Zucchini Banana Bread

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

This zucchini banana bread answers so many questions at once. Like, what am I going to do with all this zucchini? And what about this overripe banana on the counter, blackening by the hour? And before you know it, the gentle scent of cinnamon is wafting through the house and you’re pulling this beauty from the oven.

It’s zucchini bread as it should be, at least in my world. A toothsome crust, a 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. The olive oil gives it a subtle fruity richness that plays so nicely with the banana, and you don’t even have to drain the zucchini. Its moisture is the whole liquid plan here, which means one less annoying step between you and breakfast.

And don’t worry, I’m not gonna say the thing people always say about zucchini bread. You know the thing. Don’t make me say it.

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

If it’s the kind of summer day where turning on the oven feels like a crime, bake this delicious zucchini & banana bread after the sun goes down. You’ll wake up to the perfect morning treat (or you’ll have the perfect midnight snack).

Why This Zucchini Banana Bread Recipe Rocks

• Uses up the overripe banana and the zucchini surplus in one loaf.
• No draining the zucchini. Its moisture does the work, so there’s no extra liquid and no extra step.
• Olive oil and applesauce keep the crumb tender and moist for days.
• Endlessly riffable: chocolate chips, pecans, dried cherries, whatever’s in the pantry.
• One bowl, a strong fork, 20 minutes of actual work.

What’s in This Loaf

Zucchini, obviously. Grated in tiny pieces, not long strands. One average 6 oz zucchini gets you about a cup.

Banana, obviously. One large and very ripe. The browner the better, this is its moment.

Olive oil. Brings a fruity richness and a tender crumb. But use any neutral-ish olive oil. This banana zucchini bread recipe used to call for canola oil.

Applesauce. Keeps things moist and fluffy.

Cinnamon and allspice. Warm and delicate, not pumpkin-spice-aggressive.

Walnuts and raisins. The classic combo, but see the tips for swaps.

All-purpose flour, baking soda, salt, sugar, vanilla. The quickbread crew.

Tips for the Perfect Loaf

• Grate the zucchini in quick short motions on a box grater so you get tiny pieces instead of long strands. Or chop it into chunks and pulse in the food processor, stopping well before puree.
• Do not drain the zucchini. The recipe counts on that moisture.
• Pan size matters more than anything else. I use an 8×4 metal pan for all my quickbreads. A 9×5 works, but the loaf will be wider and flatter and bake a little faster, so start checking early.
• No 8×4 pan? Make muffins instead. Bake about 22 minutes.
• Swap to your heart’s content: pecans or hazelnuts for the walnuts, chocolate chips, dried cherries, currants, or chopped dates for the raisins.
• Watching sugar? Readers report 1/2 cup still makes a plenty sweet loaf, especially with the raisins in.

Zucchini Banana Bread FAQ

Can I make this as muffins? Absofrigginlutely. Fill a lined muffin tin about 3/4 full and bake for 22 minutes or so, until a toothpick comes out clean.

Can I use chocolate chips instead of raisins? Hells yeah. That’s the most popular swap in the comments for a reason I don’t need to explain.

Can I use a 9×5 pan? Yup yup yup, just know the zucchini & banana bread loaf will be wider and flatter and will bake a bit faster, so start checking around 40 minutes.

Can I make it gluten free? For sure. Readers have had luck with an all-purpose gluten free blend plus a few tablespoons extra.

Can I make it oil free? Yup, swap the olive oil for an extra 1/4 cup of applesauce. The crumb will be a touch denser but still delicious.

Can I freeze banana zucchini bread? For sure. Wrap the cooled loaf (or individual slices) tightly and freeze for up to 3 months.

If You Like Zucchini Banana Bread, You’ll Like

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Zucchini Banana Bread

Isa Chandra

Moist, tender vegan zucchini banana bread with walnuts, raisins, and warm spices. One bowl, no draining the zucchini, no mixer required.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Servings 1 8 x 4 loaf (10 slices)

Ingredients

  

1x2x3x

• 1 large very ripe banana
• 1/4 cup unsweetened applesauce
• 1/4 cup olive oil
• 3/4 cups sugar
• 2 teaspoons vanilla extract
• 1 cup grated zucchini about one 6 oz zucchini
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Instructions

 

• 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. An avocado masher is great for this. Add the applesauce, olive 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. Don't overdo it, lumpy is fine.
• Transfer the batter to the prepared pan and bake for 50 to 55 minutes. Test the center with a toothpick or knife. If it needs more time, turn the 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 before slicing. I know. Patience.

Keyword banana zucchini bread, vegan banana zucchini bread, vegan bread, zucchini banana bread, zucchini banana bread recipe

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