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Moist Homemade Zucchini Banana Bread Recipe with Easy Maple Drizzle

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A moist and tender zucchini banana bread with a subtle hint of cinnamon and nutmeg, topped with a simple and natural maple syrup drizzle. Perfect for breakfast or a snack, this recipe uses wholesome ingredients and is easy to make.

Ingredients

Scale
  • 2 overripe bananas, mashed (about 1 cup)
  • 1 medium zucchini, grated and squeezed dry (about 1 cup)
  • 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • For the Maple Drizzle:
  • 1/4 cup pure maple syrup
  • 1 teaspoon unsalted butter, melted (optional)
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan well or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible.
  3. In a large bowl, whisk together the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the mashed bananas and vanilla extract.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet, folding gently with a spatula. Stop mixing as soon as the flour disappears. Fold in the grated zucchini evenly. If the batter feels too dry, add a splash of milk.
  6. Transfer the batter into your prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 55-65 minutes. Start checking around 50 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done.
  8. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  9. While the bread cools, mix the maple syrup with melted butter and a pinch of cinnamon if desired. Drizzle generously over the top once the bread is cool or slightly warm.

Notes

[‘Squeeze zucchini thoroughly to avoid soggy bread.’, ‘Use overripe bananas for natural sweetness and moisture.’, ‘Fold batter gently to keep bread tender; avoid overmixing.’, ‘Check oven temperature with a thermometer for best results.’, ‘Let bread cool completely before slicing to prevent crumbling.’, ‘Maple drizzle can be brushed on warm bread for a shiny crust or added after cooling for a thicker coating.’, ‘For vegan version, replace eggs with flax eggs and butter with coconut oil or vegan butter.’, ‘Add nuts or chocolate chips for variations.’, ‘Store wrapped at room temperature up to 3 days or freeze slices up to 3 months.’]

Nutrition

Keywords: zucchini banana bread, moist banana bread, maple drizzle, quick bread, healthy snack, breakfast bread, gluten-free option, dairy-free option

Find it online: https://tempotaste.com/moist-homemade-zucchini-banana-bread-recipe-with-easy-maple-drizzle/