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Perfect Small Batch Zucchini Banana Bread: Easy One Loaf

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This small-batch zucchini banana bread is incredibly moist, tender, and sweet from ripe bananas, with zucchini adding undetectable moisture. It’s the perfect size for a small household, uses up leftover produce, and tastes like dessert for breakfast.

Ingredients

Scale
  • 1 large ripe banana (about 120g)
  • 1 cup shredded zucchini (about 150g)
  • 1 large egg
  • 1/3 cup neutral oil (like avocado or vegetable oil)
  • 1/3 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (120g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup mix-ins (optional, e.g., 1/4 cup chopped walnuts or pecans and 2 tablespoons dark chocolate chips)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8.5×4.5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Shred the zucchini using the large holes of a box grater. Place shreds in a clean kitchen towel, gather corners, and squeeze firmly to remove as much water as possible. Set aside.
  3. In a large bowl, mash the ripe banana with a fork until mostly smooth with a few lumps.
  4. Add the egg, oil, brown sugar, and vanilla extract to the mashed banana. Whisk until smooth and well combined, about 30 seconds.
  5. Fold the squeezed-dry zucchini into the wet mixture using a rubber spatula until evenly distributed.
  6. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. If using mix-ins, toss them in the flour mixture to coat.
  7. Pour the dry ingredients into the wet ingredients. Gently fold with a rubber spatula until just combined and no streaks of flour remain. Do not overmix.
  8. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  9. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  10. Remove from oven and let cool in the pan for 10-15 minutes. Then lift the loaf out using the parchment paper sling and transfer to a wire rack to cool completely before slicing.

Notes

Do not skip squeezing the zucchini dry—it prevents a soggy loaf. Use a very ripe banana for maximum sweetness. Measure flour using the spoon and level method. Let the bread cool completely before slicing to avoid a gummy texture. Store at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini banana bread, small batch banana bread, easy zucchini bread, one loaf banana bread, moist banana bread, healthy banana bread, zucchini bread recipe

Find it online: https://emmastirs.com/perfect-small-batch-zucchini-banana-bread-easy-one-loaf/