Zucchini Banana Nut Bread

A delightful fusion of moist zucchini bread and sweet banana bread, this Zucchini Banana Nut Bread is a wholesome and flavorful treat that brings together the best of both worlds. Packed with natural sweetness, a subtle nutty crunch, and plenty of moisture, this loaf is perfect for breakfast, a snack, or even dessert.

Why You’ll Love This Recipe

This recipe is a wonderful way to make use of overripe bananas and abundant summer zucchini. It’s an easy-to-make loaf that requires minimal prep and basic pantry ingredients. The addition of nuts adds a pleasing crunch that contrasts beautifully with the soft texture. Not only is it delicious, but it’s also a slightly healthier alternative to many traditional quick breads, thanks to the added vegetables and fruit.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Ground cinnamon

• Salt

• Overripe bananas, mashed

• Shredded zucchini, moisture removed

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil

• Vanilla extract

• Chopped walnuts or pecans

directions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

3. In another bowl, combine the mashed bananas, shredded zucchini, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix until well blended.

4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.

5. Fold in the chopped nuts.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields one standard loaf, which serves approximately 10 slices.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• Nut-free version: Omit the nuts or substitute with sunflower seeds or pumpkin seeds for a crunch without allergens.

• Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Add chocolate: Mix in a handful of chocolate chips for a sweeter twist.

• Coconut flavor: Add shredded coconut for extra texture and a tropical hint.

• Spiced loaf: Enhance the flavor with nutmeg, ginger, or cloves for a warm spice profile.

storage/reheating

Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for 5–10 minutes.

FAQs

How do I prepare the zucchini for this recipe?

Grate the zucchini using a box grater and then gently squeeze out excess moisture using a clean kitchen towel or paper towels.

Can I use frozen bananas?

Yes, thaw the bananas completely and drain any excess liquid before mashing and using in the recipe.

Can I make this bread without sugar?

You may substitute sugar with natural sweeteners like honey or maple syrup, but this will alter the texture and flavor slightly.

What kind of nuts work best?

Chopped walnuts and pecans are commonly used, but you can experiment with almonds or hazelnuts as well.

Is it necessary to peel the zucchini?

No, the peel is soft and unnoticeable after baking. Plus, it adds nutrients and color to the loaf.

Can I make this recipe into muffins?

Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

Why did my bread turn out soggy?

This could be due to excess moisture in the zucchini or underbaking. Always test with a toothpick before removing from the oven.

Can I use whole wheat flour?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a denser, more nutritious loaf.

Can I add raisins or dried fruit?

Absolutely. Fold in about ½ cup of raisins, dried cranberries, or chopped dates for added sweetness and texture.

How do I know when the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs (but no wet batter), it’s ready.

Conclusion

Zucchini Banana Nut Bread is a moist, flavorful, and satisfying baked good that makes a great addition to your repertoire. It’s an ideal way to use seasonal produce and overripe bananas while delivering comfort and nourishment in every slice. Whether enjoyed fresh from the oven or toasted the next day, this bread is sure to become a favorite in your kitchen

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