BANANA ZUCCHINI BREAD is a great way to use your zucchini harvest! When you combine banana bread and zucchini bread you end up with awesomeness!!!
The other day my husband came home with a massive bag of zucchini! I’m not sure why he went so crazy with it. Maybe he missed the days in Arizona when we had a home garden and more zucchini than we could handle. What I do know is that it was great! I totally had an excuse to make some of my favorite zucchini recipes that I haven’t made in awhile like Zucchini Fritters, Zucchini Rice and even a new favorite Chocolate Zucchini Cake! I even made Banana Zucchini Bread the other day for breakfast and loved it!!!
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Banana breads to me are one of the best comfort foods to wake up to. They’re as simple to mix up as muffins but even easier because you just pour the whole batter into the loaf pan and bake! There is no pouring into little muffin cups, one pour and your done! Banana Zucchini Bread is the best with a cup of tea and melting butter spread on the slice! I may have had a hard time stopping at one slice!
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Ingredients
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup mashed ripe banana about 2 medium sized bananas
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup zucchini shredded
- 1 cup walnuts chopped
Instructions
- preheat oven to 350 degrees F
- beat together the oil and sugar in a stand mixer
- add in the mashed banana, egg, and vanilla
- in a medium bowl whisk together the flour, cinnamon, baking powder, baking soda and salt
- add the dry ingredients into the wet and stir on low until just combined
- using a spoon fold in the zucchini and walnuts
- spray a loaf pan with cooking spay and pour in batter
- bake for 40-50 minutes or until a toothpick inserted into the center comes out clean
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kayla says
May 14, 2016 at 7:58 pmHow could I make these as muffins?
Cheryl says
September 5, 2016 at 12:57 pmI filled lined muffin tins 3/4 full and baked at 350 for 25 minutes. Made double batch and got 36 muffins. This is an awesome recipe
Myrna says
July 10, 2017 at 5:13 amYes!!!
Janina says
September 4, 2016 at 12:48 amI made this bread yesterday. My husband isn’t that much into banana bread but he enjoyed it a lot.
Replaced the walnuts with almonds, still very nice 🙂 Thanks for the recipe!
Cheryl says
December 4, 2016 at 4:13 pmI add dried cranberries when I make it. Love it!! ❤️️❤️️❤️️❤️️
LeAnne Cords says
March 2, 2017 at 6:05 amThis is a great and easy recipe . I added some lemon zest. Fabulous!
Julie @Real Housemoms says
March 2, 2017 at 9:47 amI love the addition of lemon!
Myrna says
July 10, 2017 at 5:12 amDelicious!!!!
Question: did u let it cool in the loaf pan…or put it on a rack to cool???
Aubrey Cota says
March 23, 2018 at 10:40 amHonestly it depends, I usually let it cool in the pan as it’s easier to get out and less likely to fall apart.
Pat says
July 16, 2017 at 9:35 am“When you combine Banana Break and Zucchini…”??? Might want to proofread at the top! Thanks for the awesome recipe!!?
Aubrey Cota says
March 20, 2018 at 7:10 pmGood catch! It has been fixed… Hope it didn’t impact the taste!
Gina Zwaagstra says
August 6, 2017 at 1:11 pmI love this bread! I’ve made it a couple of times and can’t stop eating it when I have it in the house. Going to make some today to give as a gift. Thanks also for how to make them into muffins! I’ll give that a try as well!
Donna says
August 12, 2017 at 9:44 amI have a garden filled with zucchini. I have made regular zucchini bread, lemon and this banana. It is one of our favorites and great way to use up bananas that are getting too ripe. I’ve been freezing loaves for fall. Great recipe. LOVE it!
Sabung Ayam Online says
September 19, 2017 at 3:53 amThank you for the tips
Jillian says
October 20, 2017 at 9:07 pmThis recipe is AMAZING! Best zucchini bread EVER–flavorful, moist, decadent! Things I did differently: I made Texas sized muffins instead of a loaf, substituted 2/3 cup honey for the cup of sugar, and used coconut oil instead of vegetable oil. I also baked at 330 degrees instead of 350 (because of the honey). Lastly, I added mini chocolate chips to half of the muffins; both the chocolate chip muffins and the ones without chocolate tasted DELICIOUS! ❤️
Aria says
December 13, 2017 at 10:14 pmWow, this one perfect for breakfast!!! I am looking forward to making these… thank you: -)
Aubrey Cota says
March 21, 2018 at 3:34 pmYou won’t regret it!
Mary Lou says
June 7, 2018 at 11:10 amCan you use applesauce instead of the oil?
Aubrey Cota says
June 12, 2018 at 5:54 pmHonestly I have not tried that method but it has worked in so many other recipes, I don’t see why this one would be any different.
Sandra Holm says
June 8, 2018 at 4:14 pmI have baked for 68 minutes & still not done. Oven is calibrated and this is first time i’ve Had this issue.
Aubrey Cota says
June 12, 2018 at 5:52 pmCould be a few things. Altitude can play a role, how wet the zucchini used. This is a very moist recipe as well, so sometimes it takes letting the bread rest and then testing it for doneness.
Ally says
August 2, 2018 at 10:45 amIt definitely needed a much longer cook time for me. I added chocolate chips and it was amazing tasting! I had to add about 30 min longer to bake
Aubrey Cota says
August 5, 2018 at 7:31 pmIt’s interesting to learn about how different everyone’s ovens can be, as well as how much climate and altitude can change a recipe cook time. I am glad to hear it all worked out in the end.
Betsy says
August 11, 2018 at 10:57 amI am so glad that I doubled this recipe since it didn’t take long to devour the first loaf. This is truly delicious.
Aubrey Cota says
August 12, 2018 at 3:06 pmNice work thinking ahead! Thank you.
Jesi says
September 9, 2018 at 9:17 amThis is so delicious! My whole house loved it and everyone wanted more! I recommend this recipe to people
Aubrey Cota says
September 9, 2018 at 10:37 amOh yay, thanks so much!!