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Zucchini-Banana Bread

July 18, 2013 151 Comments

Makes one 8 x 4 loaf (10 slices)
Total time: 90 minutes || Active time: 20 minutes

Zucchini-Banana Bread

This bread answers so many questions. Like, “What am I going to do with all this zucchini?” And “What am I going to do with this overripe banana?” And before you know it, the gentle scent of cinnamon is wafting through the house and you pull this beauty from the oven.

Zucchini bread as it should be, at least in my world. A toothsome crust and tender moist crumb. Studded through and through with raisins and walnuts and laced with delicate spice. Sweet, but not too sweet, and sturdy enough to dunk into a mug of coffee if the need arises.

And don’t worry, I’m not gonna say that thing that people ALWAYS say when discussing zucchini bread. You know the thing I mean. Don’t make me say it!

Fine, I’ll say it: and there’s a vegetable in it so it’s good for you! Har har. ::the sounds of the entire internet groaning::

Anyway, I know it’s hot and you don’t want to turn on your oven. But just bake this when the sun has gone down and then you’ll have a perfect morning treat when you wake up.


Notes

~For zuke bread perfection, I like zucchini that is grated in tiny pieces, not shredded in long strands. To achieve this you can either hand grate it on a box grater, working in quick short motions. Or, you can chop it into chunks and pulse in a food processor, being careful not to puree it.~One averaged-sized zucchini should get you a cup of grated. Your mileage may vary! But a 6 oz zucchini should just about do it.

~Many zucchini breads call for you to drain the zucchini prior to baking. I say “YEAH RIGHT NO WAY!” Instead, this recipe uses the moisture from the zucchini in the bread, instead of adding any additional liquid, saving you a very annoying step. You’re welcome!

~Obviously, you can play around with the add-ins in the recipe. Choose pecans or hazelnuts instead of walnuts, dried currants or chopped dates instead of raisins. Have a blast with the ingredients you have on hand!

~Sometimes on my quickbread recipe posts, people report that theirs came out flat. It’s ALWAYS ALWAYS ALWAYS because they’ve used a different sized bread pan than I do. I use an 8×4 metal bread pan for all of my quickbread recipes. Many people have a 9×5. You can use that, but yes, it will be wider and flatter than mine is, and it will bake a bit faster.

~If you don’t have the correct sized pan, I would just suggest making muffins. Bake for only 22 minutes or so.

Ingredients

1 large very ripe banana
1/4 cup unsweetened applesauce
1/4 cup canola oil
3/4 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins

Directions

Preheat oven to 350 F. Lightly grease an 8×4 metal bread pan.In a mixing bowl, mash the banana well, until no large chunks are left. I use an avocado masher for this. Add the applesauce, canola oil, sugar, and vanilla and use a strong fork to mix well. Mix in the grated zucchini.

Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.

Transfer batter to the prepared pan and bake for 50 to 55 minutes. Test for doneness with a toothpick or knife. If it needs more time, turn heat down to 325 F and bake an additional 10 to 15 minutes.

Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve!

Filed Under: Bread, Desserts, Featured, Loaf, Muffins, Quickbreads, Recipe, Recipes Featured, Summer Tagged With: banana, zucchini

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Reader Interactions

Comments

  1. Patricia

    August 8, 2014 at 2:29 pm

    Hi from Augsburg, Germany,
    I made muffins with your recipe this morning and brought them along to our festival…they were gone within 10 min.!
    Since I didn’t have bananas around, I used the dates with water. They turned out sooooo fantastic, even all of the non-vegan friends gobbled them away in no time ;))
    Thank you so very much for this great recipe and keep experimenting – I’ll look up your site as often as I can!
    Have a great day,
    und schöne Grüsse,
    Patricia

    Reply
  2. Rachel

    August 8, 2014 at 4:58 pm

    I just made this zucchini, banana bread and it’s delicious! I found it needed an extra 5-10 min at the lower temperature to fully cook the inside but it’s remains moist and tasty. Thanks for the great recipe I will definitely be making this one again with my current glut of zucchinis.

    Reply
  3. Lizzy22

    August 9, 2014 at 1:30 pm

    Marry me. I did half chocolate chips and half raisin and pumpkin seeds.

    Reply
  4. nancy

    August 23, 2014 at 3:39 am

    I just made 4 loaves of this today and that was using just 1 zucchini. I think I found a winner! I added chocolate chips instead of raisins. Thank you so much for posting this awesome recipe.

    Reply
  5. Sara

    August 24, 2014 at 8:58 pm

    I increased the applesauce to 1/2 cup and left out the oil.

    Reply
  6. Genny

    August 31, 2014 at 10:54 pm

    I am a huge fan of this recipe and have made it many times as muffins (never as bread). I make these gluten-free, add an extra 1/4 cup gf-flour and use chocolate chips instead of raisins. I have tons of zucchini from the garden and love banana bread so this is one of my favourite recipes and it always turns out amazing! I once was running low on zucchini, so I used parshnip as a subsitiute! Carrot I believe can be susituted for zucchini too!

    Reply
  7. OhThatVeganChick

    September 1, 2014 at 2:42 am

    This came out absolutely perfect! I’ve always been too intimidated to try making bread, but this one looked irresistible. I brought it out to a table of farmers, and showed them where their massive zucchini harvest would be going, and it was a total hit! Thank you!!

    Reply
  8. Jo

    September 1, 2014 at 2:43 pm

    I can’t wait to make this quick bread! 🙂
    Thanks.

    Reply
  9. Bethany P

    September 7, 2014 at 10:22 pm

    I double the recipe, leave out the oil, decrease the sugar, add more bananas and applesauce, bake in a bunt pan and give this to my 6-year-old for his school lunches. It’s a big treat and I know that he loves it and I can feel good about sending him to school with it.

    Reply
  10. Carm

    June 7, 2015 at 7:44 pm

    I made this recipe today (as muffins) and substituted 1/4 cup semi sweet chocolate chips for the walnuts and raisins. They are delicious! So moist! I think these muffins are going to be the new favourite in my kid’s lunches.

    Do you think I could take out the banana next time and just add another 1/2 cup zucchini?

    Reply
  11. aimee

    June 21, 2015 at 8:17 pm

    Oh. My. God. I just made it today. I made it as muffins, a dozen of them. Changed a few things, added frozen blueberries as it was on hand, instead of raisins, and cut back on sugar, I added only a cup, had no allspice so I added a big pinch of nutmeg and it came out perfect! Actually, purrfect… I had eaten a quite a few delicious muffins in my life, but this one…! Award winner. Thank you!

    Reply
  12. Kirsten

    August 14, 2015 at 1:53 am

    I like to call this ” bacchini bread.” Making my second batch this week. My kiddos love it!

    Reply
  13. Bea

    September 1, 2015 at 7:20 pm

    I’ve baked this 5 times in two weeks now! I use just 1/2 cup of sugar though – it’s still really sweet with the raisins in 🙂

    Reply
  14. Melissa

    September 24, 2015 at 1:29 pm

    This sounds really good ! Banana bread is my favorite!

    Reply
  15. Kat

    February 4, 2016 at 11:34 pm

    Hey, another greetings from Germany.
    May I ask how big your cup is?

    Reply
  16. Cate

    June 27, 2016 at 4:57 pm

    This bread is the solution to that weekly problem- over ripe bananas and so, so, so many zucchini in the CSA box. I foresee this being my go-to all summer long. I had no raisins, but otherwise followed this exactly. This bread was not too sweet, but definitely still tasted like a treat! Thanks for the great recipe!

    Reply
  17. Maris

    July 25, 2016 at 12:12 am

    Could I cook them into muffins instead of a loaf and how long and what tempature would you suggest?

    Reply
  18. Kat

    August 12, 2016 at 12:45 am

    @Maris: Since I’ve just baked muffins, I’ll answer your question: the temperature of course the same as in the recipe but the time I baked them – I’m not sure exactly but I think it was 45 to 50 minutes, so surprisingly almost as long as the big loaf. They are quite brown on the top after that though… I wanted to make sure they won’t be raw inside… I’m not a great baker and that’s happening to me all the time. :/ Will see in the morning how I succeeded this time…

    Reply
  19. Jenny

    April 29, 2017 at 10:15 pm

    This is an amazing recipe; totally delicious! I’ve made it as muffins and bread. Both awesome. The last time I made it, though, I got what I call the “goo band” (it’s a technical term) on the bottom of the bread. It looks like a raw spot, but it’s not raw. It’s almost gelatinous. Any thoughts on what I’m doing wrong in mixing or baking to get this “goo band”? I’ve had a similar issue when making muffins with flax “eggs,” but clearly, there is no flax here. Thanks!!

    Reply
  20. Stevie

    August 8, 2017 at 4:53 pm

    Yum, I love your thinking! I made with all bananas, cut down the sugar and used dried cherries and pumpkin seeds because that’s what I had. Delicious.

    Reply
  21. Lynn Risir

    April 7, 2018 at 6:00 pm

    OMG! These just came out the oven. The smell is heaven sent. Can’t wait wait for coffee tonight!!
    USA, I can always depend on you. My husband loves the pancake recipe, we both adore the Chickpea piccata, and Chickpea cutlets and on and on and on…..

    Reply
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