Go Back
To ensure your Banana-Zucchini Blitz Bread bakes evenly and releases easily from the pan, proper preparation of your loaf pan is essential. You have two primary options for preparing your baking dish: using parchment paper or a non-stick spray.

Zucchini Banana Bread Dinner in 15 Minutes

Discover the deliciousness of Banana-Zucchini Blitz Bread, a quick bread that beautifully combines the sweetness of ripe bananas with the earthy taste of zucchini. This moist loaf is not only a treat for your taste buds but also packed with nutrients, offering a guilt-free indulgence. Perfect for breakfast, a snack, or a dessert, this recipe is an easy way to incorporate fruits and veggies into your diet. Get all the tips and tricks you need to master this delightful bake!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 ripe banana, mashed until smooth

1/3 cup vegetable oil (or melted coconut oil for a tropical twist)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup brown sugar (or substitute with coconut sugar for a less processed alternative)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts or chocolate chips (optional, for added richness)

Instructions
 

Prep the Zucchini: Start by washing the zucchini thoroughly and drying it with a towel. Use a box grater or a food processor to grate the zucchini finely. Set aside in a bowl to let the excess moisture drain off.

    Mix Wet Ingredients: In a medium-sized mixing bowl, combine the grated zucchini and mashed banana. Add the vegetable oil, egg, and vanilla extract. Whisk the mixture vigorously until all the wet ingredients are well blended, and the banana is fully incorporated.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Make sure the dry ingredients are evenly mixed to avoid any clumps.

        Merge Mixtures: Gradually pour the dry ingredients into the bowl with the wet ingredients. Stir gently with a spatula or wooden spoon until just combined—be careful not to overmix! At this stage, fold in the walnuts or chocolate chips if you're using them.

          Prepare Baking Dish: Preheat your oven to 350°F (175°C). While it’s warming up, spray a standard loaf pan (8x4 inches) with non-stick cooking spray or line it with parchment paper for easy removal after baking.

            Pour and Level: Carefully transfer the batter into the prepared loaf pan. Use a spatula to smooth the top, ensuring it is even for a beautiful rise while baking.

              Bake: Place the loaf pan in the preheated oven and bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean, indicating that your bread is perfectly baked. Watch closely, as oven times may vary!

                Cool & Serve: Once baked, remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then, carefully transfer it to a wire rack to cool completely. Slice the bread into generous portions and enjoy the delightful fusion of zucchini and banana flavors!

                  Prep Time, Total Time, Servings: 5 minutes | 15 minutes baking | Serves 8 slices

                    - Presentation Tips: Serve warm or at room temperature, optionally dusting with powdered sugar for added flair. Pair each slice with a dollop of Greek yogurt or cream cheese for a delicious treat!