Zucchinis are still aplenty as summer comes to end. Make this spiced zucchini banana bread to welcome and usher in some warm fall flavors!
The days following Labor Day and before the official start of autumn are tough. Saying farewell to summer is often bittersweet for me. I enjoy the fruit and veggies, outdoor activities, and the long daylight hours.
But then again, I also look forward to the warm flavors, spices, and hearty comfort foods of autumn and winter. This spiced zucchini banana bread is the perfect transition to fall baking!
Ingredients
It’s everything you already love about banana bread but MORE! The addition of shredded zucchini means this banana bread is extra moist. Use the coarse side of a box grater to process the zucchini. This will result in more larger, defined shreds which ensures moisture in the finished baked quick bread.
You have the option to pick your favorite spice or a mixture of spices to flavor both the batter and glaze. I recommend mixing together cinnamon, cardamon, nutmeg, and turmeric. This mixture produces a slight sweet, earthy, warm flavor. The spices work in harmony to balance out the sweetness of super ripe bananas.
However, the finished zucchini cake will still taste wonderful if you stick with plain ol’ ground cinnamon! Pumpkin pie spice mix is another great option.
Oil vs Butter Based Quick Bread
Vegetable oil (or other neutral flavored oil) is often used in banana bread. Oil lends to the iconic moisture-rich, dense texture of banana bread.
Since this recipe uses mashed banana and shredded zucchini (which provides plenty of moisture as is), there is no need to use oil. That might be overkill. Instead, softened room temperature butter is creamed with sugar.
Spiced Glaze
The sweet and spice filled glaze is optional, but highly recommended! The zucchini banana bread is flavorful on its own. Glaze is an easy way to transform a simple, classic quick bread into something more decadent and dessert-like.
Just like the batter, you may pick and choose your favorite spices to flavor to the glaze. Or, jazz up the glaze with a completely different flavor! Use almond extract, citrus oils, or go rich with chocolate.
Muffin Option
The zucchini banana batter may also be baked as muffins! The recipe below can either produce one 9×4-inch standard quick bread loaf or 12 standard muffins.
Evenly divide batter among lined muffin pan. The batter will be enough to fill the muffin pans almost to the top (as indicated in the image above). Bake until golden brown.
Immediately remove the baked muffins from the pan. Cool zucchini banana muffins on wire rack. Drizzle optional glaze before serving.
Serving Suggestions
Practice patience! Do not slice into hot banana bread. Cool bread to room temperature on wire rack. This cooling period helps to strengthen the bread’s structure.
For best results, use a serrated knife to portion bread. Slice in a gently sawing motion. This will ensure nice, clean slices.
Keep zucchini banana bread in a covered container at room temperature for up to two days. After that time, store remaining leftovers in the fridge for an additional two days. Eat the bread chilled, bring to room temperature, or reheat in a toaster oven.
Unglazed bread or unglazed muffins may be frozen for longer storage. Tightly cover in plastic wrap. Then, place in a resealable freezer bag. Keep in the freezer for up to two months. Defrost at room temperature.
Related Recipes
Spiced Zucchini Banana Bread
Ingredients
- ½ cup unsalted butter, (113 g), room temp
- ¾ cup granulated sugar, (150 g)
- 2 large eggs, room temp
- 1 teaspoon pure vanilla extract
- 1 ½ cups ripe banana, (340 g), mashed
- 1 cup shredded zucchini*, (170 g), packed
- 2 cups all-purpose flour, (260 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon, *
- ¼ teaspoon ground nutmeg, *
- ¼ teaspoong ground ginger, *
- ¼ teaspoon ground cardamom, *
- ¼ teaspoon ground tumeric, *
Spiced Glaze*
- 1 cup confectioners’ sugar, (115 g)
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- pinch kosher salt
- 1 Tablespoon maple syrup
- 1 Tablespoon milk, or milk alternative
Instructions
- Preheat oven to 350 ℉. Butter and flour a 9×4-inch loaf pan. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar until fluffy. Add eggs and vanilla. Mix until combined.
- Add mashed bananas and shredded zucchini. Mix until combined. Scrape down bowl as needed.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cardamom, and turmeric. Add to mixing bowl. Mix on low speed until fully combined and there are no longer any dry streaks of flour.
- Transfer batter to prepared loaf pan. Bake for 60-70 minutes until bread is golden brown and toothpick inserted in center of bread comes out clean. Let bread cool in pan for 10-15 minutes before unmolding. Allow bread to cool to room temperature on a wire rack.
Spiced Glaze:
- Stir together confectioners' sugar and spices. Add in maple syrup and milk. Stir until smooth. Drizzle over cooled zucchini banana bread.
Notes
- Spiced glaze is optional, but highly recommended
- Pick your favorite spice or use the mixture of spices listed above (Use up to 1.5 teaspoon total, or more depending on your taste preference)
- Pumpkin pie spice mix is another great spice alternative. Use 1.5 teaspoon
- Completely cool bread before slicing!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made this earlier this evening and it came out fabulous!! The spices really set it off and the glaze is superb. I used gluten free baking flour so one of my friends could eat it too, so definitely a recipe that works well for GF flour. Will be making this again over the holidays for my family.
That’s so wonderful to hear! I’m so glad you enjoyed it. Thanks for the tip on the GF flour!
This is so perfect for fall entertaining! But also, let’s talk about that drizzle – looks sooo good!
There’s nothing better than a good banana bread but I love that you’ve added in zucchini as well as turmeric into the flavors. Can’t wait to try it and may even be a little ‘extra’ with the french toast. LOL
I hope you enjoy the French Toast! ;)
This sounds so yummy! I have almond flour and coconut flour and I’d like to use them both to replace the all-purpose flour. What would be the measurements for them? I also have xanthan gum. Should I include or omit it?