Though you can't taste it, this dense, moist, delicious Zucchini Banana Bread is loaded with 10 ounces of raw zucchini! Whole grain flour, butter, and walnuts impart its rich flavor while overripe bananas and honey infuse a deep sweetness. Toasted and slathered in butter, it's nothing short of heavenly.
Zucchini is a magically versatile vegetable. It works beautifully in both sweet and savory dishes and is equally at home on center stage in my favorite Zucchini Salad as it is in a supporting role. In this Zucchini Banana Bread it provides a magnificent texture without a hint of flavor.
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To develop this recipe, I started with my favorite Oatmeal Banana Bread and embellished it with shredded, raw zucchini and a generous mound of chopped walnuts for crunch. Both versions are spectacularly flavorful and both require a torturous wait. To get those smooth slices, the loaves must be cooled then wrapped tightly and held at room temperature overnight or at least several hours. And if you just can't wait, your warm slices will still be delectable, just soft and shaggy.
How much zucchini is right for you?
Note that this recipe calls for more than many recipes call for, the equivalent of about two medium zucchini. This yields a dense, moist bread; solid, but on its way to gooey. If you like your banana bread more delicate, with a lighter crumb, use less - at least 5 ounces and up to the 10 I've called for.
How to Toast Banana Bread
I enjoy Zucchini Banana Bread slices at room temperature, but they're even better toasted and slathered in butter. This can be a challenge. If you have a toaster oven: perfect, use that. If you don't (like me), just be very gentle when inserting and removing the slices. Wooden toast tongs works well and, if you're using metal utensils (like butter knives) to lift the slice, be sure to unplug your toaster! You can also use your oven to reheat several slices at once, 5-10 minutes at 350˚works well.
How to Make Zucchini Banana Bread
Step 1: Cream butter and honey together in a stand mixer until fluffy.
Step 2: Add eggs and vanilla to batter; mix to combine. Add mashed bananas and shredded raw zucchini; mix to combine.
Step 3: Mix dry ingredients and nuts into batter and transfer to greased loaf pan.
Step 4: Bake at 350˚f for 60 to 70 minutes until cooked through. Cool on wire rack 20-30 minutes before removing from pan to cool completely.
Recipe Video
Zucchini Banana Bread
Ingredients
- 2 cups white whole wheat flour 240 grams
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup honey
- ½ cup butter room temperature (plus more for greasing loaf pan)
- 2 eggs lightly beaten
- 1 teaspoon vanilla
- 2 very ripe bananas mashed
- 10 ounces shredded raw zucchini about 2 medium, see recipe note #1
- 6 ounces chopped walnuts
Instructions
- Preheat the oven to 350°F.
- Grease a loaf pan with butter.
- In a medium bowl whisk together flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; mix just until combined. Add mashed bananas; mix just until combined. Add shredded zucchini; mix just until combined.
- Mixing on low speed, add dry ingredients in two additions, scraping down sides with a spatula as needed. Add walnuts; mix just until combined.
- Pour batter into the prepared loaf pan and bake 60-70 minutes, or until a knife inserted in the center comes out moist but clean. If you see wet batter, bake for a few more minutes, tenting the top with foil if it’s getting too brown.
- Cool bread in the pan on cooling rack for 20-30 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or for best results, wrap tightly with plastic wrap and let stand at room temperature overnight. Then slice, toast and serve warm with butter.
Notes
- You can make this recipe with as little as 5 ounces of shredded zucchini and up to 10. If you like your Zucchini Banana Bread very dense and moist like I do, use the full 10 ounces of shredded zucchini, use less if you like a more delicate texture.
- This is the loaf pan I like. And here is an affordable kitchen scale that works well for baking.
- To cut the loaf into 12 slices: cut the loaf into quarters crosswise, starting in the middle. Then cut each quarter into 3 equal slices.
I have some shredded, FROZEN, zucchini - can I use that? Should I squeeze it or drain it? How wold you suggest I measure it - still by weight, or by cups (it was two cups when I originally put it in the freezer, but I hadn't thought to weigh it.)
I really want to try this recipe. It sounds great and I seem to have everything on hand! Just as aside - can you use regular all purpose flour?) Thank you!
Hi Patricia! Since your zucchini is frozen, I'd thaw and drain / lightly squeeze it before adding to the recipe as the freezer will draw out the moisture and could effect the texture of the bread. For the amount, two cups grated zucchini should be just fine in this recipe. If you're using all purpose flour, add an extra 2 tablespoons (so 2 cups + 2 tablespoons). I hope you'll love the bread!
I made these, numerous times. They are fantastic!!!!! I finally had a few to give my parents, as I hid them from my kids. My father called me and asked “what bakery did you buy these at?! They were amazing!! He said I’m good (at cooking/baking) but it THIS good! What a compliment!! But seriously- these are a must make!! So Damn GOOD!!
What a delicious combo, Marissa! Wish I had a thick slice right now smeared with butter! Love all the zucchini in there 😉
Thanks so much, Dawn!
Marissa, this zucchini banana bread looks wonderful! It must be so moist and delicious. Can't wait to use some of this load of zucchini I've got on hand to try it!
Perfect timing! I hope you love it, Kelly!
I bake banana bread quite often but never zucchini and I definitely going to next time!
Thank you! I think you'll love it, Kankana!
Adding this lovely loaf to my baking list Marissa. My brother in law has kindly gifted me 4 gorgeous zucchinis from his fabulous garden. Bet this will be a hit here! Happy Friday!
Perfect timing, Mary Ann! I hope you all love it!
I love banana bread toasted too! But instead of butter, I slather on peanut butter! Love the texture of this one, and the extra veggies from the zucchini! And the crunch from the walnuts is a nice touch!
I'm with you, Leanne! I love to slather peanut butter on any kind of bread!
I love the combination of banana and zucchini in a bread. And deliciously sweet with honey instead of sugar. Love it. And with the butter melting on top while it's warm - oh my! Yes, please. 🙂 ~Valentina
I love to the depth of sweetness that honey adds to quick breads! And yes to the melting butter - a must!
Homemade banana bread is my love language!!! And this version looks so delicious I can practically taste it!!! I love that you added a ton of zucchini!! Now I don't have to feel so guilty when I eat the entire loaf in of sitting! Gimme gimme!!!!! Pinned!
ha! Love it, Cheyanne. 🙂 Thank you!
Ahh LOVE zucchini bread! This looks so delicious with bananas in it.
Thank you, Balvinder!
Such a fabulous way to get those extra veggies in...plus, in a banana bread form? Oh yeah! I'd be eating ma veggies allllll day long 😉
haha...love it! Thanks, Dawn.
You are talking my kinda language here with this banana bread! I've always loved banana bread, and adding the zucchini in is perfect for this time of year. I kinda want a slice of this with a cup of coffee right about now!
Wish I could share! Thanks, David!
A gorgeous bread Marissa! I love this type of zucchini recipes, especially with banana. I will remember the tip of refrigerating it before eating. I never do but am so intrigued to see how it improves! Lovely recipe.
Thank you so much, Paula! That means a lot to me coming from a baker extraordinaire like yourself!
Holy zucchini! Great way to sneak in those veggies into a tasty banana bread!
Absolutely! Thanks, Kevin!