You all know about my love affair with banana bread, but did you know that I also have one with zucchini bread?
Therefore, when I saw a recipe for Zucchini Banana Bread, you know I was going to try it.
Oh. My. God.
I’m going to go out on a limb and say this was my favorite quick bread I’ve ever made. Lots of cinnamon-y banana flavors, and that shredded zucchini to make it so dense and moist and amazing.
I think you can tell how soft and delicious it is from the pictures. It is also kid-approved. My daughter ate two pieces, and my son ate three.
Go to the store, (or your garden), get some zucchini, and make this, immediately.
I promise you won’t be disappointed.
Recipe adapted from Taste of Home
Ingredients:
1 1/2 cups all purpose flour
1 cup of sugar
1 (heaping) teaspoon of ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3 mashed, overripe bananas
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup of shredded zucchini
Directions:
Preheat the oven to 325°. Grease 3 mini loaf pans (5 3/4 inch x 3 inch) or two medium loaf pans. I like to line mine with parchment paper for easier removal, that is optional.
Mash up your bananas. Add the egg, oil, and vanilla and mix well. Add in the dry ingredients and gently fold it in until just combined. Don’t over mix. Fold in the shredded zucchini.
Bake for about 30-35 minutes (more mini loaf pans) or until a toothpick inserted into the center comes out clean.
Enjoy!
Rumbly in my Tumbly 
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Love how you combined the two! Makes it so much healthier.
The combination of banana and zucchini shouldn’t have surprised me, since they are both cinnamon-y breads, but it totally did! So good! Hope you give it a try and thanks for visiting.
Will they work as muffins instead?
I’ve never made this as muffins, but most quick breads will just fine, so I don’t see why not! Try them and bake 15-20 minutes or so. 🙂
My first batch (2 medium Loaf pans) because I have no mini pans, was to laugh at.They looked horrible! I couldn’t figure it out, I baked them for 1 hr. and they were still very sticky in the middle and also they didn’t even cover 1/2 of the pan, when I cut a slice off, it was the size of a French toast stick! So I then put it in the microwave to see if I could dry it out a little bit and that didn’t work. Then I started to think………Why? then I realized what I did, I added an extra 1/2 of banana to the batter because I didn’t want to waste it. Do you think that’s why it’s so sticky? They taste delicious even though it’s mushy, I topped them with slivered almonds (chopped) before I baked them. Love the recipe, so gonna give it another try/. 🙂
Debbie, I’m wondering if you maybe accidentally left out your leaveners (baking soda/powder) or if it is possible that they were expired. That’s what it sounds like. Either that, or it was just underbaked. Everbody’s oven is different. If you try the recipe again, leave it in the oven until a toothpick inserted into the center comes out clean, even if you have to bake longer than an hour. If the top starts to get too brown, put some foil over it while it continues to bake. Adding half a banana shouldn’t have those results. I hope that helps!
This happened to me too. Almost to the exact description of above. I did not forget the baking soda/baking powder… Is the flour amount correct? It seems very small to me.
Ashley, I’m sorry your bread did not turn out, I really don’t know what to tell you! I have made this on several occasions without this issue, and the recipe is correct as written. Maybe try it in the mini loaf pans? That might help.
My first batch of this recipe just came out of the oven (I also cooked in two loaf pans), and were the same sticky french toast type bread you’re describing, and I had to cook them for about 15 extra minutes. I’m thinking the problem might be the amount of banana. I know I added all the ingredients right, but all three of the bananas I used were pretty large. I wonder if the leavening agents just couldn’t handle that much banana and that’s why the loaves are so thin. Either way, it tastes yummy, but I think next time I try this recipe, I’ll make sure to use less banana. p.s. Nutella on this bread, anyone? 😉
Mine did too. I didn’t forget anything either and followed the recipe exactly. I baked it for an additional 20 mins trying to get it to bake more.
I just made this, doubled it and made 4 small loafs, I also added 1/2 C. finely chopped walnuts just for fun because I had them laying around. Turned out pretty good!
I made muffins out of these using a Pampered Chef stone muffin pan. They came out perfectly and they tasted delicious! Thank you!
I love this recipe! I double it and it makes 24 muffins. My family of 6 eats them all up in just a few days. I love that I can use up my old bananas and also get some veggies in my kids!
I was reading the comments about the loaves being so small, so I compared to another recipe, it was almost exact and it said it made 1 loaf. I am making these now and am just going to use one large loaf pan and see what happens.
Hi all! I made this recipe for the first time 2 weeks ago and it was perfection!!! Let me say since then Ive had 3 requests to make it for family parties and get togethers!!!! Thanks for sharing this magnificent recipe
I want to use frozen zucchini. Would you drain it after it’s thawed?
I would definitely drain and squeeze out the liquid from the zucchini before adding it. From my experience in baking zucchini bread, I have found my breads sank in the middle and were very heavy if I didn’t. They seemed to take forever to bake too. You may want to sprinkle the top of the loaf with a mixture of cinnamon and sugar too.for extra flavor.
When you bake using shredded zucchini, always lay out the shredded zuke on a towel/paper towel to drain for a few minutes, then squeeze out all the excess water/juice. This may be why some of the loaves were too wet.
Made this zucchini/banana bread. It is fabulous!
Making this for the first time. I doubled the recipe. In lieu of 1 cup of oil, I used 1/2 cup of applesauce (plenty of moisture from the bananas). I also did a 1.5 cup of white sugar/0.5 cup brown sugar mix. I put this into 2 9×5 heavily greased (with coconut oil) loaf pans. Started the timer at 45 min. Added 15 then another 10. Turned the pans around and added another 5 min. Covered with foil to prevent too much darkening and turned the oven to 350. The insides are now gelling together. Should be done in another 5 ish min. Can.not.wait. to eat. My house smells yummy. I’m hoping to put this into banana bread rotation – my boys are currently on a banana bread for breakfast kick – so I’m making a lot of bread lately :). I also shredded roughly 120 cups of zucchini this fall when the market was practically giving zucchini away…
My husband went cray cray over this bread I did add a handful of fresh blueberries too and made it gluten free. The Blueberries where from our own plant and this yr they are huge. Im getting ready to make more! Thanks for the delish recipe!
Delicious, 5 stars! I’ve never been able to get zucchini bread right so I appreciate this recipe. I read the reviews about it having a texure problem so I used oat flour instead and made sure to get the excess water out of my zucchini. I also used butter and coconut oil instead because I hate cooking with veggie oil. Perfect 🙂 it didn’t last even half a day in my household.
I tried this recipe after finding it on Pinterest and it’s amazing! After reading someone else’s comment, I halfed the sugar and oil and it’s still perfectly sweet. I baked one large loaf pan since I don’t have minis, and I must have cooked it over an hour and it’s still a little raw. Next time I may try baking at 350*. Do you have a recommended bake time/temp for a loaf pan? Love the recipe!!
I’ve noticed it takes alot longer to bake if you dont squeeze the extra liquid out of the grated zucchini