Zucchini Banana Bread is where rustic charm meets worldly flair — think Mediterranean zucchini meets tropical banana, baked into a loaf that’s both tender and earthy.
Paired with a scoop of Strawberry Ice Cream and a glass of Whipped Coffee, it’s a global dessert plate that feels right at home. With a hint of cinnamon and vanilla, this bread brings a cozy yet sophisticated touch to your kitchen.
I love how it transforms everyday ingredients into something that feels like a café indulgence, without fuss or fancy tools. Whether you serve it as breakfast, dessert, or an afternoon treat, it’s an invitation to experiment and enjoy.
Perfect For Sweet Cravings!
- I first made this on a rainy afternoon when I craved something sweet yet wholesome — it’s now my go-to comfort bake.
- It fits beautifully into my weekend routine, especially when I want a homemade treat without spending hours in the kitchen.
- I’ve swapped in whole wheat flour and nuts over time, discovering fun ways to boost texture and nutrition.
- The unexpected bonus? It satisfies a sweet tooth without derailing healthy eating goals — it’s moist, flavorful, and feels indulgent without guilt.
- Trust me, every bite with that cool strawberry ice cream and a sip of whipped coffee tastes downright dreamy.
Zucchini Banana Bread Recipe
This zucchini banana bread is moist, flavorful, and packed with wholesome goodness. Sweet bananas, shredded zucchini, crunchy nuts, and tart cranberries come together in a warmly spiced loaf that’s perfect for breakfast or snacking. It’s easy to make and loved by kids and adults alike!
Equipment
- Two 8×4-inch loaf pans
- Electric mixer
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Rubber spatula or wooden spoon
- Wire rack
- Toothpick
Ingredients
- ½ cup dried cranberries
- 3 large eggs
- 1 tsp baking soda
- 1 cup white sugar
- 1 tsp salt
- ½ cup chopped walnuts
- 1 tbsp ground cinnamon
- 2 ripe bananas, mashed
- 2 tsp vanilla extract
- 1 cup grated zucchini
- 1½ tsp baking powder
- 3½ cups all-purpose flour
- ⅔ cups packed brown sugar
- ¾ cups vegetable oil
Instructions
- Preheat the oven to 325°F (165°C) and grease and flour two 8×4-inch loaf pans.
- In a large bowl, beat the eggs with an electric mixer until light yellow and frothy.
- Add the white sugar, shredded zucchini, oil, mashed bananas, brown sugar, and vanilla, then beat until everything is well combined.
- Stir in the flour, cinnamon, baking powder, baking soda, and salt.
- Gently fold in the cranberries and nuts.
- Divide the batter evenly between the prepared pans.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans on a wire rack before removing and serving.
Notes
- Make sure to squeeze excess moisture from the zucchini for the best texture.
- Use overripe bananas for maximum sweetness and flavor.
- Lightly toast the nuts before adding them for extra crunch and aroma.
| Nutrition | Value |
| Calories | 272kcal |
| Carbohydrates | 40g |
| Fibre | 2g |
| Fat | 11g |
| Protein | 4g |
| Cholesterol | 28g |
