Zucchini & banana bread are the ultimate classic quick breads. This recipe combines them both for an easy & moist zucchini bread with the flavor ripe bananas.

     
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What You Need For This Recipe

  • Ripe Bananas 
  • Eggs 
  • Vegetable Oil 
  • Brown Sugar
  • White Sugar 
  • All-purpose Flour 
  • Baking soda 
  • Salt 
  • Ground Cinnamon 
  • Ground Nutmeg 
  • Walnuts
  • Grated Zucchini

   


How To Make Zucchini Banana Bread
Prepare the Zucchini
Using a cheese grater or a food processor grate your zucchini with the skin on. You can grate it as fine or thick as you would as long as it add up to 1-1/2 cups. I like mine somewhere in middle. 

Although you may be tempted, do not wring out the zucchini. The water from the zucchini will add to the moisture of bread. 

Use Ripe Bananas 
For the best flavor and sweetness, use bananas that are ripe with lots of black spots on them. I sometimes even use bananas that are mostly black. They tend to have stronger banana flavors and sweetness. 

Zucchini Banana Bread on cooling rack framed in pink napkin and spring flowers

How to Freeze Bananas

I hate mushy bananas and I never can finish them before the over ripen, so often I end up freezing them to use for future baking. 

Peel the skin from your ripe bananas. Seal the whole fruit in a ziplock bag removing as much of the air as possible. Store in the freezer for up to 6 months.

For sliced bananas, place them on parchment paper lined baking sheet with a few centimeters of space in between each slice. Place in the freezer for 3 hours, then remove. Store slices in a ziplock bag removing as much of the air as possible. Store in the freezer for up to 6 months.

When you're ready to use, simply remove the bananas from the freeze and place on the countertop until thawed, about a hour. Or f you're in a rush, defrost in the microwave


How to Freeze and Unthaw Quick Breads

Quick breads are prefect to make ahead for brunch with friends or a sweet snack by yourself. Here's how to do it.

Freeze a Whole Loaf: Wrap cooled zucchini bread in tightly in aluminum foil and seal in a freezer storage bag for up to 4 months for best flavor and freshness.

Freeze Loaf Slices: Individually warp loaf slices in aluminum foil. Place as many slices you fit comfortably in storage bag, use more if you need it.

Unthaw a Whole Loaf: remove bread from storage bag. Leave on the countertop still wrapped in foil for about 4-5 hours. Keeping it in the foil allows the condensation to remain on the foil and make your bread soggy.

Unthaw Loaf Slices: remove bread from storage bag. Leave on the countertop still wrapped in foil for about 30 mins.



Tips For Making This Recipe
  • Don't squeeze out any water out of the zucchini, or else you'll have a dry bread
  • Store a room temperature for up to 3 days or in the fridge for up to 1 week. 
  • How to freeze: Wrap cooled zucchini bread in tightly in aluminum foil and seal in a freezer storage bag for up to 4 months for best flavor and freshness. To unthaw: remove bread from storage bag. Leave on the countertop still wrapped in foil for about 4-5 hours. 
Enjoy,