Tasty Banana, Zucchini, and Sour Cream Bread

Here’s my go-to recipe for banana, zucchini, and sour cream bread – a moist, comforting loaf that combines sweet ripe bananas, fresh garden zucchini, and tangy sour cream for the perfect texture.

This bread has become a regular in my weekly baking rotation, especially during summer when zucchini is everywhere. I often make a double batch because it disappears so quickly in our house. And let’s be honest – there’s nothing better than a thick slice with your morning coffee, right?

What Kind of Zucchini Should I Use?

For this bread recipe, medium-sized zucchini are your best bet since they tend to have fewer seeds and more flesh than larger ones. Look for zucchini that are firm to the touch and have smooth, unblemished dark green skin – these will give you the best texture and moisture content in your bread. Before adding to your batter, make sure to grate the zucchini on the large holes of a box grater, and if it seems very wet, you can pat it lightly with paper towels to remove excess moisture. And here’s a handy tip: there’s no need to peel your zucchini before grating, as the skin adds nice flecks of color to your bread and contains helpful nutrients.

Options for Substitutions

This recipe is pretty forgiving and allows for several easy swaps if you’re missing something:

• All-purpose flour: You can use whole wheat flour for up to half of the all-purpose flour, though your bread might be a bit denser. For a gluten-free version, try a 1:1 gluten-free flour blend.
• Canola oil: Any neutral-flavored oil works here – try vegetable oil, melted coconut oil, or even light olive oil. Melted butter is another good option.
• Sour cream: Plain Greek yogurt or regular yogurt work perfectly as substitutes. Even buttermilk can work, but reduce the amount to 3 tablespoons.
• Vanilla essence and paste: Regular vanilla extract works fine for both. If you’re out completely, try almond extract (use half the amount) or even maple syrup.
• Heavy cream: For the glaze, you can use any milk (even non-dairy), just adjust the amount of powdered sugar to get the right consistency.
• Bananas: This is a key ingredient that’s hard to substitute, but if you’re short on bananas, you can make up the difference with extra mashed zucchini or even unsweetened applesauce.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your grated zucchini using a clean kitchen towel or cheesecloth, otherwise your bread might end up gummy in the middle. Another common mistake is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated to keep your bread tender and prevent tough, dense results. When it comes to the bananas, using ones that are too firm will give you less flavor and moisture, so wait until they’re properly spotted and soft – they should be dark brown but not black. For the best texture, remember to bring your eggs and sour cream to room temperature before mixing, as cold ingredients don’t blend as smoothly and can affect the bread’s rise and texture.

What to Serve With Banana Zucchini Bread?

This moist quick bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or tea. For breakfast, try spreading a slice with cream cheese or butter and serving it alongside some fresh fruit and Greek yogurt for a filling morning meal. If you’re enjoying it as an afternoon treat, a scoop of vanilla ice cream or a dollop of whipped cream on top of a slightly warmed slice makes it feel extra special. You can also serve it as part of a brunch spread alongside scrambled eggs and crispy bacon for a nice mix of sweet and savory flavors.

Storage Instructions

Counter Storage: This banana zucchini bread stays fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. If your kitchen is warm, it’s better to pop it in the fridge to prevent the sour cream frosting from getting too soft.

Refrigerate: Keep your bread fresh for up to a week by storing it in the fridge in an airtight container. The cool temperature helps maintain the texture of both the bread and frosting. Just remember to bring slices to room temperature before serving for the best taste.

Freeze: This bread freezes really well for up to 3 months! I suggest freezing it unfrosted in a freezer bag or wrapped tightly in foil. When you’re ready to enjoy it, thaw overnight in the fridge, then add fresh frosting before serving.

Make Ahead: You can bake this bread a day before you need it. Just wait until it’s completely cool before frosting. The flavors actually develop nicely overnight, making it perfect for preparing ahead of time for gatherings or breakfast.

Preparation Time	20-30 minutes
Cooking Time	60-65 minutes
Total Time	80-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 30-40 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

• 1 large zucchini
• 2 cups of all-purpose flour, gently packed
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 ripe bananas (about 1 cup when mashed)
• 1 cup white sugar
• 1/2 cup canola oil
• 1/4 cup sour cream at room temperature
• 2 large eggs, at room temperature
• 1 tablespoon vanilla essence
• 1/2 cup nuts or chocolate chips (optional)
• 5 tablespoons unsalted butter, divided into tablespoons
• 3/4 to 1 cup powdered sugar, sifted
• 1 teaspoon vanilla bean paste
• 2 tablespoons milk or heavy cream
• A pinch of salt

Step 1: Prepare the Baking Pan and Ingredients

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5 inch light-colored aluminum loaf pan, or line it with parchment paper for easy removal.

Grate the zucchini using the small holes of a box grater; you should have approximately 1 cup after squeezing out the excess water.

Set the grated zucchini aside for later.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until thoroughly combined.

This ensures that the leavening agents and spices are evenly distributed throughout the batter.

Step 3: Combine the Wet Ingredients

In a separate medium-sized bowl, mash the banana until smooth.

Add in the sugar, oil, sour cream, eggs, and vanilla extract.

Whisk together until the mixture is well blended and appears homogenous.

Step 4: Combine All Components

Gently fold the wet mixture into the bowl of dry ingredients, mixing just until incorporated.

Add the grated zucchini, ensuring you break apart any clumps to avoid large chunks in the bread.

If you’re adding additional mix-ins like nuts or chocolate chips, do so at this point.

Stir until just combined, being cautious not to overmix.

Step 5: Bake the Bread

Pour the batter evenly into the prepared loaf pan and smooth out the top.

Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Once baked, allow the bread to cool in the pan for about 20 minutes before removing it.

Invert the loaf onto a wire rack to cool completely.

Step 6: Prepare the Brown Butter Frosting

In a stainless steel skillet over medium heat, melt the butter.

Swirl the pan occasionally to ensure even melting.

The butter will foam before beginning to subside, revealing tiny browned specks at the bottom.

Stir constantly with a heat-resistant spatula or wooden spoon to keep the milk solids from sticking.

Once the butter turns a chestnut brown and emits a nutty aroma, remove it from the heat immediately and pour it into a heatproof bowl.

Let it cool for about 10 minutes.

Step 7: Make and Apply the Frosting

To the cooled brown butter, add powdered sugar, vanilla bean paste, and milk or cream.

Whisk the ingredients together to form a smooth frosting.

Adjust the consistency by adding more powdered sugar if it’s too thin or more milk or cream if it’s too thick.

Spread the frosting over the cooled zucchini bread, then slice and enjoy!