If you love the comforting aroma of homemade banana bread but want to give it a fresh, nutritious twist, this Iced Zucchini Banana Bread is exactly what you need. Combining the natural sweetness of ripe bananas with the moist texture of shredded zucchini, this loaf delivers a perfectly tender crumb and just the right balance of spice.
Topped with a simple vanilla glaze, it’s a beautiful fusion of breakfast and dessert — ideal for brunches, lunchboxes, or cozy afternoon coffee breaks. This recipe brings a wholesome charm to classic baking, with hidden veggies that make each slice as nourishing as it is delicious.
Ingredients
Serves: 10–12 slices
For the Bread
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large ripe bananas, mashed
- 1 cup (130g) grated zucchini (squeeze out excess moisture)
- ½ cup (100g) brown sugar
- ¼ cup (60ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Vanilla Icing
- ½ cup (60g) powdered sugar
- 1 tablespoon milk (more as needed for consistency)
- ¼ teaspoon vanilla extract
Preparation Time
- Prep Time: 15 minutes
- Baking Time: 50–55 minutes
- Cooling & Icing: 20 minutes
- Total Time: About 1 hour 30 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine Wet Ingredients
- In a large mixing bowl, whisk together mashed bananas, brown sugar, oil, eggs, and vanilla until smooth and creamy.
- Fold in the grated zucchini until evenly distributed.
Step 4: Combine and Mix
- Add the dry ingredients to the wet mixture and stir gently until just combined — do not overmix.
Step 5: Bake the Bread
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare the Icing
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled bread for a glossy, sweet finish.
Serving Suggestions
- Serve warm or chilled with a dollop of Greek yogurt or cream cheese.
- Pair with coffee, hot tea, or a glass of almond milk.
- Add chopped nuts or chocolate chips to the batter for extra flavor and texture.
- For a lighter touch, skip the icing and dust with powdered sugar instead.
Nutritional Highlights
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 210 |
| Protein | 4 grams |
| Total Fat | 8 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 31 grams |
| Sugars | 17 grams |
| Fiber | 2 grams |
| Sodium | 160 milligrams |
Nutritional Notes:
- Zucchini adds moisture and boosts vitamin C and fiber content.
- Bananas provide natural sweetness and potassium.
- Cinnamon and nutmeg support metabolism and add comforting warmth.
- Can be made dairy-free by using plant-based milk for the icing.
Tips for Best Results
- Use very ripe bananas for maximum sweetness and softness.
- Always squeeze grated zucchini to remove excess water for the right batter consistency.
- For a heartier version, substitute half the flour with whole wheat flour.
- Store the loaf in an airtight container for up to 4 days or freeze for up to 2 months.
Variations to Try
- Lemon Iced Zucchini Bread: Replace vanilla with lemon zest and juice in both the batter and icing.
- Chocolate Chip Version: Stir in ½ cup of dark chocolate chips before baking.
- Nutty Delight: Add ½ cup chopped walnuts or pecans for extra crunch.
- Vegan Option: Replace eggs with flax eggs and use coconut oil and almond milk.
This Iced Zucchini Banana Bread is the perfect way to enjoy a classic comfort bake with a healthy, flavorful twist. Moist, tender, and lightly spiced, it’s a delightful balance of indulgence and nutrition. Whether served as breakfast, dessert, or a snack, it’s sure to become a family favorite — a beautiful loaf that proves vegetables can be just as delicious in dessert as they are in dinner.