Zucchini Banana Nut Bread

ByMichael Proctor Food
If you love banana bread, get ready for an even better version! This Zucchini Banana Nut Bread is extra moist, naturally sweet, and loaded with walnuts for the perfect crunch. The zucchini melts into the batter, adding amazing texture without overpowering the flavor. It’s great for breakfast, snacks, or a cozy treat with coffee.

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Let’s bake!

What You’ll Need

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon

Wet Ingredients:

  • 2 ripe bananas, mashed
  • 1 cup shredded zucchini (excess moisture squeezed out)
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • ½ cup melted butter (or coconut oil)
  • 1 tsp vanilla extract

Add-ins:

  • ½ cup chopped walnuts
  • ¼ cup chocolate chips (optional but amazing!)
a small plate of mashed bananas, a small plate of shredded zucchini, a small plate of all-purpose flour, a small plate of baking soda, a small plate of baking powder, a small plate of salt, a small plate of cinnamon, a small plate of brown sugar, a small plate of granulated sugar, a small plate of eggs, a small plate of melted butter, a small plate of vanilla extract, a small plate of chopped walnuts, and a small plate of chocolate chips

Pro Tips

  1. Use super ripe bananas—they make the bread naturally sweet.
  2. Squeeze excess water from the zucchini so the bread isn’t too wet.
  3. Don’t overmix the batter—stir until just combined for a soft texture.
  4. Toast the walnuts for extra crunch and flavor.
  5. Let it cool completely before slicing for the best texture.

Tools You’ll Need

  • Mixing bowls
  • Whisk
  • Spatula
  • 9×5-inch loaf pan
  • Cooling rack

Instructions

Step 1: Mash the Bananas

In a mixing bowl, mash the ripe bananas until smooth.

a mixing bowl filled with mashed bananas, slightly chunky with a creamy texture

Step 2: Shred & Squeeze the Zucchini

Shred the zucchini using a grater, then squeeze out excess moisture with a clean towel.

freshly shredded zucchini resting on a paper towel, with hands gently squeezing out the excess water

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

a mixing bowl with all-purpose flour, baking soda, baking powder, salt, and cinnamon being whisked together

Step 4: Mix the Wet Ingredients

To the mashed bananas, add brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and shredded zucchini. Stir until combined.

From 210Lbs to 149 In 3 Months At 56 With A Delicious TEA [Story…]

Natural energy supplement

She is now 149lbs and looks amazing!

drink THIS tea
a mixing bowl with mashed bananas, brown sugar, granulated sugar, cracked eggs, melted butter, vanilla extract, and shredded zucchini being mixed together into a smooth batter

Step 5: Combine Wet & Dry Ingredients

Slowly add the dry ingredients into the wet mixture, stirring until just combined.

a spatula folding the flour mixture into the banana batter, creating a thick, slightly lumpy texture

Step 6: Fold in Walnuts & Chocolate Chips

Gently fold in the chopped walnuts and chocolate chips, if using.

a mixing bowl filled with banana bread batter, with chopped walnuts and chocolate chips being folded in with a spatula

Step 7: Transfer to Loaf Pan

Pour the batter into a greased 9×5-inch loaf pan and spread evenly.

a loaf pan filled with banana bread batter, spread evenly with a spatula. The batter has a slightly textured surface from the walnuts and zucchini

Step 8: Bake the Bread

Bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

golden zucchini banana nut bread baking inside a modern stainless steel double oven, its surface slightly domed with a crisp, golden crust

Step 9: Cool & Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

a freshly baked loaf of Zucchini Banana Nut Bread resting on a cooling rack, with a knife cutting into the golden, moist texture

Leftovers & Storage

  • Store in an airtight container at room temp for up to 3 days.
  • For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.

Wrap-Up

From 210Lbs to 149 In 3 Months At 56 With A Delicious TEA [Story…]

Natural energy supplement

She is now 149lbs and looks amazing!

drink THIS tea

This Zucchini Banana Nut Bread is soft, flavorful, and packed with nutrients! Whether you enjoy it fresh or toasted with butter, every bite is delicious. Try it out and let me know how it turns out! Enjoy! 🍌🥒🌰

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