Description
This Banana Zucchini Bread is a moist, flavorful quick bread combining ripe bananas and finely grated zucchini for a deliciously tender texture. Perfect for breakfast or a healthy snack, it features warm spices like cinnamon and nutmeg, and optional additions like walnuts or chocolate chips for extra indulgence. Made with simple pantry ingredients, it’s easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 cup finely grated zucchini (moisture squeezed out)
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and consistent.
- Add bananas and zucchini: Stir the mashed ripe bananas and grated zucchini into the wet mixture, mixing until evenly blended.
- Combine wet and dry: Add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Fold in optional nuts or chips: If desired, fold in chopped walnuts or chocolate chips evenly throughout the batter.
- Pour batter into pan: Pour the prepared batter into the greased or lined loaf pan, smoothing the top with a spatula for even baking.
- Bake the bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a healthier variation, substitute half of the all-purpose flour with whole wheat flour.
- You can reduce the sugar content slightly or use maple syrup as a natural sweetener alternative.
- Store the bread wrapped at room temperature for up to 3 days or freeze for longer storage to maintain freshness.
