Easy Banana Zucchini Bread Recipe
Moist, cinnamon-kissed banana zucchini bread that bakes up tender and fragrant. Perfect for breakfast, snacking, or gifting.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.7 cup granulated sugar
- 0.3 cup light brown sugar packed
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1.25 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1.25 cup mashed ripe bananas
- 1.5 cup grated zucchini well squeezed dry
- 0.5 cup neutral oil such as canola or vegetable
- 3.5 oz beaten eggs about 2 large
- 2 tsp vanilla extract
- 0.25 cup plain Greek yogurt or sour cream
- 0.5 cup chopped walnuts optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with a parchment sling.
- Grate zucchini, then squeeze out moisture in a clean towel until very dry.
- Mash bananas in a large bowl until mostly smooth.
- Whisk in oil, eggs, vanilla, and yogurt until blended.
- In another bowl, whisk flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Stir dry ingredients into wet just until a few streaks remain.
- Fold in zucchini and walnuts until evenly distributed; do not overmix.
- Scrape batter into the prepared pan and smooth the top.
- Bake 50–60 minutes until a tester comes out clean. Tent with foil if browning fast.
- Cool in pan 10 minutes, then lift out and cool completely before slicing.
Notes
Variation: Stir in 1/2 cup chocolate chips or swap walnuts for pecans. For muffins, divide into 12 cups and bake 18–22 minutes. Storage: Wrap cooled loaf and keep at room temperature for 2–3 days, or freeze slices up to 2 months.
This recipe is an original creation inspired by classic Easy Banana Zucchini Bread Recipe flavors. All ingredient ratios and instructions are independently developed.