If something’s nickname is Bikini Bread, you know it’s going to be good, right!? This Banana Zucchini Bread {Bikini Bread} will be your new favorite! A go-to recipe for using up overripe bananas. Simple ingredients, quick and easy steps, and a delicious finished product!
I’m not trying to toot my own horn or anything but the Zucchini Bread recipe I have on my site is AMAZING! If you don’t believe me go read the comments on that post. It’s fantastic. The Banana Bread recipe I have on my site is my mom’s recipe and she is basically famous for it, so it is only fitting that a mash-up of those two recipes would come out stellar!
The results really are fantastic. We love it so much we have been making it weekly for a homeschooling cooking activity. I’m pretty sure the kids will be able to make it with their eyes closed soon. I love that it can be whipped up so quickly and can be easily made with ingredients from our fridge and pantry.
The recipe calls for buttermilk but works great with a substitution of milk mixed with a little white vinegar or lemon juice. I’ve made it with all three options and it has come out beautifully every time!
My mom is a master at quick breads. She is known for always having some on hand or in her freezer when you visit her house. Her specialties are Banana, Pumpkin, and Poppy Seed. Here are those recipes for you as well as a few more my little family loves.
Awesome Quick Bread Recipes:
How To Make Banana Zucchini Bread {Bikini Bread}
Frequently Asked Questions about Banana Zucchini Bread {Bikini Bread}:
Does it matter if I use the fine side of my grater or the large side to grate the zucchini?
No, this will not matter. Some people prefer a large grate, but I typically use a small grate. The less zucchini my kids see, the better. I have one who gets really worried about it when I am making it, and he can see the zucchini going in…same child eats a loaf by himself…so there’s that.
If you want to, you can even pulse the zucchini until it is fine pieces in your food processor instead of grating it.
Can I use Frozen Zucchini?
Yes, Definitely! This is a great place to use frozen zucchini. You need to let it fully thaw before using it, though. Generally, once it thaws, it will have a lot of liquid around it. People often ask me if they should use that liquid or drain it off. In my recipe for regular zucchini bread, I tell people to go ahead and use the liquid, but in this recipe, it is best to drain it off. You don’t need to wring it out or anything, just let most of the liquid drain off. It is okay to still have a little of the liquid remaining when you add it to the mix.
Do I need to squeeze the water out of the Zucchini after I shred it?
This is another question where people have different opinions. I am all about ease and quickness along with deliciousness. If a recipe is too fussy, I am way less likely to make it. I’m sure it wouldn’t hurt anything if you really want to squeeze out the liquid, but I never do and it turns out awesome every time. If you do want to squeeze it out it is best to use cheesecloth or a thin dish towel.
How will I know when the Banana Zucchini Bread is done?
Quick breads are a lot like cakes. The best way to tell when they are done is to put a toothpick directly in the center. If the toothpick comes out clean the bread is done, if it still has a little batter on it, the bread needs to cook longer. If you use stoneware pans to bake your bread you will most likely need to add 5 additional minutes to the cooking time. Every oven is different though, so always check after the suggested cooking time before adding additional minutes.
I hope you love this recipe as much as my family does. If you make it, comment and let me know what you think, or tag me on Instagram. I love seeing what you are cooking!
More Banana Recipes You Will Love
- 1¼ cup sugar
- ½ cup oil, I use canola or coconut oil
- 2 eggs
- 1 tsp baking soda
- ⅔ cup buttermilk (If you don't have buttermilk, add 1 tsp lemon juice or white vinegar to ⅔ cup milk and let it sit for 5 minutes.)
- 1 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 2 over-ripe bananas, smashed
- 2 cups shredded zucchini
- Preheat oven to 350 degrees.
- Combine sugar, oil, and eggs in a mixing bowl and beat until mixed well.
- Blend in baking soda, vanilla, and buttermilk.
- Add flour and salt mix gently and then stir in mashed bananas and shredded zucchini. Mix until well combined.
- Pour into greased loaf pans, making two large or four small loaves. I like to do 1 big and 2 small loaves.
- Bake at 350 degrees for 45 minutes to 1 hour for large loaves, 30-40 minutes for small loaves. Bread is done when a toothpick inserted in the middle of the loaf comes out clean.
- Cool on a cooling rack.
More Must Make Recipes
Looks good. What are the sizes of your pans? Thank you.
They’re regular sized bread pans 🙂
I just put mine in the oven. Should I have squeezed the water out of the zucchini?
No, you don’t need to squeeze the water out.
It’s like you knew what was hanging out in the back of my freezer! 😁 Made these this morning and they were delicious! Turned them into muffins instead of bread.
We also used 100% whole wheat flour and added some ground flaxseed. Still delicious, in case someone else wanted to try a different option.
I used some of our frozen shredded zucchini. It was pretty liquidy after thawing, so I poured off most of the water, but didn’t squeeze it. That seemed to leave the right amount of liquid. But maybe I should have just left it all in?
LOL, yes! I go back and forth between draining some of the liquid and leaving all of it when I use frozen zucchini in quick bread recipes. Honestly I haven’t noticed a huge difference either way. Quick breads never last vary long at our house.
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