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Easy Small-Batch Zucchini Banana Bread Recipe

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This small-batch zucchini banana bread is moist, tender, and just sweet enough without being heavy. Made with ripe bananas and shredded zucchini, it’s the perfect single loaf for small households—no leftovers, no fuss.

Ingredients

Scale
  • 1 cup all-purpose flour (120 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ⅓ cup granulated sugar (65 grams)
  • ¼ cup neutral oil (60 ml), such as avocado or grapeseed
  • 1 teaspoon vanilla extract
  • ½ cup mashed ripe banana (about 1 large banana)
  • ½ cup shredded zucchini (about 1 small zucchini)
  • Optional: ¼ cup chopped walnuts or pecans
  • Optional: ¼ cup chocolate chips
  • Optional: 1 tablespoon flaxseed meal

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan with butter or non-stick spray. For easy removal, line with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Shred the zucchini: Wash one small zucchini, trim the stem, and shred on the medium holes of a box grater to get ½ cup loosely packed shreds. Do not squeeze out the moisture.
  3. Mash the banana: In a medium bowl, mash one very ripe banana with a fork until mostly smooth. You should have about ½ cup.
  4. Whisk dry ingredients: In a large bowl, whisk together 1 cup flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon cinnamon, and ¼ teaspoon salt for about 10 seconds.
  5. Mix wet ingredients: In the bowl with the mashed banana, add 1 egg, ⅓ cup sugar, ¼ cup oil, and 1 teaspoon vanilla. Whisk until smooth and slightly thickened.
  6. Add zucchini: Fold the ½ cup shredded zucchini into the wet mixture until evenly distributed.
  7. Combine wet and dry: Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—do not overmix. A few lumps are okay.
  8. Fold in add-ins (optional): If using nuts or chocolate chips, fold them in with a few gentle strokes. Reserve a handful to sprinkle on top.
  9. Transfer to pan: Scrape the batter into the prepared loaf pan and spread evenly. Sprinkle reserved nuts or chips on top, pressing them in slightly.
  10. Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If browning too quickly after 35 minutes, tent loosely with foil.
  11. Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool completely before slicing—at least 1 hour.

Notes

Don’t squeeze the moisture out of the shredded zucchini—it keeps the bread tender. Use very ripe bananas with brown spots for best sweetness. Let the bread cool completely before slicing to avoid crumbling. This bread tastes even better on day two.

Nutrition

Keywords: zucchini banana bread, small batch, quick bread, moist banana bread, easy zucchini bread, single loaf

Find it online: https://piperplate.com/easy-small-batch-zucchini-banana-bread-recipe/