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Zucchini Banana Bread

Zucchini banana bread with mashed bananas and shredded zucchini bakes into a moist, golden loaf with an amber crumb. Stir-and-fold mixing keeps the batter tender for an easy weeknight bake.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 383
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Banana Bread
  • 1 cup shredded zucchini squeezed dry
  • 2 ripe bananas mashed
  • 3 large eggs
  • 0.67 cup vegetable oil
  • 1 cup sugar
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease two loaf pans.
  2. Whisk together the large eggs, vegetable oil, sugar, and mashed ripe bananas in a large bowl.
  3. Stir in the shredded zucchini until combined.
  4. Whisk the all-purpose flour, baking soda, cinnamon, and salt in a separate bowl, then fold into the wet mixture.
  5. Divide the batter between the pans.
Bake
  1. Bake for 50 to 55 minutes, until golden and a toothpick inserted in the center comes out clean.

Notes

For the sweetest flavor and softest crumb, use extra-ripe, spotty bananas. Store airtight at room temperature for 2 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. Swap option: use half the sugar with brown sugar for a deeper molasses note while keeping the same bake time.