The Best Banana Zucchini Bread Recipe (Easy & Moist)
This banana zucchini bread recipe is a great way to use up all the extra zucchini from your garden during summer months. Made with medium bananas, shredded zucchini, cinnamon and all-purpose flour, this tastes like classic banana bread but with added veggies.
Servings: 12 slices
Calories: 258kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup white sugar
- ¼ cup packed brown sugar
- ⅓ cup melted coconut oil
- 2 overripe bananas mashed
- 1 cup grated zucchini
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x5-inch loaf pan and set it aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In a separate bowl, mix together the granulated sugar, brown sugar, coconut oil, mashed bananas, grated zucchini, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter to maintain a tender texture.
- If desired, fold in chopped nuts, chocolate chips, or raisins for added flavor and texture.
- Pour the batter into the greased loaf pan, smoothing the top with a spatula.
- Bake the banana zucchini bread for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10-15 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
- Slice and serve the bread as a delightful breakfast, snack, or dessert option.
Nutrition
Serving: 1g | Calories: 258kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 196mg | Fiber: 2g | Sugar: 19g