Step 4: Bake the Banana Zucchini Bread
-
Pour the batter into the prepared loaf pan and smooth the top.
-
Bake 50–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine, but no wet batter).
-
If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
-
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Serving and Storage
-
Serve Banana Zucchini Bread slightly warm or at room temperature, plain or with butter, cream cheese, or nut butter.
-
Wrap leftovers tightly and store at room temperature for up to 3 days, or freeze slices for up to 3 months for quick breakfasts.
