If Zucchini bread and Banana bread had a baby - this would be it. My Zucchini Banana Bread recipe uses a moist banana bread base, with sour cream for extra moisture, then has grated zucchini folded in. It is delicious and keeps well for days and is a great way to use up overripe bananas and zucchini!
Hi hi! I am just popping in to share my Banana Zucchini bread recipe with you! This recipe is essentially my Banana bread recipe, which is a super popular quick bread recipe on my site, with a little zucchini added in. Great for if you don't have quite enough banana, have zucchini to use up, or you just want a lightly less banana forward banana bread (turns out that's a thing?!)
This recipe is super easy and I know that it is going to be one that I make all the time. The crunchy sugar topping on the top is the best thing ever. I know you'll love it as much as I do. If you want even more crunch, my streusel topping just before baking also works amazingly.
Do I need to blot the zucchini?
Lots of recipes online will have you squeeze out excess moisture when you are baking with zucchini. You don't need to do this here. The recipe is developed to use fresh zucchini and no need to squeeze it. Try to use zucchini that haven't grown into big marrows (It happens to me all the time) - those have lots of seeds and it's not what we are after. Save those for your cooking.
Don't skip the crunchy topping.
I almost always finish off my quick breads (and some cakes and muffins) with a sprinkling of raw or turbinado sugar. It gives the top of the loaf just the most amazing crackly top, which is just so good. You can skip this if you want, but I highly recommend giving it a try. I do this on my banana bread muffins too and it is the best.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Super Easy Banana Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 Servings 1x
- Category: quickbread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
If Zucchini bread and Banana bread had a baby - this would be it. My Zucchini Banana Bread recipe uses a moist banana bread base, with sour cream for extra moisture, then has grated zucchini folded in. It is delicious and keeps well for days.
Ingredients
- 220g over ripe bananas (weight is flesh of bananas only, not including skin)
- 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 (about 100g not including shell), 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 (sugar in the raw / raw sugar) for sprinkling, optional
Instructions
- Preheat the oven to 350°f / 180°c. Grease a 1 lb (8"x4"x2 ¾" approximately) loaf pan with butter or baking spray and line with a piece of parchment paper with the edges extending over the sides to form a sling. You can clip the parchment down to make adding the batter easier but take the clips off before baking or you will bake them into the loaf.
- Add the bananas and greek yoghurt to a medium bowl. Either using a handheld stand mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated. Add the grated zucchini and mix to incorporate.
- In a large bowl, cream together the butter, brown sugar, and sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.
- Add the banana, zucchini and yoghurt mixture to the bowl and mix until incorporated.
- Combine the flour, baking soda, salt, and cinnamon in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix by hand until just combined. Be careful not to over beat the mixture.
- Transfer the batter to the prepared loaf pan and sprinkle generously with turbinado sugar if using. Bake for 60-70 minutes, or until a skewer inserted into the middle of the cake comes out clean. Tent the top with foil toward the end of the baking period if you are worried it is getting too brown.
- Remove the banana zucchini mbread from the oven and leave to cool for 10-15 minutes in the pan before removing and placing on a wire rack and allowing to cool completely.
- Store leftovers lightly wrapped at room temperature for up to a few days.
Notes
My favourite way to reheat banana or zucchini bread is to lightly butter each side then place in a medium heat skillet until lightly golden on each side. It is the best.
Comments
Al says
delish and easy!
Caroline says
Just made this and it was so easy and SO delicious. Off to devour the rest of it!
Caroline says
It’s banana bread, so it’s obviously delicious when it’s fresh out of the oven. But genuinely life changing 3 days later when you remember it’s in your fridge and fry it up in copious amounts of butter and a gentle flick of salt flakes. Day made!
Audrey says
I made this with my toddler today, so absolutely nothing went to plan, and the result was still delicious! Eating it over the sink as I type this- no higher compliment I can give!
Erin Clarkson says
Ahhh I am so happy you love! Thank you so much for the lovely review
Huia Welton says
Struggling with the cost of butter. What are your thoughts on swapping butter for oil?
Erin Clarkson says
I haven't tried it sorry! You probably could but it won't be a straight swap as butter has water in it and oil is a straight fat