Welcome to my kitchen! Today, I’m excited to share two amazing zucchini bread recipes that are perfect for using up your garden harvest or fresh market finds. Zucchini bread is a classic treat, and these versions bring something special to your baking.
Whether you like a sweet, comforting loaf or something bright and tangy, you’ll find a favorite here. I’ve gathered all the details to help you bake these delicious zucchini breads with ease. Get ready to enjoy some fantastic homemade goodness!
Jump to Recipe:
- 1. Moist Zucchini Banana Bread: A Comforting Classic
- 2. Pioneer Woman’s Refreshing Lemon Zucchini Bread: A Zesty Treat
Moist Zucchini Banana Bread: A Comforting Classic
This recipe perfectly blends the sweetness of ripe bananas with the moistness of grated zucchini. It’s a wonderful way to enjoy a comforting treat that everyone loves.
Key Ingredients & Tips for Zucchini Banana Bread
- Ripe Bananas: Use very ripe, spotty bananas for the best natural sweetness and soft texture in your bread.
- Fresh Zucchini Prep: Grate your zucchini finely and squeeze out any excess water using a paper towel. This step helps prevent a soggy loaf.
- Brown Sugar Boost: Using brown sugar adds a rich, caramel-like depth of flavor that complements the banana and zucchini really well.
What You Need for Zucchini Banana Bread
- 2 large ripe bananas, mashed
- 1 ½ cups grated zucchini, squeezed dry
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
⏱️ Time: Prep 15 min, Bake 50-60 min🍽️ Yields: 1 loaf (8-10 slices)
How to Make Moist Zucchini Banana Bread
Step 1: Prep & Mix Wet Ingredients
Preheat your oven to 350°F (175°C) and grease a loaf pan. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and the squeezed zucchini until just combined.
Step 2: Combine Dry Ingredients & Bake
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is just combined. Be careful not to overmix. Pour the batter into the prepared loaf pan.
Step 3: Cool & Serve Your Zucchini Bread
Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
📝 Final Note
For extra flavor, you can add a handful of chopped walnuts or chocolate chips to the batter before baking. Store any leftover zucchini banana bread in an airtight container at room temperature for up to 3 days to keep it fresh.
Pioneer Woman’s Refreshing Lemon Zucchini Bread: A Zesty Treat
This bright and tangy zucchini bread offers a delightful change with its vibrant lemon flavor. It’s a fantastic recipe for a light breakfast or a cheerful snack.
Key Ingredients & Tips for Lemon Zucchini Bread
- Fresh Lemon Zing: Always use fresh lemons for both the zest and juice. This gives you the brightest, most natural lemon taste in your bread and glaze.
- Sour Cream Secret: Sour cream is a key ingredient here because it makes the bread extra moist and gives it a wonderfully tender crumb.
- Simple Glaze Finish: A quick powdered sugar and lemon juice glaze adds an extra layer of sweetness and a lovely finish, making the bread even more special.
What You Need for Lemon Zucchini Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini, squeezed dry
- Zest of 1 large lemon
- For the Glaze: 1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
⏱️ Time: Prep 20 min, Bake 45-55 min🍽️ Yields: 1 loaf (8-10 slices)
How to Make Refreshing Lemon Zucchini Bread
Step 1: Prepare Dry & Wet Mixes
Preheat your oven to 350°F (175°C) and prepare a loaf pan with grease and flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the sugar and softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla, lemon zest, and the squeezed zucchini.
Step 2: Combine Batter & Bake
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Make sure not to overmix the batter. Pour the batter evenly into the prepared loaf pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 3: Make Glaze & Cool Your Loaf
While the bread cools slightly in the pan, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice for the glaze. Once the bread is out of the pan and on a wire rack, drizzle the glaze over the warm loaf. Let it cool completely before slicing and serving.
📝 Final Note
This lemon zucchini bread often tastes even better the next day as the flavors settle. Keep it covered tightly at room temperature for up to 4 days, or refrigerate for longer storage if you wish.
