Banana Zucchini Bread Recipe: A Perfect Blend of Sweet and Savory
Banana bread is a classic comfort food that is loved by many. But what happens when you take this beloved treat and add a twist? Enter the Banana Zucchini Bread – a delightful combination of the rich, moist texture of banana bread with the fresh, subtly savory addition of zucchini. The result is a bread that is not only delicious but also packed with nutrients. Whether you’re looking for a new way to use up those overripe bananas or simply seeking a healthier, yet indulgent, baked good, this recipe is sure to please.
Why Banana Zucchini Bread?
Banana bread is already a staple in many homes, often made when bananas start to overripe. Zucchini, on the other hand, is typically known for its use in savory dishes. However, zucchini adds an unexpected depth of moisture and texture to this sweet loaf, making it not only healthier but also incredibly soft and tender. Plus, zucchini is packed with vitamins and minerals, including vitamin C, potassium, and antioxidants, which helps balance out the sweetness of the bananas.
Whether you enjoy it as a breakfast treat, snack, or dessert, Banana Zucchini Bread offers the perfect combination of flavors and textures. It’s easy to make, requires simple ingredients, and can even be customized with nuts or spices to suit your taste.
Ingredients
Here’s what you’ll need to make this delicious Banana Zucchini Bread:
Dry Ingredients:
- 2 cups all-purpose flour (you can substitute half with whole wheat flour for a heartier loaf)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon (or nutmeg for a more autumnal flavor)
- 1/2 teaspoon salt
Wet Ingredients:
- 2 ripe bananas (the more overripe, the better – they add more sweetness and moisture)
- 1 cup grated zucchini (about one medium-sized zucchini)
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil for a different flavor)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (adds a nice depth of flavor)
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans (for some crunch)
- 1/2 cup chocolate chips (for an extra indulgent treat)
- 1/2 teaspoon ground ginger (to complement the cinnamon)
- 1 tablespoon chia seeds or flaxseeds (for added nutrition)
Instructions
Step 1: Prepare the Zucchini
Start by preparing your zucchini. Wash and trim the ends, then grate it using a box grater or a food processor. You don’t need to peel the zucchini; the skin will add extra nutrients and fiber. Once grated, place the zucchini in a clean kitchen towel or paper towel and squeeze out any excess moisture. Zucchini has a high water content, and removing some of this moisture will prevent your bread from becoming too soggy. Set the zucchini aside once you’ve removed the excess water.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal after baking. The parchment paper is particularly helpful if you want to ensure the bread doesn’t stick to the pan and remains intact when slicing.
Step 3: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. These ingredients form the base of your dry mix and help the bread rise. The cinnamon adds a warm, comforting aroma that pairs perfectly with both the banana and zucchini. If you’re adding any additional spices, like ginger, this is the time to mix them in.
Step 4: Mash the Bananas
In a separate large bowl, mash the two ripe bananas with a fork or potato masher. It’s important that the bananas are overripe for the best flavor and texture, as they will mash more easily and provide natural sweetness to the bread. Aim for a smooth but slightly chunky consistency.
Step 5: Add the Wet Ingredients
To the mashed bananas, add the grated zucchini, eggs, vegetable oil, vanilla extract, granulated sugar, and brown sugar. Use a whisk or electric mixer to blend these ingredients together until well combined. The oil will help make the bread moist, while the sugars will balance the flavors of the banana and zucchini. If you’re using any optional add-ins like walnuts, chocolate chips, or seeds, fold them into the wet mixture now.
Step 6: Combine the Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in batches, stirring gently after each addition. You want to mix until just combined; overmixing can lead to a dense loaf. The batter will be thick, but that’s perfectly fine. The zucchini adds a nice moisture to the bread without making it too runny.
Step 7: Pour the Batter into the Loaf Pan
Once the batter is mixed, pour it into the prepared loaf pan. Smooth the top with a spatula to ensure it’s even. You can also sprinkle a few extra chocolate chips or nuts on top if you’d like for some added texture.
Step 8: Bake the Banana Zucchini Bread
Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (with a few moist crumbs). The baking time can vary depending on your oven, so be sure to check after about 50 minutes. If the top is browning too quickly, you can tent it with aluminum foil for the remainder of the baking time.
Step 9: Cool and Serve
Once the bread is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This will allow the bread to firm up and slice more easily.
Banana Zucchini Bread can be enjoyed warm or at room temperature. It makes an excellent breakfast or snack when paired with a cup of coffee or tea. If you have leftovers, the bread stores well at room temperature for a couple of days, or you can keep it in the refrigerator for up to a week. It also freezes beautifully, so feel free to make a double batch and save one for later.
Tips for the Best Banana Zucchini Bread
- Don’t skip squeezing the zucchini: As mentioned earlier, zucchini has a high water content, which can make the bread soggy. Be sure to squeeze out the moisture before adding it to the batter.
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. If you have bananas that are too ripe to eat, throw them in the freezer until you’re ready to bake!
- Add-ins are your friend: Get creative with add-ins! Walnuts, chocolate chips, raisins, or even a handful of shredded coconut can make this banana zucchini bread even more delicious.
- Check for doneness: Ovens vary, so make sure to check the bread with a toothpick before removing it from the oven. If it comes out clean or with just a few crumbs, the bread is ready.
- Don’t overmix: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can result in a dense loaf, so be gentle.
Nutritional Information
While this Banana Zucchini Bread is a bit indulgent, it also has some health benefits thanks to the zucchini and bananas. Here’s an estimated breakdown of the nutritional content per slice (based on 12 slices per loaf):
- Calories: 200
- Fat: 10g (mostly from the oil)
- Carbohydrates: 28g
- Fiber: 2g (from the zucchini and bananas)
- Sugar: 14g (natural sugars from bananas)
- Protein: 3g
- Vitamin A: 2% of the daily recommended intake
- Vitamin C: 8% of the daily recommended intake
- Iron: 6% of the daily recommended intake
This banana zucchini bread is a good source of dietary fiber and offers some essential vitamins and minerals, making it a more wholesome choice compared to other sweet baked goods. Plus, the combination of bananas and zucchini provides a satisfying texture that helps curb sweet cravings.
Conclusion
Banana Zucchini Bread is the perfect balance of sweet and savory, with a tender, moist crumb and a slight richness from the oils and sugars. It’s easy to make, nutritious, and perfect for breakfast, dessert, or a snack. Whether you’re an experienced baker or a beginner, this recipe is sure to become a family favorite. So the next time you find yourself with some overripe bananas and a zucchini in the fridge, give this recipe a try. You won’t regret it!