Banana Zucchini Bread (Moist, Wholesome & 10 Min Prep Time!)
This banana zucchini bread is incredibly moist, warmly spiced, and made with a blend of whole wheat and all-purpose flour. This recipe is the perfect way to use up overripe bananas and garden zucchini at the same time. Freezer-friendly, family-approved, and ready in just over an hour.
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup packed brown sugar light or dark
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup plain Greek yogurt 2%, 4% or full-fat
- 1 teaspoon pure vanilla extract
- 1 cup mashed bananas from about 2 large overripe bananas
- 1 ½ cup (190g) all purpose flour
- 1 ¼ cup (155g) whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- 1 ¼ cup shredded zucchini unpeeled
Instructions
- Preheat oven to 350°F. Grease an 8x4-inch loaf pan with nonstick spray or butter.
- In a large bowl with a hand mixer or stand mixer, cream the butter, brown sugar, and granulated sugar until smooth and creamy. Scrape down sides as needed.
- Beat in the eggs until smooth and light yellow in color.
- Beat in the Greek yogurt, vanilla extract, and mashed bananas until combined. Batter may look slightly curdled — that's normal.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and allspice.
- Slowly beat the flour mixture into the butter mixture until streaks of flour just disappear.
- Add the shredded zucchini and gently beat on low until just combined.
- Pour batter into the prepared loaf pan.
- Bake 1 hour 10 minutes to 1 hour 25 minutes until a toothpick inserted in the center comes out clean. Start checking at 1 hour 10 minutes.
- Cool completely on a wire rack before slicing.
Notes
- Weigh the flour —all-purpose: 190g, whole wheat: 155g. Or spoon into cup and level off the top. Never scoop directly from the bag; it can add up to 30% more flour, which makes the loaf dense and heavy.
- Squeezing zucchini — not needed for standard medium zucchini. For very large or watery zucchini, a light squeeze in a kitchen towel adds extra insurance.
- Curdled batter — normal when bananas meet creamed butter. It comes together with the flour.
- Tent with foil — if the top browns too fast before the center is done, tent loosely with aluminum foil for the remainder of the bake time.
- Gluten-free — use 2¾ cups (330g) of a 1:1 GF flour blend.
- Dairy-free — use ½ cup virgin coconut oil or vegan butter instead of butter and ⅓ cup mayonnaise instead of Greek yogurt.
- Chocolate chips — fold in ½ cup, tossed in 1 tablespoon flour to prevent sinking.
- Muffins — scoop ½ cup batter into lined muffin cups; bake at 350°F for 24–26 minutes.
- Chocolate chips — fold in ½ cup mini chocolate chips before baking.
- Storage — room temperature for 2–3 days, refrigerate in an airtight container for 4–5 days, freeze for up to 2–3 months.
Nutrition
Serving: 1/12 of the loaf of banana zucchini breadCalories: 354kcalCarbohydrates: 52gProtein: 14gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 33mgSodium: 19mgFiber: 1gSugar: 5g
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