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    Home » Recipes » Bread

    Zucchini Banana Bread

    Published: Sep 16, 2015 · Modified: Nov 8, 2024 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Zucchini-Banana Bread Recipe - Is it Zucchiana Bread? Banini Bread? Whatever you want to call it, this amazingly moist Zucchini - Banana Bread is the best of both worlds! | The Good Hearted Woman

    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. 

    Loaf of zucchini-banana bread, sliced on a hand-painted plate.
    Jump to:
    • Quick Bread Mashup
    • Ingredient Notes
    • Quick Bread Baking Tips
    • Equipment
    • Storage
    • More Quick Bread Recipes
    • Zucchini Banana Bread

    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.

    Ingredient Notes

    • 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.
    • Cooking Oil: Use any neutral cooking oil. Avocado, grapeseed, sunflower, safflower, or canola are all good options.
    • 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.
    • Eggs: We use USDA large eggs (EU size medium).
    • Walnuts: 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.
    • Demerara Sugar: 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.)

    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. 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.
    Small loaf of quick bread, unsliced. Empty pan to the side. Larger loaf still in the pan behind the small loaf.

    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.)

    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.

    four slices of zucchini-banana bread on a hand-painted plate.

    More Quick Bread Recipes

    • Straight-on view of loaf of quick bread with four slices cut.
      Spiced Banana Bread with Crystallized Ginger
    • Mom's Classic Banana Bread
    • Round loaf of soda bread dotted with raisins, baked in a cast iron pie dish.
      Nana's Irish Soda Bread
    • Old-fashioned Pumpkin Gingerbread
      Nana's Old-fashioned Pumpkin Gingerbread
    See more Bread →

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    Loaf of zucchini-banana bread, sliced on a hand-painted plate.
    5 from 1 vote

    Zucchini Banana Bread

    This hybrid Zucchini-Banana Bread recipe combines the best qualities of two classic quick breads into one delicious loaf. Perfect whenever you need a little something sweet. 
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert, Snack
    Cuisine: American, Comfort Food
    Diet: Vegetarian
    Prep Time:15 minutes minutes
    Cook Time:50 minutes minutes
    Total Time:1 hour hour 5 minutes minutes
    Servings: 32 slices
    Calories: 138kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 2 Standard Loaf Pan (9x5)

    Ingredients

    US Customary - Metric
    • 3 large eggs
    • ½ cup sour cream
    • ¼ cup cooking oil Avocado, grapeseed, sunflower, safflower, or canola
    • ½ cup white sugar
    • ⅔ cup brown sugar packed
    • 2 cups grated zucchini
    • 3 whole ripe medium bananas mashed (or two large)
    • 2 teaspoons vanilla
    • 3½ cups flour
    • 1 tablespoons ground cinnamon
    • 1½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup chopped walnuts
    • ¼ cup demerara sugar optional

    Instructions

    • Preheat oven to 325°F | 165°C.
    • Grease and flour two 8x4 bread loaf pans (or spray them with nonstick cooking spray).
    • In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.
    • In the bowl of an electric mixture, beat eggs until they are light yellow and frothy.
      Add sour cream, oil, sugars, grated zucchini, bananas, and vanilla.
    • Slowly add dry ingredients to the wet ingredients and mix thoroughly to combine.
      Do not over mix.
    • Fold in walnuts.
    • Divide batter evenly between loaf pans. Sprinkle loaves with demerara sugar. (optional)
    • Bake in preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
    • Allow to cool in the loaf pans for 15 minutes on a wire rack before removing.
      Allow to cool completely.

    Notes

    This 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
    Adjust baking times according to the size of pans you are using.

    Nutrition

    Serving: 1slice | Calories: 138kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 138mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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      5 from 1 vote (1 rating without comment)

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    1. Claire Miller says

      November 04, 2024 at 7:13 am

      Hi in this recipe pre-instructions, you discuss butter and creaming the butter. I don’t see butter in the actual recipe. Please advise if we need it or not. Thank you!

      Reply
      • Renée B. says

        November 08, 2024 at 12:25 pm

        Hi, thanks for your question! The pre-instruction quick bread tips mentioning butter were included by mistake, as this recipe doesn’t use butter. I’ve corrected the text to remove that reference. Apologies for the confusion, and thank you for pointing it out! Enjoy the zucchini-banana bread!

        Reply
    2. Heather Davis says

      November 08, 2019 at 11:07 am

      Can this recipe be baked in a bread machine? Or is it best baked in the oven?

      Reply
      • Renée ♥ says

        November 08, 2019 at 2:32 pm

        I've never tried to bake it in a bread machine. If you have a "quick bread" setting, I'd go for it and see how it turns out.

        Reply
    3. Erin @ Platings and Pairings says

      September 17, 2015 at 9:14 pm

      This looks so, so yummy - Love the addition of the sour cream, and the sprinkling of sugar on top! Pinned!

      Reply
    4. Aubrie LeGault says

      September 17, 2015 at 10:51 am

      Nice play on words and recipes. 🙂

      Reply
    5. Kelley says

      September 17, 2015 at 8:40 am

      Oh wow, I didn't realize that sprinkling sugar on the top would make such a big difference in texture, at least visually. I'm pinning this one!

      Reply

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