Description
Experience ultimate comfort with this ridiculously tender, flavorful, and deeply satisfying Moist Zucchini Banana Bread. Packed with wholesome goodness and easy to whip up, its delightful fusion of sweet banana and subtle zucchini creates a perfectly moist crumb. An irresistible bake for breakfast, snacks, or dessert.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 ripe bananas, mashed
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini, squeezed dry
Instructions
Preheat oven to 350°F (175°C).
Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Stir in the mashed bananas and the grated, squeezed zucchini.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure zucchini is well-squeezed to remove excess moisture for the best texture.
For best results, use very ripe bananas.
Optional additions: 1/2 cup chopped nuts (walnuts or pecans) or 1/2 cup chocolate chips.
Store cooled bread at room temperature in an airtight container for up to 3 days, or freeze in slices for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American