Description
This moist and flavorful Banana Zucchini Bread combines ripe bananas and fresh zucchini for a deliciously healthy quick bread. Enhanced with warm spices like cinnamon and nutmeg, and optionally studded with walnuts or chocolate chips, this bread is perfect for breakfast or a snack. It’s easy to prepare and bakes to a tender crumb that keeps well for days.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup grated zucchini (squeezed dry)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, mashed bananas, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and combined.
- Add Zucchini: Stir in the grated and well-squeezed zucchini to the wet ingredients, ensuring it’s evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until combined to avoid overmixing, which can toughen the bread.
- Add Optional Ingredients: Fold in the chopped walnuts or chocolate chips if using, distributing them evenly through the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- You can substitute whole wheat flour for half of the all-purpose flour for added fiber and a heartier texture.
- If your zucchini is very watery, make sure to squeeze out excess moisture with a clean kitchen towel to keep the bread from becoming soggy.
- Feel free to customize by adding nuts, chocolate chips, or dried fruits for extra flavor and texture.
