Indulge in the perfect fusion of flavors with this Banana Zucchini Bread. This delightful recipe marries the comforting sweetness of ripe bananas with the subtle earthiness of zucchini, creating a moist, flavorful treat that’s simply irresistible.

Enhanced with crunchy walnuts and the tangy sweetness of dried cranberries, each bite offers a harmonious blend of textures and tastes. It’s a versatile bread that’s perfect for breakfast, a midday snack, or even a satisfying dessert.

Whether you’re a fan of traditional banana bread or looking for a creative twist, this recipe delivers a delicious balance of wholesome ingredients and indulgent flavor. Get ready to bake a loaf that will quickly become a household favorite!

Banana Zucchini Bread: Ingredients that Shine

Bananas – The heart of this recipe, lending natural sweetness, moisture, and a signature aroma that elevates the bread’s flavor profile.
Zucchini – A secret ingredient for unparalleled moistness and a subtle, earthy undertone that enhances balance.
Cranberries – Tangy bursts of flavor in every bite, adding contrast and vibrant texture.
Walnuts – Crunchy, nutty accents that provide depth and delightful complexity.
Cinnamon – The warm, aromatic spice that ties all the flavors together with a comforting embrace.

These ingredients harmonize beautifully, creating a bread that is both indulgent and wholesome.

Recipe Tips

Grate and Drain the Zucchini
To achieve the perfect texture, ensure your zucchini is finely grated and lightly drained before mixing. Excess moisture from the zucchini can make the bread overly dense. Patting it with a paper towel after grating works wonders!
Ripe Bananas Make a Difference
The sweeter and softer the bananas, the richer your bread’s flavor will be. Look for bananas with plenty of brown spots—they’re packed with natural sweetness and are much easier to mash.
Customize the Mix-Ins
Feel free to experiment with your mix-ins! While cranberries and walnuts are classics, chocolate chips, shredded coconut, or sunflower seeds can add a unique twist. Be sure to keep mix-ins to around one cup to maintain the balance.

What to Serve with Banana Zucchini Bread

Fresh Fruit and Yogurt
Pair a slice of this bread with a dollop of Greek yogurt and a side of fresh berries. The creamy tang of the yogurt and the juicy fruit perfectly complement the bread’s rich flavors.
Herbal Tea or Coffee
Enjoy it as a cozy snack with a warm cup of chamomile tea or freshly brewed coffee. The drink enhances the bread’s sweetness while providing a comforting experience.
Cream Cheese Spread
A light layer of cream cheese adds a tangy, creamy contrast to the bread’s sweet and nutty flavor profile. It’s perfect for a quick breakfast or a satisfying afternoon treat.

FAQ

Can I freeze Banana Zucchini Bread?
Yes! Wrap individual slices or entire loaves tightly in plastic wrap, then place them in a freezer-safe bag. It stays fresh for up to three months. Thaw at room temperature before enjoying.
Can I make this bread gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free baking mix or almond flour. Be mindful of the texture, as gluten-free flours may result in a denser bread.
Can I skip the cranberries or walnuts?
Yes, the mix-ins are optional. You can leave them out or replace them with your favorites, such as chocolate chips or raisins, for a personalized touch.
Why is my bread dense and not rising properly?
Overmixing the batter or adding too much zucchini moisture are common culprits. Mix just until combined, and drain your zucchini well for optimal results.

Banana Zucchini Bread

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Bread

Cuisine American

Servings 20 People

Ingredients

3 ½ cups of all-purpose flour
1 tablespoon of ground cinnamon
1 ½ teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
3 large eggs
1 cup of white sugar
⅔ cup of packed brown sugar
1 cup of grated zucchini
2 ripe bananas mashed
¾ cup of vegetable oil
2 teaspoons of vanilla extract
½ cup of dried cranberries
½ cup of chopped walnuts

Instructions

Begin by preheating the oven to 325°F (165°C). Prepare two 8×4-inch loaf pans by greasing and dusting them with flour to prevent sticking.
In a large mixing bowl, whisk the eggs using an electric mixer until they are light yellow and frothy in texture. Gradually add the white sugar, zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Blend thoroughly until the mixture achieves a smooth consistency.
In a separate bowl, combine the flour, ground cinnamon, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the dried cranberries and chopped walnuts to ensure even distribution.
Evenly divide the prepared batter between the two loaf pans. Place the pans in the preheated oven and bake for approximately 45 to 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Once baked, transfer the pans to a wire rack to cool completely before removing the bread. Slice and serve as desired.

Keyword Banana Zucchini Bread

The Best Banana Zucchini Bread – Moist & Easy!