Description
This moist and flavorful zucchini banana bread is a family favorite. Made with ripe bananas and fresh zucchini, it’s perfect for breakfast, snacking, or even dessert.
Ingredients
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed (about 1 ½ cups)
1/4 cup buttermilk
2 large eggs, lightly beaten
6 Tablespoons butter, melted and cooled
1 1/2 teaspoons vanilla extract
2 medium zucchini, grated and squeezed
Instructions
1. Preheat oven to 350°F and grease or line a 9×5-inch loaf pan.
2. Mash bananas in a large bowl. Add buttermilk, eggs, melted butter, and vanilla; mix well.
3. In another bowl, whisk together flour, sugar, baking soda, and salt.
4. Add the dry ingredients to the wet and mix until just combined.
5. Fold in grated zucchini gently without overmixing.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Don’t skip squeezing the zucchini—it prevents a soggy loaf.
Add walnuts or chocolate chips for extra texture and flavor.
This bread freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg