It’s that time of year in Germany, a glorious overlap of seasons. The last of the summer zucchini harvest is still going strong, while the cozy baking urge of autumn is taking over my kitchen. So, what’s a baker to do? Combine them, of course! If you’re looking for the most delicious way to use up that garden zucchini and your spotty bananas, you have come to the right place. Welcome to my incredibly moist and secretly healthy Zucchini Banana Bread recipe.
This is the ultimate delicious disguise. We’re taking my classic, super-moist banana bread and sneaking in a whole cup of shredded zucchini. The result is a loaf that is so unbelievably tender and moist, with a beautiful crumb and all the sweet banana and warm spice flavor you love. The zucchini is completely undetectable, I promise!
It’s a fantastic way to add a little extra nutrition to a beloved treat, and it’s so good that even the pickiest eaters in your family will be asking for a second slice, with no idea they’re eating their vegetables.
The Most Delicious Disguise
Baking with hidden vegetables is one of my favorite kitchen magic tricks. Zucchini, in particular, is a baker’s dream. Its flavor is so mild that it completely disappears behind the sweet banana and warm spices. But what it does bring to the party is moisture—and lots of it. This is the key to an unbelievably tender loaf that stays fresh for days on end.
The most important secret to success, however, is to manage that moisture. We’ll shred the zucchini and then give it a good squeeze to remove the excess water. This ensures we get all the benefits of the vegetable without making our bread heavy or gummy. It’s a simple extra step that guarantees a perfect, light, and fluffy loaf. This recipe is the perfect, guilt-free comfort bake for a cozy October afternoon.
Why This Veggie-Packed Loaf is a Winner:
- Unbelievably Moist & Tender: The combination of banana and zucchini creates a texture that is exceptionally soft and ensures the bread will never be dry.
- A Secret Dose of Veggies: It’s the perfect and most delicious way to sneak an extra serving of vegetables into your family’s diet. They will never know!
- You Genuinely Can’t Taste the Zucchini: The sweet banana and warm spices like cinnamon and nutmeg are the star flavors, completely masking the mild taste of the zucchini.
- A Perfect Way to Use Up Garden Zucchini: If you have an abundance of zucchini at the end of the season, this is one of the tastiest ways to put it to good use.
Ingredients & Equipment
For the Zucchini Banana Bread:
- Zucchini: 1 medium (about 200g), which will yield about 1 cup of shredded zucchini.
- Very Ripe Bananas: 2 large, mashed well (about 1 cup).
- All-Purpose Flour (Mehl Type 405): 250g (2 cups).
- Baking Soda (Natron): 1 teaspoon.
- Baking Powder (Backpulver): ½ teaspoon.
- Salt: ½ teaspoon.
- Ground Cinnamon (Zimt): 1 ½ teaspoons.
- Ground Nutmeg (Muskatnuss): ½ teaspoon.
- Unsalted Butter: 115g (½ cup), melted and slightly cooled.
- Light Brown Sugar: 150g (¾ cup), packed.
- Egg: 1 large, at room temperature.
- Sour Cream or Full-Fat Greek Yogurt: 60g (¼ cup).
- Vanilla Extract: 1 teaspoon.
- Optional: 1 cup of semi-sweet chocolate chips or toasted, chopped walnuts.
Helpful Equipment:
- A box grater.
- A clean kitchen towel or cheesecloth.
- A 9×5 inch (or similar 23×13 cm) loaf pan (
Kastenform).
Time Estimates
- Prep Time: 20 minutes (includes shredding and squeezing zucchini)
- Cook Time: 55-65 minutes
- Total Time: Approximately 1 hour 20 minutes
Step-by-Step Instructions
The secret to a perfect loaf starts with prepping the zucchini correctly!
Step 1: Prepare Oven and Pan Preheat your oven to 175°C (350°F). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper leaving an overhang on the sides.
Step 2: Prepare the Zucchini (The Most Important Step!) Wash and dry the zucchini, then trim the ends. Using the medium holes of a box grater, shred the zucchini. Place the shredded zucchini in the center of a clean kitchen towel or a few layers of heavy-duty paper towels. Wrap it up and wring it out tightly over the sink, squeezing out as much water as you possibly can. You should have about 1 cup of packed, squeezed zucchini. Set aside.
Step 3: Combine Dry and Wet Ingredients In a large bowl, mash the ripe bananas. Whisk in the melted butter and brown sugar. Then whisk in the egg, sour cream (or yogurt), and vanilla extract until well combined. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 4: Fold the Batter Together Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold the batter together just until the last streaks of flour disappear. Be careful not to overmix. Gently fold in the squeezed-dry shredded zucchini, and any optional add-ins like chocolate chips or nuts.
Step 5: Bake Pour the batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes. The bread is done when it is golden brown and a wooden skewer inserted into the center comes out with a few moist crumbs attached.
Step 6: Cool and Enjoy Let the bread cool in the loaf pan on a wire rack for 20 minutes before using the parchment overhangs to lift it out. Let it cool on the wire rack for at least another hour before slicing.
Notes, Tips & Variations
- Squeeze That Zucchini!: I cannot overstate how important this is. Zucchini is full of water, which will make your bread dense and gummy if you don’t remove it. You will be amazed at how much liquid comes out!
- Don’t Peel the Zucchini: There’s no need to peel the zucchini before shredding. The peel is soft, contains extra nutrients, and the little green flecks look beautiful in the finished loaf.
- The Best Add-Ins: The combination of banana, zucchini, and warm spices is a perfect canvas. I highly recommend adding 1 cup of semi-sweet chocolate chips or toasted, chopped walnuts to make this bread even more delicious.
- Storage: This is an extremely moist bread. It will keep well wrapped at room temperature for 2 days, but for longer storage, I recommend keeping it in an airtight container in the refrigerator for up to a week.
The Best Zucchini Banana Bread Recipe
Ingredients
- 1 medium zucchini yields 1 cup shredded, squeezed dry
- 2 large very ripe bananas mashed
- 250 g 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 115 g ½ cup unsalted butter, melted
- 150 g ¾ cup light brown sugar, packed
- 1 large egg
- 60 g ¼ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- Optional: 1 cup chocolate chips or chopped walnuts
Instructions
- Prep: Preheat oven to 175°C (350°F). Prepare a loaf pan. Shred the zucchini, place it in a kitchen towel, and squeeze out as much liquid as possible.
- Mix Wet: In a large bowl, mash the bananas. Whisk in the melted butter and brown sugar. Then whisk in the egg, sour cream, and vanilla.
- Mix Dry: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in Zucchini: Gently fold in the squeezed-dry zucchini and any optional add-ins.
- Bake: Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Cool: Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Squeezing the liquid from the shredded zucchini is the most crucial step for a perfect texture.
- Don't peel the zucchini; the skin adds color and nutrients.
- This bread is delicious with 1 cup of chocolate chips or toasted walnuts folded into the batter.
Frequently Asked Questions (FAQ)
1. Do I have to peel the zucchini before shredding it? No, you don’t need to! The skin on a zucchini is very thin and soft and will bake up completely tender. Leaving the skin on not only saves you a step, but it also adds extra fiber and nutrients, and the little green flecks look lovely in the finished bread.
2. Can you actually taste the zucchini in this bread? I promise, you cannot! Zucchini has an incredibly mild flavor that is completely masked by the sweet bananas and the warm cinnamon and nutmeg. It’s truly a secret ingredient. Its only job in this recipe is to provide incredible moisture, and it does that job perfectly.
3. How do I properly squeeze the water out of the zucchini? The best way is to use a clean kitchen towel (not a fuzzy terrycloth one) or a few layers of cheesecloth. Place the pile of shredded zucchini in the center of the towel, gather up the ends, and twist and wring it out over the sink like you’re wringing out a wet cloth. Be firm! You will be shocked at how much green liquid comes out.
4. Can I add chocolate chips or nuts to this recipe? Yes, and I highly recommend it! This bread is a perfect base for add-ins. One cup of semi-sweet chocolate chips makes it an even more decadent treat. One cup of toasted, chopped walnuts or pecans adds a wonderful, hearty crunch that pairs beautifully with the other flavors.
Ready to Try This Delicious Disguise?
This is one of my favorite “have your cake and eat it too” recipes. It’s a delicious, comforting treat that you can feel genuinely good about eating and serving to your family. It’s so much fun to watch their faces when you reveal the secret ingredient! If you bake a loaf, I’d love to know if you fooled anyone! Please leave a comment and a star rating below.
For more wholesome and delicious baking ideas, be sure to follow me on Pinterest and Instagram. Enjoy! Ant try ou my Blueberry Banana Bread