If you love the idea of combining fresh, wholesome veggies with the sweetness of ripe fruit, you are going to absolutely adore this Zucchini Banana Bread Recipe. It’s a delightful twist on classic banana bread that sneaks in shredded zucchini for extra moisture and nutrition without overpowering the beloved banana flavor. Moist, tender, and speckled with toasted pecans for a bit of crunch, this bread is a perfect treat any time of day—whether for breakfast, a snack, or a comforting dessert. Trust me, once you make this recipe, it will quickly become a staple in your baking repertoire!
Ingredients You’ll Need
Gathering the ingredients for this recipe is wonderfully straightforward, yet each one plays a very specific role in creating that perfect balance of flavor, texture, and warmth. From the earthy cinnamon and nutmeg to the fresh zucchini and mashed bananas, these ingredients come together beautifully to make this bread truly special.
- Flour (1 ¾ cups): Use all-purpose or a gluten-free 1-to-1 blend to ensure the right texture for your bread.
- Sugar (¾ cups): Adds sweetness to balance the earthy zucchini and spice notes.
- Baking powder (1 tsp.): Helps the bread rise for a light, fluffy crumb.
- Baking soda (1 tsp.): Works with the acidic bananas for perfect leavening.
- Cinnamon (1 tsp.): Adds a warm, welcoming spice that complements both banana and zucchini flavors.
- Nutmeg (½ tsp.): Intensifies the cozy spices without overpowering the bread.
- Salt (½ tsp.): Balances the sweetness and enhances all the flavors.
- Butter (½ cup, melted): Brings richness and moisture to the bread for a soft bite.
- Bananas (1 cup, mashed): The star fruit adding natural sweetness and moisture.
- Eggs (2 large): Bind the ingredients together and add structure.
- Vanilla extract (1 ½ tsp.): Enhances the overall flavor with its fragrant warmth.
- Zucchini (1 ½ cups, shredded, not drained): Sneaks in moisture and a subtle veggie goodness while keeping the bread tender.
- Pecans (½ cup, chopped, toasted): Add delightful crunch and a nutty dimension.
How to Make Zucchini Banana Bread Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350 degrees Fahrenheit. This ensures the oven is perfectly ready when your batter is mixed. Don’t forget to prepare your loaf pan by spraying it with non-stick cooking spray or lining it with parchment paper. This little prep step will make sure your bread comes out cleanly every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This combination of dry ingredients provides the flavorful backbone for your bread and helps distribute the leavening agents evenly, ensuring an even rise.
Step 3: Combine Wet Ingredients
In a separate medium-sized bowl, add your cooled, melted butter, mashed bananas, eggs, and vanilla extract. Whisk everything together until smooth. The bananas not only sweeten but also keep the bread moist, while the vanilla fills your kitchen with an irresistible aroma that’s pure comfort.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined—don’t overmix or your bread might get tough. Then fold in the shredded zucchini and toasted pecans until everything is evenly distributed throughout the batter. Letting the mixture rest for 5 minutes before stirring again helps hydrate the flour, resulting in a more tender crumb.
Step 5: Bake to Perfection
Spread the batter evenly into your prepared loaf pan. Bake for 50 to 60 minutes, keeping an eye on that gorgeous golden brown top. A toothpick inserted in the center should come out clean to indicate it’s fully cooked. If you notice the top browning too fast before the inside is done, tent a piece of foil over the pan to protect the bread while it finishes baking. This step ensures you get that perfect crust without sacrificing moistness inside.
Step 6: Cool Before Slicing
Once baked, allow the bread to cool completely at room temperature before slicing. This resting time lets everything set, making every slice neat and easy. Plus, you get to enjoy the wonderful wafts of zucchini and banana that linger in the air during the cooling process.
How to Serve Zucchini Banana Bread Recipe
Garnishes
Although this bread is wonderful on its own, a light spread of creamy butter or a drizzle of honey elevates the natural sweetness and adds a bit of richness. For a festive touch, sprinkle a few extra toasted pecans on top or a dusting of cinnamon sugar for sparkle and extra aroma.
Side Dishes
Zucchini Banana Bread pairs brilliantly with a simple cup of coffee or a creamy latte for a morning boost. For a more substantial treat, serve it alongside a small bowl of Greek yogurt topped with fresh berries for contrasting textures and a fresh burst that complements the bread’s warm, earthy flavors.
Creative Ways to Present
Think beyond the loaf! Slice the bread thickly and toast it lightly before spreading with nut butter or cream cheese for a delicious twist. You can also cube the bread and use it as a sweet component in breakfast parfaits or even blend into a bread pudding for a cozy dessert everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftover zucchini banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. This helps maintain its tender crumb and keeps it fresh enough to enjoy like it just came out of the oven.
Freezing
This bread freezes beautifully. Wrap the loaf tightly in plastic wrap and then foil before placing it in the freezer. You can freeze either the whole loaf or slice it beforehand, so you can thaw just what you need. It will keep well for up to three months without losing flavor or texture.
Reheating
To bring your zucchini banana bread back to life, simply thaw overnight in the refrigerator if frozen. Then warm individual slices in a toaster oven or microwave for about 20 seconds. The heat brings out those lovely flavors and softens the texture perfectly for eating.
FAQs
Can I substitute different nuts in the Zucchini Banana Bread Recipe?
Absolutely! Walnuts, almonds, or even sunflower seeds make excellent alternatives. Just toast them lightly to enhance their flavor and add that satisfying crunch.
Do I need to peel the zucchini before shredding?
No need to peel the zucchini. The skin is soft when baked and adds a beautiful fleck of color as well as nutrients to your bread.
Is it possible to make this bread dairy-free?
Yes, you can swap the butter for coconut oil or a plant-based margarine to keep it dairy-free while still maintaining moistness and flavor.
How ripe should the bananas be for this recipe?
For best flavor and sweetness, use very ripe bananas with plenty of brown spots. They mash easily and offer the richest banana taste.
Can I use store-bought shredded zucchini?
Freshly shredded zucchini is best because it retains its moisture and texture. Pre-packaged zucchini is often drained or less fresh, which might alter the bread’s moistness and texture.
Final Thoughts
I cannot wait for you to try this Zucchini Banana Bread Recipe because it’s truly one of those magical dishes that feels both indulgent and wholesome. The way the zucchini quietly enriches the banana bread’s texture and moisture is a game changer. Whether you’re baking it for a cozy morning treat or sharing slices with loved ones at a casual gathering, this bread promises to bring warmth and smiles. Happy baking, friend!
Print
Zucchini Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Zucchini Banana Bread is a moist and flavorful twist on traditional banana bread, incorporating shredded zucchini for extra moisture and nutrition. Perfectly spiced with cinnamon and nutmeg, and studded with toasted pecans for a delightful crunch, this loaf is a wholesome treat ideal for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 ¾ cups flour (all purpose or gluten-free 1-to-1 blend)
- ¾ cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. salt
Wet Ingredients
- ½ cup butter (salted, melted)
- 1 cup bananas (mashed)
- 2 large eggs
- 1 ½ tsp. vanilla extract
- 1 ½ cups medium zucchini (shredded, do NOT drain)
Add-ins
- ½ cup pecans (chopped, toasted)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the bread evenly.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine wet ingredients: In a separate medium bowl, add the melted butter (cooled to room temperature), mashed bananas, eggs, and vanilla extract. Whisk them together until thoroughly combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir just until combined to avoid overmixing, then fold in the shredded zucchini and toasted pecans. Let the batter rest for 5 minutes, then give it one more gentle stir.
- Prepare loaf pan: Spray a 9×5-inch loaf pan with non-stick cooking spray or line it with parchment paper to prevent sticking, then spread the batter evenly into the pan.
- Bake: Bake in the preheated oven for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Begin checking at 40 minutes and cover with foil if the top browns too quickly to prevent burning.
- Cool and serve: Allow the bread to cool to room temperature in the pan before slicing to ensure clean slices and optimal texture.
Notes
- Do not drain the shredded zucchini as it adds moisture to the bread.
- Butter should be melted and cooled to room temperature before mixing with eggs to prevent cooking the eggs.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes or until fragrant.
- You can substitute the pecans with walnuts or omit them for a nut-free version.
- Using a gluten-free all-purpose flour 1-to-1 blend makes this recipe suitable for gluten-free diets.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
