Banana Zucchini Bread

Banana zucchini bread is a delightful treat that brings together the sweetness of ripe bananas and the subtle moisture of zucchini. This easy, quick bread recipe is perfect for breakfast, dessert, or a snack. Its unique blend of ingredients results in a rich flavor and an incredibly moist texture. Plus, it’s a great way to use up overripe bananas and extra zucchini you may have on hand.

Why You’ll Love This Recipe

• Simple to Prepare: This banana zucchini bread is an easy recipe that anyone can follow, making it accessible for baking novices.
• Deliciously Moist: The combination of bananas and zucchini creates a wonderfully moist loaf that stays fresh for days.
• Versatile: Great for breakfast, snacks, or a sweet treat after dinner. You can also customize it with your favorite add-ins like nuts or chocolate chips.
• Healthier Option: With whole wheat flour and no animal-derived ingredients, this recipe offers a healthier alternative to traditional desserts.
• Freezes Well: You can easily freeze slices for later enjoyment, making it perfect for meal prep or unexpected guests.

Tools and Preparation

Before getting started, gather your tools to ensure a smooth baking process.

Essential Tools and Equipment

• Loaf pan
• Mixing bowls
• Box grater
• Fork
• Parchment paper
• Wire rack

Importance of Each Tool

• Loaf pan: This is necessary for shaping your banana zucchini bread into the classic loaf form.
• Mixing bowls: Large bowls are ideal for combining ingredients without spilling.
• Box grater: Helps you quickly and efficiently grate the zucchini needed for moisture in the bread.

Ingredients

To make Banana Zucchini Bread, gather these ingredients:

For the Bread:

• 3 ripe bananas (12 ounces, 330 grams or 1⅓ cup mashed)
• 2 medium zucchini (10 ounces or 300 grams, or 2 cups grated with the large holes of a box grater)
• ½ cup sugar
• ¼ cup olive oil (or another neutral vegetable oil)
• ¼ cup almond milk (or any other milk)
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour (or 50% whole-wheat flour and 50% all-purpose flour)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• ⅓ cup dark chocolate chips
• ½ cup walnuts (chopped)

How to Make Banana Zucchini Bread

Step 1: Preheat the Oven

Preheat your oven to 350°F (180°C). Line your loaf pan with parchment paper on the bottom and brush the sides with oil or butter.

Step 2: Mix Wet Ingredients

In a large bowl, mash the ripe bananas with a fork. Then add sugar, olive oil, almond milk, and vanilla extract. Stir until well combined.

Step 3: Prepare Zucchini

Rinse and dry the medium zucchinis. Grate them using the large holes of a box grater. Squeeze out some excess water from the grated zucchini before folding it into the banana mixture.

Step 4: Combine Dry Ingredients

Add all-purpose flour, baking powder, baking soda, and salt to the banana-zucchini mixture. Stir gently until most lumps are gone but be careful not to overmix.

Step 5: Add Optional Ingredients

If desired, fold in dark chocolate chips and chopped walnuts to enhance flavor and texture.

Step 6: Bake the Bread

Transfer your batter into the prepared loaf pan and bake for about 55 to 65 minutes. The top should turn dark golden brown. Insert a toothpick in the center; it should come out mostly dry when done.

Step 7: Cool Down

Allow your banana zucchini bread to cool completely on a wire rack—ideally overnight—before slicing into thick pieces of about 0.8 inches (2 cm). Enjoy!

How to Serve Banana Zucchini Bread

Banana zucchini bread is a delightful treat that can be enjoyed in various ways. Whether for breakfast, a snack, or dessert, here are some serving suggestions to enhance your experience.

Toasted with Nut Butter

• Spread almond or peanut butter on warm slices for added protein and flavor.

Topped with Fresh Fruit

• Add banana slices, berries, or even diced apples for a refreshing twist.

With Yogurt

• Serve alongside a bowl of yogurt for a creamy contrast and extra nutrients.

Drizzled with Honey

• A light drizzle of honey can enhance the natural sweetness and provide a lovely glaze.

As a Dessert Sandwich

• Try making a sandwich with cream cheese frosting or whipped coconut cream between two slices.

Paired with Coffee or Tea

• Enjoy your banana zucchini bread with a warm cup of coffee or herbal tea for a cozy snack.

How to Perfect Banana Zucchini Bread

To achieve the best banana zucchini bread, consider these helpful tips. Each one can make your bread even more delicious!

• Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.

• Don’t Overmix: Mix until just combined to keep the texture light and fluffy. Overmixing can lead to dense bread.

• Squeeze Out Zucchini Moisture: Before adding zucchini to the batter, squeeze out excess moisture. This prevents the bread from becoming soggy.

• Add Variations Wisely: Feel free to include nuts or chocolate chips but do so sparingly to maintain balance in flavors.

• Cool Before Slicing: Let the bread cool completely before slicing. This helps improve the texture and makes it easier to cut neat slices.

Best Side Dishes for Banana Zucchini Bread

Pairing side dishes with banana zucchini bread can elevate your meal. Here are some excellent options to consider:

1. Greek Yogurt: Creamy Greek yogurt adds protein and pairs well with the sweet flavors of the bread.
2. Fruit Salad: A colorful fruit salad adds freshness and complements the richness of banana zucchini bread.
3. Cottage Cheese: The mild flavor of cottage cheese provides a great contrast while adding extra protein.
4. Chia Seed Pudding: A nutritious chia seed pudding offers healthy fats and fiber, making it an excellent companion.
5. Nut Mix: A handful of mixed nuts brings crunchiness and healthy fats alongside your sweet treat.
6. Smoothie Bowl: A vibrant smoothie bowl can serve as a refreshing side that balances the sweetness of the bread.
7. Oatmeal Cookies: Pairing with healthy oatmeal cookies creates a nice variety of textures and flavors.
8. Herbal Tea: A soothing cup of herbal tea complements the warm spices in the banana zucchini bread perfectly.

Common Mistakes to Avoid

Making banana zucchini bread can be simple, but avoiding common mistakes can lead to better results. Here are some pitfalls to watch out for:

• Incorrect Banana Ripeness: Using bananas that are not fully ripe can result in less sweetness and flavor. Choose bananas with plenty of brown spots for the best taste.
• Overmixing the Batter: Mixing too much can develop gluten and make the bread dense. Stir just until ingredients are combined to keep it light and fluffy.
• Not Grating Zucchini Properly: If zucchini is grated too finely, it may release too much moisture. Use the large holes of a box grater for ideal texture.
• Skipping Parchment Paper: Not lining your loaf pan can lead to sticking. Always use parchment paper for easy removal and cleanup.
• Ignoring Cooling Time: Cutting into the bread too soon can cause it to crumble. Let it cool completely on a wire rack for best results.

Storage & Reheating Instructions

Refrigerator Storage

• Store banana zucchini bread in an airtight container.
• It can last up to 5 days in the refrigerator.

Freezing Banana Zucchini Bread

• Wrap slices or whole loaves tightly in plastic wrap before placing them in a freezer bag.
• It will maintain quality for up to 3 months in the freezer.

Reheating Banana Zucchini Bread

• Oven: Preheat to 350°F (180°C) and warm slices for about 10-15 minutes.
• Microwave: Heat individual slices for about 15-20 seconds on high.
• Stovetop: Use a skillet over low heat, flipping occasionally until warmed through.

Frequently Asked Questions

Here are some common queries regarding banana zucchini bread that might help you:

Can I make Banana Zucchini Bread vegan?

Yes! You can replace almond milk with any plant-based milk and use a substitute like applesauce instead of eggs if needed.

How do I add more flavor to my Banana Zucchini Bread?

Consider adding spices like cinnamon or nutmeg, or fold in nuts and dried fruits for extra texture and flavor.

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! You can use a mix of whole wheat and all-purpose flour for a healthier twist while keeping the texture light.

What is the best way to store leftover Banana Zucchini Bread?

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate them for longer freshness.

How long does it take to bake Banana Zucchini Bread?

The baking time is typically between 55 to 65 minutes, depending on your oven’s accuracy.

Final Thoughts

Banana zucchini bread is not only delicious but also versatile. You can easily customize it by adding nuts, chocolate chips, or spices according to your preference. It’s a wonderful treat perfect for breakfast, dessert, or even as a snack. Try this recipe today and enjoy its moistness and delightful flavors!

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Banana Zucchini Bread

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• Author: Dian
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the comforting flavors of Banana Zucchini Bread, a delightful blend of ripe bananas and moist zucchini that creates an irresistible loaf perfect for breakfast, snacks, or dessert. This recipe is not only easy to prepare but also allows you to utilize overripe bananas and extra zucchini in your kitchen. With its rich texture and customizable options like nuts or chocolate chips, this wholesome bread offers a healthier alternative to traditional baked goods. Plus, it freezes well, making it ideal for meal prep or unexpected guests. Give this delicious treat a try today!

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Ingredients

Scale 1x2x3x

• 3 ripe bananas (1⅓ cup mashed)
• 2 medium zucchinis (2 cups grated)
• ½ cup sugar
• ¼ cup olive oil
• ¼ cup almond milk
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour (or half whole wheat)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• Optional: ⅓ cup dark chocolate chips
• Optional: ½ cup walnuts (chopped)

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Instructions

1. Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
2. In a large bowl, mash the ripe bananas and mix in sugar, olive oil, almond milk, and vanilla extract until combined.
3. Grate the zucchini and squeeze out excess moisture before folding it into the banana mixture.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gently stir this dry mixture into the wet ingredients until just combined.
5. If desired, fold in chocolate chips and walnuts.
6. Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes until golden brown and a toothpick comes out mostly dry.
7. Cool on a wire rack before slicing.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Snack/Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 70g)
• Calories: 150
• Sugar: 8g
• Sodium: 100mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg