Print

Easy One-Bowl Banana Zucchini Bread: Best No-Mixer Recipe

banana zucchini bread - featured image
Print Recipe

This easy one-bowl banana zucchini bread is proof that you don’t need a mixer or a complicated recipe to create something truly delicious. It’s moist, tender, and uses up ripe bananas and zucchini in one simple bowl.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 medium zucchini, grated (about 1 cup)
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts, chocolate chips, or dried cranberries (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving some overhang on the sides for easy lifting.
  2. Grate the zucchini. Using a box grater, grate 1 medium zucchini (about 1 cup). Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture.
  3. Mash the bananas. In your large mixing bowl, mash 3 ripe bananas with a fork until mostly smooth with a few small lumps remaining.
  4. Add the wet ingredients. To the mashed bananas, add 2 large eggs, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Stir with your wooden spoon until well combined.
  5. Add the dry ingredients. Sprinkle 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon over the wet mixture. Stir gently until just combined—a few streaks of flour are okay.
  6. Fold in the zucchini. Add the squeezed zucchini and any optional mix-ins like walnuts or chocolate chips. Fold gently with your spatula until evenly distributed.
  7. Pour into the pan. Transfer the batter to your prepared loaf pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
  8. Bake for 50-60 minutes. Place the pan on the middle rack and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched. If the top is browning too quickly, tent with foil after 40 minutes.
  9. Cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely before slicing.

Notes

Squeeze zucchini well to remove excess moisture. Don’t overmix the batter. Use room temperature eggs. Let cool completely before slicing for best texture. Can be frozen for up to 3 months.

Nutrition

Keywords: banana zucchini bread, one bowl, no mixer, easy, moist, quick bread, breakfast, snack

Find it online: https://bakebelle.com/easy-one-bowl-banana-zucchini-bread-best-no-mixer-recipe/