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Banana Zucchini Bread

Banana Zucchini Bread

Banana zucchini bread is a delicious and moist quick bread that harmoniously combines the sweet, rich flavor of ripe bananas with the tender texture of zucchini. This easy-to-follow recipe is perfect for breakfast, dessert, or a satisfying snack any time of day. Enhanced with dark chocolate chips and walnuts, this versatile loaf can be enjoyed warm from the oven or sliced and chilled later. Not only does it taste fantastic, but it’s also a clever way to sneak in some extra nutrients. Ideal for novice bakers, this banana zucchini bread will undoubtedly impress family and friends alike.

  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 12 servings 1x

Ingredients

Scale
  • 3 ripe bananas (12 ounces)
  • 2 medium zucchinis (10 ounces)
  • ½ cup sugar
  • ¼ cup olive oil
  • ¼ cup almond milk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅓ cup dark chocolate chips
  • ½ cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F (180°C) and prepare a loaf pan with parchment paper.
  2. In a large bowl, mash the ripe bananas and mix in sugar, olive oil, almond milk, and vanilla extract.
  3. Grate the zucchini, squeeze out excess moisture, and fold it into the banana mixture.
  4. Combine dry ingredients (flour, baking powder, baking soda) into the wet mixture until just mixed.
  5. Optionally stir in dark chocolate chips and walnuts.
  6. Pour the batter into the prepared loaf pan and bake for about 55 to 65 minutes until golden brown.
  7. Allow cooling on a wire rack for at least three hours before slicing.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Use overripe bananas for the best sweetness. Squeeze moisture from zucchini to avoid sogginess. Letting the bread cool completely improves texture.