Description
This comforting quick bread combines garden-fresh zucchini with sweet, overripe bananas to create a moist and tender loaf. Perfect for a busy morning or a healthy afternoon snack, this family-favorite recipe sneaks fiber-rich vegetables into a sweet treat that tastes like a decadent bakery cake. Easy to prepare and even better the next day, it is a perfect way to use up produce from your pantry.
Ingredients
1 cup grated zucchini, liquid squeezed out
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
1/4 tsp ground nutmeg
1/2 cup walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together the mashed bananas, vegetable oil, sugar, eggs, and vanilla extract until smooth.
Add the grated zucchini to the wet ingredients and fold to combine.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Fold in the walnuts or pecans if using.
Pour the batter into the prepared loaf pan and smooth the top.
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
Always squeeze the excess water out of the grated zucchini using a clean kitchen towel or paper towels to ensure the bread is not soggy. You can substitute half of the granulated sugar with brown sugar for a richer, more caramel-like flavor. Store the bread in an airtight container at room temperature for up to 3 days, or freeze slices for a quick grab-and-go breakfast.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American