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Banana Zucchini Bread

The best and easiest banana zucchini bread recipe!

Course Breakfast, Snack
Cuisine American
Keyword Banana Bread, Banana Zucchini Bread, Banana Zucchini Muffins, Zucchini Bread
Author Sunup to Sundown

Ingredients

  • 2 cups shredded zucchini about 1 1/2 medium zucchini
  • 2 cups all-purpose flour 256 grams
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 cup granulated sugar 200 grams
  • 2 eggs room temperature
  • 1 cup oil 218 grams
  • 2 tsp vanilla extract
  • 2 ripe bananas 1 cup mashed

Instructions

  1. Preheat oven to 350 degrees F. Prepare your loaf pan(s) or muffin pan.

  2. Rinse the zucchini and trim off the ends. Use a fine grater to shred the zucchini. Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside.

  3. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.

  4. In a separate large bowl or stand mixer, add the bananas. Use a fork to mash. Add in the sugar, eggs, oil and vanilla. Stir well until fully combined.

  5. Add the dry ingredients and stir just until combined.

  6. Add in the shredded zucchini and stir until incorporated.

  7. Fill your loaf pan(s) or muffin tins 2/3rds of the way full.

  8. Bake muffins for 22-26 minutes. Bake mini loaves for 25-28 minutes. Bake large loaves for 50-60 minutes. Bake until inserted toothpick is removed with some crumbs, but not wet better. Tops should be rounded and golden brown.