Zucchini Banana Bread is what you make when you can’t decide which sounds better (or don’t have enough of either one).
Combine the best of both breads into a moist and flavorful treat: Zucchini Banana Bread!
When I cooked through Magnolia Table by Joanna Gaines, her banana bread recipe was delicious but you know what I did: I gave it the Foodlets treatment. Our Zucchini Banana Bread is:
- healthier
- faster and…
- just as kid-friendly as ever!
How to Bake Zucchini Banana Bread Fast
I love baking quick breads (and brownies) in a small sheet pan like this one. I just line it with a sheet of parchment paper for a no-mess, non-stick solution in 2 seconds. Plus the shape of the pan allows the bread to cook faster and more evenly.
Tools to Make Zucchini Banana Bread
Quarter sheet pans. You could use a regular bread pan but the cooking time will be about an hour. I love these tiny baking sheets. They’re perfect for small batches of anything from roasted broccoli to this delicious zucchini banana bread.
Parchment paper. I love, love, love precut parchment paper. Use the edges as a handle to lift your gorgeous zucchini banana bread out of the pan.
Box grater. 
Zucchini Banana Bread
Tip: For a little added nutrition, I like to mix my flour. Half whole-wheat, half white flour.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
Ingredients
- 1 medium zucchini shredded (about 1 cup)
- 2 very ripe bananas
- 3/4 cup brown sugar
- 1 stick of soft butter (1/2 cup)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- Optional: 2 teaspoons granulated sugar
Instructions
- Preheat oven to 350 degrees F. Line a quarter sheet pan with parchment paper OR spray an 8×8 casserole dish.
- In a large bowl, combine zucchini, bananas, brown sugar, butter, eggs and vanilla.
- Add flour, cinnamon, baking soda, and salt. Stir until almost incorporated then add pecans and stir only a couple more times.
- Pour into prepared dish and sprinkle sugar on top if using. Bake for 35-45 minutes, depending on the size of pan you use. Poke a toothpick inside and when it comes out clean, the bread is done!
p.s. If you’re a purist or you’ve got loads of ripe bananas ready to be used, try some of our other favorites…
Banana Muffins Sweetened with Honey
Leave a Reply