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–+ servings
Melany

Easy Banana Zucchini Bread – Moist and Delicious

Bring comfort to your kitchen with this Easy Banana Zucchini Bread! Sweet, moist, and packed with wholesome goodness, this recipe blends ripe bananas and grated zucchini with warm spices for a treat that’s perfect for breakfast, snacking, or dessert. Simple to make and freezer-friendly, it’s a baking classic you’ll keep coming back to.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 loaves (16 slices)
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 1 cup white sugar
  • 1 cup grated zucchini
  • 3/4 cup vegetable oil
  • 2 ripe bananas mashed
  • 2/3 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts

Method
 

 Preheat and Prepare
  1. Preheat your oven to 325°F (165°C).
  2. Grease and flour two 8x4-inch loaf pans to prevent sticking.
2. Mix Wet Ingredients
  1. In a large bowl, beat the eggs until frothy and light.
  2. Add the white sugar, grated zucchini, vegetable oil, mashed bananas, brown sugar, and vanilla extract. Mix until fully combined.
3. Combine Dry Ingredients
  1. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
4. Incorporate and Fold
  1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  2. Fold in the dried cranberries and chopped walnuts for extra texture and flavor.
5. Divide and Bake
  1. Divide the batter evenly between the prepared loaf pans.
  2. Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
6. Cool and Serve
  1. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Slice and enjoy!

Notes

  • Use overripe bananas for a naturally sweeter bread.
  • Grate the zucchini finely to blend seamlessly into the batter.
  • Store at room temperature in an airtight container for up to 3 days, or freeze for longer storage.

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