July 18th, 2013

Zucchini-Banana Bread

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Makes one 8 x 4 loaf (10 slices)
Total time: 90 minutes || Active time: 20 minutes

Zucchini-Banana Bread

This bread answers so many questions. Like, “What am I going to do with all this zucchini?” And “What am I going to do with this overripe banana?” And before you know it, the gentle scent of cinnamon is wafting through the house and you pull this beauty from the oven.

Zucchini bread as it should be, at least in my world. A toothsome crust and tender moist crumb. Studded through and through with raisins and walnuts and laced with delicate spice. Sweet, but not too sweet, and sturdy enough to dunk into a mug of coffee if the need arises.

And don’t worry, I’m not gonna say that thing that people ALWAYS say when discussing zucchini bread. You know the thing I mean. Don’t make me say it!

Fine, I’ll say it: and there’s a vegetable in it so it’s good for you! Har har. ::the sounds of the entire internet groaning::

Anyway, I know it’s hot and you don’t want to turn on your oven. But just bake this when the sun has gone down and then you’ll have a perfect morning treat when you wake up.


~For zuke bread perfection, I like zucchini that is grated in tiny pieces, not shredded in long strands. To achieve this you can either hand grate it on a box grater, working in quick short motions. Or, you can chop it into chunks and pulse in a food processor, being careful not to puree it.

~One averaged-sized zucchini should get you a cup of grated. Your mileage may vary! But a 6 oz zucchini should just about do it.

~Many zucchini breads call for you to drain the zucchini prior to baking. I say “YEAH RIGHT NO WAY!” Instead, this recipe uses the moisture from the zucchini in the bread, instead of adding any additional liquid, saving you a very annoying step. You’re welcome!

~Obviously, you can play around with the add-ins in the recipe. Choose pecans or hazelnuts instead of walnuts, dried currants or chopped dates instead of raisins. Have a blast with the ingredients you have on hand!

~Sometimes on my quickbread recipe posts, people report that theirs came out flat. It’s ALWAYS ALWAYS ALWAYS because they’ve used a different sized bread pan than I do. I use an 8×4 metal bread pan for all of my quickbread recipes. Many people have a 9×5. You can use that, but yes, it will be wider and flatter than mine is, and it will bake a bit faster.

~If you don’t have the correct sized pan, I would just suggest making muffins. Bake for only 22 minutes or so.


1 large very ripe banana
1/4 cup unsweetened applesauce
1/4 cup canola oil
3/4 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon allspice
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins


Preheat oven to 350 F. Lightly grease an 8×4 metal bread pan.

In a mixing bowl, mash the banana well, until no large chunks are left. I use an avocado masher for this. Add the applesauce, canola oil, sugar, and vanilla and use a strong fork to mix well. Mix in the grated zucchini.

Sift in 1 cup of the flour, the cinnamon, allspice, baking soda and salt. Mix to combine. Add the walnuts, raisins and final 1/2 cup of flour, and mix just until no visible flour is left.

Transfer batter to the prepared pan and bake for 50 to 55 minutes. Test for doneness with a toothpick or knife. If it needs more time, turn heat down to 325 F and bake an additional 10 to 15 minutes.

Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Slice and serve!

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