Sneak veggies (and moisture!) into a classic loaf with a family favorite recipe for Zucchini Banana Bread.
Banana bread has taken on many a culinary co-pilot around these parts, from chocolate swirls to peanut butter chips and nearly every variety of streusel in between. Now, everyone’s favorite quick bread is getting a veggie-inspired makeover with this recipe for Zucchini Banana Bread.
While banana bread and zucchini bread are proven standalone favorites, the marriage of the two results in what will undoubtedly be the most moist and flavorful quick bread to ever cross your lips.
And while overripe bananas are crucial to making the best banana bread, I’ve devised a trick that will transform your green bananas into darkly speckled and sweet fruit in 15 minutes (or less). So now you can skip the agonizing wait and speed up that ripening process from days to minutes.
But the real secret to zucchini banana bread success lies in a simple trick that means the difference between tasty triumph and having trough running through the center of your bread. Hint: It’s all about the squeeze.
Read on for my tips and find inspiration for more banana-inspired sweets with recipes for pudding, wonton poppers, cakes and more.
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Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled large bananas, mashed well (about 1 ½ cups)
- 1/4 cup buttermilk
- 2 large eggs, beaten lightly
- 6 Tablespoons butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 2 medium zucchini
Instructions
- Preheat the oven to 350ºF.
- Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.
- Shred the zucchini on a box grater. Measure out 1 ½ cups of shredded zucchini then squeeze is with your hands over the sink to remove excess liquid. Fold the zucchini into the batter then scrape the batter into the prepared loaf pan. Bake the bread for 50 to 60 minutes until a toothpick inserted comes out clean. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.
Kelly's Notes:
- Squeezing the excess moisture out of the zucchini ensures your bread won’t sink in the center.
- Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don't be afraid to let bananas turn completely brown before using them for banana bread. If you don't have extra-ripe bananas, check out my video for how to ripen bananas in 15 minutes.
- If you don't have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use ¼ cup for this recipe and save the rest for another use.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
It’s a very good moist bread and very easy to prepare. Getting ready to make up some tonight.
I’m so glad you’ve been enjoying the recipe, Kay!
I wanted this to work! I squeeeeezed 1 1/2cups grated zucchini in a tea towel after reading some of the other comments. I was actually afraid I squeezed out too much moisture. After baking for 50minutes I cut into it- still undercooked- 10 more minutes- soggy I the middle-10 more minutes- still soggy but the rest is getting dried out.
I used the tip on ripening my bananas in the oven and am wondering if this is the cause of my issue. Baking the bananas at 350° for 15 minutes made the bananas super soft and very “watery” and I believe the chemical change and breakdown of the fruit is what did this to the recipe. Maybe I’m wrong?
So strange, Vanessa! I’ve never experienced that issue when using the banana ripening hack. Please feel free to email me so I can help troubleshoot.
Can you use recipe for muffins?
Hi Rebecca! I actually have a recipe for Zucchini Banana Muffins: https://www.justataste.com/zucchini-banana-muffins-recipe/ :)
Yum! I made this as written except I subbed Greek yogurt for the buttermilk. It was moist, sweet, and perfect!
Amazing! I’m so thrilled you enjoyed the recipe, Nicole!
My grandsons and I followed the recipe to the letter. It baked for 60+ 10+ 10 minutes at 350 and another 20 minutes at 375 degrees. We had squeezed the heck out of the home-grown shredded zucchini. The middle never rose or baked at all. Only the outside was brown and crusty. I know I used the right amount of ingredients.
What happened?
This is so strange, Ellyn! I’ve never experienced that issue with this recipe before. Please feel free to email me so I can help troubleshoot.
Great recipe. I like that it doesn’t use oil
I’m thrilled you enjoyed the recipe, Belinda!
Tried this tonight for the first time. Doubled the recipe and used plain milk. Turned out fantastic! One loaf to the neighbours and one loaf almost devoured by my son after his soccer game – he actually walked into my bedroom saying this is REALLY good Mom…like fantastic. It’s 10:30 pm and I just doubled the recipe again and they’re baking in the oven! Hand squeezed the zucchini like the recipe said – pretty important. Give it a try.
Yay! I’m so happy to read this, Janine!
peel the zucchini and kids will eat it better. no green to see.
Great idea!
same quantity of cups of bananas for 2 – 4 or 6??? 1 1/2 cups?
Hi Ginette – I don’t understand your question. Can you please clarify what you are asking?
Ginette:
Don’t pay any attention to the cup amount for the bananas; it does not change when you double or triple the recipe. Use the number of bananas.
I made this bread today & its delicious – moist & lots of flavor. I made sure that the zucchini was well squeezed. I did 4 mini loaves and baked them just under 40 min. They are a little undercooked but that’s my oven & I’ll adjust accordingly the next time. Kelly, thanks for the ripening tip for bananas. I had 2 ready to go but they were small so I needed 2 more. The oven trick worked like a charm! I’ve saved this recipe in my files and I will definitely make it again as zucchini season is upon us!
Woohoo! I’m so thrilled you enjoyed the recipe!
Delicious. Easy to make with staples in your pantry
I’m so thrilled you enjoyed the recipe, Susan!
5 stars!! So good!! Mine turned out perfect, other than just a thin layer on the bottom that is still pretty moist, but I think it may be because I probably didn’t do a very good job sqeezing the water out of the shredded zuccini. I will try it again, I have lots of zucchini in my garden. Not to mention it smells so good when baking!! It’s a new favorite at our house! Thanks for sharing this awesome and super easy recipe, Kelly!
You are so welcome, Kim! I’m thrilled you enjoyed the recipe!
This was really delicious! I have such bad luck getting quick breads to cook in the center, and this was no different for me unfortunately. I’ve started baking them in square pans like cakes. I lifted it out after an hour and split it down the soggy middle, then laid the two halves out on a baking sheet to finish. An added bonus was the slightly crunchy edges and sides, which I love. Will definitely make again, in a cake pan.
Thanks for your note, Jeannie! I’m thrilled you enjoyed the recipe!
I almost always bake these type of breads in a Bundt pan. They cook through evenly and it takes less time generally. I have found that for banana bread recipes that call for 50 minutes in the oven, in a Bundt pan, the time could be as little as 35 and all will be cooked through evenly.
Thanks for your note, Lesly!