Print

Easy One-Bowl Zucchini Banana Bread Recipe with Sweet Maple Glaze

easy one-bowl zucchini banana bread - featured image
Print Recipe

A moist and tender zucchini banana bread made in one bowl, featuring a subtle vanilla-spiced batter and finished with a sweet maple glaze. Perfect for breakfast, snacks, or a cozy treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or whole wheat pastry flour for a nuttier touch)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large ripe bananas, mashed
  • 1 cup (120g) grated zucchini, squeezed to remove excess moisture
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar or coconut sugar
  • 1 teaspoon vanilla extract
  • For the maple glaze:
  • ½ cup (60g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 teaspoons milk or dairy-free alternative

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and line it with parchment paper.
  2. Grate 1 cup (120g) zucchini finely and squeeze out excess moisture using a clean kitchen towel or cheesecloth. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined.
  4. Add mashed bananas, oil, eggs, sugar, and vanilla extract to the dry ingredients. Stir gently until just combined.
  5. Fold in the squeezed zucchini gently with a spatula, being careful not to overmix.
  6. Pour the batter into the prepared loaf pan, filling it about ¾ full and smooth the top.
  7. Bake for 55-65 minutes, checking doneness at 55 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  8. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the maple glaze by whisking powdered sugar, maple syrup, and milk until smooth and pourable.
  10. Drizzle the glaze over the cooled bread and let it set for a few minutes before slicing.

Notes

Drain zucchini well to avoid soggy bread. Do not overmix the batter to keep the bread tender. Use room temperature eggs and bananas for better mixing. Tent with foil if browning too fast. The glaze is optional but adds a nice sweet finish. Can be made gluten-free or vegan with substitutions.

Nutrition

Keywords: zucchini bread, banana bread, one-bowl recipe, maple glaze, quick bread, easy baking, moist bread, breakfast bread, snack bread

Find it online: https://elvafood.com/easy-one-bowl-zucchini-banana-bread-recipe-with-sweet-maple-glaze/