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Zucchini Banana Bread Recipe

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4.2 from 57 reviews

  • Author: Amelia
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices
  • Diet: Vegetarian

Description

This Zucchini Banana Bread is moist, flavorful, and packed with wholesome ingredients. Sweet ripe bananas and shredded zucchini create a tender loaf that’s perfect for breakfast, snacking, or an afternoon coffee break. The bread combines the natural sweetness of bananas with the subtle moisture of zucchini, enhanced by cinnamon and a hint of vanilla, making it a delicious, nutritious option for any time of the day.

Ingredients

Dry Ingredients

  • 1½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 2 ripe bananas, mashed
  • 1 cup (130g) grated zucchini
  • ½ cup (100g) brown sugar
  • 2 large eggs
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until well combined. This ensures even distribution of the leavening and spices in the bread.
  3. Combine Wet Ingredients: In a separate large bowl, mash the ripe bananas thoroughly. Add the grated zucchini, brown sugar, eggs, vegetable oil, and vanilla extract. Mix well until all ingredients are fully incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet mixture. Stir gently until just combined, being careful not to overmix which can result in a dense loaf.
  5. Pour Batter into Pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top with a spatula to ensure an even bake.
  6. Bake: Place the loaf pan in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  7. Cool and Serve: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice and serve as a delightful breakfast or snack option.

Notes

  • Use very ripe bananas for maximum sweetness and enhanced banana flavor.
  • Add chopped walnuts or chocolate chips to the batter for added texture and taste.
  • Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://justsosweet.com/zucchini-banana-bread-recipe/