Description
This Banana Zucchini Bread offers a delightful combination of flavors, combining ripe bananas with fresh zucchini for a moist, irresistible loaf. Perfect for breakfast or a comforting snack, it’s easy to prepare and a great way to use up those overripe bananas!
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 the pan aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In a medium bowl, add the grated zucchini. Squeeze the zucchini to remove excess water, ensuring it is as dry as possible.
- To the zucchini, add the mashed bananas and eggs, mixing everything well.
- Incorporate the brown sugar, vanilla, and vegetable oil into the zucchini mixture until well combined.
- Gradually add the flour mixture to the zucchini mix, stirring until a thick batter forms.
- Pour the batter into the prepared loaf pan, and bake for 45 minutes or until the top is browned and a toothpick comes out clean when inserted in the center.
- Let the loaf cool in the pan for about 15 minutes before transferring it to a cooling rack to finish cooling. Slice and serve!
Notes
Ensure the grated zucchini is thoroughly dried to prevent excess moisture in the bread.
You can substitute half of the vegetable oil with applesauce for a lighter version.
This bread can be stored in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg