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The Boat Shed Kitchen

Banana Zucchini Bread

This Banana Zucchini Bread is incredibly moist, lightly sweet, and packed with hidden veggies. Ripe bananas and grated zucchini make the perfect combo for a tender loaf that’s full of flavor without being too heavy. Enjoy it plain or with chocolate chips and walnuts for an extra treat!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas 12 oz / 330g / 1⅓ cups mashed
  • 2 medium zucchini 10 oz / 300g / 2 cups grated
  • ½ cup sugar
  • ¼ cup olive oil or neutral vegetable oil
  • ¼ cup almond milk or any milk
  • 1 tablespoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour or half whole-wheat, half all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
Add-Ins (Optional)
  • ⅓ cup dark chocolate chips
  • ½ cup chopped walnuts

Method
 

  1. Preheat oven to 350°F (180°C).
  2. Line loaf pan with parchment and grease the sides.
  3. In a large bowl, mash bananas. S
  4. tir in sugar, oil, almond milk, and vanilla.
  5. Grate zucchini and gently squeeze out moisture.
  6. Fold into banana mixture.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-zucchini-bread/

Notes

• Squeeze grated zucchini gently — you want it moist but not watery.
• Use overripe bananas for best flavor and sweetness.
• Don’t overmix the batter to keep the loaf tender.