Zucchini Banana Bread

5 from 2 votes

This moist zucchini banana bread will soon become a staple in your kitchen!

Course bread, Breakfast, Side Dish

Cuisine American

Keyword banana zucchini bread, zucchini banana bread

Prep Time 15

Cook Time 50

Cooling Time 2

Total Time 3 5

Servings loaf (about 12 slices)

Calories 172kcal

Author Blair Lonergan

Preheat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan; set aside.
In a large bowl, whisk flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
In a separate bowl, whisk together the eggs, mashed banana, sugar, oil, and vanilla extract.
Add the wet ingredients to the flour mixture; stir just until moistened. Be careful not to over-mix.
Gently fold in zucchini and pecans.
Transfer the batter into the prepared pan.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake.
Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.

Recipe slightly adapted from Taste of Home.
Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown! Mash them in a bowl with a fork, or place them in a large Ziploc bag and squeeze them with your hands until they're perfectly mashed.
I use a large box grater to shred my zucchini, which still blends easily into the bread. If you really want the zucchini to be undetectable, use a finer grater so that the zucchini has a finer texture. You can also use a food processor to shred the zucchini if you like.
Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they're combined. Too much mixing and the bread will come out tough, dense, or dry. The key to keeping a quick bread moist is NOT over-mixing.
The total baking time will vary depending on the type of pan that you use (and on your individual oven). I prefer light-colored pans (or gold pans), which cook the bread more evenly. Dark metal pans tend to cause the outside to burn before the inside cooks through. You'll know that the bread is done when a toothpick inserted in the middle of the loaf comes out clean.
If the top of the bread starts to get too dark before it's cooked through, tent loosely with aluminum foil.
Do not overbake the bread or it will become dry. My loaves are typically done by the 50-minute mark, but some may be done in as little as 45 minutes -- so check it early.