Description
This Banana Zucchini Bread combines the sweet taste of ripe bananas and the wholesome goodness of zucchini for a moist, flavorful loaf. It’s simple to prepare, using everyday ingredients, and is a wonderful choice for breakfast or a comforting snack.
Ingredients
Scale
- 1½ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups zucchini grated
- 2 bananas ripe and mashed
- 2 eggs
- ½ cups brown sugar
- 2 teaspoons vanilla
- ½ cup vegetable oil
Instructions
- Preheat your oven to 350ºF and grease a 4×8 loaf pan. Set aside the pan.
- In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Whisk together and set aside.
- Place the grated zucchini in a medium bowl. Squeeze to remove excess moisture from the zucchini.
- Mix the mashed bananas and eggs into the bowl with the zucchini until well combined.
- Add brown sugar, vanilla, and oil to the zucchini mixture, stirring until evenly incorporated.
- Gradually add the flour mixture to the zucchini mixture, blending until the batter is thick.
- Pour the batter into the prepared loaf pan and bake for 45 minutes until the top is golden brown and a toothpick comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Make sure to thoroughly dry the zucchini to avoid a watery bread.
Store leftover bread wrapped in foil or in an airtight container to maintain freshness.
Add walnuts or chocolate chips for extra flavor if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg