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Easy Cinnamon Zucchini Banana Bread (One Bowl)

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This easy one-bowl cinnamon zucchini banana bread is incredibly moist, tender, and packed with warm cinnamon flavor. Made with simple pantry ingredients, it’s the perfect way to use up ripe bananas and zucchini for a delicious breakfast, snack, or dessert.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 cup mashed)
  • 1 cup grated zucchini (gently squeezed)
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar (packed)
  • ⅓ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup optional mix-ins (chocolate chips, chopped walnuts, or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides.
  2. Grate the zucchini on the large holes of a box grater. You should have about 1 cup. Place it in a clean kitchen towel or paper towels and gently squeeze to remove excess water. Set aside.
  3. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
  4. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Stir with a fork or whisk until well combined and smooth.
  5. Sprinkle the flour, cinnamon, baking soda, and salt over the wet mixture. Stir gently until just combined. A few streaks of flour are okay. Fold in the grated zucchini and any optional mix-ins.
  6. Pour the batter into the prepared loaf pan and smooth the top gently.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
  9. Slice and serve once completely cool. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Notes

Don’t skip squeezing the zucchini to avoid a soggy bread. Use the fork test for doneness. Let the bread cool completely before slicing for clean pieces. Room temperature eggs help create a better texture. For extra flavor, add a cinnamon sugar swirl: mix 2 tablespoons sugar with 1 teaspoon cinnamon and swirl into the batter.

Nutrition

Keywords: cinnamon zucchini banana bread, one bowl banana bread, easy banana bread, zucchini bread, moist banana bread, quick bread

Find it online: https://norasfoods.com/easy-cinnamon-zucchini-banana-bread-one-bowl/