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
- Large Mixing Bowl: For combining the batter ingredients.
- Whisk or Spoon: Used to mix wet and dry ingredients together.
- Box Grater: For grating the zucchini.
- Loaf Pan: Standard 9×5 inch pan works well.
- Cooling Rack: Allows the bread to cool evenly after baking.
- Measuring Cups and Spoons: For accurate ingredient amounts.
Ingredients
- ½ cup dried cranberries: Adds small bursts of sweetness and a slightly chewy texture.
- 3 large eggs: Help bind the ingredients and give structure to the bread.
- 1 teaspoon baking soda: Works with the acidity of the bananas to help the bread rise.
- 1 cup white sugar: Provides sweetness and helps create a soft crumb.
- 1 teaspoon salt: Balances the sweetness and enhances overall flavor.
- ½ cup chopped walnuts: Adds crunch and a slightly nutty taste.
- 1 tablespoon ground cinnamon: Brings warmth and classic spice flavor.
- 2 ripe bananas mashed: Adds moisture and natural sweetness.
- 2 teaspoons vanilla extract: Provides a subtle aromatic flavor.
- 1 cup grated zucchini: Adds moisture while blending smoothly into the bread.
- 1½ teaspoons baking powder: Gives additional lift and lightness.
- 3½ cups all-purpose flour: Forms the base structure of the bread.
- ⅔ cup packed brown sugar: Adds deeper caramel-like sweetness.
- ¾ cup vegetable oil: Keeps the loaf moist and tender.
Instructions
- Prepare the oven: Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Prepare the zucchini: Grate the zucchini and gently squeeze out some excess moisture.
- Mix the wet ingredients: In a large bowl combine the mashed bananas, eggs, vegetable oil, vanilla extract, white sugar, and brown sugar.
- Combine the dry ingredients: In another bowl whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix the batter: Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Add mix-ins: Fold in the grated zucchini, dried cranberries, and chopped walnuts.
- Transfer to pan: Pour the batter into the prepared loaf pan and spread evenly.
- Bake the bread: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before slicing: Allow the bread to cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
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.