If you’re searching for a deliciously unique twist on traditional banana bread, look no further than this Zucchini Banana Bread! The combination of ripe bananas and fresh zucchini creates a moist, flavorful loaf that’s perfect for breakfast, a snack, or even dessert. Plus, it’s a fantastic way to sneak some additional veggies into your diet without sacrificing taste. Let’s dive into this delightful recipe that will quickly become a staple in your baking repertoire.
Why This Recipe Belongs in Your Rotation
Zucchini Banana Bread is not just another baked good; it’s a powerhouse of flavor and nutrition. The sweetness of the bananas pairs beautifully with the mild taste of zucchini, allowing you to enjoy a treat that feels indulgent while still being wholesome. This bread is perfect for using up those overripe bananas sitting on your counter and any zucchini you may have lingering in your fridge. Additionally, it’s suitable for many dietary preferences and can easily be customized to fit your needs.
Your Shopping Guide
Before you start baking, here’s what you’ll need to gather from your kitchen or local grocery store:
- 1 1/2 cups white whole wheat flour – This flour gives the bread a nutty flavor while maintaining a light texture.
- 3/4 teaspoon baking powder – Helps the bread rise.
- 3/4 teaspoon baking soda – Provides additional lift and a tender crumb.
- 1/2 teaspoon salt – Enhances all the flavors.
- 1 teaspoon ground cinnamon – Adds warmth and spice.
- 2 medium ripe bananas – Make sure they are well-mashed for sweetness.
- 1/4 cup granulated sugar – A touch of sweetness.
- 1/4 cup packed light brown sugar – For that rich, caramel-like flavor.
- 1 large egg – Binds the ingredients together.
- 1/3 cup melted coconut oil – Adds moisture and a hint of coconut flavor; cooled to room temperature.
- 1 teaspoon vanilla extract – Boosts the overall flavor.
- 3/4 cup shredded zucchini – The star of the show!
- 2 tablespoons turbinado sugar (optional) – For a crunchy topping.
Tools of the Trade
To make your Zucchini Banana Bread, you’ll need a few essentials:
- Mixing bowls – For combining all your ingredients.
- Loaf pan – A standard 9×5 inch pan works perfectly.
- Measuring cups and spoons – Accurate measurements are key!
- Whisk or fork – To mix your wet ingredients smoothly.
- Grater – For shredding the zucchini.
- Parchment paper (optional) – To line your loaf pan for easy removal.
Mastering Zucchini Banana Bread: How-To
Ready to bake? Follow these simple steps to create your Zucchini Banana Bread!
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly.
Step 2: Prepare Your Loaf Pan
Grease your loaf pan with a little coconut oil or line it with parchment paper for easy removal later.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
Step 4: Combine the Wet Ingredients
In another bowl, mash the ripe bananas until smooth. Add in the granulated sugar, brown sugar, egg, melted coconut oil, and vanilla extract. Whisk these ingredients together until they are well incorporated.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Gently fold the two mixtures together using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay.
Step 6: Add the Zucchini
Fold in the shredded zucchini until evenly distributed throughout the batter.
Step 7: Pour and Sprinkle
Pour the batter into the prepared loaf pan. If using, sprinkle the turbinado sugar on top for a lovely crunchy finish.
Step 8: Bake
Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Serve
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your Zucchini Banana Bread plain or with a slather of butter!
Tailor It to Your Diet
This recipe is versatile and can be adapted based on your dietary preferences:
- Gluten-Free: Substitute the white whole wheat flour with gluten-free all-purpose flour for a gluten-free version.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and substitute the sugar with coconut sugar or another vegan-friendly sweetener.
- Less Sugar: Reduce the granulated sugar or use a natural sweetener like maple syrup in moderation.
- Add-ins: Consider adding nuts, chocolate chips, or dried fruit for extra flavor and texture.
Watch Outs & How to Fix
When baking your Zucchini Banana Bread, keep these tips in mind to avoid common pitfalls:
- Overmixing: This can create a dense loaf. Mix just until combined.
- Too Moist: If the zucchini is very watery, you may want to squeeze out some of the moisture before adding it to the batter.
- Underbaking: If the toothpick comes out wet, give it a few more minutes in the oven, checking regularly.
- Burnt Edges: If you notice the edges browning too quickly, cover the loaf with foil during baking.
Freezer-Friendly Notes
Zucchini Banana Bread is perfect for freezing!
- Wrap individual slices or the whole loaf tightly in plastic wrap and then in aluminum foil.
- Label with the date, and it can be stored in the freezer for up to 3 months.
- To thaw, simply leave it at room temperature for a few hours or pop it in the microwave for a quick warm-up.
Ask & Learn
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw and drain any excess moisture before mashing them.
What can I substitute for coconut oil?
You can use canola or vegetable oil as a substitute. They will work just as well!
Can I make mini loaves instead of one large loaf?
Yes! Just adjust the baking time to about 25-30 minutes for mini loaves.
How do I know when the bread is done?
Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
If you enjoyed this Zucchini Banana Bread, here are some other delicious recipes you might want to try:
The Takeaway
Zucchini Banana Bread is a delightful way to combine two delicious ingredients into a moist and flavorful loaf. Whether you enjoy it for breakfast, as a snack, or even as a dessert, this recipe is sure to impress. With its versatility and ease of preparation, it belongs in your baking rotation. Happy baking!
Zucchini Banana Bread
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Grease your loaf pan with coconut oil or line with parchment paper.
- Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Step 4: In another bowl, mash the bananas. Add granulated sugar, brown sugar, egg, melted coconut oil, and vanilla. Mix well.
- Step 5: Pour the wet mixture into the dry ingredients and fold gently to combine.
- Step 6: Fold in the shredded zucchini until evenly distributed.
- Step 7: Pour the batter into the loaf pan and sprinkle turbinado sugar on top if using.
- Step 8: Bake for 50-60 minutes, or until a toothpick comes out clean.
- Step 9: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, use gluten-free all-purpose flour.
- Substitute the egg with a flax egg for a vegan option.
- Wrap slices in plastic wrap before freezing for longer storage.
