Banana-Zucchini Bread Recipe

Banana-Zucchini Bread Recipe

Banana-Zucchini Bread: A Delicious and Nutritious Treat!

Banana-Zucchini Bread Recipe -: Are you seeking for a delicious recipe to use up your garden’s plentiful zucchini and overripe bananas? Look nowhere else! Bread with bananas and zucchini is the ideal remedy. This wonderful bread blends the moistness and mild flavour of zucchini with the sweetness of bananas to create a treat that is scrumptious and healthy.

This recipe for healthier banana bread, which is stuffed with vitamins, minerals, and fibre, is a great choice for breakfast, a snack, or even dessert. Every slice of the bread is excellent thanks to the banana and zucchini combination’s natural sweetness, moisture, and texture additions.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)


  1. Grease a loaf pan that measures 9×5 inches and preheat the oven to 350°F (175°C).
  2. Mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg thoroughly in a medium-sized bowl.
  3. Use a fork to mash the ripe bananas in a different, sizable basin. Add the grated zucchini along with the vanilla essence, eggs, vegetable oil, granulated sugar, and brown sugar. Stir everything up thoroughly until well-combined.
  4. In the large bowl, add the dry ingredients one at a time while whisking slowly until just mixed. Avoid overmixing as this can produce a dense bread.
  5. Adding chopped walnuts or pecans to the batter will give it more flavour and crunch, if preferred.
  6. Spreading the batter equally, pour it into the prepared loaf pan.
  7. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the centre comes out clean. Keep an eye on the bread and adjust the baking time as necessary.
  8. After baking, take the bread out of the oven and let it cool for about 10 minutes in the pan. After that, move it to a wire rack to finish cooling.

The difficult part is now waiting for the bread to cool. When it’s done, slice off a piece, take a taste, and enjoy the delicious flavour of zucchini and bananas in every juicy bite.

Any leftovers may be kept for up to 3 to 4 days at room temperature in an airtight container. For longer storage, you can also freeze individual slices.

Take pleasure in and share your handmade banana-zucchini bread with your loved ones. This recipe will undoubtedly become a favourite because it offers a delectable way to appreciate the benefits of fruits and vegetables. Have fun baking!


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