Super Easy Banana Zucchini Bread

Super Easy Banana Zucchini Bread is everything you could hope for in a quick bread—a perfect blend of sweetness from ripe bananas and the moist texture of grated zucchini. Imagine a warm slice fresh out of the oven, the aroma wafting through your kitchen, enticing your senses and ensuring it’s the star of your snack table. The best part? You can whip it up in no time at all, making it an ideal companion for last-minute treats or leisurely weekend breakfasts.

I discovered this delightful recipe during a summer gathering when my garden overflowed with zucchini. I was looking for creative ways to use my bounty, and oh, did this banana zucchini bread deliver! Soft, fluffy, and pleasing to the palate, it’s a standout that’s sure to impress family and friends. This Super Easy Banana Zucchini Bread isn’t just scrumptious; it’s also versatile, allowing for endless variations. Are you ready to indulge?

How to Make Super Easy Banana Zucchini Bread

1. Preheat the oven: Start by preheating your oven to 350°F (180°C). Grease a 1 lb (8″x4″x2 ¾”) loaf pan with butter or baking spray. For easy removal, line it with parchment paper, leaving some overhanging like a sling.
2. Mash the bananas and yogurt: In a medium bowl, combine the bananas and Greek yogurt. Use a fork or hand mixer to mash them until smooth. Then, add in the grated zucchini and mix well.
3. Cream butter and sugars: In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar. Mix until light and fluffy, about 3-4 minutes. Gradually add the eggs, mixing one at a time until fully incorporated. Stir in the vanilla.
4. Combine wet and dry ingredients: Mix the banana-zucchini-yogurt mixture into the creamed butter. Mix until combined. In another bowl, combine the all-purpose flour, baking soda, kosher salt, and cinnamon. Add the dry mix to the wet ingredients, mixing gently by hand until just combined—avoid overmixing.
5. Transfer to the pan: Pour the batter into the prepared loaf pan, smoothing the top gently. If desired, sprinkle turbinado sugar on top for a crunchy finish.
6. Bake the bread: Place the pan in the oven and bake for about 60-70 minutes. It’s done when a skewer inserted in the center comes out clean. If the top starts to brown too much, cover it loosely with foil near the end of baking.
7. Cool the bread: Once baked, transfer the bread to a wire rack after 10-15 minutes in the pan. Allow it to cool completely before slicing.

Storing & Reheating

To keep your banana zucchini bread fresh, store it wrapped lightly at room temperature for up to three days. For longer storage, it can be kept in the refrigerator for up to a week in an airtight container. To freeze, slice the bread and wrap it tightly in plastic wrap or aluminum foil, storing it in a freezer bag for up to three months. When you’re ready to enjoy it, reheat a slice on low in the toaster or microwave for a few seconds until warmed through; note that freezing may slightly change the texture, but it will still be delicious!

Your journey into baking the perfect loaf of banana zucchini bread is about to begin. With its delightful texture and comforting flavors, this recipe will quickly become a favorite in your home. Don’t hesitate to get creative with variations! Enjoy this satisfying treat and share it lovingly with friends and family.

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Super Easy Banana Zucchini Bread

Recipe Author: Grace

This Super Easy Banana Zucchini Bread is a delightful blend of ripe bananas and freshly grated zucchini, resulting in a moist, flavorful treat perfect for breakfast or snacks. Its simple prep makes it a go-to for busy days, promising comfort in every bite.

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• Prep Time 15 minutes
• Cook Time 90 minutes
• Yield 8 servings 1x

Ingredients

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• 220g over ripe bananas
• 70g full fat greek yoghurt or sour cream, at room temperature
• 200g grated zucchini
• 115g unsalted butter, at room temperature
• 120g light or dark brown sugar
• 80g granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla bean paste or vanilla extract
• 235g all-purpose flour
• 1 tsp baking soda
• 3g (1 tsp) kosher salt
• ½ tsp cinnamon
• turbinado for sprinkling, optional

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Instructions

1. Preheat oven to 350°f / 180°c. Grease a 1 lb loaf pan with butter or baking spray, and line with parchment paper.
2. In a medium bowl, mash bananas and greek yoghurt until smooth. Add grated zucchini and mix well.
3. In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
4. Fold the banana, zucchini, and yoghurt mixture into the butter and sugar blend until incorporated.
5. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Add this to the wet ingredients, mixing until just combined without over mixing.
6. Pour the batter into the prepared loaf pan and top with turbinado sugar if desired. Bake for 60-70 minutes until a skewer inserted comes out clean.
7. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
8. Store leftovers lightly wrapped at room temperature for several days.

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Notes

Ensure bananas are overripe for maximum sweetness.
The bread can be frozen for up to 3 months; wrap it tightly in plastic before freezing.
Adjust the baking time based on your oven’s behavior, covering with foil if the top gets too brown.

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Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.