Go Back
Two slices of zucchini banana bread.

Zucchini Banana Bread

Yield: 12 Slices (1 loaf)
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1 ¾ cup (248 g) all-purpose or white whole wheat flour (or a combination)
  • ⅔ cup (142 g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice, optional but super delicious
  • 1 cup (about 226 g) mashed bananas, about 2 medium/large bananas
  • 1 large egg, lightly beaten
  • ⅓ cup (75 g) melted butter or neutral flavored oil
  • ¼ cup (57 g) sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups (283 g) shredded zucchini (see note)

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and allspice.
  • Add the bananas, egg, butter or oil, sour cream and vanilla and stir until just combined and a few dry streaks still remain.
  • Gather the zucchini into your hands (or roll up in a clean kitchen towel) and squeeze over the sink to get rid of excess moisture (you should have about 1 cup/7 ounces after squeezing out the liquid). Add the zucchini to the batter, and stir until evenly combined (don't overmix).
  • Spread the batter evenly in the prepared pan. Bake for 50-60 minutes until a toothpick or sharp knife inserted in the center comes out clean or with moist crumbs.
  • Let the bread cool in the pan for 10-15 minutes before running a sharp knife around the edges to loosen and turning onto a cooling rack to cool completely.

Notes

Zucchini: Yellow or green zucchini both work well in this recipe. You'll start with about 10 ounces of zucchini (2 small/medium zucchini) and end up with about 6-7 ounces once it is shredded and squeezed dry. I don't peel before shredding. I prefer shredding on the small holes of my box grater/food processor. Squeeze the zucchini dry rolled up in a clean kitchen towel - or my lazy way: grab handfuls and give a couple squeezes over the kitchen sink and call it good.
Whole Wheat Flour: this recipe works well using whole wheat flour (I always use soft or hard white wheat - hard red wheat produces a much darker/heavier/denser baked good). If you aren't using a kitchen scale, measure the flour with a light hand.
Muffins: this will make about 14-16 muffins, depending on how full you fill the liners. Bake for 15-17 minutes.