Description
This Banana Zucchini Bread is a moist, flavorful loaf packed with the natural sweetness of ripe bananas and the subtle earthiness of shredded zucchini. Perfect for breakfast or a wholesome snack, it combines warm cinnamon spices with a tender crumb, making it a delightful treat that sneaks in extra veggies.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 cups finely shredded zucchini (from about 1 1/2 medium zucchini)
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (218 g) canola oil
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with non-stick spray to prevent sticking and ensure easy removal of the bread.
- Prepare Zucchini: Rinse and trim the ends of the zucchini. Using a fine grater, shred the zucchini finely. Place the shredded zucchini in a clean towel and squeeze out excess water to avoid sogginess in the bread. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt until well combined for even leavening and flavor.
- Combine Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly with a fork. Add granulated sugar, eggs, canola oil, and vanilla extract. Stir until all wet ingredients are fully combined and smooth.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing which can make bread tough.
- Add Zucchini: Fold in the shredded zucchini until evenly incorporated into the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 70 to 80 minutes. Check at 70 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. If the top is browning too quickly, tent with aluminum foil for the remaining baking time.
- Cool and Serve: Remove the bread from the oven and allow it to cool slightly in the pan before slicing. Serve warm or at room temperature.
Notes
- Be sure to squeeze out excess moisture from the zucchini to prevent the bread from becoming too soggy.
- Using ripe bananas will add natural sweetness and moisture to the bread.
- Check the bread at 70 minutes to avoid overbaking as ovens may vary.
- Aluminum foil tenting helps prevent over-browning while baking longer.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 341 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 37 mg
