Zucchini Banana Nut Bread Recipe – Zucchini Banana BreadErin Clarke Last Updated on August 11, 2022 Pin Facebook Email Leave a Review Save to Favorites Go to Recipe
Quick bread commit issues? Time for Zucchini Banana Bread! This combination of two great breakfast dishes combines the best qualities of both breads into one microloaf. Can’t decide what to cook next? Stepped up.
Zucchini Banana Nut Bread Recipe
—Whether it’s a quick sandwich, a muffin, a healthy breakfast, or even a day of the week — I can’t answer without naming at least three different options. I will probably text you later with my Wednesday and Thursday.
Best Zucchini Banana Bread
Making the category more specific doesn’t help either. I can’t even commit to a single favorite zucchini bread recipe (Vegetarian Zucchini Bread? Baked Zucchini Chocolate Pie in Bread Form?).
And don’t pretend I can play my favorite game with banana bread. (Paleo Banana Bread! No, Classic Healthy Banana Bread! Or Banana Oatmeal Bread! Wait, Pumpkin Banana Bread. Ah, Cream Cheese Banana Bread, final answer!) .
5 Star Review “This is a HIT in our house! The bread itself is very moist. BRILLIANT!” – Claire –
This healthy zucchini banana bread is a spin-off of my tried and true Healthy Zucchini Pie, which dozens of you have made with glowing reviews!
Zucchini Banana Bread
I’ve made some changes to the recipe to accommodate the bread, but the basic ingredients are still the same.
If you have bananas on hand that you know you want to save for zucchini banana bread, leave them on the counter until they’re ripe. You can also peel ripe bananas and store them in the freezer for future zucchini loaves.
I like to wrap individual slices in plastic wrap and freeze them for a quick and healthy breakfast on demand.
For those wondering about the seeds, you don’t leave out the zucchini seeds when making the bread (for this recipe). Since we’re using grated zucchini, the seeds shouldn’t be an issue.
Gluten Free Zucchini Banana Bread
If your zucchini bread is too moist, it may be because your zucchini still has too much water in it. Make sure you really squeeze out any excess liquid in Step 2 to prevent the bread from becoming mushy.
The Healthiest Zucchini Banana Bread. Very easy, moist and lightly spiced with cinnamon. Made with healthy and delicious ingredients!
Servings: 1 slice (out of 10), unmixed Calories: 212 kcal Carbohydrates: 36 g Protein: 5 g Fat: 7 g Saturated fat: 5 g Polyunsaturated fat: 0.3 g monounsaturated fat: 1 g Trans Fat: 0.003 g Cholesterol: 33 mg Potassium: 212 mg Fiber: 3 g Sugar: 15 g Vitamin A: 112 IU Vitamin C: 6 mg Calcium: 39 mg Iron: 1 mg
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Healthy Zucchini Bread Recipe
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Hi, I’m Erin Clarke and I’ve always been dedicated to making healthy food that’s affordable, easy to make, and most of all, DELICIOUS. I’m the author and recipe developer at and of The Well Plated Cookbook. I love both sweets and vegetables, and I’m on a mission to save you time and food. WELCOME! Sweet and savory, this Banana Zucchini Bread is a great breakfast or dessert. With two loaves coming out of the oven, you have plenty to share or freeze for later!
For more zucchini recipes, you can always check out my zucchini archive! There are dozens of recipes to choose from, from Zucchini Bundt Cake to Double Chocolate Zucchini Bread!
I took inspiration from my Blueberry Banana Bread recipe for today’s recipe – I wanted to change it up and make it Zucchini Banana Bread.
The Best Easy Zucchini Bread
I also love that I can make it in a bowl. Quick to make, quick to clean. Because you know I don’t want to spend hours cleaning the kitchen when there’s bread to eat.
I chose NOT to include yeast in today’s Zucchini Banana Bread recipe. I know I love freezing bread, and I usually try to freeze loaves quickly without glazing (and add it instead of fresh).
However, the cream cheese glaze that I use on the Apple Banana Carrot bread would be wonderful. Just say.
This banana zucchini bread freezes perfectly in the freezer. I like to pack double-quick bread to freeze. Wrap them in a layer of foil and then seal them in a ziploc freezer bag. If you want to be extra safe, add a layer of plastic food wrap before wrapping in foil.
Moist Banana Nut Bread Recipe: How To Make It
Depends on you. The crust is very thin so it won’t affect the flavor or texture of this quick bread. I like to peel the zucchini so I don’t see the green patches in the finished bread. Leave it if you want.
Yes, you can cut the zucchini in advance and put it in the freezer to use here. Thaw frozen zucchini and squeeze out excess water before adding to the batter.
Well, go ahead and use walnuts if you prefer the taste. (Or that’s what you have in the cupboard.)
Sweet and savory, this Zucchini Banana Bread is a great breakfast or dessert. With two loaves coming out of the oven, it’s perfect for sharing or for freezing later!
Chocolate — Blog — Local Haven
Amount per serving: Calories: 326 Total Fat: 15g Unsaturated Fat: 7gTransfat: 0g Unsaturated Fat: 7gCholesterol: 62mg Powder: 260mg Carbohydrates: 46g Fat: 2gSugar: 23g Protein: 5g
* Nutrition facts are estimates only and are not guaranteed to be accurate. Please see a dietitian for special dietary advice.
Whether you keep both loaves of Zucchini Banana Bread to yourself or share with friends, casual or dessert, your friends and family will love this banana bread roast zucchini!
Affiliate Disclosure: ** This post may contain affiliate links! By clicking on them, or purchasing recommended items, I may receive a small compensation. However, I only recommend products that I like! Thank you for supporting Shugary Sweets! See my disclosure policy for more information ** This ucchini banana bread recipe uses ripe bananas and garden zucchini in this quick moist and easy to make bread.
Easy Zucchini Bread Recipe (made W/ Whole Grains!) Fit Foodie Finds
Made in a large bowl, this easy zucchini banana bread is moist and sweet from chopped zucchini and overripe mashed banana.
Mydouble chocolate zucchini muffins are a healthy alternative to chocolate cupcakes, and myzucchini blueberry bread is a classic with a sweet twist.
I used a mixture of whole wheat and white flour and reduced the amount of white sugar because the brown bananas were sweet.
That’s perfectly normal. The top crack occurs when the bread is “placed” in the oven before the bread has fully risen.
Paleo Morning Glory Banana Zucchini Bread
I like to check if it’s done using a toothpick. After about 45 minutes of cooking, you’ll want to start experimenting.
If the toothpick comes out clean, the cake is done. If not, add an extra 5 to 10 minutes of cooking time.
You don’t really enjoy zucchini. But you can certainly enjoy the sweetness of the banana and the crunchy texture of the pecans.
Right. Be sure to wrap tightly in cling film and place in an airtight container or freezer bag before freezing.
Healthy Zucchini Banana Bread (no Added Sugar)
I like to cut the bread first and take out a few slices at a time. If not, hold it tight.
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This zucchini banana bread recipe uses ripe bananas and adds zucchini from the garden to make this quick and easy moist bread.
If the toothpick inserted in the center of the bread does not come out, continue baking for another 5 minutes until done.
Vegan Banana Zucchini Bread
To freeze, cut bread into thick slices and separate with parchment or wax paper and place in a plastic bag or freezer container.
If you make a recipe, be sure to take a photo and tag it with #. I want to see what you cook! While summer is cooling off and zucchini is still plentiful, make this spiced zucchini banana bread to help usher in a warmer fall!
The days after Labor Day and before the official start of fall are tough. Saying goodbye to summer is often bittersweet for me. I enjoy fruit and vegetables, outdoor activities, and long hours in daylight.
But again, I also expect the warm, spiced flavors and hearty comfort foods of fall and winter. This spiced zucchini banana bread is the perfect transition into fall baking!
Zucchini Banana Cake
The addition of chopped zucchini means this banana bread is super moist. Cinnamon, cardamom, nutmeg, turmeric are mixed into the dough and used to coat the finished bread.
This recipe is loosely adapted from the zucchini banana bread loaf in the September/October issue of Bake From Scratch.
Vegetable oil (or other neutral flavored oil) is commonly used in banana bread. The oil creates the iconic thick, moisture-rich texture of banana bread.
Since this recipe uses mashed bananas and chopped zucchini (which provide a lot of moisture), no oil is needed. Maybe that’s overkill.
Loaded Zucchini Bread Recipe
This recipe uses a combination of ground cinnamon, cardamom, nutmeg, turmeric and a little bit
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