Zucchini Banana Bread: A Tropical Twist on a Classic Favorite
If you’ve got an abundance of zucchini and ripe bananas sitting on your kitchen counter, this Zucchini Banana Bread recipe is the perfect way to turn those ingredients into something both delicious and satisfying. A bit of cream of coconut adds a delightful tropical flair to this quick bread, making it a treat everyone will love. Whether you’re making this for a cozy breakfast, a snack, or to serve at a potluck, this Zucchini Banana Bread is sure to be a hit!
This recipe comes from a local church cookbook, and while it’s easy to make, the result is anything but ordinary. The combination of zucchini, banana, and tropical cream of coconut makes it a flavorful, moist, and subtly sweet bread that’s perfect for large gatherings or a family treat.
Zucchini Banana Bread Recipe
Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Makes 20 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Bananas | 3 ripe bananas |
| Brown sugar | 2 cups |
| All-purpose flour | 3 1/2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1 teaspoon |
| Eggs | 3 large eggs |
| Vanilla extract | 1 teaspoon |
| Cream of coconut | 2 tablespoons |
| Zucchini (shredded) | 2 cups |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 329.9 kcal |
| Total Fat | 15.7 g |
| Saturated Fat | 5 g |
| Cholesterol | 31.7 mg |
| Sodium | 184.2 mg |
| Carbohydrates | 44.6 g |
| Fiber | 1.7 g |
| Sugars | 25 g |
| Protein | 4.1 g |
Instructions
-
Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This will ensure that the oven is fully heated and ready to bake your Zucchini Banana Bread to perfection. -
Prepare the Pans:
Grease two loaf pans with butter or non-stick cooking spray. This will make it easy to remove the bread once it’s finished baking and help to prevent it from sticking. -
Mash the Bananas:
In a large mixing bowl, mash the ripe bananas until smooth. The more ripe the bananas, the sweeter and moister the bread will be. Add the brown sugar to the mashed bananas and stir until well combined. -
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step is important because it evenly distributes the leavening agents and ensures that the bread rises properly as it bakes. Set the dry ingredients aside for now. -
Add Wet Ingredients:
To the banana mixture, add the eggs, one at a time, stirring well after each addition. Then, beat in the oil, vanilla extract, and cream of coconut. The cream of coconut will give the bread a subtle tropical sweetness, so don’t skip this step! -
Mix the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring slowly to avoid lumps. Mix until just combined; be careful not to overmix, as this can result in dense bread. -
Fold in Zucchini and Nuts:
Gently fold in the shredded zucchini and any optional nuts you like, such as walnuts or pecans. The zucchini adds moisture and a mild flavor, while the nuts provide a nice crunch. -
Pour Into Loaf Pans:
Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops of the batter for even baking. -
Bake:
Place the loaf pans in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Baking times may vary depending on your oven, so be sure to check the bread around the 55-minute mark. -
Cool:
Once the bread is baked, allow it to cool in the pans for about 10 minutes. Then, carefully turn the loaves out onto a wire rack to cool completely. This will help prevent the bread from becoming soggy.
Tips and Variations
-
Zucchini Prep:
When shredding the zucchini, make sure to squeeze out any excess moisture. This will prevent the bread from becoming too wet and soggy. A clean kitchen towel or paper towels work well for this. -
Sweetness Level:
If you prefer a less sweet bread, you can reduce the amount of brown sugar. On the other hand, if you like it sweeter, feel free to add an extra tablespoon or two of sugar. -
Add-ins:
You can customize your Zucchini Banana Bread by adding chopped nuts, such as walnuts or pecans, or even dried fruit like raisins or cranberries for an extra burst of flavor. -
Glaze:
For an even more indulgent treat, drizzle a light glaze over the cooled bread. A simple glaze made from powdered sugar and milk, or even a cream cheese glaze, would complement the tropical coconut flavor beautifully.
Why You’ll Love This Zucchini Banana Bread
This Zucchini Banana Bread strikes the perfect balance between a quick bread and a dessert. The natural sweetness of bananas combines with the subtle flavor of coconut and the freshness of zucchini for a moist, satisfying loaf that’s anything but ordinary. Whether you’re using it as a snack or serving it at a large gathering, this tropical-inspired bread is guaranteed to be a crowd-pleaser.
The addition of cream of coconut gives it a unique flavor twist that sets it apart from your standard zucchini bread. With a moist texture, a hint of sweetness, and the added crunch of optional nuts, this bread is perfect for any occasion.
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