Zucchini banana bread

This zucchini banana bread is another featured recipe from my holiday cookbook, Cozy Delights. It is so moist thanks to the grated zucchini and just so breakfast-worthy. This bread is so multidimensional-it can be eaten solo, with chocolate spread, jam or even butter. Banana bread is basically a staple that can be eaten all year round so it always hits. This zucchini banana bread was inspired by my chocolate chip walnut banana bread, which was literally the first ever bread recipe on the blog!

Making the zucchini banana batter

After the zucchini is grated, use a cheesecloth to squeeze out the excess water from it. It is actually added last to the banana bread batter just like when you want to add nuts or chocolate chips. You will also need overripe bananas. You know the type with the blackened skin that is almost about to rot? Those work perfect for banana bread, muffins or cakes. See the picture below for an example of bananas which are not perfect for banana bread. In this recipe, you will not be using any form of milk. This is because there is so much moisture from the zucchini and the mashed bananas that this will be overkill. Your zucchini banana bread would be very “wet” so leave the milk in the fridge for this one.

What pan should I use?

You can use wither a 9×5 inch loaf pan or a 8×4 inch loaf pan. With the latter, you get a taller bread which takes about 55 minutes to an hour to bake. With the former loaf size, you get a shorter bread which also takes a shorter time to bake. You can heavily grease the loaf you choose with butter or line it with parchment paper. I do both so that the parchment paper sticks to the loaf pan and doesn’t move around as I pour the batter into the pan.

Zucchini banana bread

Print

Servings: 8 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon table salt

1 teaspoon ground cinnamon

2-3 overripe bananas, mashed

1 tablespoon lime juice

1 teaspoon vanilla extract

1/4 cup melted butter

1/2 cup granulated sugar

1 large egg, at room temperature

1 large zucchini, grated

1 extra banana, cut in half lengthwise to garnish (optional)

Instructions

1. Preheat the oven to 350°F/175°C.
2. In a large mixing bowl, combine the flour, baking powder, salt, and cinnamon together.
3. In another bowl, whisk the lime juice, vanilla extract, melted butter with the mashed bananas. Then beat in the sugar and the egg.
4. Squeeze the grated zucchini dry with a cheesecloth.
5. Combine the banana mixture in step 3 with the flour mixture in step 2 with a spatula.
6. Then stir in the grated zucchini into the same bowl. This is your batter.
7. Line a 8x4 inch pan with parchment paper or heavily grease it with softened butter.
8. Pour the batter into the center of the loaf pan and use a ladle to spread out the mixture evenly.
9. Gently place the two banana halves on the top of the batter as a garnish (optional). 
10. Bake this on the middle rack of the oven at 350°F/175°C for 55 minutes-1 hour. A toothpick inserted into the bread shouldn't have wet crumbs on it.
11. Let the bread cool on a wire rack before serving.
12. Store any leftovers wrapped in cling wrap to trap in moisture (see notes).

Notes

The best thing about banana bread is how soft and moist it is, so keeping it wrapped helps retain that moisture. Keep your bread refrigerated for up to a week.