Banana Zucchini Olive Bread

This banana zucchini bread combines two classic ingredients to create a moist, delicious loaf that's perfect for breakfast or an afternoon treat. The zucchini adds moisture while the bananas bring natural sweetness, creating a nutritious bread that doesn't taste "healthy" at all.

I developed this recipe during summer when our garden was overflowing with zucchini and my countertop was filled with browning bananas. Now my family requests it year round, often not even realizing they're eating vegetables in their sweet treat.

Ingredients

• Ripe bananas: the spottier the better for maximum sweetness and rich banana flavor
• Medium zucchini: adds incredible moisture without any vegetable taste look for firm smaller ones with glossy skin
• Sugar: just half a cup needed because the bananas provide natural sweetness
• Olive oil: creates a tender texture with a subtle fruity note
• Almond milk: adds lightness use any milk you have on hand
• Vanilla extract: enhances the sweet flavors without adding more sugar
• All purpose flour: provides structure substitute half with whole wheat for added nutrition
• Baking powder and baking soda: work together for the perfect rise
• Salt: enhances all the flavors even in sweet baking
• Optional dark chocolate chips: add decadent pockets of sweetness throughout
• Optional walnuts: provide satisfying crunch and healthy fats

Step-by-Step Instructions

Prepare the pan:

Preheat your oven to 350°F/180°C and line a 9x5 inch loaf pan with parchment paper leaving some overhang for easy removal. Lightly grease any exposed pan surfaces.

Prepare the zucchini:

Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze gently to remove some but not all of the moisture. Too dry and your bread will lack that special tenderness.

Mix wet ingredients:

In a large bowl mash the bananas thoroughly with a fork until smooth. Add the grated zucchini, sugar, oil, almond milk, and vanilla extract. Stir until everything is well combined.

Combine dry ingredients:

In a separate bowl whisk together the flour, baking powder, baking soda, and salt until evenly distributed. This ensures your bread rises evenly without bitter spots from baking soda.

Combine wet and dry:

Pour the dry ingredients into the wet mixture and fold gently with a spatula just until combined. Stop mixing as soon as no dry flour is visible to keep your bread tender. Overmixing develops gluten and creates a tough texture.

Add mix ins:

If using chocolate chips and/or walnuts, fold them in gently with just a few strokes.

Bake to perfection:

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool completely:

Let the bread cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Allow to cool completely before slicing for the cleanest cuts.

Save This

The first time I served this to my skeptical children, they devoured it without noticing the zucchini. My daughter even declared it better than my traditional banana bread, which had been our family favorite for years. The secret is in not removing too much moisture from the zucchini, allowing it to create that irresistible tender crumb.

Storage Suggestions

This banana zucchini bread stays fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, refrigerate for up to a week, though the texture becomes slightly more dense when chilled. I recommend warming refrigerated slices for about 10 seconds in the microwave to restore that fresh baked quality.

Freezer Friendly

This bread freezes exceptionally well for up to 3 months. I prefer to slice the entire loaf before freezing, then wrap individual pieces in plastic wrap before placing in a freezer bag. This allows you to thaw just what you need. Frozen slices can be thawed at room temperature for about an hour or microwaved for 20 to 30 seconds when you need a quick snack.

Customization Ideas

The beauty of this recipe lies in its versatility. Try adding a teaspoon of cinnamon or a half teaspoon of nutmeg for warm spice notes. For a tropical twist, add a half cup of shredded coconut. If you enjoy a more indulgent treat, drizzle the cooled loaf with a simple glaze made from powdered sugar and lemon juice. During fall, I often substitute the chocolate chips with dried cranberries and add orange zest for a seasonal variation.

Common Queries

→ Can I use whole-wheat flour instead of all-purpose flour?

Yes, you can use half whole-wheat for added fiber and a nuttier flavor without compromising texture.

→ How should I prepare the zucchini before adding it?

Grate the zucchini using the large holes of a box grater and lightly squeeze out excess moisture before mixing in.

→ What other oils can I substitute for olive oil?

Neutral vegetable oils like sunflower or canola work well in place of olive oil for similar moisture.

→ Can I skip nuts or chocolate chips?

Absolutely, both ingredients are optional and can be left out or replaced according to preference.

→ How do I store leftovers to keep them fresh?

Store cooled slices in an airtight container at room temperature for up to three days, or freeze for longer storage.