Banana Zucchini Bread

Banana zucchini bread is a moist, lightly sweetened zucchini bread filled with crunchy walnuts. It's a great way to use up leftover bananas and zucchini!

If you enjoy banana bread, you'll want to give this banana zucchini bread a try. It's lightly sweetened, moist, and filled with crunchy walnuts - you won't even notice the added zucchini inside!

Shredded zucchini and banana help add moisture and structure to this quick bread recipe. Because of this, can reduce some of the higher calorie ingredients like oil and eggs. Plus, they add nutrients like Vitamin C, potassium, and antioxidants.

Serve banana zucchini bread for breakfast with your morning coffee, or enjoy as a lightened up dessert. If you like this recipe, you may also enjoy my applesauce zucchini bread or chocolate chip banana zucchini bread recipes.

Ingredients and substitutions

• Zucchini - You'll need one cup of finely grated zucchini (before squeezing out the liquid). We're squeezing the liquid out of the zucchini because we're also adding bananas and don't want to add too much moisture (which causes your bread to be gummy). One cup of shredded zucchini should weigh about 135 grams before, and about 70 grams after squeezing the liquid out. This equals about 1 medium or 1.5 small zucchini. Zucchini can also be substituted with yellow summer squash if desired.
• Bananas - Ripe, medium-sized, several days old bananas work best in banana bread. Bananas sweeten as they age, adding extra sweetness to your bread. They're also softer and easier to incorporate into the batter.
• Sugars - We're using a combination or granulated and brown sugars in this recipe.
• Vegetable oil - Adds moisture to your bread. Can be substituted with ghee or any neutral cooking oil you have on hand.
• Egg - You'll only need one egg for this recipe today, since the banana and zucchini help add structure to our bread.
• Vanilla extract - Adds depth of flavor. Can be omitted if desired.
• All-purpose flour - Adds structure to your bread and balances out the wet ingredients in the recipe. I have not tested this recipe with other types of flour. Baking is an exact science, so I can't say for sure whether other types of flour will work as a substitute.
• Leavening - You'll need a combination of baking soda and baking powder to get the proper rise in this recipe.
• Cinnamon - Adds a hint of warmth and depth of flavor to your bread.
• Salt - Enhances the flavor of your bread.
• Walnuts - Walnuts add a bit of crunch and texture to your banana bread. They can be omitted if desired, or substituted with pecans.

Zucchini in bread

You may be wondering, "what is the purpose of zucchini in bread?" Because zucchini has a mild flavor, it can be added to baking recipes without adding extra flavor. What it does add is moisture, structure, and extra nutrients. This allows us to reduce other high calorie ingredients slightly, like vegetable oil and eggs.

For more information, check out my post: benefits of zucchini.

Should I peel my zucchini?

No, there's no need to peel your zucchini before shredding it for zucchini bread. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.

Once your bread is baked, the only sign of zucchini will be the tiny flecks of green throughout. Otherwise, the zucchini, skin included, melts right into the bread.

How to shred zucchini

Zucchini can be shredded in a few ways. For baked goods, I always recommend using the small side of a box grater for a fine grate. Finely grated zucchini melts seamlessly into baked goods, with the only sign of zucchini being the tiny green flecks.

The large side of a box grater also works, but will add a noticeable texture to your baked bread.

Some food processors also come with grating blades, which work well for grating large quantities of zucchini. They'll give you the same result as a box grater would, but faster.

For even more detailed information, check out my post: How to shred zucchini

Bread storage

Banana zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.

If, for some reason, your banana zucchini bread turns out extremely moist, I'd suggest storing it in the refrigerator. Zucchini bread will keep in the refrigerator for up to one week in a tightly sealed container.

Zucchini bread can also be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.

📖 Recipe