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Easy Banana Zucchini Bread

This Easy Banana Zucchini Bread combines ripe bananas and grated zucchini for a moist and flavorful treat, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 ripe bananas, mashed The riper the bananas, the sweeter your bread will be.
  • 1 cup grated zucchini Make sure to squeeze out excess moisture before adding.
  • 1/3 cup melted coconut oil Can be substituted with applesauce for a lower-fat option.
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts or chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for even baking.
  2. Lightly grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
  3. In a large bowl, combine the mashed bananas and grated zucchini. Add the melted coconut oil and both sugars, whisking until smooth. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture and gently fold until just combined. If using, fold in walnuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes until a toothpick comes out clean.
  2. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store at room temperature for up to 3 days or refrigerate for a week. For longer storage, freeze individual slices for up to 3 months. Reheat in the microwave or toast for a fresh taste.