Zucchini Banana Bread

Zucchini-Banana Bread combines the best qualities of two classic quick breads into one delicious loaf: it is the best of both worlds! Perfect whenever you need a little something sweet. 

Jump to:

• What's the Story on this Quick Bread Mashup
• Zucchini Banana Bread Ingredients
• Quick Bread Baking Tips
• Equipment
• Storage
• Top Tip
• FAQ
• More Quick Bread Recipes
• Zucchini Banana Bread

What's the Story on this Quick Bread Mashup

During one of my early attempts to replicate my Mom's banana bread recipe, I ended up taking a significant detour. Instead of creating a banana bread recipe, I merged my banana and zucchini bread recipes into what turned out to be an amazingly moist, tender, and tasty zucchini-banana loaf.

I attribute the softer texture and richer flavor of this delicious Zucchini-Banana Bread to the fact that, for the first time in years, instead of subbing in yogurt as I usually do, I went with full-fat ingredients for this recipe. 

If you are trying to cut fat, you can always sub it back in, but keep in mind that the relatively small amount of fat used is balanced by the fact that most of the moisture (and a lot of the sugar) in this bread comes from fruit and vegetable sources.

Zucchini Banana Bread Ingredients

• Bananas: Use very ripe bananas for this recipe. Overripe bananas have a higher sugar content and more intense banana flavor, making them the perfect choice for baking.
  • Bananas used for bread should soft, with a peel heavily spotted brown. 
  • If you can't wait for your bananas to ripen, read below about how to ripen bananas quickly.
  • Prep the bananas by mashing them with a fork. DO NOT puree them!
• Zucchini: Use fresh or frozen grated zucchini.
• Sugar: Mom's recipe calls for equal amounts of brown and white sugar; however, you can use all white or all brown sugar.
• Butter: Use real butter if possible. Using margarine or other butter substitutes can make the loaf too oily.
• Sour cream: Use full-fat sour cream. You can substitute applesauce for half of the sour cream with good results.
• Flour: Use all-purpose flour for this recipe. You can sub in gluten-free flour as well.
• Walnuts: (optional) You can substitute in your favorite nuts, or leave them out entirely. Mom used to make this loaf often with filberts (i.e.,hazelnuts) when I was young. The nuts should be chopped somewhere between medium and fine.
• Eggs: We use USDA large eggs (EU size medium).
• Canola oil: Use any neutral cooking oil. Avocado, grapeseed, sunflower, safflower are all good options.
• Vanilla
• Cinnamon
• Baking powder
• Baking soda
• Salt: We use kosher salt.
• Demerara sugar (optional)

Quick Bread Baking Tips

• Never use a blender to make quick bread. Quick bread batter can be made with a stand mixer, an electric hand-mixer, or even a hand whisk (if you've got the arm strength to cream butter by hand). We DO NOT recommend using a blender to mix the batter, as doing so will make the bread dense and heavy.
• Add the ingredients in Order. You are basically making a cake, and the order you do things matters. 
• Add the dry ingredients to the wet - not the other way around. Believe it or not, this matters. Adding the wet ingredients to the dry can result in pockets of flour and clumpy, inconsistent mixing. 
• Mix in the dry ingredients by hand.
• Don't overmix the batter. Overmixing can result in extra gluten development, which can make your quick bread gummy and unpleasantly chewy.

Equipment

We suggest using a shiny aluminum loaf pan for quick breads. This will result in the most consistent in color and texture. The bright surface prevents the baking surfaces that touch the pan from baking up too dark. Silicone loaf molds are also a great option.

Storage

This zucchini-banana bread recipe stays moist and holds its flavor for some time, making it perfect for cheer-spreading and gift-giving.

To maximize the shelf life, wrap cooled quick bread tightly with foil or cling film to prevent it from drying out. If you are going to freeze it, add an extra layer with a resealable freezer bag.

• Counter: 2-3 days.
• Refrigerator: About a week.
• Freezer: Like most quick breads, this zucchini-banana bread freezes very well. To freeze a quick bread, begin by cooling the bread completely. Then wrap it first in plastic wrap, and again in a resealable plastic freezer bag or aluminum foil. (Remember to date the package!) Frozen quick bread is best if eaten within six months.

Top Tip

Sprinkling demerara sugar on the loaves just before you pop them in the oven gives the baked loaves a thin glazed texture on top. (I think it makes the bite feel more interesting on the tongue, too.)

FAQ

This Zucchini Banana Bread recipe will make:

• 2 standard loaves
• 1 standard loaf + 2 small loaves
• 5 small loaves 
• 24 standard muffins
• 1 standard loaf + 12 standard muffins
• 12 jumbo muffins

… or any combination that makes you happy. You get the idea. (Adjust baking times according to the size of pans you are using.)

More Quick Bread Recipes

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