Description
This moist zucchini banana bread yields a perfectly tender loaf that combines garden-fresh zucchini with sweet, comfort-food ripe bananas. It is an ideal nutritious snack or breakfast treat that even picky eaters will enjoy. The warm notes of cinnamon and nutmeg create a cozy fragrance, while the texture remains incredibly soft for days. Simple to make and perfect for using up overripe fruit, this recipe is a must-have for every family kitchen.
Ingredients
1 cup grated zucchini (pat dry)
2 large ripe bananas, mashed
1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, whisk together the vegetable oil and sugar.
Add the eggs and vanilla extract, beating until well combined.
Stir in the mashed bananas and grated zucchini.
In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Pat the grated zucchini dry with paper towels to ensure the bread isn’t too wet. You can substitute 1/4 cup of the granulated sugar with brown sugar for a deeper molasses flavor. Chopped walnuts or pecans can be added for extra crunch. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American