Zucchini Banana Bread has become a weekday essential. Combining two of our family favorite bread recipes into one quick bread that my kids can’t seem to get enough of.
So if you have been following A Dash of Sanity for a while you will know that 2 years ago we moved and I haven’t had a garden to grow my favorite vegetable of all time, zucchini. I am happy to announce that I currently have my first zucchini growing in a garden box in our back yard. Now, this is a big deal, friends, because it has been two years in the making. Since selling our old house I haven’t had a garden. In reality, I don’t have much of a green thumb and there are only a few things that I can grow successfully. One of them being zucchini.
Growing up my mom always made zucchini and banana bread, especially during the fall and winter seasons. I have memories of us standing in the kitchen, using my mom’s KitchenAid mixer and shredding loads of zucchini. Once the zucchini was shredded we would add 4 cups of the freshly shredded zucchini to a freezer Ziplock bag. My mom would place several Ziplock bags in the freezer so that we were guaranteed to have zucchini bread for the rest of the year. She fostered my love for zucchini.
I really only ever had zucchini in bread that was until I became a mom myself. Now I love zucchini in pasta dishes, salads and in desserts like cookies, brownies, and cakes!
I would love to know if you have a garden and if so what is your favorite vegetable that comes from it? Currently, we have only our family favorites growing in our garden boxes which include tomatoes, onions, jalapenos and of course zucchini! Happy zucchini season friends. XOXO San
How do you make zucchini banana bread?
Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.
Mix all ingredients in order, as listed.
Mix until well combined.
Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.
Time may vary depending on oven; insert toothpick to make sure bread is done.
How long does zucchini banana bread last?
If stored in an airtight container at room temperature, it will last for about 1 week.
If stored in an airtight freezer bag and frozen, it will last for 1-2 months.
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Looking for some other fun ways to use zucchini? Here are my favorite: Best Ever Zucchini Bread (my grandma’s recipe), Chocolate Oatmeal Zucchini Cookies, Banana Chocolate Chip Zucchini Cookies, and Pumpkin Zucchini Cake.
Don’t forget to pin this recipe for Zucchini Banana Bread to your favorite Pinterest board for later!
Zucchini Banana Bread
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 3 cups fresh zucchini grated
- 1 cup mashed bananas about 2 1/2 whole bananas
- 2 teaspoons vanilla
- 3 cups + 3 tablespoons flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.
- Mix all ingredients in order, as listed. Mix until well combined.
- Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.
- Time may vary depending on oven; insert toothpick to make sure bread is done.
Nutrition
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Do you squeeze the juice from the grated zucchini?
If it is fresh – you don’t need to but if it frozen I would. xo San
This was the best banana zucchini bread ever!!! I can’t stop eating it. It has a nice balance of bananas and zucchini and comes out nice, light, and moist. I added some walnuts for some extra texture. Terrific recipe!
I’m so glad you liked it! Thank you!
Can this be made with a sugar substitute? I was thinking of using honey.
Someone mentioned on our pumpkin bread recipe that stevia or Truvia made a good substitute. I’m not sure how honey would work as it adds more liquid and is sweeter than sugar. You may be able to find useful guides on how to sub honey for sugar online!