Banana Zucchini Bread

4.75 from 4 votes

Banana Zucchini Bread has an incredibly soft, moist texture and sweet banana flavor with a touch of cinnamon. Perfect way to use up overripe bananas and extra zucchini. Zucchini banana bread makes a great breakfast, afternoon snack, or gift.

Prep Time10

Cook Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 275kcal

Author: Cara Lanz

Ingredients

1 cup mashed banana about 2 medium
½ cup canola oil
½ cup sour cream
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup brown sugar
½ cup white sugar
2 beaten eggs
2 teaspoons vanilla extract
2 cups flour
1 cup shredded zucchini about 1 medium

Instructions

Preheat the oven to 350 degrees. Prepare a 9 x 5 bread pan with nonstick cooking spray or parchment paper.
Trim the ends off the zucchini and shred it with a grater. Wrap the grated zucchini in paper towels and squeeze out the excess liquid. Set aside.
Mash the bananas in a large bowl. Stir in the oil and sour cream.
Add the baking soda, salt, and cinnamon. Stir.
Stir in the brown sugar, white sugar, beaten eggs, and vanilla extract.
Add the flour and stir until just combined. Do not overmix. Fold in the shredded zucchini.
Pour the batter into the prepared pan. Bake for 65-75 minutes. It's done when a toothpick inserted in the center comes back clean and the internal temperature reads 200.
Tent with foil toward the end if it looks like it's getting too brown. I add foil at about the 60-minute mark.
Let the bread cool in the pan for 10-15 minutes. Remove it from the pan and cool completely on a wire baking rack.

Notes

Lining the pan with parchment keeps the banana zucchini bread from sticking to the pan and makes it easy to lift the warm loaf out of the pan.

No need to peel the zucchini. The skin gets nice and soft as it bakes in the bread.

If you're using frozen and thawed bananas, strain off the liquid. Too much liquid can make the banana zucchini bread dense and gummy.

Nutrition