The Best Banana Zucchini Bread – Moist & Easy!
Moist, tender, and full of flavor, this Banana Zucchini Bread is a delicious twist on a classic. The natural sweetness of ripe bananas harmonizes with zucchini, providing a soft crumb and rich flavor suited for breakfast or noshing.
Cinnamon-spiced and flecked with dried cranberries and crunchy walnuts, each bite is warm and comforting. Every ingredient in this bread is in balance — the right amount of sweetness, a hint of spice, a great chew.
Whether you’re a baking pro or new to the world of homemade quick breads, this recipe is easy to follow and makes two big loaves. It’s a great way to use overripe bananas and sneak some vegetables in, all wrapped up in one irresistible package.
Banana Zucchini Bread – A Breakdown of the Key Ingredients
Ripe Bananas
Provide natural sweetness and a soft, moist texture, contributing the bread’s signature tender crumb and the banana’s deep flavor.
Fresh Zucchini
Imparts a muted earthiness and adds moisture that makes each slice colossally tender without dominating the flavor.
Ground Cinnamon
Adds warm spice to the loaf, playfully playing off both the banana and zucchini and building the flavor overall.
Chopped Walnuts
Adds a lovely crunch and nutty richness, balancing the bread’s softness with hearty texture.
Dried Cranberries
Add a pop of tart sweetness, providing contrast and complexity with each bite.
Brown and White Sugars
You collaborate to sweeten the loaf — white sugar for brightness, brown sugar for depth and a whisper of molasses.
Vanilla Extract
Cultivates the warm, comforting flavors and melds the ingredients with aromatic sweetness.
Banana Zucchini Bread: The Perfect Amount of Moisture
Banana Zucchini Bread is a delicious variation on traditional banana bread, combining the sweetness of ripe bananas with the subtle earthiness of zucchini. It’s a moist, flavorful loaf that would be wonderful for breakfast, dessert, or a mid-day snack. Full of fragrant spices, dried cranberries and crunchy walnuts, this simple-to-make bread is sure to become a family favorite.
Recipe Tips
Avoid skipping the squeeze on the zucchini
Ensure you wring out moisture from the grated zucchini before adding to the batter, or your bread might be too wet. This will keep the bread nice and moist without too much liquid that alters the texture.
Combine Dry and Wet Ingredients in Separate Bowls
If you want a smooth batter without lumps, make sure to mix your dry ingredients (like flour, cinnamon, baking powder, etc.) in a separate bowl first, and then add them to the wet mixture. This helps evenly distribute the baking powder and soda in the batter so the bread rises evenly during baking.
Customize the Add-ins
Change out the add-ins to suit your taste. Don’t have dried cranberries or walnuts laying around? Replace them with raisins, chocolate chips or pecans. Just remember the balance of dry to wet ingredients, and, when combining, make sure your add-ins are folded in gently to avoid overmixing.
What to Serve with Banana Zucchini Bread
Fresh Fruit Salad
Serve your Banana Zucchini Bread with a light and fruity salad. The sweet-tart essence of mixed berries, citrus fruits and melon balances the density and spicing in the bread. It’s a bright, healthful accompaniment to your afternoon snack.
Whipped Cream or Greek Yogurt
Serve a slice of Banana Zucchini Bread with a dollop of freshly whipped cream or Greek yogurt for an indulgent treat. The creamy yogurt or whipped cream adds to the moistness of the bread while also adding some tang that balances the sweetness nicely.
A Hot Cup of Coffee or Tea
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FAQ
Is there a gluten-free option to this recipe?
Yes! The all-purpose flour can be replaced by a gluten-free flour blend as long as it can be used for baking. The taste and texture might differ to some extent but you will end up with delicious meals.
The banana zucchini bread will freeze well.
Absolutely! This bread freezes beautifully. Let cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will last up to 3 months. To serve, thaw at room temperature or reheat in the oven.
Is there a substitution for oil in this recipe?
Q: Can I substitute vegetable oil with something else? Coconut oil will impart a slight flavor, while canola oil will keep things neutral. Just make sure the oil is melted (if using coconut oil) and accurately measure it.
How do I make this bread less sweet?
If you prefer a less sweet bread, you can cut the white sugar or brown sugar back by about ¼ c. Or you could leave out the dried cranberries, which do give the salad extra sweetness. The bananas themselves offer enough natural sugar, so the bread will still taste great.
Banana Zucchini Bread
Ingredients
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup white sugar
- ⅔ cup packed brown sugar
- 1 cup grated zucchini
- 2 ripe bananas mashed
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 325°F (165°C). Grease two 8×4-inch loaf pans extremely well and dust lightly with flour to promote doneness without sticking.
- Combine egg in a large mixing bowl and whisk to a light yellow frothy texture. Add the white sugar, mashed bananas, grated zucchini, vegetable oil, brown sugar, and vanilla extract gradually. Once all the ingredients are incorporated and the batter is smooth, mix.
- In another bowl, whisk together the flour, ground cinnamon, baking powder, baking soda and salt. Gradually add dry ingredients into the wet mixture, stirring until just incorporated. Carefully fold in the dried cranberries and chopped walnuts, mixing to combine throughout the batter.
- Spoon the batter evenly into the two prepared loaf pans. Fill the pans and bake in the oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- The loaves should cool in the pans on a wire rack once baked. Let cool completely and then remove the bread from the pans, slice and serve.
