Reaching for something warm and familiar in the morning can feel like a small but important ritual. This zucchini banana bread captures that feeling perfectly — with a texture so tender it almost melts, and the subtle sweetness that wakes you up without overwhelming. It’s not just another loaf; it’s a quiet moment wrapped in a cozy kitchen aroma.
One morning, I pulled this bread from the oven just as the sun started peeking through the curtains. The smell was comforting, a little like cinnamon mixed with fresh earthiness from the zucchini. I sliced a piece, butter melting slowly on the warm surface, and took a bite before my coffee was even ready. I got distracted halfway through, noticing how the banana and zucchini flavors play so well together — neither one steals the show, but together they create this gentle, homey balance. I think I might’ve even forgotten to pour my coffee for a minute there.
Why You’ll Love It:
- The bread stays moist all day, thanks to the zucchini, but it’s not soggy — it’s just right.
- It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients.
- Perfect for breakfast or an afternoon snack, especially when you need something wholesome but not heavy.
- There’s a natural sweetness from the bananas, so you don’t need to add much sugar.
- Adding walnuts is optional, so you can skip them if you’re not into nuts or just don’t have any on hand.
Sometimes, a recipe becomes a little corner of calm in your day. This bread did that for me, reminding me that a humble loaf can hold a lot of comfort.
PrintZucchini Banana Bread
A moist and flavorful zucchini banana bread that combines the natural sweetness of ripe bananas with tender shredded zucchini. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 slices
Ingredients
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium bananas)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Add the mashed banana to the wet ingredients and mix until incorporated.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded zucchini and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Kitchen Notes: You don’t need anything fancy to bake this — a simple loaf pan and a whisk (or spoon) do the trick. Serving this bread slightly warm is my favorite, with a pat of butter or cream cheese to add richness. If you want to change things up, I’ve tried it with a handful of chocolate chips instead of nuts, which was surprisingly good, though a bit sweeter. Sometimes I toss in a pinch more cinnamon for a spicier touch, but that’s just me experimenting. If you’re avoiding nuts, just leave them out and the bread still holds together great.
FAQ:
Can I freeze this bread? Yes, wrap it tightly and freeze for up to three months. Thaw at room temperature when ready.
Will the zucchini make it watery? The zucchini is squeezed dry before mixing, so it adds moisture without sogginess.
Can I use another type of oil? Vegetable oil works well, but you can try mild olive oil or melted coconut oil if you prefer.
This zucchini banana bread is one of those rare recipes that feels like a small gift you give yourself. If you try it, I hope you find yourself pausing for a moment, just like I did, enjoying a slice and maybe forgetting the day for a bit.