Can I add chocolate chips to this recipe?

Please do! Chocolate chips will play deliciously with the brown sugar and baked fruit. I’d suggest stirring anywhere from a quarter of a cup to one full cup of chocolate chips into the batter. Yes, white chocolate chips can also be used.

Should the wet ingredients be at room temperature?

Always, always, always. I cannot stress enough how baking with room temperature ingredients, such as eggs, can make a huge difference in your baking. This helps to ensure that they combine better with the dry ingredients, and are overall easier to work with. This comes with a caveat – some ingredients, in some circumstances, should ‘not’ be room temperature for best results, such as using cold butter for the topping (which is noted both in the ingredient checklist above, and the recipe card below).

How should I store the bread once it’s baked?

Start by allowing the bread to cool completely, preferably on a wire rack. After it’s cooled, I would suggest wrapping it tightly either in plastic wrap or aluminum foil, and then place it in an airtight container.

Can I freeze the bread?

You can, although I don’t generally recommend it. This can be done either as individual slices or as a whole loaf. Wrap the slices or loaf in storage wrap or plastic wrap, seal them in a freezer bag , and they can keep like that for up to three months. Thaw at room temperature before serving.

Can I make mini loaves or muffins with this recipe?

Absolutely. Whether you make mini loaves, muffins, or a whole loaf with this recipe depends entirely on the baking tin used. However, you will need to adjust the baking time, as mini loaves and muffins usually take less time to bake.

How can I ensure the center of the bread is fully cooked?

Super easy, just apply the toothpick test. Insert a toothpick (or a long slender knife) into the center of the bread. If the toothpick or knife comes out clean, the bread is done.

Can I substitute apple sauce for some ingredients?

You can, but I don’t recommend it. Applesauce can stand in for the canola oil, if you’re looking to reduce the total fat content. I would recommend using a roughly equal amount of applesauce. However, less fat will generally mean less flavorful bread. Once upon I too told myself I couldn’t taste difference. I could then, and I can now.

Is this bread suitable as an afternoon snack?

I’d say so. This bread serves beautifully both as a breakfast bread or as an afternoon snack. It’s a delicious treat no matter the time of day.

What are some other quick bread recipes similar to this?

If you enjoyed this recipe, consider checking out my Jordan Marsh Blueberry muffins [LINK: ], my Easter Bread , or my Pumpkin Cinnamon Buns .

Can I add nuts or other mix-ins to the batter?

Most definitely. As I mentioned above, chopped dried fruit makes for a great mix in, as do walnuts, pecans, or even peanut butter chips. Just fold them into the batter before baking.

How do I prepare the pan for baking?

Grease the loaf pan with butter or line it with parchment paper for easy removal. This prevents the bread from sticking to the pan and makes cleanup easier.

How do I get the best banana flavor in this bread?

As alluded to above, the key is to use overripe bananas, and then to ensure even distribution of the bananas throughout the batter.

Easy Banana Zucchini Bread Recipe

Ingredients

Units Scale

For the Breakfast Bread:

1 1/2 cups flour
1 cup shredded zucchini (about 1 zucchini)
1 cup mashed banana (about 2 bananas)
1 cup shredded apple (about 2 medium sized apples)
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
1 cup sugar
1 tsp. vanilla
Zest of 1 lemon
1 tbs. lemon juice
1 tsp. baking soda
1/4 cup canola oil
Butter for greasing pan

For the Topping:

3 tbs. butter
4 - 5 tbs. flour
4 tbs. sugar
3 - 4 tbs. brown sugar
1 tsp. cinnamon

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Instructions

For the Breakfast Bread:

In a large bowl; combine the shredded zucchini, apple, lemon zest and mashed banana.
In a separate bowl whisk together the egg, canola oil, vanilla and lemon juice and stir into the mashed banana bowl.
Combine all of the dry ingredients and stir into the mashed banana bowl.
Butter a loaf pan or line the loaf pan with parchment paper and add the batter.

For the Topping:

Combine all of the ingredients for the topping and form a crumble. You may need to add more flour or sugar if the consistency is not crumbly enough
Sprinkle over the bread.
Preheat Oven 350 degrees:
Bake for 40 – 45 minutes or until the toothpick test comes out clean.

Notes

For this recipe, I suggest using a larger loaf pan - larger than the standard 8"x4".
Also note, this bread is very moist.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Breakfast

Nutrition

Serving Size: 1