If you’re craving a tender, moist treat with both a veggie twist and a fruity sweetness, you’re going to fall head over heels for Zucchini and Banana Bread in a Jar. This delightfully portable recipe fuses the best of classic banana bread with the subtle green goodness of zucchini, all baked up in cute individual mason jars. Whether you’re prepping grab-and-go breakfasts or looking for the world’s most adorable homemade gift, these jars are as practical as they are irresistible. Let’s make baking personal, shareable, and absolutely delicious with Zucchini and Banana Bread in a Jar!
Ingredients You’ll Need
One of the joys of this recipe is just how simple the ingredient list is. Each item has a role, whether it adds moisture, flavor, or texture, making every spoonful of Zucchini and Banana Bread in a Jar a perfect blend of comfort and surprise.
- Mashed ripe banana (1 cup): Adds natural sweetness and keeps the bread incredibly moist; make sure your bananas have plenty of brown spots for best flavor.
- Finely shredded zucchini (1 cup, squeezed dry): The secret ingredient—zucchini melts into the crumb, adding tenderness while staying completely undetectable.
- Large eggs (2): Give the bread structure and that beautiful rise.
- Light brown sugar (1/2 cup, packed): Brings a gentle caramel note that softens every bite.
- Granulated sugar (1/4 cup): Balances out flavors and gives a touch of classic sweetness.
- Vegetable oil (1/3 cup): Makes the bread lush and tender while keeping it dairy-free.
- Vanilla extract (1 teaspoon): Adds a warm, fragrant background to the bread’s flavor.
- All-purpose flour (1 1/2 cups): The dependable hero providing the body and crumb.
- Baking soda (1 teaspoon): Ensures the bread puffs up and becomes light.
- Baking powder (1/2 teaspoon): Double insurance for a perfect rise!
- Cinnamon (1/2 teaspoon): A cozy touch of spice that pairs so well with banana and zucchini.
- Nutmeg (1/4 teaspoon): Just a pinch adds depth and warmth.
- Salt (1/4 teaspoon): Sharpens all the sweet flavors and balances the bread.
- Chopped walnuts or pecans (1/2 cup, optional): For crunch and a rich, nutty finish—toast them for extra flavor if you like!
- Nonstick cooking spray: Prevents any precious crumbs from sticking to the jars.
How to Make Zucchini and Banana Bread in a Jar
Step 1: Prep Your Mason Jars
Start by setting your oven to 350°F so it’s ready when you are. Give the insides of six 8-ounce wide-mouth mason jars a generous spray with nonstick cooking spray, and arrange them on a baking sheet. This makes moving the jars in and out of the oven safe and easy, and you won’t have to worry about sticking!
Step 2: Mix Up the Wet Ingredients
Grab a big mixing bowl and combine your mashed bananas, shredded (and well-drained) zucchini, eggs, both sugars, vegetable oil, and vanilla extract. Whisk everything together until the mixture is gloriously smooth and evenly blended. The zucchini and banana will combine into a pourable, golden-hued batter—pure magic in the making!
Step 3: Stir the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures that the baking agents and spices are evenly distributed, giving every jar an even lift and just the right hint of spice.
Step 4: Combine and Add Nuts
Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain. Be gentle here: overmixing can make your bread less tender. Fold in the nuts if you’re adding them—these give your Zucchini and Banana Bread in a Jar a lovely contrast of crunch against the soft crumb.
Step 5: Spoon and Bake
Spoon the batter evenly into your six prepared jars, filling each about halfway to allow room for the bread to rise. Pop the tray into the oven, and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center of a jar comes out clean or with just a crumb or two. Let the jars cool completely on a wire rack before sealing or serving—the scent will be so tempting!
How to Serve Zucchini and Banana Bread in a Jar
Garnishes
For an extra flourish, sprinkle your cooled jars with a dusting of powdered sugar or a scattering of extra toasted nuts. A drizzle of honey or a swipe of creamy butter just before serving makes these little breads completely irresistible.
Side Dishes
Bring out the best in your Zucchini and Banana Bread in a Jar by pairing it with tangy Greek yogurt, fresh berries, or a refreshing fruit salad. For a fun brunch spread, serve alongside coffee, tea, or even a crisp mimosa!
Creative Ways to Present
Lean into the portability: tie a pretty ribbon around each jar and attach a mini spoon for the cutest edible gifts. For party vibes, set up a “bread bar” with toppings like jams, spreads, and whipped cream. Kids love them in lunchboxes, too—just seal and pack!
Make Ahead and Storage
Storing Leftovers
Once your Zucchini and Banana Bread in a Jar creations have cooled completely, pop on the lids and store them in the fridge. They’ll stay fresh and moist for up to five days—and the flavors become even richer as they sit!
Freezing
Planning to stash some away for the future? Just let the jars cool, seal tightly, and freeze for up to two months. Thaw them overnight in the fridge or at room temperature when you’re ready to enjoy.
Reheating
To warm, remove the lid and microwave the jar for about 20 seconds, or slide the unsealed jar into a warm oven for a few minutes. The bread will regain that just-baked tenderness—so cozy!
FAQs
Can I make Zucchini and Banana Bread in a Jar without nuts?
Absolutely! The bread is wonderfully tasty all on its own. Nuts add a pleasant crunch, but you can easily leave them out for a nut-free loaf.
Do I have to use mason jars or can I bake in something else?
Mason jars are classic and handy, but any oven-safe, wide-mouthed glass container will work. Just be sure they’re designed to withstand baking temperatures!
Why do I need to squeeze the zucchini dry?
Zucchini holds a lot of moisture, and squeezing it dry prevents the bread from becoming soggy. A quick squeeze in a clean towel makes all the difference for perfect texture.
Can I make Zucchini and Banana Bread in a Jar gluten-free?
Yes! Simply swap the all-purpose flour for a good-quality gluten-free flour blend designed for baking. Check your baking powder is gluten-free, too, and enjoy.
How do I gift Zucchini and Banana Bread in a Jar safely?
Once the bread is fully cooled, seal the jars tightly and store in the fridge if gifting within a few days. Add a pretty tag with storage instructions—your friends will adore the thoughtful touch!
Final Thoughts
There’s a special kind of joy in baking something so heartfelt and personal as Zucchini and Banana Bread in a Jar. Whether you’re gifting, sharing, or simply treating yourself, each jarful is a pocket of comfort and cheer. Give this charming recipe a try—it just might become your new kitchen favorite!
Print
Zucchini and Banana Bread in a Jar Recipe
- Total Time: 50 minutes
- Yield: 6 jars 1x
- Diet: Vegetarian
Description
Indulge in this delightful twist on traditional banana bread by incorporating fresh zucchini and baking it in charming mason jars for a portable treat or thoughtful gift.
Ingredients
Ingredients:
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 cup finely shredded zucchini (squeezed dry)
- 2 large eggs
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare jars: Lightly grease six 8-ounce wide-mouth mason jars with nonstick cooking spray and place them on a baking sheet.
- Mix wet ingredients: In a large bowl, whisk together bananas, zucchini, eggs, sugars, oil, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt. Gradually add to wet mixture.
- Add nuts: Fold in nuts if desired.
- Fill jars: Spoon batter evenly into jars, filling halfway.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean.
- Cool and serve: Remove jars from oven, cool on a rack, then seal or serve.
Notes
Notes:
- These make great gifts or portable snacks.
- Jars can be refrigerated for up to 5 days.
- Ensure zucchini is well-drained to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 310
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
