Description
A moist and flavorful banana zucchini bread made with simple ingredients and optional chocolate chips or nuts. Perfect for using up ripe bananas and garden zucchini in one delicious loaf.
Ingredients
- Wet Ingredients:
- 3 ripe bananas, mashed
- 2 medium zucchinis, grated and lightly squeezed
- ¼ cup olive oil (or neutral vegetable oil)
- ½ cup sugar (white or brown)
- ¼ cup almond milk (or other plant milk)
- 1 tbsp vanilla extract
- Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ⅛ tsp salt
- Optional Add-ins:
- ⅓ cup dark chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (180°C). Line a 9×5” loaf pan with parchment paper and grease lightly.
- In a large bowl, mash the bananas. Add oil, sugar, vanilla, and almond milk. Mix until well combined.
- Grate the zucchini, lightly squeeze out excess moisture, and fold into the wet mixture.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gently combine the wet and dry ingredients. Do not overmix.
- Fold in chocolate chips and nuts, if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely — at least 3 hours for best texture.
Notes
Letting the bread cool fully helps prevent sogginess and ensures a better crumb. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American