Here’s a delicious recipe for Zucchini Banana Bread! This moist and flavorful bread combines the sweetness of ripe bananas with the subtle flavor of zucchini, making it a perfect treat for breakfast or a snack.
Zucchini Banana Bread Recipe
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Optional: 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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Prepare the Zucchini:
- Grate the zucchini using a box grater or food processor. If the zucchini is very watery, you can place it in a clean kitchen towel and squeeze out some of the excess moisture.
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Mix Wet Ingredients:
- In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
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Combine Dry Ingredients:
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
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Combine Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini and any optional ingredients like nuts or chocolate chips.
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Pour into Pan:
- Pour the batter into the prepared loaf pan and smooth the top.
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Bake:
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
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Cool:
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
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Serve:
- Slice and enjoy your Zucchini Banana Bread! It can be served warm or at room temperature.
Tips:
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.
- Variations: Feel free to add spices like nutmeg or ginger for extra flavor, or substitute some of the all-purpose flour with whole wheat flour for a healthier option.
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be!
Enjoy your Zucchini Banana Bread! It’s a delightful way to use up those ripe bananas and fresh zucchini!