Description
This delicious Banana Zucchini Bread is a moist and flavorful treat that combines the sweetness of ripe bananas with the subtle crunch of grated zucchini. Perfect for breakfast or as a snack, this bread is easy to make and a great way to use up extra produce.
Ingredients
Scale
Bread:
- 1 cup mashed ripe banana (about 2 bananas)
- 1 cup grated zucchini (moisture lightly squeezed out)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, whisk together the mashed banana, grated zucchini, eggs, oil, sugars, and vanilla until well combined.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry: Add the dry ingredients to the wet mixture and stir until just combined. Fold in walnuts or chocolate chips if using.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier version, substitute half the flour with whole wheat flour or use applesauce instead of some of the oil.
- Store at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
