Banana Zucchini Bread

4.93 from 14 votes

Banana Zucchini Bread

This Banana Zucchini Bread is such a simple, no rise, quick bread recipe that your family will love. Moist with a crisp exterior and the perfect balance of flavors.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Snack

Cuisine: American

Keyword: baking, baking tips, breakfast, quick bread

Servings: slices

Calories: 263kcal

Author: Lisa Longley

Ingredients

2 cups all-purpose flour (240 grams) (read about measuring flour for baked goods here)
3/4 teaspoons baking soda (4.5 grams)
1/2 teaspoon table salt (3 grams)
3 very ripe bananas mashed
3/4 cup granulated sugar (170 grams)
6 tablespoons unsalted butter (84.75 grams) melted and cooled
2 large eggs at room temperature
1/4 cup plain yogurt (56.75 grams)
1 teaspoon vanilla extract (4.6 grams)
1 medium zucchini (should be about 2 cups grated, do not squeeze out the liquid)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 5 inch loaf pan well with cooking spray.
In a large bowl, whisk together the flour, baking soda, and salt.
In a medium bowl, whisk together the bananas, cooled butter, eggs, yogurt, sugar, and vanilla.
Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix.
Stir in the shredded zucchini until just combined.
Pour the bread batter into the prepared pan. Bake for 65 minutes or until a toothpick inserted slightly off-center in the bread comes out with just a few crumbs.
Allow the bread to cool in the pan for 10 minutes. Then remove and allow to cool on a cooling rack for 35 minutes before slicing and enjoying.

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Nutrition