Description

Hey there, kitchen friend! Olivia here, waving from my flour-dusted countertop. If your bananas are speckled and your zucchinis are multiplying like magic, don’t fret — it’s a sign you’re about to bake something wonderfully cozy and moist. This Banana Zucchini Bread is cinnamon-kissed, tender, and packed with sneaky veggies that keep it soft for days. Perfect for breakfast, snacks, or a comforting treat with your coffee. Ready? Aprons on—let’s bake joy!

Ingredients

Scale

3 large eggs (room temperature)
1 cup white sugar
⅔ cup packed brown sugar
¾ cup vegetable oil (or melted coconut oil)
2 ripe bananas, mashed (the specklier, the better!)
1 cup grated zucchini, squeezed dry
2 tsp vanilla extract
3½ cups all-purpose flour (or gluten-free 1:1 blend)
1 tbsp ground cinnamon
1½ tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup dried cranberries (optional, soaked 10 minutes in warm water)
½ cup chopped toasted walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans or line them with parchment paper for easy removal.
In a large bowl, whisk together eggs, white sugar, brown sugar, and oil until smooth. Add mashed bananas, squeezed zucchini, and vanilla extract. Stir gently—lumps are okay!
In another bowl, mix flour, cinnamon, baking powder, baking soda, and salt. Sift if needed to avoid clumps.
Gradually fold dry ingredients into wet until just combined. Overmixing makes the bread dense! If using, fold in cranberries and walnuts now.
Divide batter evenly between pans. Sprinkle raw sugar on top for a little sparkle (optional).
Bake for 50-60 minutes, rotating pans halfway through. The bread is done when the crust is golden and a toothpick inserted in the center comes out clean.
Let the bread cool in pans for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour). Patience pays off — cutting warm bread causes crumbles.

Notes

Squeeze that zucchini well! Excess moisture = soggy bread. Use a clean kitchen towel or cheesecloth to wring it dry.
Bananas add natural sweetness, so you can reduce sugar if you prefer less sweet.
No eggs? Use 1 tbsp ground flaxseed mixed with 3 tbsp water per egg as a vegan substitute.
Want muffins? Use the same batter, fill muffin tins ¾ full, and bake at 375°F (190°C) for 20-25 minutes.
Make ahead: Wrap cooled loaves in foil and let rest overnight — flavors meld and improve! Freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-60 minutes

Nutrition

Calories: 210 cal Per Serving
Sugar: 16g
Fat: 9g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g