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Easy Banana Zucchini Bread

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Banana Zucchini Bread

This Easy Banana Zucchini Bread recipe lives up to its name. And it’s so moist and delicious, you might just eat the whole pan in one sitting. 

This quick bread is easy to make and the added spices will make your kitchen smell heavenly. You’re gonna love this recipe.

Banana Zucchini Bread packs a one-two punch using your over-ripe bananas and the surplus of zucchini in the garden at the same time.

I love this time of summer in the garden.  It’s when I get to bake up loaves of delicious banana zucchini bread to share with friends.

Banana Zucchini Bread
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Easy Banana Zucchini Bread

Easy Banana Zucchini Bread is the perfect way to use up all that zucchini in the garden plus any over-ripe bananas on the counter.
Course Brunch, Dessert, Snack
Keyword Banana, Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp Kosher salt
  • 1 Tbsp ground cinnamon
  • ½ tsp cardamom
  • 2 ripe bananas
  • 2 cups grated zucchini
  • 3 Tbsp coconut oil
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • ¾ cup granulated sugar

Instructions

  • Preheat oven to 355 °.
  • Prepare 9x5 bread pan. Cover with parchment paper and lightly coat with butter or baking spray. Dust with flour. Set aside.
  • In a bowl combine flour, cinnamon, cardamom, baking soda, baking powder and salt. Set aside.
  • In a medium bowl mix together sugar and eggs until well combined.
  • In a large bowl mash the bananas with a fork. Grate the zucchini and add to the bowl. (No need to press out the water from the zucchini. You want that for a super moist bread)
    Add sugar and eggs. Stir to combine. Add coconut oil and vanilla. Give it one more stir to combine all the ingredients.
  • Gradually add the flour mixture while stirring and mix together to combine. Don't over mix. It's ok if there are a few lumps.
  • Pour batter into prepared loaf pan. Bake 40-50 minutes until top is brown and slightly splitting. It should spring back when touched. Or do the toothpick thing and see if it comes out clean.
  • Let bread cool before slicing. This quick bread will keep in the refrigerator for about 4 days. It freezes easily and will keep frozen for up to 4 months.

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