Easy Banana Zucchini Bread Recipe

Banana bread served warm, soaked in melted butter with maple syrup, alongside a pipping hot coffee, is one of my guilty pleasures. However, as much as I love this ever-familiar recipe, I do sometimes crave an occasional twist on this familiar pleasure. Naturally, that is where my Easy Banana Zucchini Bread Recipe comes in. Combining rich banana flavor, with brown sugar and cinnamon, alongside the vegetable notes of the zucchini, this bread offers a delightful twist on traditional banana bread. What's more, it can serve either as a sweet morning bite or even pair deliciously with scrambled eggs and coffee.

What's more, this bread keeps well (more on that below), and heats beautifully. The recipe is also super simple for beginner bakers, and can easily be modified, such as with nuts, dried fruit, or different mix-ins. That makes this a great starter recipe to have in the repertoire.

Read on for a recipe overview, pairing suggestions, a complete ingredient checklist, a thorough FAQ section, and a printable recipe card. Now, without further delay, let's get to it.

Banana Zucchini Bread - Recipe Overview

• Taste and Texture: This banana zucchini bread recipe is thoroughly moist, featuring shredded zucchini, mashed banana, and shredded apples, which combine to create a tender crumb that is both satisfying and comforting. We mix cinnamon and lemon zest into the batter for a touch of warmth and citrusy goodness, while a dense topping made from butter, sugar, and flour provides adds a nice contrast to the loaf. I promise this will be your new favorite banana bread.
• Difficulty Level: Straightforward and easy as far as baking recipes go. I'll say this is a perfect entry-level recipe. This recipe consists of what I consider to be simple steps. We start by mixing the wet and dry ingredients separately, then combining them before baking to form a batter. The topping, too, is fairly simple to bring together, requiring just a few basic ingredients to be mixed and then spread over the top of the loaf.
• Pairings: This breakfast bread pairs wonderfully with a variety of accompaniments. I would suggest enjoying it warm with a pat of butter and a drizzle of honey or maple syrup, perhaps with a side of eggs and coffee for a nice breakfast. It also makes a great afternoon snack on its own, though for a more indulgent treat, you might consider a dollop of Greek yogurt or peanut butter.

Ingredient Checklist - Everything You'll Need

We're using only fresh, easy-to-find ingredients for this banana zucchini bread recipe. Everything listed below is readily available in your local grocery store.

For the Loaf:

• 1½ cups Flour
  • Tip: I suggest using all-purpose flour. Bread flour will make the loaf much too firm, while pastry flour will risk doing the opposite, resulting in a loaf that falls apart. Whole wheat flour can also be used if needed, but will give the bread a firmer texture overall.
  • Substitution: Your gluten-free flour of choice will work just fine.
• 1 cup (about 1 fresh zucchini) Shredded Zucchini
  • Tip: Be sure to squeeze out any excess moisture from the grated zucchini, otherwise it risks making the bread soggy. If the zucchini retains too much excess water, that can cause the bread not to cook evenly and fall apart.
  • Substitution: Carrots would work nicely in place of zucchini, though I do consider the zucchini to be a key ingredient for this recipe.
• 1 cup (about 2 bananas) Mashed Banana
  • Tip: I'll say that overripe bananas are the way to go. They have a higher sugar content, and are easier to mash. Easier mashing means a more even distribution throughout the bread.
  • Substitution: The bananas can be left out entirely if need be. I do 'not' recommend using green or underripe bananas, they simply are not sweet or moist enough for the purposes of this recipe.
• 1 cup (about 2 medium-sized apples) Shredded Apple
  • Tip: Opt for apples that are sweet and crisp. To that point, I would recommend either Honeycrisp or Fuji apples. Naturally, when it comes to baked goods, you can never go wrong with Granny Smith.
  • Substitution: The apples can safely be left out if preferred. Chunked dried fruit can be used in place, such as apricots or raisins.
• ½ tsp. Salt
  • Note: Plain table salt is all you're looking for here.
  • Tip: This is one recipe where I do not recommend using a large grain salt, such as sea salt.
• ½ tsp. Cinnamon
  • Substitution: I consider the cinnamon to be a key ingredient. However, if you want to try mixing things up, you might opt for a little pumpkin spice.
• 1 Egg
  • Note: The egg works as a binding and leavening agent. It also adds fat for texture and moisture.
• 1 cup Sugar
  • Note: Plain white sugar is all you're looking for here.
  • Tip: Works balance the flavors of the bread and provide sweetness.
  • Substitution: Feel free to use honey, maple syrup, or coconut sugar as alternatives if you must, but I do recommend sticking to plain sugar for this recipe.
• 1 tsp. Vanilla
  • Tip: I recommend using pure vanilla extract for the best flavor.
  • Substitution: Yes, vanilla pods or powder will work. Any of the usual vanilla substitutes will also work in today's recipe.
• Zest of 1 Lemon
  • Tip: I recommend using either a microplane grater or cheese grated to zest the lemon,
  • Note: Be sure not to grate any of the bitter pith beneath the skin.
• 1 tbsp. Lemon Juice
  • Tip: I know always say this, but I strongly recommend using fresh lemon juice. We're using the lemon juice to give the bread a nice citrusy background that will play beautifully with the brown sugar and baked fruit flavors. Bottled lemon juice simply isn't as 'citrusy,' and is instead more acidic.
• 1 tsp. Baking Soda
  • Tip: As always, I recommend checking to make sure that your baking soda is fresh for proper rising.
• ¼ cup Canola Oil
  • Substitution: Any neutral oil like vegetable oil can be used. Yes, you can indeed use olive oil if preferred, but that will heavily change the flavor profile. Melted butter would also work great.
• Butter for greasing pan
  • Tip: I recommend using butter as opposed to non-stick spray. I also recommend lining the pan with parchment paper for an easier cleanup. Seriously, parchment is one of my absolute must-have items.

For the Topping:

• 3 tbs. Unsalted Butter
  • Tip: Using cold butter will help achieve a better texture for the crumble.
  • Note: Do 'not' use salted butter for this. It will ruin the flavor of the topping. Not fun.
  • Substitution: You can keep this recipe vegan-friendly by using the vegan butter of your choice.
• 4-5 tbs. Flour
  • Tip: As with the loaf itself, I recommend using all-purpose flour for the topping. You really do 'not' want to use bread flour for this.
• 4 tbs. Sugar
  • Note: Plain, granulated sugar is what you're looking for here.
• 3-4 tbs. Brown Sugar
  • Tip: I do recommend dark brown sugar, although regular brown sugar will also work.
  • Note: Pack the brown sugar tightly when measuring.
• 1 tsp. Cinnamon
  • Tip: As always, adjust the amount to suit your preference.
  • Substitute: As above, use a pinch of pumpkin spice if you're feeling creative.

FAQ for Breakfast Bread Recipe

Print

And that's our Easy Zucchini Banana Bread Recipe. If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Baking!

76