in plastic wrap, at room temperature for up to 3 days. Then transfer the zucchini bread to the fridge for up to another 2 days.
Tip: I prefer to use the smaller holes on a box grater when grating veggies for baking in breads. Use the larger holes for thicker shredded zucchini and the smaller holes for flecks of zucchini in this banana zucchini bread recipe.